Chow chow stir-fry recipe

Although the word chow-chow originated in pidgin English and meant "mixed pickles" we now use it in reference to an incredibly exotic breed which happens to be one of the oldest breeds on record. Well over two thousand years old this breed was used in China as both a working dog, companion dog and was raised on special farms for human consumption. Its pelt was considered valuable and was often part of a bride's dowry. In the eighteenth century this dog made its way from China to England where its lion like looks, black tongue, unique way of walking and aloof personality won it instant recognition.

Ingredients
2 teaspoons brown bean sauce
4 teaspoons tamari sauce
1 cup Chicken Stock (see recipe)
2 teaspoons cornstarch
4 tablespoons oil
2 cups boneless chicken, cut into 1 cm pieces
6 carrots
4 stalks celery
4 spring baby cabbage
2 cups tofu, cut into 2 cm cubes
Steamed rice

Prepare vegetables by thinly slicing with a diagonal cut.

Mix tamari sauce, brown bean sauce, cornstarch and stock, keep for later. Fry chicken pieces in a wok until nicely browned in two tablespoon of oil. Remove from wok and put aside. Put remaining oil into wok and stir fry the vegetables for about 5 minutes until tender but yet crispy. Pour the tamari mix into the wok and together with the chicken cook for a couple more minutes. Now put the spring baby cabbage and tofu into the wok and stir fry until the tofu is hot and well covered in sauce. Put rice into dog bowl and pour stir fry over. Makes about 2 liters chicken and vegetable stir fry.