Celebrate Chinese New Year on Saturday

    Saturday is Chinese New Year, a day when the Year of the Rat is ushered in.
    But while many Chinese will celebrate with parades, dragons and fireworks that ward off evil spirits and the legendary man-eating beast, Nian, there’s more to the day than that.
    There are also the meals, a wealth of nutrition that is combined with the symbolism of various foods to usher in the year representing the first of all zodiac animals.
    Rats are seen as a sign of wealth and surplus, known as clever, quick thinkers who are successful but content living a quiet and peaceful life.
    They are also seen as having the ability to turn unlucky events into fortune.
    Among the foods you’re likely to find on the dinner table during Chinese New Year celebrations are spring and egg rolls, which are shaped much like gold bars and represent wealth.
    Tangerines and oranges are also likely to be eaten as a sign of wealth and luck. The tradition is said to stem from the way the Chinese words for gold and orange sound alike, while the word for tangerine echoes luck.
    If noodles are served, they should be kept as long as possible to represent a lengthy life. Long, leafy greens such as Chinese broccoli and beans are often served whole to wish a long life for parents.
    Whole fish are served to represent abundance, while duck symbolizes fidelity and eggs fertility.
    Desserts are said to bring a sweet life in the new year.
    One popular New Year dish is jiaozi, or dumplings boiled in water. In some areas of China, coins are placed in the center of jiaozi. Whoever bites into one of these dumplings is predicted to have an exceptionally lucky year.
    Following are a few recipes for the Chinese New Year from delish.com.

delish.com

Szechuan Chicken

1 pound boneless skinless chicken breast, cut into 1-inch pieces
1/4 cup plus 1 tablespoon cornstarch
Freshly ground pepper, preferably Szechuan
Canola oil
1 tablespoon freshly minced ginger
3 cloves garlic, minced
2 bell peppers, red and green, chopped
6 dried chile peppers
1/2 cup low-sodium soy sauce
2 tablespoon rice wine vinegar
2 tablespoons chili garlic sauce
2 teaspoons sesame oil
Sesame seeds
Cooked white rice

    Place chicken and 1/4 cup cornstarch into a large, resealable plastic bag and season generously with pepper. Shake to coat.
    Place enough oil in a large pot to extend two inches up the side and place over medium-high heat. Shake off excess cornstarch from chicken and place chicken in hot oil. Working in batches, fry chicken about seven minutes, until golden and no longer pink. Drain on a paper towel-lined plate.
    In a large skillet over medium heat, heat one tablespoon canola oil. Add ginger and garlic and cook about one minute, until fragrant. Add bell peppers and cook about five minutes, until soft, then add dried chile peppers and toast one minute. Remove from heat.
    In a small saucepan over medium heat, whisk together soy sauce, rice wine vinegar, chili garlic sauce and sesame oil. Whisk in remaining cornstarch and let simmer about five minutes, until thickened.
    Add chicken and sauce to skillet and toss until coated. Garnish with sesame seeds and serve over rice.
    Makes four servings.

Kung Pao Chicken

1/4 cup soy sauce
1 tablespoon rice wine or white wine
3 teaspoon cornstarch
1 pound chicken breast, chopped into 1-inch pieces
1/4 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon garlic chili paste
1 tablespoon vegetable oil
2 cloves garlic, minced
1 bell pepper, chopped
3 green onions, finely sliced
1/3 cup chopped peanuts

    In a medium bowl, combine one tablespoon soy sauce, rice wine and one teaspoon cornstarch. Whisk until smooth, then add the chicken and toss to coat. Marinate 15 minutes.
    In a small bowl, whisk together remaining soy sauce, remaining cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil and garlic chili paste. Whisk until evenly combined.
    In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook about 10 minutes, until golden and almost cooked through. Remove from heat.
    Add more oil, if necessary, then add the bell pepper. Cook about five minutes, until tender, then stir in garlic and cook about one minute, until fragrant.
    Return chicken to skillet and pour in sauce. Stir to combine and bring mixture to a low simmer. Cook about two minutes, until the chicken is cooked through and the sauce has thickened.
    Stir in green onions and peanuts. Serve immediately.
    Makes four servings.

