BEEF CHOW FUN
Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.
Provided by Bill
Categories Noodles and Pasta
Time 1h5m
Number Of Ingredients 16
Steps:
- Combine the beef and marinade ingredients and marinate for about 1 hour.
- Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
- Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
- Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
- Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
- Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
Nutrition Facts : Calories 615 kcal, Carbohydrate 51 g, Protein 31 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 68 mg, Sodium 1978 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEEF CHOW FUN
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
LOCAL-STYLE CHOW FUN
Local-Style Chow Fun is a must-try when visiting Hawaii! If you can't make it to Hawaii, replicate this popular dish at home. It's packed with vegetables and seasoned with soy sauce, oyster sauce, garlic and lots of black pepper. Super ono!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, combine soy sauce, oyster sauce, cornstarch, black pepper, and ½ cup water. Set aside.
- In a large pan over medium-high heat, saute the garlic till golden.
- Add the carrots, saute 1 minute. Add in the cabbage, saute 1 more minute.
- Add the mung bean sprouts and saute 1 minute. Add the green onions and saute 1 more minute.
- Pour in the sauce mixture from Step 1. Bring to a boil.
- Add the chow fun noodles. Gently toss to mix (careful not to break the noodles) and cook for 1 more minute.
- Plate, eat, and enjoy!
BEEF CHOW FUN
Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.
Provided by Elaine
Categories Breakfast staple food
Time 20m
Number Of Ingredients 15
Steps:
- Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
- Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
- Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
- Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
- Add Chinese chives or scallion to fry for another 30 seconds.
- Serve hot!
Nutrition Facts : Calories 1228 kcal, Carbohydrate 196 g, Protein 29 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1906 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
EASY TO MAKE CHOW FUN (CANTONESE STYLE)
This is a simple chow fun recipe you can dress up or down with your favorite protein and vegetables. Ready in 20 minutes.
Provided by Caroline Phelps
Categories Noodles
Time 20m
Yield 2
Number Of Ingredients 18
Steps:
- Whisk all the ingredients for the sauce in a bowl, and keep whisking until the sugar has dissolved. Set aside.
- Soak the flat rice noodles for 15-30 minutes in cold or hot water. Make sure to follow the instructions on the package you have so the texture of the noodles is right. You want the noodles to be springy, not mushy or too hard.
- In a large wok or skillet over high heat, add oil. When the oil is hot, add bell peppers and sugar snap peas and cook for 3-4 minutes, stirring often, until the vegetables have soften but still yield a crunch. It's important not to overcook sugar snap peas as they will become stringy otherwise.
- Stir the sauce and add it to the pan with the noodles.
- Toss until the noodles are evenly coated with the sauce and are the desired consistency.
- Add scallions and mung bean sprouts and toss again.
- Turn the heat off, transfer the noodles to a serving plate and serve immediately.
Nutrition Facts : ServingSize 1 plate, Calories 517 calories, Sugar 8.5g, Sodium 914.9mg, Fat 14.6g, SaturatedFat 11.3g, UnsaturatedFat 0.5g, TransFat 0g, Carbohydrate 85g, Fiber 5g, Protein 10.7g, Cholesterol 0mg
HAWAIIAN STYLE CHOW FUN
Hawaiian style chow fun takes a classic Chinese dish and adds a little twist. Egg noodles tossed tossed with an umami packed meat and vegetable stir fry. One of the favorites here in the islands and one you'll definitely have to try.
Provided by Relle
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- Heat cooking oil of choice in a large pan over medium-high heat.
- Add garlic and ginger and cook until fragrant.
- Then add Spam, pork, salt and pepper. Cook until just starting to brown,
- Next add in onions, shoyu, and oyster sauce. Stir to combine.
- Add carrots and continue to stir fry until desired softness of vegetables.
- Remove the meat and vegetable mix from the pan and set aside.
- Return the pan to the fire and add chow fun noodles. Continue to cook until desired browning and crispiness, about a minute or two.
- Then return the meat and vegetable mixture to the noodles. Toss in the bean sprouts and green onions and heat through.
- ENJOY!
Nutrition Facts : Calories 388 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 711 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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.
