CHOW FONG RECIPES

Steps:

• For the beef and marinade, season steak with salt and pepper
• Thinly slice meat—placing it in the freezer for 10 minutes will firm it up for thin slicing
• In a large zip-top bag, combine the soy sauce, cornstarch, and baking soda, then add meat and marinate the beef 30 to 60 minutes
• Bring water to low rolling boil for noodles
• For the sauce, whisk up Shaoxing, light and dark soy, sesame oil, and sugar
• Heat a large skillet over medium-high heat with oil, 2 turns of the pan, add beef (in two batches if necessary to avoid crowding the pan), brown well to crisp, and remove
• Add more neutral oil, 2 turns of the pan, add bok choy and chilies and wilt for 2 to 3 minutes
• Add ginger and garlic, toss 2 minutes, add sauce and return meat to pan, combine with tongs and remove from heat
• Cook noodles 5 minutes or to package directions, add with tongs to meat and vegetables
• Add bean sprouts, half of the scallions and half of the cress, toss and adjust seasonings
• Garnish with the other half of the scallions, cress and toasted sesame seeds

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.