Vegetable Fried Noodles

4 ounces cellophane or mung bean noodles
2 tablespoons vegetable oil
1 small onion, quartered
5 whole fresh shiitake mushrooms, cut into pieces
3 mini carrots, cut into thin strips
2 ounces bean sprouts
1 ounce cabbage, shredded
1/4 cup water
1 tablespoon oyster sauce
1/4 teaspoon white pepper
1 stalk scallion, cut into thin strips

    Soak noodles in warm water about 15 minutes, until they become soft. Drain water and set aside the noodles.
    Heat wok on medium heat and add oil. Toss in onion and stir-fry until the mushrooms, carrots, bean sprouts and cabbage are a little wilted.
    Add the water, oyster sauce, white pepper and stir to combine. Add noodles and stir continuously until the noodles are cooked.
    Toss the scallion in, do a few quick stirs and serve immediately.
    Makes two servings.

Beef and Broccoli Noodles

12 ounces wide rice noodles or udon noodles
1/3 cup low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes, plus wedges for serving
1 tablespoon Sriracha
1 teaspoon honey
3 tablespoons toasted sesame oil
1 tablespoon cornstarch
3/4 pound flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 ounces baby bella mushrooms, sliced

    In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.
    In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and two tablespoons sesame oil, then whisk in cornstarch until smooth.
    In a large skillet over medium-high heat, heat remaining sesame oil. Add steak and sear three to five minutes per side.
    Stir in broccoli, mushrooms and two tablespoons water. Cook about six minutes, until tender, then add sauce and simmer three minutes. Reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.
    Serve with lime wedges.
    Makes four servings.

Sriracha Shrimp With Noodles

1 pound udon noodles
1/4 cup sriracha
Juice of 1 lime
3 tablespoons low-sodium soy sauce
2 tablespoons sesame or canola oil
1 pound medium shrimp, peeled and deveined
2 bell peppers, sliced
1 small cucumber, thinly sliced
4 green onions, thinly sliced, plus more for garnish
Lime wedges, for serving

    In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain and return to pot.
    In a small bowl, whisk together Sriracha, lime juice, and soy sauce. Set aside.
    In a large skillet over medium-high heat, heat one tablespoon oil. Cook shrimp about three minutes, until pink, then transfer to a plate. In same skillet, heat remaining oil and cook peppers, cucumber and green onions five to six minutes, until tender. Add shrimp, cooked noodles and sauce and stir until coated.
    Serve with lime and green onions.
    Makes four servings.

Wonton Soup

For wontons:
2/3 pound ground pork
2 teaspoons soy sauce
2 teaspoons chives, thinly sliced
1 teaspoon rice wine vinegar
1 teaspoon cornstarch
1 teaspoon grated ginger
1 garlic clove
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1 package square wonton wrappers
1/4 cup water
For soup:
4 cups chicken broth
2 inch piece peeled ginger
2 teaspoons soy sauce
2 garlic cloves, smashed
1/4 teaspoon sesame oil
2 tablespoons sliced green onions, for garnish

    In a large bowl, mix pork, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes and sesame oil until fully incorporated.
    Using your finger, wet the edges of a wonton wrapper with water. Place 1/2 tablespoon pork filling in the center of the wrapper, then fold wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.
    Bring soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring soup back to a boil. Gently add wontons and cook 10 minutes. Serve in bowls and garnish with green onions.
    Makes four servings.

Pot Stickers

For dumplings:
1 pound ground pork
1/4 cup low-sodium chicken broth
2 green onions, thinly sliced, green and white parts separated
2 cloves garlic, grated
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons freshly grated ginger
2 teaspoons fish sauce, optional
1 large egg, lightly beaten
Flour
60 dumpling wrappers
Vegetable oil
For dipping sauce:
1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar

    To make dumplings, combine pork, broth, white parts of green onions, garlic, soy sauce, sesame oil, ginger, fish sauce  and egg in a  large bowl. Stir together, using your hands or a wooden spoon, until fully combined.
    Place four dumpling wrappers on your work surface. Keep remaining wrappers covered with a clean kitchen towel.
    Place a heaping teaspoon pork filling just below center of each wrapper. Wet the edge of wrapper with water and fold top half over bottom half and pinch border to seal or pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold.
    Place dumplings on a small baking sheet that’s been lined with parchment paper and dusted lightly with flour.
    Continue stuffing and sealing dumplings until all the pork mixture is used.
    Heat one tablespoon vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up, and fry one to two minutes, or until golden on the underside.
    Add 1/3 cup water to skillet, lower heat to medium-low and cover with a tight-fitting lid. Let steam three minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about three minutes.
    Use a spatula to transfer dumplings to serving plate, crisp side up. Repeat process until all dumplings are cooked.
    To make the dipping sauce, combine soy sauce, rice wine vinegar, and reserved green parts of green onions in a medium bowl and stir to combine.
    Serve pot stickers with dipping sauce on the side.
    Makes five dozen.