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Oriental Foods The "Wong" Way
Rediscover the Authentic Flavors of 1976: "Oriental Foods The Wong Way" – A Handmade Treasure from Better Homes and Gardens
Step into the warm, aromatic kitchen of David and Pansy Wong, where simple ingredients transform into extraordinary meals that blend Cantonese flair, Szechwan spice, and a dash of family ingenuity. In March 1976, Better Homes and Gardens spotlighted this dynamic couple's "Wong" style of Chinese cooking – flexible, inventive, and utterly irresistible. Guests raved about how they could whip up feasts for five or fifty using seasonal swaps like fresh broccoli for pea pods, all stir-fried to perfection in their signature built-in wok.
Now, for the first time in digital form, you can own their handmade cookbook, "Oriental Foods The Wong Way" – a lovingly compiled gem straight from the era of chopsticks and family-style dinners. This 23-page treasure captures the Wongs' secrets: quick, affordable recipes that capture the crisp, fresh essence of authentic Oriental cuisine. No fancy gadgets required – just everyday pantry staples elevated with soy, ginger, and a sprinkle of imagination.
Savor These Timeless Recipes, Straight from the Wongs' Table:
- Fried Fish – Chinese Style: Tender fillets dusted in a seasoned flour mix, topped with ham slivers, water chestnuts, and a glossy oyster sauce glaze.
- Sweet and Sour Shrimp (or Pork): Crispy battered bites in a tangy pineapple-tomato sauce – versatile enough for duck or pork variations.
- Cantonese Lobster or Shrimp: Black beans and garlic ignite succulent seafood in a quick stir-fry, with an optional pork boost for extra umami.
- Egg Foo Yong: Fluffy omelets loaded with bacon, shrimp, bean sprouts, and a drizzle of oyster sauce – comfort food with a wok's edge.
- Bar-B-Q Ribs – Don the Beachcomber's Style: Sticky, sherry-marinated spares slow-baked to tender perfection, ideal for charcoal grilling.
- Beef with Tomatoes or Beef-Broccoli: Thin-sliced steak tossed with veggies in a savory soy-wine sauce – fast weeknight winners.
- Fried Rice and Fried Noodles: Leftover magic with ham, shrimp, or crab, plus tips for non-sticky grains every time.
- Won Ton: Soup or Crisp: DIY wrappers stuffed with shrimp-pork filling – fry for appetizers or simmer in chicken noodle broth.
- Sukiyaki: A one-pan wonder of beef, watercress, tofu, and mushrooms in sweet soy broth.
- And more: Paper-Wrapped Chicken, Hand-Shredded Chicken, Teriyaki Steak, and Batter for Shrimp Tempura.
These aren't rigid recipes – they're invitations to adapt, just like the Wongs did for their bustling family of five (plus a clan of 50+ for holidays!). Pages brim with practical notes: "Overcooking will toughen shrimp" or "Extreme care must be used in removing from water" for delicate fish.
Your Download Includes the Full Story – Twice the Nostalgia:
- The Original 1976 Better Homes and Gardens Article: Relive the feature on pages 90–91 and 103–104, with vivid photos of the Wong kitchen, family feasts, and bonus recipes like Beef with Oriental Peas, Winter Melon Soup, Oriental Shrimp, and Lemon Squab. See young Donna eyeing dinner, chopsticks flying at the table, and tips for wok mastery.
- High-Resolution PDFs: Crystal-clear scans preserving every handwritten charm, faded edge, and typewriter quirk – perfect for printing or framing as retro wall art.
- Searchable PDFs: Fully OCR-optimized for easy ingredient hunts or recipe jumps, so you can "search" for "soy sauce" and land right on your next stir-fry.
This isn't just a cookbook; it's a slice of 1970s melting-pot magic – when home cooks like the Wongs turned "practically nothing" into something extraordinary. Ideal for foodies, history buffs, or anyone craving that wok-side sizzle. Download today and bring the Wong way to your table – your next family dinner (or feast for 50) awaits!