Easy To Make Chow Fun Cantonese Style Recipes

CHINESE BEEF CHOW FUN

Steps:

• Gather the ingredients.
• In a large bowl, mix together the light soy sauce, dark soy sauce, rice wine, sugar, sesame oil, and cornstarch.
• Add the beef strips and marinate for at least 15 minutes.
• Gather the ingredients.
• While the steak is marinating, prepare the baby corn (and any other vegetables you'll be using) by rinsing them in cold water, draining them, and slicing them in half.
• Peel and mince the garlic.
• If using refrigerated rice noodles, rinse them in warm water to loosen.
• Cut the noodles into 1/2- to 3/4-inch strips.
• Once the beef is done marinating, heat a wok or a large skillet, add 1 tablespoon of oil, and stir fry the beef until it browns.
• Stir in the black bean sauce and stir fry for another 30 seconds. Remove to a bowl and set aside.
• Clean the wok and add the remaining 1 tablespoon of oil. When the oil is hot, add the garlic and stir fry until aromatic.
• Add the hor fun and stir fry for 1 minute.
• Add the baby corn and quickly cook for another 30 seconds.
• Return the beef and any accumulated juices along with the oyster sauce into the wok and stir fry with the noodles for 1 or 2 minutes. Taste and If it's not salty enough, you can add more light soy sauce or salt to adjust the seasonings.
• Separate into individual plates or serve family-style like they do at your favorite Chinese restaurant.

BEEF CHOW FUN

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!

EASY TO MAKE CHOW FUN (CANTONESE STYLE)

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.