Chinese Beef and Broccoli Chow Fun (Chao Fen) Recipe

SND Note: The key ingredient in this recipe is the fresh broad rice noodle (he fen or haw fun). The rice noodles are sold unrefrigerated in 1 pound sheets that are folded over like a large cloth napkin. Normally, chow fun is made with a lot of oil to prevent the noodles from sticking to the wok. Because we use less oil, some of the noodles stick to the wok and break apart. The sticky layer should be scraped from the wok and eaten as "rice crisps", which are crusty and delicious.

Ingredients:  
8 ounces mung bean sprouts, about 4 cups, rinsed and drained well
1 pound Chinese broccoli
1 pound flank steak, well trimmed
2 tablespoons soy sauce
3 teaspoons cornstarch
3 teaspoons Shao Hsing rice cooking wine
2 tablespoons Chinese dried black beans (dul see)
2 pounds fresh broad rice noodles (he fen or haw fun)
4 tablespoons vegetable oil
5 slices of ginger
1 1/2 tablespoon garlic, minced
1 teaspoon kosher salt
4 scallions, cut into 2-inch sections
3-4 tablespoons oyster sauce

Directions:
1) Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2 inch-long pieces, keeping the stalks separate from the leaves.

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, 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.

4) Heat a large wok or skillet over high heat. Add 1 tablespoon oil, ginger and garlic to wok, and stir-fry about 15 to 30 seconds, until fragrant. Add the beef, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and stir-fry 1 to 2 minutes, or until beef is browned but still slightly rare. Transfer to a plate and set aside. Add 1 tablespoon oil into the wok and stir-fry the broccoli stalks for 30 seconds. Add the leaves and 1 teaspoon salt, stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to a plate and set aside. Rinse wok and dry it thoroughly.

5) Re-heat wok over high heat, add 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the broccoli and beef with any juices that have accumulated to the wok, add the oyster sauce and scallions, and stir-fry 1 to 2 minutes, or until heated through and well combined. Adjust seasonings to taste and serve immediately.

Makes 4 servings

[Adapted from The Wisdom of the Chinese Kitchen by Grace Young]

Chinese Sticky Rice Recipe

Ingredients:  
4 cups sweet rice 
2 cups jasmine rice 
25 Chinese dried shiitake mushrooms
6 Chinese sausages (lop chong) 
1 pound lean Chinese barbecued pork, store-bought  
1 tablespoon vegetable oil 
2 1/2 tablespoons soy sauce 
5 cups low sodium chicken stock  
3 tablespoons oyster sauce
1 cup chopped scallions
1 cup chopped cilantro

Directions:
1) In a bowl, soak the mushrooms in warm water for about 30 minutes, until softened. In a 6-quart stockpot, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and jasmine rice for 1 hour in enough cold water to cover.

2) When softened, drain and squeeze dry the mushrooms, reserving the liquid. Cut off and discard stems and chop the caps.

3) Chop sausage and barbecued pork and set aside separately.

4) Heat large wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 1 minute. Add the mushrooms and barbecued pork, and stir-fry for 3 to 4 minutes, until heated through. Add 1 tablespoon soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice. Add chicken broth and enough the reserved mushrooms liquid to measure 1 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add 1 1/2 tablespoons soy sauce, oyster sauce, scallions, cilantro and stir to combine. Adjust seasonings to taste. Serve and enjoy.

Makes about 4 quarts. Serves 18 to 20 as part of a multicourse meal.

[Recipe adapted from The Wisdom of the Chinese Kitchen by Grace Young]

Flavored Sweet Rice (Naw Mai Fan) Recipe

Ingredients:
1/4 cup Chinese dried scallops (gawn yu chee)
1 cup sweet rice
1/2 cup long grain rice
2 tablespoons Chinese dried shrimp
4 Chinese dried mushrooms
1 Chinese sausage (lop chong)
4 ounces Chinese barbecued pork, store-bought or homemade
1 teaspoon vegetable oil
1 1/2 teaspoons thin soy sauce
1 1/4 cups homemade chicken broth
2 teaspoons black soy sauce
2 teaspoons oyster flavored sauce
1/3 cup chopped scallions
1/3 cup chopped cilantro

Directions:
1) In a small bowl, soak the dried scallops in about 1/3 cup cold water for 2 hours, or until softened. In a medium-sized bowl, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and long rice for 1 hour in enough cold water to cover. Place the shrimp and mushrooms in separate bowls. Pour about 1/4 cup cold water over each ingredient, and soak for about 30 minutes, to soften.

2) When softened, drain all the ingredients except the rice, discarding the shrimp water and reserving the scallop and mushroom liquids. Remove the small hard knob from the side of the scallops and discard. Finely shred the scallops with your hands. Chop shrimp if larger than 1/4 inch. Drain and squeeze dry the mushrooms. Cut off and discard stems and finely chop the caps.

3) Finely chop sausage and barbecued pork and set aside separately.

4) Meanwhile, heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 30 seconds. Add scallops and stir-fry another 30 seconds. Add the shrimp, mushrooms, and barbecued pork, and stir-fry 1 minute. Add thin soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice and place in a 2-quart saucepan. Add chicken broth and enough of the reserved scallop and mushrooms liquids to measure 1/4 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add the black soy sauce, oyster sauce, scallions, and cilantro, and stir to combine. Serve immediately.

Makes about 6 cups. Serves 6 to 8 as part of a multicourse meal.

[Recipe via The Wisdom of the Chinese Kitchen by Grace Young]