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A Great Time With A Trailblazing TV Chef

Titus Chan is one of the first chefs ever to be on TV, and I haven’t heard or seen him since I was a young kid. Before the show, he sat quietly on the side, not saying a word, while we prepped the set to get him ready to cook. I admit we all were in wonder of how this was going to go.

As soon as we start rolling, Titus became the star that he is, and gave us not only some good food, but a great time!

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Chef Titus Chan explains his cooking process
PHOTOS FROM COOKING HAWAIIAN STYLE

I can’t wait to get Titus Chan back in our kitchen, but for now, enjoy his recipe for Pork Chow Mein.

TITUS CHAN’S PORK CHOW MEIN (GRAVY NOODLES)

* 1/2 pound pork, cut into pieces

* 2-3 teaspoons oil

* 2 12-ounce packages chow mein noodles

* 1 bell pepper, cut into pieces

* 1 onion, cut into 1-inch pieces

* 2 garlic cloves, finely chopped

* 1 cup cleaned/de-stringed snow peas

For Seasoning:

* 2 teaspoons sherry

* 1 1/2 cans (3 cups) chicken broth

* dash salt, pepper

* 1 teaspoon sesame oil

* 2 tablespoons oyster sauce

* 2 teaspoons soy sauce

For Thickening Base:

* 1 1/2 tablespoons cornstarch

* 3 tablespoons water

* fresh cilantro, for garnish

Heat oil in wok. Stir-fry noodles until browned and semi-crispy. Remove noodles from oil and set on a platter.

Add more oil to wok and cook pork for 5-7 minutes. Add vegetables and stir-fry for 1 minute.

Add remaining seasonings; bring liquid to a boil. Add cornstarch mixture while stirring. Thicken to your preference.

Add a little bit of oil to gravy just before serving — this gives it a nice, shiny finish.

Watch Cooking Hawaiian Style on OC16 On Demand channels 12 and 1012. Visit cookinghawaiianstyle.com for more recipes.