Provided by Charmed
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 681.4, Fat 36.9, SaturatedFat 8.6, Cholesterol 46.5, Sodium 806.9, Carbohydrate 54.8, Fiber 2, Sugar 2.5, Protein 29.1
SIMPLE CHOW FUN
Excellent one-dish dinner! Garnish with finely sliced ham and egg strips. Top with Chinese parsley.
Provided by MrsZoch
Categories Main Dish Recipes Stir-Fry Pork
Time 58m
Yield 4
Number Of Ingredients 18
Steps:
- Combine pork, 1 tablespoon shoyu, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 slice crushed ginger in a bowl. Let marinate for 15 minutes.
- Heat oil in a large skillet over medium heat. Add pork with marinade; cook and stir until pork is browned, about 5 minutes. Stir rice roll strips into the skillet; cook until edges start to brown, 3 to 5 minutes.
- Stir bean sprouts, celery, string beans, green onions, 2 tablespoons shoyu, 1 slice crushed ginger, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, and pepper into the skillet. Cook and stir until string beans are tender, about 10 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 18.1 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 4.1 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 1988.7 mg, Sugar 6.3 g
CHOW FUN
My son learned the basics in Home Ec at school and we tinkered with it until we matched the recipe made by the tutu down the block. Always good for a neighborhood luau, or a take-along to a potluck party. Serve with soy sauce and garlic bread.
Provided by Skip Elkins
Categories Main Dish Recipes Pasta
Time 56m
Yield 10
Number Of Ingredients 15
Steps:
- Fill a large pot with water, 2 tablespoons olive oil, and sea salt; bring to a rolling boil. Stir in fettuccine and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Toss with butter and black pepper.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic, and liquid smoke; cook and stir until beef is browned, 8 to 10 minutes. Transfer beef mixture to a plate lined with paper towels using a slotted spoon.
- Stir bean sprouts, mushrooms, scallions, carrots, and half of the cilantro into the grease in the skillet. Cook and stir until bean sprouts are wilted, 3 to 4 minutes. Return beef mixture to the skillet; stir until reheated, about 2 minutes.
- Mix beef and bean sprout mixture into the fettucine in the bowl. Garnish with remaining cilantro.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 74.7 g, Cholesterol 63.9 mg, Fat 29 g, Fiber 5.5 g, Protein 26.7 g, SaturatedFat 10.3 g, Sodium 942.5 mg, Sugar 6.7 g
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Estimated Reading Time 7 mins
- Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.
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Estimated Reading Time 5 mins
- Cook noodles according to package directions. Some require soaking in boiling water for some minutes and others need to be cooked in a pot of boiling water for a few minutes.
- In a bowl, combine soy sauce, oyster sauce, water (or dry sherry) and sugar (if adding). Stir until well blended and sugar is dissolved.
- In a wok or skillet, heat sesame oil over medium-high heat. Saute the garlic and the white part of spring onion until tender and aromatic. Add the broccoli florets and cook for a minute while stirring continuously.
- Add the pre-cooked flat rice noodles and toss several times to make sure they do not stick together. Pour in the sauce and toss until the noodles are fully covered in sauce.
VEGETABLE CHOW FUN - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 7 mins
- Take the rice noodles out of the refrigerator and allow to sit on the counter until they are at room temperature. Cut them into 1½-inch wide ribbons.
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- Heat the wok over high heat, and add the ginger slices. Spread 1 tablespoon of oil around the perimeter of the wok. Let the ginger fry to 10 seconds to infuse the oil, and stir in the garlic and the white portions of the scallions.
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From seonkyounglongest.com
Estimated Reading Time 2 mins
- Heat a wok over hight heat; add 1 Tbs. cooking oil and add shrimp. Cook 1 to 2 minute each side or until ¾ way cooked. Remove from wok and set aside.
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AUTHENTIC AND EASY BEEF CHOW FUN - DINNER, THEN …
From dinnerthendessert.com
Estimated Reading Time 4 mins
- Soak the noodles for 30 minutes in cold water or boil them for one minute and steep them in the hot water for five minutes before draining.
- Mix the beef with the cornstarch and soy sauce and let sit for 30 minutes while the noodles are soaking.
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15-MINUTE CHICKEN CHOW FUN (CHICKEN FRIED RICE …
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Estimated Reading Time 7 mins
- Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.
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