This book, New Cantonese Cooking, has sat on my shelf for the better part of 20 years. I can't say that I was ever lured in by Eileen Yin-Fei Lo's promise of "China's Haute Cuisine" - maybe it was the lack of pictures (and by lack I mean none)? I have to admit, when cooking something completely new, it's helpful to see what yours should eventually look like! Pictures or no, I finally settled on the pan fried noodles with shredded beef. And, in an uncharacteristic move, I didn't adjust anything!
Note: Ok so I did make one adjustment, I doubled everything (my butcher gave me double the meat so it only seemed right). I'll give the recipe as intended though.
Ingredients:
Noodles
2 tsp salt
8 c. water
1/2 lb dried egg noodles (I used fresh - pic below)
Meat + Marinade - combine and marinate 20 minutes
1/4 lb London broil, cut across the grain, julienned
1 1/2 tsp oyster sauce
1/2 tsp dark soy sauce
1/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp Shao-Hsing wine or sherry
1/2 tsp cornstarch
Pinch of white pepper
Sauce - combine in bowl
1/2 tsp dark soy sauce
1/4 tsp salt
1 tsp sugar
1 tsp sesame oil
1 TB oyster sauce
Pinch of white pepper
1 c. chicken broth
4-5 TB peanut oil (I used canola)
2 tsp minced ginger
1/2 c. broccoli stems, peeled, strings discarded, washed dried, and julienned (I used small florets)
1/4 c. red pepper julienned
2 scallions, cut into 1 1/2 inch sections
2 tsp minced garlic
Boil water and salt. Add noodles and cook for a minute. Stirring with chopsticks to prevent sticking. Drain. Put back in pot. Fill with cold water. Drain. Repeat. Leave noodles in strainer for 2 hours, turning occasionally, so they dry completely.
Mix marinade, add beef, leave for at least 20 minutes. Make sauce, set aside. Prep veg.
Pour 2 TB of oil into cast iron frying pan over high heat. When hot, place noodles in an even layer in the pan. Cook for 1 minute - shaking occasionally (it took me about 5 minutes, but I doubled the noodles which was a mistake made from hunger - they were too thick in the pan!). Turn noodles over, using a plate placed over the frying pan. Cook the other side for 1 minute, or until golden. Add a little more oil if needed.
As noodles are cooking, heat wok over high heat (I used a cast iron pan because I've been afraid to try to season my wok). Add 1 TB oil then add ginger. When the ginger is golden, add vegetables (note: not the garlic) - cook 1 minute. Remove from pan, set aside.
Wipe out wok with paper towels. Heat and add remaining 1 TB oil. Add garlic and stir until garlic is golden. Add beef with marinade in single layer. Cook 30 seconds, then stir in the vegetables, and cook for 1 minute. Make a well, add the sauce. When the sauce bubbles and thickens, turn off heat.
Pour sauce/meat over the crispy noodles and serve
This was a delicious foray into the world of Cantonese cooking. My husband had seconds, my daughter was put off by the most delicious part - the crispy noodles! Next time, I'd make the noodles in smaller batches to get a crispier result, but we will definitely make this again!
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