A Journey from Taishan China to Winnipeg
It is winter 1903. The ice cold wind howled along Alexander Street in Winnipeg, Manitoba. A sign in the window of a small brick building on the corner read, “Special Chop Suey & Chinese dishes, Open all day and Night”. Charlie Yo gazed out across Main Street in hopes of seeing a few more patrons who might emerge from the hotel in the late hours.
Mr. Yo had traveled from Fort Macleod, Northwest Territories in search of better work opportunities in Winnipeg - but his journey actually began many years earlier in Taishan, China. His father and many uncles had pooled their money to come up with the required $50.00 payment which the Canadian government required of Chinese immigrants, in order to be considered for citizenship.
Mr. Yo had hopes of earning enough money in order to bring his wife and children to Canada. Then he learned that the Canadian government had without warning raised the “head tax” to $500.00 for every Chinese person wanting to gain permanent citizenship in Canada. In order to raise the gargantuan amount of money, Charlie Yo opened Winnipeg’s very first Chinese restaurant. His challenges were immense but he continued as he always had. He reached for the coal tongs and placed another piece of charcoal under the wok and filled the porcelain teapot with water. Although his challenges were incredibly daunting, it was his love of family and food that would come together and propel him forward each and every day.
This is the first in a multi-part series that celebrates Chinese cuisine and those who first introduced their culinary delights to Winnipeg. Part two coming soon!
Check out our selection of unique Chinese teapots by clicking on the image below.
Chinese word of the day:
Yum cha
What it means: A dish consumed as a brunch, is commonly served in China which includes Chinese tea and dim sum.
Recipe of the week: Chow Mein
Stir Fried Noodles Recipe (豉油皇炒面)
Ingredients
- 16 oz chow mein noodles
- 1 lb boneless skinless chicken breasts
- salt and pepper
- 3 Tablespoon vegetable oil , or canola oil, divided
- 2 cups finely shredded cabbage
- 1 large carrot , shredded
- 2 ribs celery , chopped
- 4 green onions , chopped, white and green separated
- 3 cloves garlic , minced
- 2 teaspoons freshly grated ginger
- 1 cup fresh bean sprouts
Sauce:
- 1/4 cup oyster sauce
- 1/3 cup low-sodium soy sauce
- 2 Tablespoons sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 Tablespoon light brown sugar
- 1-2 teaspoons Asian Garlic Chili Sauce , for spice, optional
Instructions
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Chow mein sauce: In a small bowl, whisk the sauce ingredients together and set aside.
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Cook chicken: Heat a large pan or wok on high heat. Add 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through, then remove to a plate.
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Cook Veggies: Add another tablespoon of oil. Once hot add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.
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Noodles: Add last tablespoon of oil to the pan and add the noodles. Cook for 1 minute. Add the sauce and cook, tossing to coat. Return veggies and chicken to the pan, along with fresh bean sprouts.
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Serve immediately, garnished with green onion.