Ken Lo's chow fun with beef and broccoli from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on April 27, 2013

    An unusual but delightful way to make chow fun. Grace Young called for fresh unrefrigerated ho fun, but the Chinese grocery store here sell them from the refrigerator case, I can't get fresh ones unless I drive over to Philly, but it is not a problem, just cut them in strips then microwave them for a couple of minutes and they'll soften and are just like fresh ones, you can then separate them into individual strands. The recipe have you spread the ho fun in the wok and swirl two eggs over them, I found that two eggs is a tad too skimpy to hold all the noodles together, so next time I'll use three or even four eggs. Also make the noodle cake first, then the beef, followed by the broccoli, this way you can get away with not having to wash the wok in between.

  • Breadcrumbs on January 04, 2011

    p. 119 - Looks great. Calls for 1lb of FRESH broad rice noodles for optimum results so will look around for those.

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