Uncle Chen’s Secret Szechwan Shrimp Recipe
1 pound peeled jumbo shrimp
1 medium carrot, julienned 1 small onion, cut into strips or julienned
1 small can bamboo shoots, cut into strips
1 tablespoon ginger, minced 1 tablespoon garlic, minced 2 teaspoons sugar
1/4 cup ketchup 1/3 cup vinegar 1/3 cup water
1 teaspoon cornstarch 1 tablespoon dried red chili pepper, minced or roughly chopped into small pieces 1 tablespoon oil Salt to taste
in a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. Set aside.
in a wok, add oil, ginger, and garlic. Stir fry on high heat for 10 to 15 seconds. Add shrimp, stir fry until shrimp is translucent, about 2 to 3 minutes. Add onion and carrot, stir fry for about 1 minute. Add bamboo shoots, stir fry for 1 minute. Add salt to taste. Add sauce mixture and chili pepper, stir fry for 1 to 2 minutes. Serve hot with steamed rice.
often miStAken for uncle chen, tSAi WAnG lee iS the mASter behinD the populAr chineSe reStAurAnt
fresh for that week,” according to son Brian Lee. Tsia Wang and May’s other son is Roy Lee. They both work at Uncle Chen performing whatever is necessary to keep the restaurant humming. Their uncle, Wen Fu Lee, helps in the kitchen and the as- sistant chef is Weng Wang. Other employees bring the total number of staff to 11.
In a bright and spotless chrome-filled kitchen, the Uncle Chen crew finesses remaining true to the art of Chinese cuisine and pleasing the mostly Ameri- can customer base, who, in the world view, are not known for sophisticated taste buds or nourishing relationships with food.
“We take pride in our food. We wouldn’t sell anything we wouldn’t eat,” Brian emphasizes. “This is [my father’s] passion. He eats and breathes this
restaurant. He’s here first thing in the morning, and he’s the last to leave.”
In spite of 1,000ºF-woks, Chinese food is not fast food. “It takes time and effort to prepare a nice meal,” notes Brian. And, contrary to the pigeonholing by some, Chinese food is not always healthy—15 to 20 percent of the food is fried at Uncle Chen.
All dishes at Uncle Chen are prepared minus MSG, and the more popular requests are chow mein, orange chicken, beef with broccoli, sizzling rice soup, wor wonton soup, kung pao chicken, and string beans with tofu.
“Carpinteria is a great town to work and live. We’ve had lots of support, and we thank the people” says Brian. “We will be here a long time. My brother will raise his children here.” ¢
ABOVE, a centerpiece for this entrée, shrimp is popular in Chinese cooking, as is other sea life. It is common to have the entire animal on the plate, unlike American cuisine.
80 carPinteriaMaGaZINE
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