Gung Hay Fat Choy!
This week brought in the Chinese New Year 2013. The Year of the Snake, specifically the water snake. Which according to predictions is a year of making all things possible.
But, the predictions also tell to be cautious. Delusion and deception are common in the year of the water snake. Make the most of this year, by using your talents wisely and put saving money and being frugal at the top of your priorities during the reign of the water snake.
A personal journey for me into 2013 has been to live healthier and feel stronger. So along with dining on our traditional Chinese New Year Long Life Noodles (click here for my recipe), I have added another recipe. This one was found on the Cooking Channel, Ching-He Huang’s healthy and delicious recipe, Lucky Life Stir Fry.
LUCKY LIFE STIR FRY
Recipe Courtesy Ching-He Huang
12 servings to share
- 1 cup cold vegetable stock
- 1 to 2 tablespoons oyster sauce or mushroom sauce
- 1 heaping tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon clear rice vinegar or cider vinegar
- Pinch salt
- Pinch sugar
- 1 tablespoon peanut oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 medium red Fresno Chile, seeded and finely chopped
- 2 small carrots, cut into a 2-inch julienne
- 1 red pepper, seeded and cut into a julienne
- 1 yellow pepper, seeded and cut into a julienne
- 1 large handful snow peas
- 2 cups thinly shredded red cabbage
- 1 small handful shredded kale
- 3 large fresh shitake mushrooms, sliced
- 1 large ripe beef tomato, sliced into wedges or sliced tinned water chestnuts
- 1 large handful bean sprouts
- 1 scallion, finely sliced on the angle
Before cooking, make sure that all vegetables are prepped and ready to go.
For the sauce: In a small jug add the stock, oyster sauce, cornstarch, soy sauce, vinegar, salt and sugar. Mix well.
For the stir-fry: Heat a wok over high heat and as the wok starts to smoke, add the oil. Add the ginger, garlic and chilies, and stir for a second. Add the carrots, peppers and snow peas, then stir-fry for a minute. Toss in the cabbage, kale, mushrooms and tomatoes. Stir-fry for 2 minutes more, adding a splash of water to help the vegetables cook.
Pour the sauce over vegetables in the wok and toss just until the sauce begins to thicken and bubble and becomes glossy. Remove from the heat and toss in the bean sprouts and garnish with scallions. Mix well and serve immediately.
Wishing you luck in this Year of the Snake…
And may your year be filled with happiness, prosperity, and longevity!