Steveston was a thriving village prior to the demise of the BC canneries. It was also home to many Japanese Canadians who worked in the canneries and as fishermen. Patricia Naomi Yodogawa-Wood grew up in Steveston where her father and grandfather were fishermen. One of the pictures in this video shows a family fishing boat, also named Naomi. Patricia shares with us a dish she likes to make when cooking for her large family. After you watch her demonstration in the video below, try the recipe!
Japanese-style Chicken Chow Mein
Ingredients:
1 boneless breast of chicken (sliced thinly)
1/2 package "Farkay" Chinese-style steam-fried noodles
1 small onion (thinly sliced)
1 carrot (cut julienne style)
2 celery stalks (sliced thinly)
2 handfuls of bean sprouts
2 Tbsp of canola/mazola oil
Salt/Pepper to taste
1 cube chicken boillon in 1 cup very hot water (mixed)
Soya Sauce to add when serving
In a wok (heated) add oil until hot.
Add chicken and stir until cooked.
Add sliced carrots, onion, celery, and bean sprouts and stir.
Cover for about 5 minutes until vegetables are tender.
Add noodles (1/2 package) and 1 cup of chicken stock.
Cover and cook until noodles are soft. Stir occasionally.
Serve with hot rice and Soya Sauce.
I would like to contact Patricia Yodogawa-Wood.
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pywoodl2@yahoo.com
Patsy! how wonderful, I have just recently used your recipe, Sheila Maeda Wong passed it along to me, but it wasn't until I was talking to Ruth Moore last night that I realized this is your video. Thanks so much for publishing this, I have such fond memories of our Sunday School picnic where the Japanese mom's would prepare this dish and it was always one of my favorites. Shirley Leawood Johnson
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