CHOW FAN RICE RECIPES

Steps:

• 2 Chicken breast halves, boned 1 t Garlic salt, divided 2 t Sherry, divided 2 t Cornstarch, divided 1 lb Shrimp, cleaned and peeled 3 T Oil, divided 1 lg Onion, finely chopped 2 Celery stalks, finely -chopped 1 T Soy sauce 1/2 lb Mushrooms, sliced Ginger (1), peeled -and minced 3 Garlic toes, peeled -and minced 4 c Rice, cooked, cold 6 oz Ham, diced 8 oz Snow peas, fresh or frozen 2 Eggs, beaten Note: Chow Fan is best made the day before you plan to serve it. Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1 long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch. Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl. Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque. Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes. Serve at once. Serves 12 as part of a family style Chinese dinner, or 4 as a main dish. Vicki's notes: * When Cathe originally gave me this recipe in the mid 70's it called for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken. * I like to add 1/2 c red bell pepper (diced) for color.

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!