Chinese New Year Recipes

Fish with Hot Sauce

1 whole fish, (yellow croaker, carp, mullet or bass) about 2 1/2 lb (1,000g), cleaned and scaled
1 tsp. green pepper, shredded
1 tsp. salt, or to taste
3 1/2 oz (100g) onions, shredded
1 cup(500ml) oil for deep-frying
4 tsp. soy sauce
1 tsp. scallions, shredded
1/4 tsp. fresh ginger, chopped
1 tsp. rice wine
2 hot red chili (chilli) peppers, seeded and shredded
2 tsp. sugar
1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
1/4 tsp. MSG (optional)

Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.

Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil add the scallions and onions and ginger and fish and deep-fry until both sides are brown. Remove , drain and place on serving dish.

Pour all but 2 to3 tbsp of the oil out of the wok, leaving only enough to cover the bottom . Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar, MSG (optional), and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook, stirring until the sauce thickens. Remove , pour over the fish, and serve.

Dandan Noodles (Peddler’s Hot and Spicy Noodles)

1 lb (500 g) flour noodles
4 tbsp sesame paste
5 tsp sesame oil
5 oz (150 ml) soy sauce
3 tbsp vegetable oil or lard
5 tsp scallions, chopped
2 oz (50 g) Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro)
5 tbsp chili (chilli) oil
1 tsp MSG (optional)

Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil or lard, scallions, preserved cabbage or coriander, MSG, and chili oil, and divide among 5 serving bowls.

Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles with seasonings, and serve.

Wonton Soup

½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers

Soup
4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced

Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top. Garnish with green onion rings.

Twice-Cooked Pork

1 lb (450g) fresh boneless pork or fresh, uncured ham
2 tbsp soybean paste
3 oz (80g) scallions or garlic shoots
1 tbsp sweet bean sauce
1 tbsp vegetable oil 1/4 cup meat stock

Wash the pork, drop it into boiling water to cover, and parboil for 8 minutes. Remove, drain, and cut into slices about 2 inches long by 1 1/2 inches wide 1/4 inch thick (7 cm by 4 cm by 16mm) . Set aside

Cut the scallions on the slant into 1 inch (3 cm) pieces. Set aside.

Heat the oil in a work to very hot 356°F (180°C), or until smoke rises on the surface. Add the pork slices, soybean paste, sweet bean sauce, scallions or shoots, and stock. Stir-fry for 5 minutes, or until the scallions are tender and the soybean paste loses its raw taste. Remove and serve.

Sun Ya Fried Rice

6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

Beef Fried Rice

2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold

Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.

Beef With Broccoli

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).

Stir-fried Noodles (Chicken Chow Mein)

1 lb (500 g) flour noodles
10 1/2 oz (300 g) boneless chicken breast, skinned
1 egg white
2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water
13 tbsp (200 ml) vegetable oil (or lard)
7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections
1 tbsp salt, or to taste
1 cup (200 ml) chicken broth
1/4 tsp MSG (optional)

Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds.

Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl.

Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well.

Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.

Mongolian Beef

1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion, cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil

In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours.

In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch.

Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the gingerroot and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp.

Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.

Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve.

Moo Goo Gai Pan (Mushrooms with Sliced Chicken)

3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

Sauce:
1 cup chicken stock*
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch (corn flour)

Seasonings:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch (corn flour)

Oil for stir-frying

Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.

While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Spicy Szechwan Chicken

3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)

Sauce:
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced

Partially freeze chicken breasts. Cut into strips.

Combine sauce ingredients and set aside.

Mix together egg whites and cornstarch.

Coat chicken in cornstarch mixture.

Heat wok. Fry chicken strips in oil until they turn white.

Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.

Add sauce to vegetables.

When boiling, add chicken.

Stir-fry 1 to 2 minutes. Serve with rice.

Szechuan Lo Mein

1 lb. fresh noodles or spagetti
1/2 lb. chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, cut on the diagonal into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tbs. light soy sauce
2 tbs. hot bean sauce
1/2 tsp. salt
5 tbs. cooking oil

Marinade:
1 tsp.dry sherry
1 tsp. light soy sauce
1 tsp. cornstarch

Sauce:
1/2 cup stock
1 tsp.light soy sauce
1 tbs.chili oil
1 tsp.sugar
1 tsp. sesame oil
2 tsp. cornstarch

Mix together marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix together sauce ingredients. Set aside.

