Recipes Chinese Long Beans
September 28th, 2009
Recipe for Chow San Si — Fried Three Slices?
The best Chinese dish I’ve ever had was at the Shanghai Village in New Haven, CT, (Long since out of business.) The name was (approximately) Chow San Si, and I’ve been told it means “Fried Three Slices”. The slices were pork, dried bean curd and bamboo shoots. The dish was very hot. Does anyone know a recipe for this dish of pork, dried bean curd and bamboo shoot slices?
From your description, the dish was modified for western taste preference.
Chow San Si literally means fried three shreds, not slice.
The ingredients are supposed to be in straw size shreds or julienne cut. In traditional Shanghai cuisines, few things are spicy, but I’m sure this was modified for popularity reasons.
The pork is usually marinated with soya sauce, sugar and rice wine. Then it’s panfried together. You can add any ready made sauce from the asian food section towards the end of the frying.
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