Nian Gao, or Chinese New Year's Cake
Ingredients:
1-1/2 cups water
2-1/2 cups dark brown sugar, packed
1/2 cup vegetable oil
4-1/2 cups sweet rice flour (Available in Asian specialty markets)
3 dried red dates (Available in Asian specialty markets)
Method:
1. In a large saucepan, boil the water, add the sugar and the oil, and stir just until the sugar is dissolved. Set aside to cool for about 20 minutes.
2. Mix the rice flour thoroughly with the cooled liquid and transfer the mixture into an 8-inch round aluminum pan. (The aluminum pans at supermarket salad bars work very well for this). Set the dates in the middle.
3. Put an inch of water into a wok, a large pot, or a large flat pan and carefully set the pan of batter in the water. Cover lightly with aluminum foil and gently steam the mixture for about 50 minutes. Take care not to let the water boil over into the nian gao.
Steaming can also be done in the oven: set a large pan of hot water on the middle shelf of a 375-degree oven and carefully place the nin gao, covered loosely with foil, in the hot-water bath. The water should be gently bubbling. Steam for about 50 minutes or until the mixture is firm in the middle. Cool thoroughly before cutting the nian gao into diamond shapes. Makes 12 servings.
Chicken and Pepper Egg Rolls
Ingredients:
1 pound boneless, skinless chicken breasts, cut into thin strips
2 large bell peppers (any color) cut into thin strips
1 medium onion, sliced thinly
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon freshly grated ginger
12 egg roll wrappers oil for frying
Method:
1. Heat a large pan over medium-high heat and add 2 tablespoons oil. Cook chicken strips just until no longer pink. Push to one side of pan.
2. Add pepper and onion and cook for 5 minutes, stirring often.
3. Add soy sauce, garlic and ginger and stir well. Cook until most liquid has evaporated.
4. Remove from heat and cool for 15 minutes. This is important; adding hot ingredients to the egg roll wrappers will cause them to break down and leak.
5. Once cooled, lay several strips of chicken, onion and peppers in the center of an egg roll wrapper that has been laid on a surface with one point toward you. Fold the right point over and under the filling. Fold the top and bottom points down and roll from right to left, securing the left point with a touch of water.
6.Repeat with all wrappers and filling. Heat 1/2 inch of oil in a skillet over medium heat. Fry egg rolls, turning over once during cooking, until golden brown. Drain on paper toweling.
*Tips: Alternately these can be baked in the oven at 350° F for 10-12 minutes or until browned.
Broccoli and Cashew Stir-Fry
Ingredients:
1 teaspoon cornstarch
3 tablespoons reduced-sodium chicken stock
3 tablespoons oyster sauce
2 teaspoons dry sherry
3/4 teaspoon sugar
1/3 cup roasted, unsalted cashews
4 teaspoons peanut (or vegetable) oil
3 scallions, whites minced, greens sliced on bias
2 teaspoons minced fresh ginger
5 cups broccoli florets
2 cloves minced fresh garlic
1/4 teaspoon crushed red pepper (optional) 1/4 cup water
2/3 cup thinly sliced red bell pepper
Method:
1. In a small bowl, whisk the cornstarch into the chicken stock. Stir in the oyster sauce, sherry, and sugar, then set it aside.
2. Lightly toast the cashews in a dry skillet over low heat, tossing them occasionally, until the nuts are warm and fragrant, about 5 minutes.
3. Heat a large nonstick skillet over medium-high heat. Add the oil, swirling it to coat the pan. Add the scallion whites and ginger, stir-frying until they are just fragrant, about 30 seconds. Add the broccoli, cook it for 2 minutes, then add the garlic and crushed red pepper (if using), tossing them to mix them well. Pour in the water and cover the pan immediately. Reduce the heat to medium. Steam until the broccoli is just crisp-tender, about 3 minutes.
4. Uncover the skillet and raise the heat to medium-high. Add the bell peppers, tossing to combine them with the mixture. Stir in the sauce made in Step 1, heat it until it's bubbling, then add the scallion greens and cashews. Serves 4.
Sweet Fortune Cookies
Ingredients:
Chilled 9-inch piecrust
Cornstarch
3-inch-wide round cookie cutter or drinking glass
Rolling pin or glass.
Nontoxic marker
Slips of paper
Water
Colored sugar
Cookie sheet
Method:
1. Lay a chilled 9-inch piecrust on a cornstarch-dusted surface. Cut out 3-inch-wide circles with a round cookie cutter or drinking glass. To use all the dough, roll out the scraps with a pin or a cornstarch-dusted glass.
2. Use a nontoxic marker to write fortunes on slips of paper and place one in the center of each dough circle. Fold the circle in half, then pinch and fold the ends together, as shown.
3. Brush the top of each cookie with water, then sprinkle on colored sugar. Place the cookies on an ungreased cookie sheet about an inch apart, sugar side up. Bake them until lightly browned, about 20 minutes, and let them cool before removing them from the pan. Makes about 16 cookies.
Moo Shu Vegetables
Ingredients:
3 teaspoons toasted sesame oil, divided
4 large eggs, lightly beaten
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables , such as “rainbow salad” or “broccoli slaw”
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
Method:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
2. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
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