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Chinese New Year Feast (page 3)
“If man be sensible and one fine morning,
while he is lying in bed, |
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Recipe of the Day Categories:
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Chinese New Year
Feast from
Food & Wine
Stir-Fried Chinese Greens
“Choy sum - sometimes called Chinese broccoli or flowering cabbage -
1/2 cup chicken or vegetable broth 1 tablespoon oyster sauce 1 tablespoon Chinese cooking wine, dry 1 tablespoon soy sauce 1/4 teaspoon sugar 1/4 teaspoon salt 1 tablespoon peanut oil or vegetable oil 3 scallions, cut into 1-inch lengths 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 pound choy sum, sliced crosswise at 3-inch
intervals, 1 teaspoon cornstarch mixed with 1 tablespoon cold water
In a small bowl, combine the broth with the
oyster sauce, wine, soy sauce, sugar and salt. Set a large wok over high heat. When it's hot,
add the oil and swirl to coat. After 20 seconds, add the scallions, garlic
and ginger and stir-fry for 30 seconds. Add the choy sum and stir-fry for 2
minutes; press it against the wok, then stir and press again. Add the sauce
in the bowl and bring to a
NOTE: If you cannot find choy sum, substitute chopped broccoli rabe,
mustard greens or spinach.
Vegetable Fried Rice Serves 4 1 tablespoon dry mustard 2 tablespoons water 2 tablespoons soy sauce 1/4 teaspoon kosher salt 1/4 teaspoon sugar 1/4 teaspoon sesame oil 1 cup small broccoli florets 1 carrot, cut into 1/3-inch dice 3 1/2 tablespoons vegetable oil 3 large eggs, lightly beaten 4 ounces shiitake mushrooms, stemmed, 3/4 cup snow peas 3 cups cooked jasmine rice, preferably
leftover 2 scallions, thinly sliced 1/4 cup sliced water chestnuts
In a small bowl, mix the mustard and water;
let stand for at least In another small bowl, combine the soy sauce,
salt, sugar and sesame oil. Bring a small saucepan of water to a boil. Add
the broccoli and carrot and cook until crisp-tender, about 5 minutes.
Drain well. Heat a wok or large skillet over high heat.
Add 1/2 tablespoon of the oil, swirling to coat the pan. Stir the eggs and
add them to the wok. Let the Add 1 tablespoon of the oil to the wok and
heat until shimmering. Add the mushrooms and cook over high heat, stirring
occasionally, until tender and beginning to brown, 5 to 6 minutes. Transfer
the mushrooms to a plate.
Note: Fried rice is best made with cold, leftover rice because it’s
not as sticky as fresh rice. Try to plan ahead and make a batch of
Wine suggestion:
An Oregon Pinot Gris, such as the 1998 King
Longevity Noodles
From 'Balancing Act This recipe originally
appeared in
Food & Wine
January, 1999.
Serves 4
2 quarts water 5 ounces mung bean or soybean sprouts (2 cups) 1 1/2 teaspoons salt 1/2 pound fresh Chinese egg noodles 1/4 cup chicken stock, vegetable stock, or 1 tablespoon plus 1/2 teaspoon light soy sauce 1/2 teaspoon Asian sesame oil 1 tablespoon peanut oil One 1/4-inch-thick slice of fresh ginger, lightly smashed 1/4 pound snow peas
3 large fresh water chestnuts, peeled and sliced 1/8 inch thick
Bring the water to a boil in a large saucepan.
Put the bean sprouts in a strainer, lower it into the boiling water and
blanch the bean sprouts for In a small bowl, combine the chicken stock
with the soy sauce and sesame Warm a wok over high heat for 45 seconds. Add
the peanut oil and swirl
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