Before P.F. Chang’s, there was “King Wah”.
King Wah was the nicest Chinese food restaurant I had ever been to… until years later when my cousin Melissa married in San Francisco; after the ceremony we ate at a fancy Chinese food restaurant called the Empress of China, which was a beaut.
Flash back 1980s. King Wah was located in a white office building at the SE corner of Loop 410 and Wurbach road (1800 NE Loop 410) in my childhood home town of San Antonio.
Inside King Wah you’d find
white table cloths, fancily dressed wait staff and large round tables that the expanded family would gather around. Why, there must have been 10-12 of us feeding at a single table! While I only ate at King Wah with my Aunt Sister, Uncle Bill and the wolf pack (my cousins), it was one of the few times I can remember that felt more Thanksgiving than mere Chinese dining. King WOW!
Today I live precisely 270.42 miles from where King Wah was located. But thanks to this savory lip-smacking recipe featuring the egg roll, I can relive the mouth-watering memories growing up… and the taste of the exotic orient. I will be eating this again!
享受 (that’s chinese for “enjoy!”)
2 tablespoons | soy sauce
2 tablespoons | dry sherry
1 teaspoon | sugar
½ teaspoon | salt
1 pound | beef round, cut into thin 4 x 3/4-inch strips
¼ cup | vegetable oil
1 package | frozen chinese pea pods, partly thawed
2 cups | celery, thinly sliced
1 cup | scallions, finely chopped
16-ounce can | bean sprouts, drained and rinsed
16-ounce can | condensed beef consomme
2 tablespoons | cold water
2 tablespoons | cornstarch
2 5-ounce packages | frozen egg rolls
ii. what to do
0. Preheat oven to 250°F.
1. Combine soy sauce, sherry, sugar and salt. Add to beef strips and ross to coat with mixture. Let stand 15 minutes, turning occasionally.
2. Heat 2 tablespoons of the oil in a large skillet over moderate heat. Add Chinese pea pods and cook until pods have separated from one another and they’re tender crisp, about 2 minutes. Remove pea pods from skillet and reserve.
3. Add the remaining 2 tablespoons of the oil to the skillet. Add beef strips and cook, stirring occasionally, until the beef loses its pink color.
4. Add celery, scallions, bean sprouts and consomme. Reduce heat to low (about 225°F). Cook, covered, a few minutes until vegetables are almost tender.
5. Stir cold water slowly into the cornstarch and add to skillet mixture.
6. Blend well and heat, stirring constantly, until mixture is smooth and thickened. Pour into a greased 1½-quart shallow casserole.
8. Place in a preheated 350°F oven for about 25 minutes, or until rolls are crisp on top. Serve with rice, if desired?
Foodie Tips ~
♥ While the egg roll flavor was not specified, because this recipe calls for beef round, I suggest a simple veggie egg roll to accompany the beef.
♥ What’s a “Chinese Pea Pod?” It’s also known as a Snow Pea or a Sugar Pea. Technically they’re different than edamamme (a sweet bean). You’re likely to find them frozen vs. fresh at your local grocery.
♥ “Serve with rice, if desired?” Of course it’s desired! Get outta my way ~ I’m hongry!