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Chinese New Year
Kung Hei Fat Choy! Happy Year of the Rat, considered the first sign on the Chinese astrological calendar. Those born under this auspicious sign are not ratty people: instead, believe the Chinese, those born in the Year of the Rat are industrious, clever, and sociable. And as usual where Chinese are gathered in any part of the world, the festivities have just begun for this 15-day celebration. If you were to live in Mainland China right about now, you’d have already gone home to sweep out the hearth and to honor the kitchen gods and your elders. You’d also be setting off firecrackers, and chances are good that you’ll find a lion dance to watch. Of course, you’ll be eating plenty, from the typical dumplings to rice cakes stuffed with dates, roast duck, fresh fish, and baskets of fruit.
You, too, can celebrate Chinese New Year by heading to your local Chinese restaurant. Or, why not whip up a feast at home? Then wish your friends and family Kung Hei Fat Choy! Gong Xi Fa Cai! Celebrate. Make Money. Happy New Year.
Crispy Noodles with Pork and Green Onions
Yuk See Chow Ho
My friend Helen Tze McCarthy gave me this recipe. You can substitute beef, lamb, or chicken for the pork. Arrange the noodles on a platter to form a nest and top them with the meat, vegetables, and sauce.
1 pound fried noodles
1 pound boneless pork, cut into long, thin strips
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons vegetable oil
1 bunch scallions, trimmed and cut on the diagonal into 2-inch pieces
6 black mushrooms, soaked to soften and cut into strips
1/2 cup chicken stock
2 cloves garlic, minced
1 tablespoon minced ginger
2 cups shredded Napa cabbage
Arrange the noodles in a single layer on a serving platter and set aside.
2. Put the pork strips into a large mixing bowl. Combine the sugar, salt, soy sauce, cornstarch, and water and pour over the meat, stirring to coat the strips well.
3. Heat a wok over high heat. Add the 1 tablespoon oil and when it is hot, add the pork. Stir-fry for 2 to 3 minutes. Remove from the wok and set aside. Clean out the wok and reheat.
4. Add the remaining oil and when it is hot, add the green onions, mushrooms, chicken broth, carrots, garlic, ginger, and cabbage. Stir-fry for 2 to 3 minutes or until crisp-tender. Add the meat, stir-fry 1 minute more, and spoon the mixture over the noodles. Serve hot.
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