Beef chow fun from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • Breadcrumbs on January 26, 2011

    p. 269 -I craved this dish the moment I saw the photo in the book and even made a special trip to Chinatown to get the rice noodles. I’m happy to report that it didn’t disappoint. We thoroughly enjoyed the Beef Chow Fun and I’d definitely make it again. Despite the fact that it looked potentially complex, it was surprisingly simple to make. Noodles are purchased fresh and in a block so to speak. Sheets of noodles are folded together. Young has you cut the slab cross-wise in 1/2 inch wide strips. Thanks to a tip I knew to microwave the noodles for one minute on high to soften them a little and, assist in separating them. This was a little time consuming, as there were a number of layers in my block of noodles.The resulting dish is delicious. The noodles are tender, a little glutinous, a little crispy and a lot tasty! The beef was tender and flavourful and the bean sprouts rounded out the dish with their predictable crunch and nuttiness. This was a hit for us.

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