Contributed by Jennifer Peachey

As the Chinese New Year approaches (February 12th) I offer you the above wish of a prosperous year and the below recipes to celebrate it.

According to my Complete Book of Oriental Cooking a Chinese meal follows this tradition: first the appetizer is served. This could be egg rolls, spareribs, or the braised rutabaga below. Bread and butter are never part of the meal. The best dish is served next followed by the lesser dishes. Rice and soup are served at the conclusion of a meal so as to not fill up before the main entree. The only cold drink served with a meal should be beer and Chinese tea should actually be consumed at the end of the meal.

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Appetizer: Braised Rutabaga

1 large rutabaga (can also use 6 small turnips), 3 tbsp oil, ˝ tsp salt, ľ cup water, 1 small onion (chopped), 1 ˝ tbsp soy sauce, Ľ tsp pepper

Peel and grate rutabaga on a course grater. Heat oil in a skillet; sauté the onion and rutabaga 1 minute, stirring constantly. Add the salt and water; cover and cook over low heat for 5 minutes. Add soy sauce and pepper. Cook 3 minutes or until tender.

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Main Course: Shrimp and Vegetables

1 lb raw shrimp, shelled and deveined (firm tofu, cubed can be substituted), 3 tbsp soy sauce, 2 tbsp sherry or cooking wine, 4 tbsp oil, 1 tsp chopped ginger, 1 ˝ cups thinly sliced onions, 1 cup celery (cut in 2-inch pieces), 1 bok choy (stem removed and cut in 2-inch pieces, greens thinly sliced), 1 small can sliced water chestnuts, 1 tbsp cornstarch, ˝ cup vegetable broth

Mix together shrimp/tofu, soy sauce, sherry, and ginger and let stand 15 minutes. Heat 2 tbsp oil in skillet and sauté onions, celery, and bok choy stems for 5 minutes. Remove from pan. Heat remaining oil in same pan and sauté shrimp for 3 minutes or tofu until browned. Return the vegetables to pan and add water chestnuts, bok choy greens and cornstarch mixed with broth. Cook over low heat for 5 minutes.

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Soup: Easy Egg Drop Soup

2 cans of chicken broth or equivalent in vegetarian chicken flavoured broth, 1 tbsp corn starch, 1 well-beaten egg

In a saucepan, stir chicken broth into cornstarch. Cook until slightly thickened. Pour in egg, stirring gently. Remove from heat. Garnish with sliced green onions or fresh parsley and serve.

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Dessert: Almond Cookies (served with Chinese tea)

1 cup rice flour, ˝ cup packed brown sugar, 6 tbsp soft butter, 2 cups finely ground blanched almonds, 1 tbsp ice water, 30 almonds

Mix rice flour, sugar and almonds in a bowl. Work in butter by hand. Stir in ice water. Break off tablespoon-size pieces of dough and shape into balls. Arrange on a greased cookie sheet, leaving at least 1 inch between each. Flatten slightly and place an almond in the center of each. Bake for 12 minutes at 350, or until delicately browned. Makes 30 cookies.

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You certainly don’t have to be of Asian origin to enjoy a Chinese meal. I hope you’ll take a night to enjoy the above recipes and even lift a toast to the approaching year of the horse!

Ingredients

see above

Instructions

see above

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