Chinese New Year is just around the corner, so we've put together some tasty dishes to inspire your celebrations.
Image: MOB Kitchen
With Chinese New Year just around the corner on the 25th January, we've collated a few super tasty dishes inspired by the celebrations.
Sichuan green beans
Image: Jinli restaurant located in Chinatown London
Made with simple, humble ingredients – this dish definitely packs a flavourful punch.
- Serves 4
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp vegetable oil
- 450g green beans, tough ends removed
- 220g ground pork
- 1/2 tsp salt
- 1 tsp whole Sichuan peppercorns
- 3 dried chilli peppers
- 1 tbsp minced garlic
- 1 tbsp minced ginger
1. Combine the sauce ingredients in a small bowl and mix well. Set aside. Dry the green beans thoroughly before cooking to prevent oil splatter.
2. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over a medium high heat until hot. Add the green beans and stir to coat well with oil. Spread the beans to prevent them from overlapping, as much as possible.
3. Flip every 15 seconds or so. Cook and stir until the surface is mostly brown and withered. This should take 10 to 15 minutes. Turn to medium heat if the pan starts to smoke too much.
4. Remove the pan from the heat. Transfer the green beans to a plate and set aside.
5. Add the remaining 1 tablespoon of oil and the Sichuan peppercorns to the pan. Cook over a medium heat until the peppercorns turn dark. Scoop out and save for later.
6. Add the ground pork, Sichuan pickled mustard greens, and 1/4 teaspoon of salt. When the surface of the pork turns golden, add the dried chili pepper, garlic, and ginger. Stir for a few seconds to release the fragrance.
7. Add the green beans back into the pan and pour the sauce over them. Cook and stir until the sauce is mostly absorbed, about 1 to 2 minutes.
8. Remove the pan from the stove and taste a green bean. If it’s not salty enough, add a pinch more salt, return the pan to the stove, and stir to mix well. Transfer everything to a plate.
9. Serve hot on top of rice as a main, or as a side.
Sticky pineapple chicken
Image: Del Monte
Satisfy your craving for a sweet and sour sensation with this chicken based dish.
- 8 skinless, boneless chicken thights cut into chunks
- 1 can of Del Monte pineapple chunks in juice
- 3 tbps soy sauce
- 1.5 tbsp tomato puree
- 1 knob of ginger
- 1 garlic clove
- 1 lime
- 500g basmati rice
- 2 red peppers
- 1 tbsp Siracha
- Coriander, to serve
1. Place the chicken thigh chunks into a bowl and sprinkle on the 2 tbsps of cornflour and salt & pepper. Mix together.
2. Heat oil in a wok or large frying pan. When the oil is hot, add the chicken, and cook until golden.
3. Remove chicken, wipe down the pan and then add in onions and peppers with a splash of oil. Once softened, add the chicken.
4. Drain the pineapple (reserving the juice). Add the pineapple chunks to the wok and cook for a further two minutes.
5. Stir in the garlic and ginger and cook for a further minute.
6. Combine the reserved pineapple juice, soy sauce, lime juice, sriracha and the tomato puree into a bowl. Mix together, then add to the wok.
7. Continue cooking on a high heat until the sauce is nice and thick.
8. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Beef and noodle stir fry
Image: Maple From Canada
For a healthy and nutritious weeknight meal, opt for this rainbow-coloured beef stir fry.
- Serves 4
- 375g noodles
- 2 tsp sesame oil
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp pure maple syrup
- 1 1/2 tbsp Chinese rice wine
- 3 tbsp chicken stock
- 4 tsp maple sugar
- 1 tbsp peanut oil
- 600g beef sirloin or rump, thinly sliced
- 20g fresh giner, thinly shredded
- 40g tender stem broccoli
- 40g pak choi
- 40g Japenese radish
- 40g large leaf spinach
1. Cover noodles in boiling water and cook.
2. Drain and toss with the sesame oil. Stir together the fish sauce, soy sauce, stock, half the maple syrup and maple sugar.
3. Blanch kohlrabi, pak choi, spinach and tender stem broccoli in boiling water, and refresh in cold water and set aside.
4. Heat a large wok or frying pan over a high heat. Add peanut oil, and when very hot, add the beef in two batches, cooking for 1 minute to seal and brown. Remove and set aside.
5. Stir-fry the ginger, pak choi, kohlrabi and broccoli with the rest of the maple.
6. Add beef and sauce and cook for another minute to slightly reduce the sauce.
7. Toss noodles through the sauce in the pan or spoon in a bowl with beef stir-fry on top.
Sesame prawn toast
Image: Robert's Bakery
This delicious vegan sesame toast takes 20 minutes to prepare and just 10 minutes to cook.
- Serves 8
- 250g drained tofu
- 1-2 teaspoons of seaweed (or umami) salt (in some supermarkets, or online)
- 1 tbsp baking powder
- 1 tbsp water
- 2 tbsp sesame oil
- 2 tsp ginger, fresh
- 1 tbsp light soy sauce
- 1 small red onion
- 8 slices of Robert's bread
1. Pre-heat your oven to 200°C. Put the tofu, umami salt, baking powder, water, ginger, soy sauce, onion and sesame oil in your food processor and pulverise to a paste.
2. Quarter each slice of bread diagonally then slather the flavour-packed paste across one side, with a little mound in the middle.
3. Pour the sesame seeds onto a plate and press each bread triangle, paste-side down, into the seeds to give them a smooth, scrummy covering.
4. Pop them on a baking tray and crisp them in the oven for 10 minutes.
5. If you want the top more golden, just stick them under the grill for a few minutes. Now say 'open sesame' and tuck in!
Are you going to make any of these Chinese New Year recipes? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.