Today is the first of the 15-day Chinese New Year celebration. I couldn’t possibly forget when I woke at seven this morning to the crackling booms of firecrackers echoing off the buildings, and the rumble and crash sounds of a lion dance troupe bringing luck and fortune to a house down the block.
It’s definitely Chinese New Year in Penang!
It’s definitely Chinese New Year in Penang!
I was also reminded just now, when the sun set and the hillside illuminated like a Christmas display. Kek Lok Si – the largest Buddhist temple in Southeast Asia – was lit up in a spectacle of a few hundred thousand colorful lights and lanterns. One of the highlights of Chinese New Year on the island every year.
On Day 1 of Chinese New Year, many households will traditionally refrain from meat. Chinese believe that eating vegetarian on the first day will cleanse their spirit and body, bringing longevity. Whether you follow the practice or not, it’s always great to serve up some fresh vegetable dishes that are in line with the spirit of the New Year - 春节清新气息.
A Chinese New Year favorite is a simple, delicious stir-fried mix of broccoli, shiitake mushrooms, carrots, and fresh ginger. But if you want to skip the vegetarian version by pretending it’s Day 2 already, you can toss in some large juicy shrimp or scallops, making a dish comparable to the ones served in Chinese restaurants.
Chinese Stir-Fried Broccoli & Mushroom recipe by Season with Spice
Serve 5-6
Ingredients:
1 large head of broccoli – cut into florets
8 shiitake mushrooms – sliced
Half a carrot - sliced thinly
1 garlic clove - minced
1 inch ginger - sliced thinly
Half a medium-sized red onion – chopped
2 tablespoons oil
Dash of sesame oil
Seasoning:
1 1/2 tablespoons oyster sauce
2 teaspoons cornstarch - dissolved in some water
Generous dashes of Season with Spice's Finely Ground White Pepper, to taste
Method:
1. Blanch broccoli in boiling water for half a minute, then remove and drain.
2. Heat oil in a wok, and then sauté garlic, onion and ginger until aromatic. Add carrots, mushrooms and a little water (2-3 tbsp), and stir-fry for two minutes, or until the vegetables start to soften.
3. Add in the broccoli, seasoning, and a little more water, and stir-fry for another two minutes. Then add in the diluted cornstarch and mix well. Let the sauce boil for a minute until it thickens.
4. Taste and adjust seasoning. Dish out and serve hot.
Notes:
- For a more festive presentation, add in toasted slivered almond or cashew, scallops, and/or large prawns.
Serve 5-6
Ingredients:
1 large head of broccoli – cut into florets
8 shiitake mushrooms – sliced
Half a carrot - sliced thinly
1 garlic clove - minced
1 inch ginger - sliced thinly
Half a medium-sized red onion – chopped
2 tablespoons oil
Dash of sesame oil
Seasoning:
1 1/2 tablespoons oyster sauce
2 teaspoons cornstarch - dissolved in some water
Generous dashes of Season with Spice's Finely Ground White Pepper, to taste
Method:
1. Blanch broccoli in boiling water for half a minute, then remove and drain.
2. Heat oil in a wok, and then sauté garlic, onion and ginger until aromatic. Add carrots, mushrooms and a little water (2-3 tbsp), and stir-fry for two minutes, or until the vegetables start to soften.
3. Add in the broccoli, seasoning, and a little more water, and stir-fry for another two minutes. Then add in the diluted cornstarch and mix well. Let the sauce boil for a minute until it thickens.
4. Taste and adjust seasoning. Dish out and serve hot.
Notes:
- For a more festive presentation, add in toasted slivered almond or cashew, scallops, and/or large prawns.
