Chinese New Year Recipes
Celebrate Chinese New Year on February 14 with a distinctive Asian-inspired menu by Sandra Lee.
-Sandra Lee; All recipes and photos reprinted with permission by Hoffman Media, LLC. from Sandra Lee Semi-Homemade magazine, semihomemademag.com
Chinese New Year lands on the same day as Valentine’s Day this year, February 14. 2010 is the year of the Tiger, and all of China will be celebrating with traditional celebrations, gifts, fireworks, and of course, food. Here are some recipes courtesy of Sandra Lee that you can make to celebrate this exciting holiday.
The practice of serving several smaller dishes instead of one huge entrée is a well-kept entertaining secret—and it saves you money. All but one of the main dishes featured here start with 1 pound of meat or shellfish.
Beef and Veggie Lettuce Wraps
Makes 6 to 8 servings
2 tablespoons peanut oil
1 (1-pound) bag frozen stir-fry vegetables, Birds Eye®
1 (1-pound) flank steak, cut across grain into 1⁄2-inch-thick strips
1 (.75-ounce) package stir-fry seasoning mix, Sun-Bird®
1 tablespoon light brown sugar
1 tablespoon plus 2 teaspoons lite soy sauce, divided, Kikkoman®
1⁄4 cup shredded fresh basil
Hot cooked rice
14 to 16 Bibb lettuce leaves
1 tablespoon black sesame seeds
1 (9.2-ounce) jar plum dipping sauce, Lee Kum Kee™
1 teaspoon garlic spice blend, Gourmet Garden®
1⁄2 teaspoon ginger spice blend, Gourmet Garden®
1. In a large nonstick skillet, heat oil over medium-high heat. Add vegetables; sauté for 6 to 8 minutes, or until vegetables are tender and begin to brown. Add flank steak, and sauté 5 to 6 minutes, or until meat is browned. Add seasoning mix, brown sugar, and 1 tablespoon soy sauce, stirring until mixture is well combined and heated through. Remove from heat, and stir in basil.
2. Place desired amount of rice on lettuce leaves. Evenly arrange beef mixture on rice, and sprinkle with sesame seeds.
3. In a small bowl, combine plum dipping sauce, remaining 2 teaspoons soy sauce, garlic spice blend, and ginger spice blend. Serve sauce with lettuce wraps.
Steamed Pork Dumplings
Makes 6 to 8 servings
1⁄2 pound ground pork
1⁄4 cup minced fresh mushrooms
1⁄4 cup minced green onion
2 teaspoons ginger spice blend, Gourmet Garden®
1 tablespoon lite soy sauce, Kikkoman®
1 teaspoon sesame oil, Dynasty™
40 pot sticker wrappers, Dynasty™
1⁄2 cup lite soy sauce, Kikkoman®
2 tablespoons roasted garlic rice vinegar, Nakano®
1 teaspoon Thai chili garlic sauce, Sriracha®
1⁄2 teaspoon red pepper flakes
1. In a medium bowl, combine ground pork, mushrooms, green onion, ginger spice blend, 1 tablespoon soy sauce, and sesame oil. Place 1 teaspoon of pork mixture into center of each pot sticker wrapper. Using your finger, wet the edges of wrappers with water. Gently bring 2 opposite corners together (forming a triangle), pressing to seal. Fold the 2 points from long sides of triangles to the center, pressing to seal. Line a steamer basket with parchment paper. Arrange dumplings, 1 inch apart, in prepared basket (about 6 at a time).
2. In a large saucepan, bring 2 inches of water to a boil over medium-high heat. Carefully add steamer basket. Cover, and steam for 6 to 10 minutes, or until wrapper is translucent. Place in a covered container to keep warm. Repeat procedure with remaining dumplings.
3. In a small bowl, whisk together 1⁄2 cup soy sauce, vinegar, chili garlic sauce, and red pepper flakes until well combined. Serve sauce with hot dumplings.