NEW BOOK OFFERS A RECIPE FOR LIFE LESSONS

By Linda Zavoral

lzavoral@bayareanewsgroup.com

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 High-Fives,” 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 Slavit 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.

“I’m so honored that she’d ever think of using these stories as themes for teaching life lessons.”

— Larry Chu Jr. about the book “Pork Buns and High-Fives,” by Norma Slavit

Lawrence C.C. Chu and his son, Larry Chu Jr., talk about the venerable Chef Chu restaurant in Los Altos.

KARL MONDON — STAFF PHOTOGRAPHER

Children’s author Norma Slavit’s new book finds life lessons in stories told by Larry Chu Jr.

“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, Barnesand Noble.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 1 green onion, white part, minced ½ cup chicken broth 3 tablespoons oyster sauce 1 tablespoon 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 1 tablespoon 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 12 minutes.

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 3to 4minutes, 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.

— From “Chef Chu’s Celebrating Your Place at Our Table” by Lawrence C.C. Chu, reprinted in “Pork Buns and High-Fives”

Steamed pork buns are a classic snack in the Canton region of China — and everywhere.

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