East Meets West Oxtail Soup

1/2 lb oxtails
1 chopped onion
2 chopped carrots
2 small pieces celery root (celeriac)
2 pieces bok choy
1 can sliced water chestnuts
1 pkg. shirataki (soy) or gan si noodles
garlic
ginger
peanut oil
dark soy sauce
vinegar (chinkiang is best, but rice will work)
salt
pepper 
5 spice powder
1/2 c. sherry (if desired; Chinese is best)


Sauté 1 carrot, celery root, garlic, ginger, salt in a small amount of peanut oil. Add 2" pieces of oxtail and brown on all sides. Reduce heat add a good splash of dark soy sauce, vinegar and about a tsp of 5 spice powder. Cook for about 1.5 hours or until meat is read to fall off of the oxtails. Strain soup, remove meat and let stock cool. Defat.

Reheat the stock, add sliced bok choy, carrot. Let simmer until vegetables are soft and add noodles. If you like, add 1/2 cup of Chinese sherry (or regular sweet sherry) to the soup.Eas