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Thursday, July 31, 2014


Aloha from Maui, and I'm just a foodie just like you all…so I had an idea, and that was to take a simple chow fun recipe and make it well..French inspired.

You can get all the basics of chow fun ingredients from your local chain supermarket, all the stuff is fitted nicely on the shelves in the Asian aisle. I'll list all of the ingredients you will need for this French inspired Chinese noodle dish.


1 7 oz. pack of dried Hula Chow Fun noodles, cook them just cooked and then cool it for the wok fry.

1 cup sliced sweet round onions

1/2 cup sliced green bell peppers

1/2 cup sliced carrots

1/2 cup sliced green onions

8 oz. of thin sliced pork loin

1/2 cup soy sauce

1/2 cup red wine

1 tsp. grated ginger

1 tsp. chopped garlic

1/2 cup cornstarch

1 stick unsalted butter

1. Cook the noodles set aside, do not over cook them.
2. Set the vegetables all sliced to the side.
3. Add the pork, soy sauce, red wine, ginger, garlic in a mixing bowl, then add cornstarch and mix well to coat, and marinate it for about 20 minutes in the refrigerator. Remove and bring to room temperature for about another 20 minutes, this is key because you don't want cold meats hitting your hot wok it will cool off the wok preventing a good sear.
4. Heat up about 2 tbsp. of vegetable oil in wok, bring to high heat, lower heat a little, add in the pork, draining most of the liquid first, and stir fry until it turns color, then remove. (If your wok is small, cook 4 oz at a time). 
5. Add in vegetables, and stir fry until slightly soft, add pork back in, over high heat, stir fry for about 2 minutes, add in stick of butter, cook until it melts and is fully incorporated in the wok, tossing all ingredients and coating it well.
6. Season with salt and pepper to taste, serve on a platter.

Makes 1 platter for 2 people. If you have other entrees, it can feed 3-4 depending how hungry they are. One platter can feed one hungry guy. My rule is for 1 to 2 people, I'll go with 8 oz. of protein, and 7 oz. of cooked noodles, double that for more people. And in most cases our home kitchens can't operate a huge wok, so cooking in batches makes sense.

Don't rush your wok cooking in the home, cook it in batches, that way the wok will stay as hot as can be, you never want to cook in a less than hot wok.
© 2014