THE PERFECT PLACE TO MEET AND ENTERTAIN YOUR FRIENDS
A gracious setting for dining . . • famous for its Chinese foods. It's a favorite place for Chinatown civic banquets and private parties.
In Vancouver's Colorful Chinatown 127 E. PENDER
3 DINING ROOMS, FULLY AIR CONDITIONED Dancing Nightly Blue Beau Combo Friday & Saturday
Open weekdays 5:00 p.m. to 2:00 a.m. Fri. and Sat. 5:00 p.m. to 3:00 a.m. Sunday Dinner: 5 to 8:00 p.m. Reservations: MU 1-6642 • MU 3-9455
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MUtual 4-6828 233 Main. St. Vancouver, B.C.
start: Warm the wok first, then pour in a small amount of cooking oil and heat until it is thin and easy-flowing before adding the thinly sliced ingredients. Stir the foods continuously while cooking~and cook just a lew minutes. If the food seems dry, add a little more oil or hot water一pouring down the side of the pan.
If a sauce is to be added and thickened, form a hollow in the center of the ingredients by scooping them outward. The bottom of the pan should be exposed and sauce poured into this hollow. While the sauce is heated, thickened and cooked, it may be stirred and mixed thoroughly into the ingredients.
Very little oil or water is used in most Chinese recipes, because this quick cooking method brings out the natural juices from the meat and vegetables.
Mr. Kan, a handsome man of great oriental charm, is compiling his favorite recipes into a cookbook. Here is his Precious Flower Eggs―sliced Chinese mushrooms, onions, bamboo shoots, snow peas and pork tossed with eggs.
GWAI FAH DON (Precious Floy^er Eggs)
:i: 5 dried Chinese mushrooms, soaked in water until soft and sliced in small strips. * 8 or 9 snow peas xk cup fresh bean sprouts xk cup bamboo shoots, thinly sliced xk cup onions, slivered lengthwise 2 large or three small eggs, slightly
beaten xk cup celery, sliced y% teaspoon salt
xk tablespoon monosodium glutamate Vi cup clear chicken broth ;;:1 tablespoon sesame oil "Z2 cup sliced barbecued Chinese pork or smoked ham 1 tablespon soy sauce
Combine mushrooms, peas, sprouts, bamboo shoots, celery, onions in hot oil in very hot wok (or skillet)). Toss to brown lightly. Cover and cook about 2 minutes. Remove cover, quickly stir in remaining ingredients. Toss lightly and quickly over high heat until eggs are solid and will hold other ingredi-(Continued on Page 23)
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CHINATOWN NEWS, JULY 3, 1963