January 28, 2000
Feeling the post-holiday blues,
now that millennium celebrations have come and gone? Take a cue
from Chinese-Americans and revel in lunar New Year festivities,
which begin on February 5 and usher in the Year of the Dragon.
It's easy to host a Chinese New Year party with simply sensational recipes from TV personality, restaurateur and cookbook author Ming Tsai. Chef Tsai, star of East Meets West with Ming Tsai on the Food Network, chef/owner of Blue Ginger restaurant in Wellesley, Mass. and author of Blue Ginger, East Meets West Cooking with Ming Tsai (Clarkson Potter, October 1999), is a first-generation Chinese- American who appreciates his cultural heritage.
Memories of Holiday Banquets
Chinese New Year was always the favorite holiday for feasting, Tsai reminisces. At home, tables were overflowing with a multitude of delectable dishes.
"I remember my father cooking his famous red roast pork shoulder that would braise for hours in soy sauce," says Tsai. "The pork was so tender it dripped off the bone and melted in your mouth. The aromas teased us all day."
Because soy sauce seasons many traditional dishes for the New Year, Tsai is careful to select the highest quality when preparing his own New Year menu. "It's important to use naturally brewed soy sauce such as Kikkoman to balance the seasonings in your dishes as you cook," Tsai advises. "Check the label. Non-brewed soy sauce is harsh-tasting and doesn't have the mellow, flavor-enhancing effect of the brewed kind."
For the Chinese, New Year dishes are more than about great taste. Many of the foods hold fortuitous significance. A whole steamed fish brings abundance; greens such as bok choy ensure a lucrative new year.
Chef Ming Tsai Serves Up
Tradition with a Twist
For your Chinese New Year celebration, Tsai developed recipes that are inspired by tradition but fit more readily with contemporary cooking and eating. For example, instead of a whole fish, Tsai uses halibut fish fillets in Steamed Marinated Halibut Flashed with Ginger Oil. The ever-popular bok choy is incorporated into Red-Braised Duck, which is braised in soy sauce to enhance the delectable duck juices. The classic Gingered Beef features leeks with the asparagus.
Along with these dishes, add steamed white rice to round out the meal. And for dessert? Fresh mango and citrus sorbet and a platter of almond cookies make a delightful finale.
Good fortune. Good luck. A good meal and a good time. It's all part of celebrating the Year of the Dragon, 4698.
Steamed Marinated Halibut Flashed with Ginger Oil
Makes 4 servings
Place fish in single layer in shallow nonreactive dish. Pour in Citrus Dipping Sauce; turn fish over to coat both sides. Marinate 30 minutes at room temperature, turning over once. Drain fish and discard marinade; arrange in single layer on heatproof plate that fits in bamboo steamer or on wire rack placed in wok or large skillet with cover. Pour enough water into wok to measure 1/2 inch below steamer or rack; bring to boil. Place plate with fish in steamer or on rack. Cover and steam 8 to 10 minutes or until fish flakes easily with fork. Remove fish to serving platter. Sprinkle green onions and soy sauce evenly over fish; set aside. Heat oil in small saucepan over high heat until almost smoking. Add ginger; cook and stir until ginger is crisp and lightly browned. Pour ginger and oil evenly over fish. Serve immediately.
Red-Braised Duck with Baby Bok Choy
Makes 4 servings
Combine soy sauce, wine, sherry, sugar, white parts of green onions, garlic, chilies, ginger, star anise and 3-1/4 cups water in Dutch oven or large deep saucepan; bring to boil. Add duck, skin side down. Return to boil; reduce heat and simmer, uncovered, 1-1/2 hours. Remove breast quarters to serving platter; cover loosely with foil and keep in warm oven. Cook leg quarters 15 minutes longer; remove and keep warm with breasts. Strain cooking liquid; skim off fat. Return 4 cups liquid to Dutch oven; bring to boil. Add bok choy; simmer 8 minutes or just until tender. Arrange bok choy around duck. Add green onion tops to liquid; bring to boil. Pour about 1/3 cup liquid over duck and bok choy; serve with remaining liquid, if desired.
Gingered Beef with Leeks and Asparagus
Makes 6 servings
Place asparagus in steamer basket set in large saucepan of boiling water; cover and steam 4 to 5 minutes or until tender-crisp. Cool in large bowl of ice and water; drain well and set aside. Cut beef into thin slices; coat in mixture of 2 Tbsp. each cornstarch and soy sauce and 1 Tbsp. ginger. Let stand 5 minutes. Meanwhile, combine remaining 1/2 Tbsp. cornstarch, 2 Tbsp. soy sauce, red wine and 2/3 cup water; set aside. Heat 1 Tbsp. oil in hot large nonstick skillet or wok over high heat. Add beef and stir-fry 2 minutes; remove. Add remaining 1 Tbsp. oil to same pan; reduce heat to medium-high heat. Add leek, garlic and remaining 1 Tbsp. ginger; stir-fry 3 minutes. Add asparagus; sprinkle with salt and stir-fry just until heated through. Stir in beef and soy sauce mixture; cook, stirring, 1 minute, or until sauce boils and thickens. Serve immediately. *If desired, substitute 1 pkg. (10 oz.) frozen cut asparagus, thawed.
Traditional Mandarin Fried Rice
Makes 4 to 6 servings
Heat large nonstick skillet or wok over medium-high heat until hot. Add 1 Tbsp. oil; swirl to coat pan. Pour in eggs. As eggs begin to set, push cooked portion towards center of pan, allowing uncooked portion to reach bottom. When set, turn eggs over; cook second side until done. Remove and cut into small pieces; set aside. Heat remaining 2 Tbsp. oil in same pan over medium heat until hot. Add green onions, garlic and ginger; stir-fry 1 minute. Add rice, ham, soy sauce, cooked eggs and pepper. Mix lightly to combine; heat through. *If desired, substitute with 3 ounces la chang (sweet Chinese sausage), cooked and diced.
Tips for Dips
Dipping sauces are wonderful with prepared dumplings. Below are some sauces you can create from scratch.
Ginger Dipping Sauce
Makes about 1 cup
Combine all ingredients in small bowl, stirring until sugar dissolves. Use as a dipping sauce for egg rolls, pot stickers or other appetizer dumplings. Note: Unused dipping sauce can be covered and refrigerated for up to one week.
Citrus Dipping Sauce
Makes about 2/3 cup
Combine citrus juices and soy sauce in small nonreactive saucepan. Bring to boil; reduce heat and simmer 12 minutes or until reduced by half. Remove from heat; cool to room temperature. Pour sauce mixture into blender container. Add mustard; process until blended. Slowly add oil while blending to emulsify. Remove to serving bowl; stir in mint. Use as a dipping sauce for spring rolls, egg rolls or as a marinade for fish.
For more Chinese New Year recipes, log on to the Kikkoman web site at www.kikkoman.com.
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