Wok This Way: Beef Chow Fun (Sorta)

You’ll notice in the title that I don’t really commit to the idea that I cooked Beef Chow Fun. That’s because the recipe I used — from page 269 of Grace Young’s Str-Frying To The Sky’s Edge — called for broad rice noodles and bean sprouts, but I could only find thin rice noodles and broccoli sprouts, so I’m not sure if what I actually made is technically Beef Chow Fun.

Aside from those few changes, this recipe went pretty smoothly, though I think I might have used too many noodles. I don’t know if the mixture was really solid along with the sauce and beef. Anyway, this was made the same way as everything else I’ve made in the wok, so there’s not a lot to tell on that end.

I don’t usually like sprouts, but I still enjoyed this meal, it was tasty and reheated well. I must admit, I’m kind of bored writing about wok recipes as it’s pretty much the exact same thing every single time. On the other hand, I like making them because they involve lots of prep and a very short cook time. Even though these things might not be thrilling, I now know enough of the basics to figure out a recipe based on a few things I might have in the fridge or freezer now that I have a pretty good stock of wok-oriented ingredients. Pretty much any combination of meat and vegetables can be done easily and well in the wok, so that’s rad.

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