What do people eat to celebrate Chinese New Year? This hour on Here on Earth: Radio Without Borders, join Master Chef Martin Yan for a feast of Chinese food and experience the love affair Asians have with food for thousands of years.
Good Luck Lo Mein
What's the one dish that's a must at Chinese birthday, anniversary, wedding, and New Year's celebration? -- Noodles! The long length of noodles symbolizes a long, luck-filled life. Although fresh Chinese noodles have the best texture for a stir-fried dish, spaghetti or angel hair pasta can be used as a substitute. Gung Hay Fat Choy-Happy Chinese New Year!
Makes 4 servings
- Martin Yan, Master Chef, host of award-winning cooking show "Yan Can Cook"
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again.
Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 minutes.
Add noodles, oyster-flavored sauce, and sesame oil. Toss to mix noodles with vegetables and cook until all vegetables are tender, about 2 minutes. Serve.
From MARTIN YAN QUICK & EASY: Panfried Snapper with Yan's Sweet-And-Sour Sauce
Here, I've jazzed up store-bought sweet-and-sour sauce with a few additional ingredients, but if you are short on time, you can use the sauce straight from the bottle.
Makes 4 servings
- 8 ounces fresh Chinese egg noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 2 celery stalks, julienned
- 2 cups bean sprouts
- 1/2 cup snow peas, cut in half diagonally
- 1/2 cup julienned bamboo shoots
- 2 green onions, thinly sliced
- 2 tablespoons oyster-flavored sauce
- 1 teaspoon sesame oil
To make the sauce, place a small saucepan over high heat until hot. Add the oil, swirling to coat the bottom. Add the onion, garlic, chili, and bell pepper and cook, stirring, until the vegetables are tender, 1½ to 2 minutes. Add the sweet-and-sour sauce, broth, and salt and pepper to tast and bring to a boil. Remove from the heat and cover to keep warm while the fish cooks.
Place flour in one bowl, and lightly beat the egg in another bowl. One at a time, dust the fish pieces with the flour, shaking off the excess. Then dip in the egg, drain briefly, and dust again with the flour.
Place a frying pan over medium-high heat until hot. Add the oil, swirling to coat the bottom. Place the fish in the pan and cook, turning once, until golden brown on both sides and opaque in the center, 4 to 5 minutes on each side.
Pour the warm sauce onto a large serving plate, place the fish on the sauce, and serve.
- 2 teaspoons vegetable oil
- 1/2 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 jalapeno chili, minced
- 1/2 red bell pepper, seeded and finely chopped
- 1 cup purchased sweet-and-sour sauce
- 1/3 cup chicken broth
- White pepper
- All-purpose flour for dusting
- 1 egg
- 1½ pounds of snapper fillet, cut into 4 equal pieces
- 2 tablespoons vegetable oil