Chow Yuk Recipes

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CHOW YUK



Chow Yuk image

I've been making this ever since I was first married (18+ years so far) and my family never gets tired of this.

Provided by Mirj2338

Categories     Poultry

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 kg turkey breast, cut into strips
5 stalks celery, chopped
1 large onion, coarsely chopped
1 can sliced mushroom
1 can water chestnut
1/4 cup brown sugar
3 tablespoons soy sauce
salt

Steps:

  • Saute the turkey strips in a little oil until browned.
  • Add the celery, onion, mushrooms and water chestnuts.
  • Stir-fry until the onion becomes translucent.
  • Add the brown sugar, salt and soy sauce, cook for an additional 10 minutes until ready.
  • Serve with plain white rice.

BEEF WITH PEA PODS



Beef with Pea Pods image

Travel to the Orient with this mouthwatering Asian stir-fry dish! A skillet or wok is the only pan you need!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 23m

Yield 4

Number Of Ingredients 12

1 pound beef boneless sirloin steak
1 tablespoon vegetable oil
1 garlic clove, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
Hot cooked rice, if desired

Steps:

  • Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices.
  • Heat 10-inch skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.
  • Mix cornstarch, water and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).
  • Stir in gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.

Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg

BEEF CHOW FUN



Beef Chow Fun image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 29

8 ounces flank steak, trimmed and sliced 1/4-inch thick
1 teaspoon meat tenderizer
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon chicken bouillon
1/2 teaspoon ground white pepper
1/2 teaspoon MSG, optional
1/2 tablespoon soy sauce
1 teaspoon potato starch or cornstarch
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 pound rice (washed and soaked overnight with water to cover by 1 inch)
2 tablespoons vegetable oil, plus extra for brushing
1 tablespoon salt
3 1/2 ounces tapioca starch
1 pound potato starch
1 pound cake flour
3 tablespoons peanut oil
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 teaspoon MSG, optional
2 teaspoons Chinese cooking wine
1/2 Spanish onion, sliced 1/4-inch thick
8 to 10 ounces mung bean sprouts
3 stalks green onions, cleaned and sliced into 1 1/2-inch pieces

Steps:

  • For marinade: Add steak and 1/4 cup water to a large mixing bowl. Sprinkle in the meat tenderizer and mix thoroughly. Sprinkle in the baking soda and mix thoroughly. Sprinkle in sugar, chicken bouillon, white pepper and MSG if using and mix thoroughly. Pour in soy sauce and mix thoroughly, then sprinkle in potato starch and mix thoroughly. Pour in sesame oil and vegetable oil and mix thoroughly. Let sit for 15 to 20 minutes.
  • For rice noodles: Heat some water in a large pot and fit it with a steamer rack. Using a grain mill, grind the soaked rice with the soaking water, catching the ground mixture in an extra-large bowl. Add 1/2 cup water in increments if mill stone is not saturated enough with water to get a fine grind. Add oil, salt, tapioca starch, half the potato starch and half the cake flour to the ground rice water. Using a hand blender, blend all ingredients together, being careful not to splatter. Add about 1/2 cup water if the mixture is too thick. Once the mixture is blended and smooth, add the remaining potato starch and cake flour. (If the mixture is too thick, add water slowly in increments of 1/2 cup at a time.) When the mixture sticks to your blender beaters and drips a single trail of liquid back into the bowl, the mixture is ready for cooking.
  • Cover a flat surface with plastic wrap and brush the plastic with oil. Put a 9- to 10-inch round cake pan into the steamer rack and cover. (Have the heat on high to ensure the water is on a constant boil.) When the pan is hot, remove the lid and brush the pan with oil. Ladle in a thin layer of the rice mixture to cover the bottom of the pan. Replace cover and steam, 2 to 3 minutes. Remove pan from the pot and flip the noodle sheet out onto the oiled plastic wrap. Fold noodle sheet into halves or thirds and set aside to cool. Continue with remaining rice noodle mixture. Cut noodles 1/2-inch thick.
  • For chow fung: Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When oil is hot, add rice noodles. Sear each side of noodles to golden brown. Adjust heat as necessary to avoid burning or under-browning the noodles. When noodles are golden brown, turn of heat and remove noodles from skillet. Set aside.
  • Mix together oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using and 1 teaspoon cooking wine in a small bowl. Set aside.
  • Heat a wok (or large skillet) over high heat; add remaining 2 tablespoons peanut oil. When oil is hot, add steak. Separate steak pieces for even cooking. Add remaining teaspoon cooking wine, spreading it over the steak. Turn steak once to cook both sides to medium, about 1 minute for each side.
  • Add Spanish onions, stirring, about 2 minutes.
  • Reduce heat to medium-high. Add seared rice noodles and stir to mix all ingredients together. Add the sauce mixture, spreading to cover as much of the noodles and steak as possible. Toss everything so sauce will coat all ingredients.
  • Add mung bean sprouts and green onions. Toss to mix all ingredients together. Turn off heat, plate and serve.

EASY BOK CHOY



Easy Bok Choy image

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

Provided by Frantic Cook

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 4

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Steps:

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g

BEEF TOMATO CHOW YUK



Beef Tomato Chow Yuk image

Make and share this Beef Tomato Chow Yuk recipe from Food.com.

Provided by James Craig

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb flank steaks or 1/2 lb round steak, trimmed
1 slice fresh gingerroot, peeled and minced
1 clove garlic, crushed
1 teaspoon cornstarch
1 teaspoon soy sauce
1 egg white
1 tablespoon oil
1 medium green pepper, cut into strips
2 stalks celery, sliced
1/2 cup water
1/4 cup ketchup
3 tablespoons sugar (less if tomatoes are very ripe)
1 tablespoon cornstarch
2 tablespoons water
4 medium tomatoes, peeled,seeded and cut into quarters

Steps:

  • Cut the beef into very thin slices (it cuts better if partially frozen).
  • Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
  • Add the sliced beef; stir and allow to marinate 5 minutes.
  • Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
  • Remove the meat and set aside.
  • Add the green peppers, celery, and onions to the pan along with the water.
  • Cover and [email protected] medium heat for 3 minutes.
  • Add the ketchup and sugar; cover and cook for 2 minutes.
  • Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
  • Cook until liquid is clear and slightly thickened.
  • Add tomatoes; cover and cook just until heated through.
  • Serve with steamed rice.

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