Parboil noodles in a pot of boiling water for three minutes (SPAGETTI AS PER PACKAGE). Drain. Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry.

When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry.

When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter. Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in.

Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil.

Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Shrimp Lo Mein

3/4 cup vegetable broth
1/2 cup reduced sodium soy sauce
3 T cornstarch
1 T oyster sauce
1/2 tsp ground ginger
12 oz fettuccine
1 tsp dark asian sesame oil
2 T vegetable oil
1 1/2 pounds med shrimp, cleaned
4 scallions, cut into 1 inch pieces
3 cloves garlic, chopped
1/2 pound snap peas
2 sweet red peppers, cut into 1 inch pieces
1 1/2 cups bean sprouts

In small bowl whick together 1 cup water, broth, soy, cornstarch, oyster sauce and ginger for the sauce.

Cook fettuccine according to pkg instructions. drain. toss with the sesame oil.

Heat wok over high heat. Add 1 T veg oil. Add shrimp and stirfry until pink. 3 minutes. remove with slotted spoon.

Add remaining oil. add scallions, garlic, snap peas and peppers. stirfry 5 minutes. Add sauce. bring to a simmer and cook for 30 seconds.

Stir in sprouts, then fettucine and shrimp…mix thoroughly to coat and heat thru, about 1 minute.

Peking Deep-Fried Chicken Pieces

This is a northern Chinese recipe.

3 tbsps soy sauce
1 tbsp dry sherry
1 tsp peppercorns
¼ cup chopped scallions
1 ½ lb boneless chicken, cut into 1 inch pieces
1 egg, beaten
5 tbsps cornstarch
2 tbsps all-purpose flour
Oil for deep frying

Mix together the soy sauce, sherry, pepper and scallions. Add the chicken and leave for 15 minutes.

Beat together the egg, cornstarch and flour to make a smooth batter. Dip the chicken pieces into the batter to coat well.

Heat the oil to 180°C/250°F. Deep fry the chicken pieces a few times at a time until crisp and golden brown. Drain well on absorbent kitchen paper. Serve hot with Szechuan Peppery Hot Sauce.

Szechuan Peppery Hot Sauce

2 tbsps chopped scallion
1 tbsp sesame oil
1 tbsp sesame seeds
2 tbsps red wine vinegar
3 tbsps soy sauce
3 tbsps chicken stock
1 tsp ground Szechuan Peppercorns
2 tsps hot oil

Mix all the ingredients together in a bowl.

Lion’s Head

This is an Eastern Chinese recipe

2 lb ground pork butt
2 scallions, finely chopped
2 slices ginger root, finely chopped
2 tbsps dry sherry
2 tbsps cornstarch
1 tbsp salt
3 tbsps lard
1 lb Chinese cabbage (bok choy), quartered lengthwise
1 cup chicken stock

Mix together the pork, scallions, ginger, sherry, cornstarch and half the salt. Shape the mixture into 6 to 8 meatballs.
Melt the lard in a deep pan. Add the cabbage and remaining salt and fry for 30 seconds. Place the meatballs on top of the cabbage and pour the stock over the top. Bring to the boil, then cover tightly and simmer gently for 30 to 45 minutes. Serve hot.

**Alternatively, the meatballs may be fried in a little lard, with a little soy sauce and sugar added, before placing them on top of the cabbage.

Cantonese Roast Pork

2 pork tenderloins, about 1 1/2 to 2 lbs. each
4 tbsp. soy sauce
4 tbsp. Hoisin sauce
3 tbsp. rice wine or dry sherry
2 tbsp. vegetable oil
4 tsp. honey
2 garlic cloves, minced

Stir together soy sauce, hoisin sauce, sherry, oil, honey and garlic; mix well.

Place tenderloins in a shallow dish. Pour soy mixture over meat, turning so that they are well coated. Cover and let marinate refrigerated, for 3 hours, turning every 30 minutes.

