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Thursday, 16 July 2015


Dinner is always an exciting adventure because I use so many different cookbooks and so many different recipes, but it’s especially rewarding when someone asks me for the recipe.

J I am posting this Cantonese style recipe by request!

Chinese Beef Patties with Noodles :  4 servings

     From:  Family Circle HAMBURGER COOKBOOK, c1978

1 pound ground beef
1 egg
¼ cup fine dry bread crumbs
1 tsp salt
¼ tsp pepper
¼ tsp ground ginger

8 ounces mushrooms
8 ounces frozen cut green beans 
1 red bell pepper (or half green and half red)
¼ cup chopped green onions
1 tbsp canola oil
1 can (5 ½ ounces) bamboo shoots
1 envelope instant chicken broth (I used a Knorr’s Chicken Cube)
2 ½ cups water (divided)
3 tbsp soy sauce
2 tbsp cornstarch

1 pound Chinese egg noodles (I used Chow Mein Noodles made by Double
                                            Happiness Foods of B.C. Canada)

  First make Bean Sprout salad (  ) and put in fridge.

·        Next make ground beef patties:
o   Lightly beat the egg in a large mixing bowl.  Add beef, bread crumbs, salt, pepper, and ginger.  Mix well.
o   Preheat broiler.
o   Shape rounded tablespoonfuls into 2 inch balls.  (I pressed the mixture into a 1/8 cup measure and came out with 17 balls.)
o   Flatten balls slightly on grill pan.
o   Brown on both sides:  mine took 5 minutes on first side and 2 minutes on flip side.
o   Set aside beef patties.
·        Put green beans on a plate by the stove to thaw.
·        Chop red pepper and set aside on a plate by the stove.
·        Chop green onions and add to the plate of chopped peppers.
·        Slice mushrooms and set aside on a plate by the stove.
·        Drain bamboo shoots well and add to the plate of mushrooms.
·        Boil water and measure 2 cups of it.  Stir in chicken bouillon until dissolved.  Add 3 tbsp soy sauce to this and set by the stove.
·        Put cornstarch in a small bowl by the stove.  Do not add water until just before cooking. 
·        Follow directions for noodles.  I had to soak mine for a minute in hot water and then drain them and set aside until almost the end.
·        Put 1 tbsp oil into a Dutch oven and set on the stove with a wooden spoon handy.  Do not heat it yet.
·        Set the table, but keep the plates in the kitchen for plating.
·        Make a pot of Chinese tea just before you start to cook.

TIME TO COOK:  this is super easy if someone else does the stirring while you just say what to do next J
·        Heat the oil in the Dutch oven over high heat.
·        Add the green beans, chopped red peppers, and the green onions.  Stir for 30 seconds.
·        Add the 2 cups of chicken broth and soy sauce mixture.  Also add the beef patties, mushrooms, bamboo shoots, and noodles.  Don’t stir.  Just cover and cook for 5 minutes.  You want all this to heat up but then you’ll want to lift out the noodles.
·        Meanwhile, blend cornstarch with ½ cup water.
·        Transfer noodles from Dutch oven to a serving bowl.
·        Stir cornstarch into Dutch oven  and cook, stirring constantly, for one minute over high heat to thicken.
·        Plate the noodles.

·        Dollop the meat patties and sauce onto the noodles and SERVE with the Bean Sprout Salad!

*                                                                      *****

Travelling has long been an obsession in our family and we aim to see as many DIFFERENT places as we can.  So I’ve been surprised how many times one or the other of us has remarked that it would be really great to go back to


We found free entertainment on the waterfront and Kepler started dancing.

 The charming Palace Hotel was once a brothel and the different rooms have names

 like Miss Alice, Miss Lily, and Miss Ruby.

If you do go to Port Townsend, don’t miss breakfast at The Blue Moose.

Oh, and you should drop into Poulsbo on the way to Port Townsend.

When you’re leaving be sure to take the Coupeville Ferry and walk across the bridge at spectacular Deception Pass. 

Maybe we'll see you there soon!