Chinese New Year 2012, according to the lunar calendar, begins Jan. 23. It will be the Year of the Dragon, or to be precise, the Year of the Water Dragon.
Apparently those that believe in these things say it will be quite the “enigmatic year and will bring some cataclysmic or transformational event.” (Dec. 21 to be exact). The dragon represents daylight and darkness in one person, as well as invincible strength and weakness for beauty and good deeds. Dragon gives health, happiness and wealth, but only to those zodiac signs who themselves will not sit in one place. No matter what one’s beliefs, 2012 promises to be a very interesting year.
It’s always fun to take part in a different culture’s celebrations and Chinese New Year is no exception. For most of us that means enjoying a feast of Chinese dishes. I’ve made more than my share of Chinese recipes through the years and be warned, the majority take time to prepare, so if you’re not inclined to spend a fair amount of your time in preparation, take the night off and head to your favourite Chinese restaurant.
Today’s recipes include egg rolls, a deluxe chow mein, a beef cashew dish and a hoisin chicken dish.
Kung Hei Fat Choy to all celebrating Chinese New Year.
Egg Rolls
3 tbsp. cornstarch
1/2 cup water
25 egg roll skins
Oil for deep frying
Filling:
1 lb. large uncooked shrimp, shelled
8 oz. can water chestnuts
1-inch piece fresh gingerroot
1 lb. ground pork
8 green onions, chopped
1 red bell pepper, finely chopped
1/4 lb. mushrooms, sliced
1/2 chinese cabbage, finely shredded
1/4 cup dry sherry
4 tsp. light soy sauce
1 tsp. sugar
4 tsp. vegetable oil
For the filling: Devein and chop shrimp; chop water chestnuts. Grate gingerroot finely. Combine shrimp, water chestnuts, gingerroot, pork, onions, pepper, mushrooms, cabbage, sherry, soy sauce and sugar in bowl. Mix well. Heat oil in pan, add pork mixture, cook, stirring, 4 minutes. Remove from pan; cool.
Combine cornstarch and water in bowl. Spoon a tablespoon of cooled filling evenly across one corner of each egg roll skin, fold in sides, roll up in an envelope shape, brushing edges with cornstarch mixture. Deep fry in oil until golden brown and cooked through; drain on absorbent paper towels. Will make 25 rolls.
Deluxe Chicken Chow Mein
1/2 lb. egg noodles
Oil for deep frying
4 boneless, skinless chicken breast halves
1 lb. large uncooked shrimp
1/4 cabbage
1/2 lb. lean pork, chopped or ground
2 tsp. light soy sauce
2 tsp. sherry
1 tsp. cornstarch
1/3 cup vegetable oil, extra
1 tbsp. chopped fresh gingerroot
1 clove garlic, minced
2 medium onions
1 red bell pepper
2 stalks celery
8 green onions, chopped
Sauce:
1/2 cup water
4 tsp. light soy sauce
2 chicken bouillon cubes
2 tsp. cornstarch
4 tsp. dry sherry
Add noodles to a large pan of boiling water, boil, uncovered, until tender or according to pkg. directions. Rinse under cold water; drain well. Spread noodles out on kitchen towel or wire rack. Stand at room temperature about 3 hours or until noodles are almost dry. Deep-fry noodles in batches in hot oil until golden; drain on absorbent paper.
Chop chicken into cubes. Shell and devein shrimp, leaving tails intact (I like mine off). Shred cabbage.
Combine chicken, pork, soy sauce, sherry and cornstarch in bowl; mix well. Cover and let stand 1 hour. Heat extra oil in wok or skillet, add gingerroot and garlic, stir-fry until fragrant. Add chicken and pork mixture, stir-fry until meat is almost cooked. Add shrimp, stir-fry 3 minutes. Add vegetables, stir-fry 2 minutes.
To make sauce: Combine water, soy sauce, crumbled bouillon cubes, corn starch and sherry. Add sauce to mixture, stir until sauce boils and thickens. Serve chicken mixture over crunchy noodles.
Beef with Cashews and Tomatoes
1 lb. boneless beef top sirloin steak
1/4 cup vegetable oil
2 cloves garlic, minced
8 green onions, chopped
1 tbsp. chopped fresh gingerroot
3 oz. unsalted roasted cashews
2 tomatoes, quartered
4 tsp. cornstarch
1/2 cup water
2 tsp. satay sauce
4 tsp. light soy sauce
1 tsp. Oriental sesame oil
Trim excess fat from beef, cut beef into 1/2-inch by 2-inch slices. Heat half the oil in wok or skillet and cook beef in batches until well-browned. Remove beef from wok.
Heat remaining oil in wok, add garlic, onions, gingerroot and cashews; stir-fry about 1 minute or until onions are soft. Add beef and quartered tomatoes with blended cornstarch, water, sauces and sesame oil; stir until mixture boils and thickens.
Hoisin Chicken
3 lb. chicken
Cornstarch
Oil for deep-frying
1/4 cup vegetable oil, extra
1 tbsp. grated fresh gingerroot
2 onions, chopped
1/2 lb. broccoli, chopped
1 red bell pepper, chopped
15 oz. can straw mushrooms drained
3 tbsp. hoisin sauce
4 tsp. light soy sauce
3 tbsp. brown vinegar
1 cup water
2 chicken bouillon cubes
1/2 tsp. Oriental sesame oil
1 tbsp. cornstarch, extra
3 tbsp. dry sherry
Chop chicken into serving-sized pieces, toss chicken in cornstarch, shake away excess cornstarch. Deep-fry chicken in batches in hot oil until golden brown and cooked through. Drain on absorbent paper.
Heat extra oil in wok or skillet, add gingerroot, stir-fry until fragrant. Add onions, stir-fry 1 minute. Add broccoli, pepper and mushrooms, stir-fry 2 minutes. Add combined sauces, vinegar, water, crumbled bouillon cubes, sesame oil and blended extra cornstarch and sherry, stir until boiling. Add chicken, simmer further 2 minutes or until chicken is heated through. Serves 4-6.
Cathi Litzenberger is The Morning Star’s longtime food columnist.
