3 recipes to ring in Chinese New Year! January 25, 2017

by Irene Ngo Eat

This Saturday marks the beginning of the Chinese New Year, and this year, we’re ushering in the Year of the Rooster. Naturally, many of the festivities over this 15-day celebration is centred around delicious feasts! These gatherings are not only an excuse to eat great food (!), but also for family and friends to wish each other happiness, wealth and good health for the upcoming year.

We’re sharing three of our favourite Chinese-inspired HelloFresh recipes to help you ring in the new year too! (Including a vegetarian Kung Pao recipe to celebrate the launch of our new Vegetarian Box!) Check it out at HelloFresh.ca.

 

Kung Pao Mushrooms with Jasmine Rice and Chili Cashews
Prep: 30 min
Serves: 4

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Traditionally made with chicken, Kung Pao is a spicy stir-fry dish that is found throughout China. We’ve switched it up into a vegetarian version to celebrate Chinese New Year using meaty mushrooms and broccoli, and topped it all off with some chili cashews – delicious!

Ingredients:

4 Green Onions
454 g Cremini Mushrooms
1 1/2 cups Jasmine Rice
2 tbsp Sesame Oil
2 tbsp Minced ginger
454 g Broccoli, florets
2 tbsp Chili-Garlic Sauce
2 tbsp Soy Sauce
2 tbsp Sherry Vinegar
4 tsp Sugar
113 g Chili Cashews

Directions:

1. Prep: Wash and dry all produce. Bring 3 cups salted water to a boil in a small pot. Thinly slice the green onions. Roughly chop the mushrooms.

2. Cook the rice: Cook the rice: Rinse and drain the rice in cold water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.

3. Cook the veggies: Heat a large pan over medium heat. Add the sesame oil, then the ginger, mushrooms and half the green onions. Cook, until the mushrooms are golden-brown, 7-8 min.

4. Add the broccoli. Cook, until tender-crisp, 3-4 min. Add the chili-garlic sauce, soy sauce, vinegar and sugar. Stir together. Season with salt and pepper.

5. Finish and serve: Stir the rice into the kung pao. Divide into bowls. Sprinkle with remaining green onions and chili cashews. Enjoy!

***

Cheeky Chicken Chow Mein with Broccoli and Water Chestnuts
Prep: 30 min
Serves: 4

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Chicken Chow Mein is a classic Chinese dish that has been adopted around the world, and Chow Mein simply means ‘fried noodles’. Our version contains crunchy water chestnuts and cabbage in a delicious sauce!

Ingredients:

227-g can Sliced water chestnuts
4 Garlic cloves
4 Green Onions
2 Long red chilis
340 g Fresh chow mein noodles (Chinese egg noodles)
340 g Broccoli, florets
2 tbsp Sesame oil
680 g Chicken thighs, cut into 1-inch cubes
2 tbsp Minced ginger
170 g Coleslaw mix
2 tsp Soy Sauce
1/3 cup Oyster sauce

Directions:

1. Prep: Bring a medium pot of salted water to a boil. Wash and dry all produce. Drain and rinse the water chestnuts. Mince or grate the garlic. Thinly slice the green onion. Finely chop the chili, removing the seeds for less heat.

2. Cook the noodles and broccoli: Add the noodles and broccoli to the boiling water. Cook until noodles are tender and broccoli is tender-crisp, 1-2 min further. Drain and rinse the noodles and broccoli with cold water. (This will prevent the noodles from sticking.)

3. Cook the chicken: Heat a large non-stick pan over medium-high heat. Season the chicken with salt and pepper. Add the sesame oil, then the chicken, garlic, ginger and half the green onions. Cook, stirring occasionally, until the chicken is golden-brown all over, 4-5 min.

4. Add the coleslaw, water chestnuts, soy sauce, oyster sauce, broccoli and noodles. Stir together.

5. Finish and serve: Divide the chow mein between bowls. Sprinkle with remaining green onions and as much chili as you dare. Enjoy!

***

Beef Sizzle Stir Fry with Bok Choy, Bell Pepper, and Jasmine Rice

Prep: 30 min
Serves: 4

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Stir-frying is one of the best techniques for getting dinner on the table in under 30 minutes. A sweet and savoury marinade of ginger, garlic, and soy sauce is the secret ingredient. If you have the time, you can marinate the beef overnight for even more flavour.

Ingredients:

680 g Beef strips
1 1/2 cups Jasmine Rice
2 tbsp Soy sauce
2 tbsp Oyster sauce
2 tbsp Minced ginger
4 Garlic cloves
113 g Red onion, thinly sliced
2 Red bell peppers, thinly sliced
4 Shanghai bok choy
2 tbsp sugar

Directions:

1. Prep: Bring 3 cups salted water to a boil in a small pot. Wash and dry all produce. Trim and quarter the bok choy, then separate the leaves. Mince or grate the garlic.

2. Cook the rice: Rinse and drain the rice in cold water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.

3. Marinate the beef: Meanwhile, in a medium bowl, combine the ginger, garlic, soy sauce, oyster sauce and sugar. Add the beef strips and toss to coat.

4. Cook the beef: Heat a large pan (or wok, if you have one!) over medium-high heat. Add a drizzle of oil, then the beef mixture. Cook, stirring often, until just browned, 2-3 min. Transfer to a plate.

5. Cook the veggies: Heat another drizzle of oil in the same pan. Add the peppers and onions. Cook, stirring often, until veggies are just tender, 3-4 min. Add the bok choy to the pan. Cook until tender, 2-3 min. (TIP: Add a splash of water if the bok choy needs help softening.) Season with salt and pepper.

6. Finish and serve: Return the beef to the pan and toss to heat through. Serve the beef sizzle stir-fry on a bed of rice! Enjoy!

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