Chow Fun
"This is from The Frugal Gourmet Cooks Three Ancient Cuisines, and it's absolutely delicious. The recipe calls for beef, but you can easily substitute sliced chicken breast, shrimp, a variety of vegetables, tofu, or even, as a treat, cooked, roast duck (I've had duck chow fun in Chinatown in New York, and it was great). Time is what it takes me approximately including slicing."
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Marinade
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch
- 1 egg white
- 1 tablespoon peanut oil
- 1 lb flank steak, sliced thin across the grain
-
Sauce Ingredients
- 1 tablespoon dark soy sauce
- 1⁄4 teaspoon sugar
- 1 tablespoon rice wine (or dry sherry)
- 1 pinch pepper
- 1 tablespoon oyster sauce
- 8 ounces wide rice noodles or 8 ounces egg noodles (approximately)
- 7 tablespoons peanut oil, for frying
- 2 cloves garlic, finely chopped
- 1 slice ginger, about the size of a 25 cent piece,julienned
- 1 tablespoon fermented black beans (vital for flavor see note. dow see)
- 1 tablespoon rice wine (or dry sherry)
- 1⁄2 medium onion, peeled & sliced
- 1⁄2 green pepper, cored and sliced into strips
- 1 cup fresh bean sprouts
directions
- Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
- Mix the 4 marinade ingredients together and stir in the meat.
- Let marinate for 15 minutes.
- Mix the sauce ingredients together and set aside.
- Heat a wok or large frying pan and add 2 Tbs.
- of peanut oil.
- Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
- Remove to a serving platter and set aside.
- Heat the wok again and add 3 more Tbs.
- of peanut oil, along with the garlic and ginger.
- Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
- Add and stir fry the onion and green pepper, just until very hot.
- Remove all to the serving platter.
- Heat the wok a 3rd time and add the remaining peanut oil.
- When hot, add the meat.
- Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
- Toss with the meat and then add the sauce.
- Toss until just heated throughout.
- Add the bean sprouts, and toss just a minute or so more, then serve.
- NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.
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Reviews
-
My search for a particular MaiFun recipe is almost over with this ChowFun recipe! I used chicken, thin mai fun noodles, decreased the oil considerably (to 1 1/2 tablespoons for the entire recipe, and I boiled the noodles instead of frying them), doubled the amount of fermented black beans, and added 1/4 cup of chicken broth for more moisture in the final dish. This was very, very good!
Tweaks
-
My search for a particular MaiFun recipe is almost over with this ChowFun recipe! I used chicken, thin mai fun noodles, decreased the oil considerably (to 1 1/2 tablespoons for the entire recipe, and I boiled the noodles instead of frying them), doubled the amount of fermented black beans, and added 1/4 cup of chicken broth for more moisture in the final dish. This was very, very good!
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
