‘Pork Buns and High-Fives’ offers a recipe for overcoming differences
Coming-of-age story chronicles the life lessons of noted Peninsula chef's son Larry Chu Jr.
It’s a coming-of-age book set in 1970s Silicon Valley that centers on a boy’s challenges, his parents’ wisdom — and one very important recipe.
In “Pork Buns and HighFives,” author Norma Slavit tells the story of Larry Chu Jr., the son of acclaimed Peninsula chef Lawrence Chu and now the general manager of his family’s restaurant, Chef Chu’s. A devoted customer for years, she had a feeling that Larry’s life could provide enough fodder for an inspirational book for young readers.
“Chef Chu had his cookbooks,” she said. “One son became famous as the producer of (the movie) ‘Crazy Rich Asians.’ And I thought, ‘Maybe it’s Larry’s turn.’ “
Her instincts were correct: His story turned out to be one that would resonate with other children of immigrants.
For an hour every Thursday for two years, Larry met with her and recounted his years from childhood to adulthood — from when he stood out as one of the very few Chinese-American kids at school and was bullied, to teen travails and the college and career decisions he faced.
Struck by how he and his family overcame those challenges, Slavit thought, “This is going to be an inspiring story for every young person.”
In the first chapter, “Being Different,” Larry quietly endures stinging criticism from other kids when he brings his favorite pork buns to school for lunch. His mother, Ruth, suggests a solution that finds them building bridges across the cultural divide with his classmates.
“There’s a lot of parental wisdom in that book,” says Slavit, a retired teacher and grandmother of three who lives in San Jose.
“Pork Buns” ends with a copy of the family’s treasured recipe and a chapter on the future direction of the restaurant. And surprisingly, it’s neither chef Chu nor Larry Jr. who has the last word.
Larry Jr. said he’s touched by Slavit’s book. “I’m so honored that she’d ever think of using these stories as themes for teaching life lessons.”
Already, he said, the book has had a big impact on at least one youngster who read the book cover to cover and has been quoting from it. That would be his 9-year-old son, Lawrence Chu III.
DETAILS >> “Pork Buns and High-Fives” (140 pages, $17) is available at Lulu. com, BarnesandNoble.com and Amazon.com, and will be available for purchase at the Chef Chu’s 50th anniversary party Feb. 2 at the restaurant, 1067 N. San Antonio Road, Los Altos. A book release party will be held at a later date there; for updates, call 650-948-2696.
Chef Chu’s Steamed Pork Buns
Makes 12 to 18
INGREDIENTS
1 tablespoon vegetable oil ½ pound Chinese barbecued pork, diced
1green onion, white part, minced
½ cup chicken broth 3tablespoons oyster sauce 1tablespoon dry sherry 1 tablespoon sugar ¼ teaspoon salt
Cornstarch paste: cornstarch mixed with just enough water to make a slurry
½ teaspoon sesame oil 1 recipe basic bread dough (see recipe below)
DIRECTIONS
Filling: Heat a wok or wide frying pan over high heat for 1 minute until hot. Add oil and swirl to coat sides. When oil is hot, add pork and green onion, stir-frying for 30 seconds. Mix in broth, oyster sauce, sherry, sugar and salt. Bring to a boil. Thicken with 1 tablespoon cornstarch paste, boiling until sauce is clear. Sprinkle with sesame oil. Transfer to a bowl, cool and refrigerate. Buns: Roll bread dough into a cylinder about 2 inches in diameter. Cut cylinder into 1½-inch wide pieces. Place one on your work surface, cut side up, and press down with the palm of your hand to flatten. Place 1tablespoon filling in center, then gather up edges of dough around the filling in loose folds. Bring folds together at the top and twist securely to make a stem.
Line the inside of a bamboo steamer with dampened cheesecloth. Arrange buns in the steamer, cover and place in a pot over boiling water; steam for 12minutes.
Basic Bread Dough INGREDIENTS
¾ cup warm water, about 110 degrees
1 tablespoon sugar
½ cup warm milk, about 110 degrees
½ package active dry yeast 4 cups all-purpose flour ½ teaspoon baking powder
DIRECTIONS
Combine water and sugar, stirring well. Stir in milk and double check temperature, which should be about 110 degrees. Add yeast, stirring to dissolve, and set aside until mixture begins to bubble.
Gradually add flour, mixing as you go. Knead for 3 to 4 minutes, then shape into a ball and cover with a damp cloth. Let rise in a warm, draft-free spot for about 1 hour or until double in size. Turn dough out onto a floured board, flatten slightly and sprinkle surface with the baking powder. Knead for about 5minutes until smooth. Set aside, covered, until ready to use.