Celebrate the Year of the Dragon
by Houston Family Magazine
Chinese New Year follows the lunar calendar and begins with the first new moon of the new year. Each year has an animal associated with it from the Chinese zodiac; these animals are said to influence the traits of the individuals born in that year, as well as guide the year’s events. 2012 is a “Year of the Dragon,” and since dragons are said to be self-assured, intellectual, fiery, passionate, decisive, pioneering, artistic, generous, and loyal, those are the characteristics that the Chinese zodiac suggests will be shared by individuals born in this year. These characteristics are also said to be likely to characterize the year’s events—so, since dragons are supposed to be passionate, decisive pioneers, this will be an auspicious year to start new ventures, whether in business or in personal relationships (i.e., getting married or having a child).
The Chinese New Year’s festival falls on Jan. 23 this year, and we’ve compiled a few easy-to-make dishes for you to prepare in order to celebrate! Enjoy, and have a happy and prosperous Year of the Dragon.
Simple Low-Fat Potstickers
These easy potstickers use chicken, rather than pork or beef, making them a little leaner than traditional potstickers; they also use pre-made egg roll wraps, which cuts down on their prep time.
Ingredients
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 3/4 pound ground chicken
- 2 large eggs
- 1 cup chopped green onions
- 1/3 cup chopped cilantro
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon chili-garlic sauce (such as Sriracha)
- 1 1/2 teaspoons oriental sesame oil
- 1 teaspoon grated lemon peel
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup Chinese plum sauce
- 3/4 cup water
- 2 tablespoons rice vinegar
- 12 egg roll wrappers
Directions
1. Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
2. Beat remaining egg in small bowl. Place 1 egg roll wrapper on work surface; cut in half diagonally. Brush edges with beaten egg. Spoon heaping 1 tablespoon chicken filling into center of each half. Fold egg roll wrappers over filling, forming small triangles. Press edges together to seal. Repeat with remaining egg roll wrappers and filling.
3. Whisk plum sauce, 3/4 cup water, and rice vinegar in small bowl to blend. Set aside.
4. Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat. Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
5. Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat. Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and potstickers in 5 more batches. Serve immediately with desired dipping sauce or sauces.
Ginger-Vegetable Stir Fry
This quick stir fry is a tasty and healthful dish to serve at your New Year’s feast.
Ingredients
- 3 tablespoons chicken broth
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1/4 pound fresh shiitake mushrooms, stems discarded
- 2 tablespoons vegetable oil
- 1/2 pound carrots (about 3 medium), julienned
- 1/2 pound daikon (an Asian radish), julienned (about 2 cups)
- 1/2 pound Napa cabbage, sliced thin (about 4 cups)
- 2 large garlic cloves, minced
- 1 ½ tablespoons minced peeled fresh ginger root
Directions
1. In a bowl, stir together broth, rice vinegar, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
2. Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root, and stir-fry 2 minutes or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute. Serve hot over jasmine rice.
Oven-Steamed Whole Sea Bass
A whole fish, symbolizing a year of plenty, is a traditional part of a Chinese New Year’s festival. Steaming the fish and serving it with a simple sauce allows its flavor to really come through—use the freshest fish possible, and this recipe will shine.
Ingredients
- 1 (3-lb) whole black bass or sea bass, cleaned, leaving head and tail intact
- 1/2 teaspoon salt
- 1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
- 1 (1-inch) piece fresh ginger, peeled and sliced thinly
- 3 tablespoons light soy sauce
- 1/4 teaspoon sugar
- 1 tablespoon peanut or vegetable oil
Directions
1. Put oven rack in middle position and preheat oven to 400°F. Put a large shallow baking dish (15”x10” or so) inside a larger roasting pan (the kind you’d use for a Thanksgiving turkey would work nicely).
2. Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
3. Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Boil water, then add enough boiling water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and steam-cook until fish is just cooked through, 30 – 35 minutes.
4. While fish bakes, thinly slice 1/2 cup’s worth of scallion greens.
4. Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish. Serve immediately (we recommend serving with the Ginger-Vegetable Stir Fry, above, and jasmine rice).
Easy Tangerine Sorbet
This simple citrus dessert is the perfect finish to your New Year’s feast. Best of all, it’s very easy to prepare, with only two ingredients—all it needs is a few hours to sit and become delicious in your freezer.
Ingredients
- 3 1/2 cups fresh tangerine juice (from about 15 tangerines)
- 3/4 cup superfine sugar
Directions
1. In a bowl, stir juice and sugar together until sugar is dissolved. Chill juice, covered, until cold (about 3 hours). Freeze juice in an ice-cream maker. Serve and enjoy.
Sweet and Simple Black Rice Pudding
image via fussfreecooking
This delectable dessert is also a great finish to a traditional Chinese New Year’s feast—choose to prepare this or the Tangerine Sorbet (above), or make both and let your guests choose to try one or both.
Ingredients
- 2 cups black sticky rice
- 3 cups water
- 2 cups canned or fresh coconut milk
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 large ripe mango, sliced (for topping)
Directions
1. Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
2. Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
3. Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
4. Serve warm or at room temperature, in small bowls, with mango slices on top.
