Cooking Through the Archives: A Taste of Aloha China

As part of the MPB Archive series, an episode of Aloha China — the beloved cooking and culture program from the 1980s — recently aired, giving viewers a taste of Chinese cuisine with a Hawaiian flair. To celebrate the occasion, Deep South Dining hosts Malcolm White and Carol Palmer stepped into the kitchen to recreate one of the show’s flavorful dishes: Mongolian Beef, from the Aloha China cookbook. Listen to the episode here.

Originally filmed in 1983, Aloha China featured chef Titus Chan as he shared authentic Chinese recipes while highlighting the cultural richness of Hawaii’s Chinese-American community. The program was a groundbreaking blend of culinary education and cultural exchange, and it remains a cherished piece of MPB history. You can watch episodes of Aloha China online here.

Now, you can bring a bit of that history into your own kitchen with this classic dish — easy to make, fun to eat, and packed with bold and savory flavors. Whether you're a longtime fan or discovering Aloha China for the first time, this recipe is a delicious way to connect with the past.

Titus Chan’s Mongolian Beef – Aloha China (1984)
 

"Quick, colorful, and delicious! Easy to make, fun to eat – that’s the spirit of Chinese cooking!"

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry (or Shaoxing wine)
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 1/4 cup green onions, cut into 1-inch pieces
• 1/2 cup canned bamboo shoots, drained and cut into strips
• 1/4 cup hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/4 teaspoon crushed red pepper (optional for a kick)
• 1/4 cup water

Optional Garnish:

• Sliced green onions
• Toasted sesame seeds

Instructions

1. Marinate the Beef
   In a bowl, combine the beef slices with soy sauce, sherry, and cornstarch. Let it rest for 15–20 minutes.
   “This helps make the beef smooth and velvety.”
2. Make the Sauce
   In a separate bowl, mix hoisin sauce, oyster sauce, sugar, crushed red pepper, and water.
   “This sauce has everything – sweet, savory, and just enough zing!”
3. Stir-Fry the Beef
   Heat 1 tablespoon of oil in a wok over high heat. Stir-fry the beef quickly, just until browned, about 2 minutes. Remove and set aside.
4. Build the Flavor
   Add the second tablespoon of oil. Toss in the garlic and ginger, stir-fry for 30 seconds until fragrant.
   Add bamboo shoots and cook for 1 minute. Return the beef to the wok.
5. Add Sauce & Green Onions
   Pour in the sauce and green onions. Stir-fry for another 1–2 minutes until everything is evenly coated and hot.
6. Serve It Up
   Serve hot over steamed white rice. Garnish with extra green onions or sesame seeds if desired.

Titus’s Tip:

"Bamboo shoots give this dish a wonderful crunch – it’s all about texture! Always rinse canned bamboo shoots to remove the canned flavor before cooking."

“Chinese cooking is all about balance – don’t be afraid to taste and adjust. If you like it sweeter, add a little more sugar. Spicier? More red pepper. You are the chef!”