Remove meat from marinade and place on a rack in a roasting pan. Roast in a 425°F oven for 10 minutes. Brush on all sides with marinade, turn over and roast 15 minutes longer or to desired doneness (may take longer if not at room temperature when ready to roast).

Cut in 1/4 inch thick slices and serve with extra marinade.

Five Spice Flavored Spareribs

1 lb. pork spareribs
1 tbsp. fresh ginger, chopped
3 1/2 tbsp. soy sauce
1 tsp. chinese rice wine
2 c. vegetable oil, for deep-frying
3 fennel seeds
2 1/2 tbsp. sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz. scallions, chopped

Wash the spareribs, and chop into 1 1/4" long pieces. Soak in cold water to cover, for 5 mins. Remove, and drain. Marinate in a little soy sauce, for 15 mins. Drain, dry well, and rub with sugar, and set aside.

Heat the oil in a wok to about 350, or until a piece of scallion green or ginger sizzles, and moves around quickly, when tossed into the oil.

Add the spareribs, and deep-fry until golden brown. Remove, drain, and set aside.

Pour the oil out of the wok, leaving only enough to cover the bottom.

Reheat the wok, and add the scallions, ginger, and spareribs.

Add the chinese rice wine, fennel seeds, brown sugar, vinegar, salt and the remaining soy sauce. Stir fry about 30 secs.

Turn the heat to low, and simmer until the sauce thickens, and the meat falls from the bones. Remove, and serve.

Sweet and Pungent Meatballs

1 1/2 lbs. ground pork
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 tsp. salt
Dash of pepper
1 tbsp. rice wine or dry sherry
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. granulated sugar
Oil for frying

Sauce:
2 carrots
2 med. size green peppers
1 can (8 oz.) pineapple chunks
1 1/2 tbsp. oil
1 tbsp. brown sugar
1/2 tsp. salt
Dash of pepper
1/4 tbsp. white vinegar
1 tomato, peeled, cut into 8 wedges
1 tbsp. cornstarch

Make meatballs: In large bowl combine pork, celery, onion, salt, pepper, sherry, soy sauce, cornstarch, granulated sugar. Mix lightly with a fork. Lightly shape into 1 inch diameter meatballs.

In wok heat oil and fry meatballs 4 or 5 at a time until golden brown, about 2 to 3 minutes. Drain on paper towels.

Pare carrots, cut V-shaped slits, 1/4 inches apart, down the length of the carrot, remove wedges. Slice carrots 1/8 inch thick.

Wash peppers, remove seeds and ribs, cut into 1/4 inch strips.

Drain pineapple, reserving the liquid.

In wok, combine pineapple juice, oil, brown sugar, salt, pepper, vinegar, bring to a boil stirring constantly.

Add carrot, green pepper, cover and cook 2 minutes.

Add tomato wedges, pineapple chunks and meatballs. Bring to a boil, stirring constantly. Simmer 2 minutes.

Combine cornstarch with 1/4 cup water - stir until smooth. Stir into meatball mixture, cook stirring until thickened, about 2 minutes.

Servings: 6

Steamed Fish Chinese Style

1 1/2 lbs. haddock or pollock
2 tsp. finely chopped ginger root
2 tbsp. oil
2 cloves garlic, finely chopped
1 tsp. salt
1 tsp. soy sauce
1/4 tsp. sesame oil

Slash fish crosswise 3 times on each side. Mix remaining ingredients and rub fish with mixture. Cover and refrigerate from 40 minutes to 24 hours.

Place on microwave roasting rack and pour any remaining marinade over fish. Cover with waxed paper and microwave 8 to 10 minutes, rearranging fish halfway through, or until fish flakes. Let stand 2 to 3 minutes.

Steamed Egg Custard

This is a Northern Chinese recipe.

1 tbsp oil
½ cup ground beef or pork, tightly packed
3 tbsps chopped scallions
2 tsps soy sauce
4 eggs, beaten
1 ½ cups clear broth or water
Large pinch of salt

Heat the oil in a pan, add the meat, scallions and soy sauce and stir-fry for 2 minutes. Mix the eggs with the broth or water and salt.

Place the meat mixture in a heatproof serving bowl and pour the egg mixture over the top. Cover and steam for 15 minutes or until the custard is firm. Serve hot.