The “breath of the dragon” is what slays the Beef Chow Ho Fun dish at Hunan by the Falls, says David Cameron, one of three owners of the iconic Washington Street restaurant in Chagrin Falls.
“The breath of the dragon is the phenomenon where a light coating of oil in the wok is smoked at intense temperatures, which produces a smoke cloud, creating a caramelized flavor in whatever is being sauteed,” he explains.
For 32 years, guests have enjoyed quality dishes at this establishment that begin with top-notch ingredients and flawless cooking techniques.
Here’s a look at the crowd favorite, which quite literally translates to “sauteed large rice noodles,” although Chow Ho Fun is so much more fun to say.
Ten to 12 ounces of thin flank steak strips are bathed in a marinade of white pepper, egg whites, baking soda and corn starch for up to two hours to tenderize the lean meat. A quick, two-minute dip in a piping-hot wok is all it takes to render it to a medium-rare or medium temperature before the strips are set aside.
Ginger, garlic, Spanish onion strips and green onion strips are then tossed into the wok, which is freshly dressed with a light oil coating to allow the vegetables to swish from side to side while emitting a mouth-watering, aromatic sensation.
About 12 ounces of fresh wide rice noodles cut into ¾-inch-wide strips join the ensemble for a quick tumble before the protein (beef) is reintroduced to the wok for an enticing explosion of flavor.
Splashes of dark soy sauce, light soy sauce, Shao Shing wine and a spritz of dark sesame oil are then added to the mixture to create a smoky, robust sauce before bean sprouts make their debut for the final toss.
Simple yet sensational, even a dragon would agree this dish is fire.
508 Washington St., Chagrin Falls, 440-247-0808, hunanbythefalls.com
