“Danny and the Wok”

The Milwaukee Sentinel – Nov. 18, 1966

By: Poppy Cannon

NEW YORK, N.Y. – Because of his new television show, Danny Kaye has been commuting weekly between the east and west coasts. Consequently, there has been a tremendous increase in the sale of Chinese woks—round bottom skillets—in New York’s Chinatown, and a great spate of Chinese cooking on and off Broadway.

For Danny Kaye is a highly skilled and dedicated practitioner of the art of oriental cookery. Walter Cronkite tells the story of a visit to Johnny Kan’s restaurant in San Francisco when he was asked by Kan after dinner if he would like to meet the chef who had prepared his meal. Cronkite was puzzled but polite. “Yes, of course,” he said. In the kitchen he was solemnly introduced to a man in a tall white hat. It was Danny Kaye, who is accepted as an equal, not only by Johnny Kan, but by his staff.

Three of four times a week, Danny Kaye cooks Chinese style usually for six but no more than eight or nine guests at a time. In New York, he has been known, from time to time, to preside in the kitchen of the Mandarin House on Third Ave., where he turns out all kinds of exotic delicacies. This is one of Danny Kaye’s more simple and practical recipes and menus.

CHOPPED BEEF WITH GREEN PEAS

In a preheated Chinese wok or heavy skillet, place two tablespoons peanut oil. Bring to a sizzle and add one pound chopped beef, two (10 ounces) packages frozen peas, three-quarters teaspoon salt (or one tablespoon soy sauce), one-half teaspoon monosodium glutamate, one-fourth teaspoon sugar. Toss and mix rapidly at high heat for two minutes. Add one-half cup beef broth. Cover and cook at medium high heat three or four minutes. Uncover. Add gradually two tablespoons cornstarch, mixed to a paste with two tablespoons water. Cook three to four minutes longer, or until the sauce thickens. Serves four to six.

INSPIRED BY DANNY KAYE

Watercress Soup

Chopped Beef With Green Peas

Fried Rice

Radish and Water Chestnut Salad

Mandarin and Pineapple Delight

Fortune Cookies

WATERCRESS SOUP: To a quart of boiling hot chicken broth add two large handfuls of fresh watercress leaves and one hard cooked egg, chopped. Cover and let stand two or three minutes, until the watercress is wilted. Makes four to six servings.

FRIED RICE: Use a packaged mix or frozen.

RADISH AND WATER CHESTNUT SALAD: To a bowl of crisp, chilled mixed greens torn or cut into small pieces add one-half dozen each: Radishes and drained, rinsed water chestnuts, cut into thin slices. Toss with garlicky oil and vinegar dressing and sprinkle generously with chow mein noodles that have been crisped and warmed in the oven.

MANDARIN and PINEAPPLE DELIGHT: One of the few authentic Chinese sweets. In one cup boiling hot pineapple juice, dissolve one packet (one tablespoon) unflavored gelatin that has been soaked for a few minutes in one-fourth cup cold water. Stir to dissolve and then add three-fourths cup more pineapple juice or the sirup from canned pineapple or other fruits. Add a few drops of yellow coloring to give a deep golden glow. Pour into six small bowls. In the center of each place a spoonful of pineapple chunks or a combination of mandarin orange sections and pineapple. Chill until set. To speed process, place in the freezer 10 minutes by your timer, and hold in the refrigerator until serving time.

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