This started as the recipe of Frank's Sous Vide Magic website and developed via an email exchange. I also scaled it back to reasonable quantities. It's not really a sous vide recipe but I think I could make a pressure tight metal canister like the plastic ones that come with the food saver. Instead it uses the controller plus a double lid pot immersed in a water bath.

3.5 pounds lamb* ribs, cut into 1" sections.
1/2 cup sugar
1/4 cup garlic, minced
1/4 cup ginger, minced
1 tbsp oil
1/2 a bunch of green onions2-3 star anise pieces
1-2 tbsp chili broad bean paste
1/2 - 1 tbsp Sichuan peppercorns (actually 2 Tbsp...)
1/4 cup shao shing wine (I used dry sherry as we were out)
1/4 cup soy sauce
4 cups water, boiling

1 pound Shanghai noodles, cooked and still hot
1/4 pound Bok choy, sliced (baby preferred)
chicken broth to dilute as needed

Heat sugar in a wok until dark brown. Add ginger, garlic, green onions, and oil. Cook to onions are soft and browning. Add the peppercorns, star anise, wine and soy sauce. Cook until fragrant. Add the bean paste and hot water. Bring to a boil and stir until everything is in mixed.

Put the sensor on the bottom of ceramic double lid pot and add ribs. Immerse in a water bath at 78 C/173 F.  Dump the liquid mixture on top of the ribs. Add both ceramic covers and then close the water bath. Let cook 10-16 hours depending on desired texture.

Remove the clay pot from the cooker and cool 4-5 hours to allow fat to rise. Remove fat, take meat out of broth, and filter broth though a colander to remove spices.  Heat broth to a boil and add the meat. Taste and adjust with chicken broth. Add bok choy and let wilt. Spoon meat and bok choy into bowls with noodles, add broth to coverm and dump a handful of bean sprousts on top. Serve.




* Frank uses beef but we had lamb in the freezer.