Simple and Delicious Dishes To Celebrate Chinese New Year

Chinese New Year, or the Spring Festival, is the most important celebration observed in China, with cultural and historic significance. The festival signals the beginning of spring, and the start of a new year according to the Chinese lunar calendar.

The festival is celebrated across the country, but also has many related celebrations in nations and ethnic groups deriving from China.

This year, Chinese New Year begins on February 1st and end with the Lantern Festival on February 15th. Legend states that the Chinese New Year stemmed from an ancient battle against the Nian, a terrifying beast that attacked people and ate children. The people used fireworks and firecrackers to chase the beast away. This tradition has been continued until the present time and the festival serves as a time to gain good fortune.

Stir-Fried Kung Pao Chicken With Chili Peppers

Yields 3-4 Servings

Recipe courtesy of The Spruce Eats

INGREDIENTS • 2 boneless skinless chicken breasts, 7 to 8 oz each • 8 small dried red chili peppers • 2 cloves garlic • 2 green onions • 1/4 cup oil, for stir-frying, or as needed • 1 tsp. Szechuan peppercorn, optional • 1/2 cup peanuts, or cashews • Few drops sesame oil, optional For the Marinade: • 2 tsp. soy sauce • 2 tsp. Chinese rice wine, or dry sherry • 1 tsp. sesame oil • 1 1/2 tsp cornstarch For the Sauce: • 2 tsp. dark soy sauce • 1 tbsp. Chinese rice wine, or dry sherry • 1 tsp. sugar

DIRECTIONS

1. Gather the ingredients.

2. Cut the chicken into 1-inch cubes.

3. Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

4. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

5. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

6. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

7. Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

8. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

9. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

10. Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

11. Add the sauce to the wok. Bring to a boil.

12. Add the chicken back into the pan. Stir in the peanuts and the green onion.

13. Remove from the heat and stir in the sesame oil. Serve hot.

Vegetarian Potstickers

Yields 4-6 Servings

Recipe courtesy of The Spruce Eats

INGREDIENTS • 1/2 lb. firm tofu • 1/2 cup finely shredded carrot • 1/2 cup finely chopped bok choy • 1/4 cup finely chopped water chestnuts • 1/4 cup finely chopped bamboo shoots • 1/4 cup finely chopped garlic chives • 2 cloves garlic, peeled and minced • 1 tbsp. dark soy sauce • 1/2 tsp. sesame oil • 1/4 tsp. salt • 1 package potsticker or gyoza wrappers • 2 tbsp. oil for frying the dumplings

DIRECTIONS

1. Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

3. Place a heaping teaspoon of filling in the middle of the wrapper.

4. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch / water mixture to make this easier).

5. Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

6. Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Easy Beef Lo Mein

Yields 4 Servings

Recipe courtesy of The Spruce Eats

INGREDIENTS • 8 to 12 oz. flank steak (you can substitute a different cut of steak) For the Marinade • 2 tbsp. oyster sauce • 1 1/2 tsp. cornstarch For the Noodles • 8 oz. lo mein noodles (or spaghetti in a pinch) • 1/4 cup sesame oil • 1 carrot (shredded) • 1 clove garlic (minced) • 1/2 cup Chinese cabbage (shredded) • 2 scallions (chopped; reserve some for garnish) • 1 tsp. sugar • 2 tsp. soy sauce (plus more to taste if you prefer)

DIRECTIONS

1. Gather the ingredients.

2. Cutting across the grain, slice the steak into thin strips.

3. In a bowl, whisk together the oyster sauce and cornstarch.

4. Add the beef strips and marinate for 30 minutes to 1 hour.

5. Bring a pot of salted water to a boil. Add the noodles and cook until al dente. Don’t overcook.

6. Drain and toss with about half the sesame oil and set aside.

7. Heat about 2 tablespoons of the oil in a wok or large pan over mediumhigh heat. Add the beef and stir-fry to cook to your desired doneness.

8. Remove with a slotted spoon and set aside. You can place the beef on a paper towel to absorb some extra oil.

9. Add some more oil to the wok if needed. Stir-fry the carrots and garlic, being careful not to let the garlic burn. 10. Add the cabbage and scallions and stir-fry another couple of minutes.

11. When the vegetables are still slightly crunchy, add the noodles and beef back in.

12. Add the sugar and soy sauce. Toss to mix well and heat through.

13. Serve with some chopped scallions for garnish.

14. Remove from the heat and stir in the sesame oil. Serve hot.