Featured Cookbook

ORDER/INFO

1. Beef Chow Fun (Gawn Chow Gnul Haw)

2. Singapore Rice Noodles (Sing Zul chow Mai Fun)

3. White Cut Chicken (Bock Chit Gai)

Book Description

Grace Young is a culinary sister to novelist Amy Tan. In The Wisdom of the Chinese Kitchen, along with sharing recipes from her family, Young immerses the reader in Chinese culture and the Chinese American experience of San Francisco's Chinatown, where she grew up. This personal book began with Young's wish to preserve the Cantonese dishes prepared by her parents and extended family.

... (more)

The Wisdom of the Chinese Kitchen : Classic Family Recipes for Celebration and Healing

Authors: Grace Young

Date: May 1999

ISBN: 0684847396

Publisher: Simon & Schuster

Hardcover

ORDER/INFO

I am very fond of Beef Chow Fun, but in Chinese restaurants it is often cooked with far too much oil. Use fresh broad rice noodles, haw fun, which are available in 1-pound slabs in Chinese markets; there are also small shops that specialize in selling the noodles. Broad rice noodles are steamed in big, lightly oiled jelly roll pans and they come folded several times, like a kitchen towel; they are sold unrefrigerated. Be sure to ask for haw fun, since broad rice noodles will not be a familiar term. Once the noodles have been refrigerated, they become hard, and although this recipe will still work, fresh noodles are preferable.

Serves 4 to 6 as part of a multicourse meal.

• 8 ounces mung bean sprouts, about 4 cups

• 8 ounces flank steak, well trimmed

• 1/4 teaspoon baking soda

• 1 tablespoon thin soy sauce

• 1 1/2 teaspoons cornstarch

• 1 1/2 teaspoons Shao Hsing rice cooking wine

• 1 tablespoon Chinese dried black beans (dul see)

• 1 pound fresh broad rice noodles (haw fun)

• 3 tablespoons vegetable oil

• 3 slices ginger

• 2 teaspoon finely minced garlic

• 2 scallions, cut into 2-inch section

• 2 tablespoons oyster sauce

1. Rinse the bean sprouts in several changes of cold water and drain thoroughly in a colander until dry to the touch.

2. Halve the flank steak with the grain into 2 strips. Cut each strip across the grain into 1/4-inch-thick slices. Place in a shallow bowl, sprinkle with baking soda, and stir to combine. Add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

3. Rinse the black beans in several changes of cold water and drain. In a small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut noodles crosswise into 3/4-inch-wide strips.

More From This Book:

1. Beef Chow Fun (Gawn Chow Gnul Haw)

2. Singapore Rice Noodles (Sing Zul chow Mai Fun)

3. White Cut Chicken (Bock Chit Gai)

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