Lunar new year is the grandest ancient traditional festival in China, commonly known as "Guo Nian". This festival means the beginning of spring and the arrival of the new year. Food traditions are hugely symbolic, for instance:
Long noodles, represents longevity.
Dumplings represents wealth.
Fish represents prosperity.
Here are our favorite recipes to make for the lunar new year and try the Chow Mein recipe (as seen on WBTV/Cooking Segment).
MISO GLAZED HALIBUT WITH BABY BOK-CHOY
Serves: 4
INGREDIENTS:
· 4 halibut fillets, about 4-5 ounces each, room temperature
· 1-pound baby bok choy, sliced crosswise into 1-inch pieces
· 3 tablespoons rice wine vinegar, divided
· 1tablespoon oyster sauce
· 2 teaspoons sesame oil
· 2 tablespoons miso
· 1 tablespoon minced ginger
· 1 teaspoon siracha sauce
· 1 tablespoon olive oil
· 2 teaspoons low-sodium soy sauce
· 1 tablespoon vegetarian stir-fry sauce
· 1 tablespoon fresh lemon juice
· ¼ cup thinly sliced green onions
· Sesame seeds for garnish, optional
INSTRUCTIONS:
1. Whisk 2 tablespoons rice wine vinegar, oyster sauce, sesame oil, miso, ginger, and siracha in a small bowl until smooth. Set aside.
2. Place oven rack 6 inches from broiler. Preheat broiler.
3. Line a baking sheet with non-stick foil. Arrange the fish on the baking sheet and brush generously with miso mixture.
4. Place the baking sheet under the broiler and broil until opaque in centers and browned on top, about 7–8 minutes.
5. While the fish cooks, add the olive oil to a medium skillet and heat over medium-high heat. Add bok choy, remaining tablespoon rice wine vinegar, vegetarian stir fry sauce, and lemon juice. Combine well and cook for 3-5 minutes, until softened but not overcooked. Remove from heat. Taste for flavor, adjust as needed.
6. Divide bok choy mixture among four plates. Place broiled fish on top of each. Garnish with green onions and sprinkle with sesame seeds, if desired.
Dumplings
with sesame soy dipping sauce.
Yields: about 30 dumplings
Ingredients:
½ pound ground pork (can be substituted with ground turkey or ground chicken)
½ pound medium shrimp, uncooked, peeled, deveined, and finely chopped
1, 4-inch piece of ginger root, peeled and grated (about 1 tablespoon)
¼ cup water chestnuts, finely diced
¼ cup green onions, finely chopped
¼ cup finely chopped Napa cabbage (can be substituted with savoy cabbage, green cabbage or bok choy leaves)
½ teaspoon LadyRen Chef’s Blend all-purpose seasoning, optional
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
2 tablespoons rice wine or dry sherry
1 ½ teaspoons toasted sesame oil
1 large egg white
30 small round Siu Mai wrappers
1 ½ tablespoons carrot, finely diced, for garnish (frozen green peas works well too)
Cabbage leaves, for lining steamer
For the Sesame Soy Dipping Sauce:
The dipping sauce can be easily doubled and keeps for 2 weeks stored in the refrigerator. Bring to room temperature before serving.
Yields: ½ cup
¼ cup low sodium soy sauce
¼ cup Chinese black vinegar (can be substituted with balsamic vinegar or rice vinegar)
1 tablespoon thinly sliced green onions
2 teaspoons fresh ginger root, peeled and grated
1 teaspoon toasted sesame oi
2 teaspoons granulated sugar
½ teaspoon toasted sesame seeds and hot chili paste, to taste
INSTRUCTIONS:
1.Preparing the filling:
· To a medium bowl, add the ground pork (turkey or chicken), shrimp, ginger, water chestnuts, cabbage, and green onions; stir with a spatula until thoroughly combined.
· In a small bowl, add the egg white, salt, pepper, LadyRen Chef’s Blend seasoning, cornstarch, soy sauce, rice wine, sesame oil and whisk to combine. Pour into the meat and shrimp mixture and stir until well combined.
· Cover the filling with plastic wrap and refrigerate overnight or for at least 45 minutes before using.
· Bring filling to room temperature 5 minutes before using.
2.Assembling the dumplings (siu mai):
· Keep the dumpling wrappers and dumplings covered with damp towels while you work.
· Place a dumpling wrapper on a work surface, moisten the edges with water and put 1 teaspoon of the filling in the center.
· Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides. Some of the filling should remain exposed.
· Repeat this process with the remaining wrappers and filling.
· Garnish the tops of each dumpling with a few pieces of diced carrots or frozen green peas.
3. Steaming the dumplings:
· Pour water into a wok or large pot to a depth of 3 inches and heat over medium-high heat to a strong simmer.
· Stack bamboo steamers in the wok or place a steamer insert into the pot. The steamer should not touch the surface of the water.
· Line the steamer with cabbage leaves or oiled sheets of parchment paper.
· Arrange dumplings in steamer inserts at least half-inch apart. Don’t overcrowd the steamer or they will stick to each other.
· Cover the steamer and steam the dumplings until filling is cooked through and wrappers are translucent (about 6 to 8 minutes).
4. Prepare the dipping sauce and serve:
· Add all the dipping sauce ingredients to a bowl and whisk to combine.
· Arrange the dumplings on warmed plates or a platter and serve immediately with the dipping sauce.
· Chef’s Tip: Bamboo steamers are ideal for steaming because they absorb moisture and condensation from dripping into the food. The absorbed steam then creates a hot container so the food cooks faster.