Basic chow ho fun is one the most easy and healthy recipes in Chinese cooking, it is prepared with different vegetables and combined with stir fried meat, enhanced with soy sauce mixture for a tasty flavor. Compared with beef chow fun it seems has lots of ingredients, yet goes easily in one wok.
Suggested reading: Shrimp Ho Fun
- 10 1/2 oz. ho fun/shahe fen
- 1 1/2 oz. carrot
- 1 1/2 oz. cabbage, cut into strips
- 1 oz. pork
- The ho fun we will need to make for this recipe, I bought the dried kinds, so take out from refrigerator and let it set to room temperature.
- Soften it in warm water for 10 minute until soft but still tender.
- In a big wok, add enough water and bring it into a boil over high heat, add the rice noodles, heat it back and cook for 3-5 minute until soft, but not over cooked.
- Remove with colander, cool under cold running water lightly. Set aside until drained thoroughly.
- Rinse meat and pat dry, cut across the grain into thin strips, about 1 inch long and 1/4 inch thick, whisk together with cornstarch, Chinese cooking wine and salt for 15 minutes.
- Thaw the green peas and corns if use frozen ones, blanch them in a saucepan with boiling water for 5-6 minutes until nearly done.
- Peel and chop garlic into tiny pieces, rinse carrot, cabbage and pepper, and then slice diagonally into strips. Set aside.
- Heat a wok or skillet to high over medium-high heat, add 1 tsp peanut oil, when oil is hot, add meat, and stir constantly for 30 seconds or until color changed. Remove from the wok, keep warm.
- Reheat wok to high with 2 tbsp peanut oil, add garlic, and stir fry briefly until aromatic about 8 seconds.
- Add carrot and green pepper strips; stir around until tender, about 30 seconds.
- Combine together cabbage into wok, whisk around and cook until soft and juicy.
- Re-add pork back vegetables, stirring around until well mixed.
- Add boiled green peas and corns, stir in light soy sauce and dark soy sauce to coat all ingredients.
- Turn heat to medium, add ho fun noodles, and use a pair of long chopsticks, stirring and shaking until all ingredients are blended and well coated in sauce.
- Splash the food with pinch of seafood soy sauce if desired for extra flavor. Well combined.
- Transfer and serve hot!