This recipe gets the award for being beautiful to look at, simple to prepare, and incredibly tasty. It is the entire family’s new favorite on our menu.
Kuy Tew Cha (goi dieu chah)
— from Extending the Table: A World Community Cookbook by Joetta Handrich Schlabach, 1991, Herald Press.
Cook according to package directions:
- 8 oz. Chinese noodles or thin spaghetti (250 g) (I use spaghetti.)
Drain. Add 1 T. oil (15 ml) to keep noodles from sticking together, cover, and set aside.
In separate saucepan, cook or steam until tender-crisp:
- 1 1/2 c. broccoli, cut in pieces (375 ml)
Meanwhile, in separate frypan saute 8-10 minutes in 1-2 T. oil (15-30 ml):
- 2 cloves garlic, minced
- 1/2 c. pork, cut in small pieces (125 ml)
- 6-8 shrimp, shelled and deveined
Add broccoli to meat along with:
- 1-2 T. soy sauce (15-30 ml)
- 1 t. sugar (5 ml)
- 1/2 t. salt (2 ml) (optional)
Toss with noodles and serve with additional soy sauce as desired.
Note: We make substitutions for the meat frequently, with great results. We’ve used pork, chicken, beef, and frozen imitation crab each on and its own or in combination with one of the other meats. I love that I can make it with whatever I have on hand.
Not only is this dish tasty, it’s very easy to make and only dirties one frying pan. Our family eats this at least once a week now!