46 Fresh starts Stir up Asian cuisine with zing


While we celebrate the new year with a single night’s extravaganza, cultures like that of the Chinese lengthen the celebrations around the birth of a new year with much


chopped or minced and the sauces ready to go before you begin because the actual cooking time is very short. That means, for busy


Jude’s Kitchen JUDIE STEEVES


effort leading up to the actual transition from one year to the next, and lots of celebratory traditions following.


This year’s actual Chinese new year begins January 28, with a traditional sweeping out of the home prior to the start of a new year. And, of course, as in every other culture around the world, food plays a big part in the celebrations, which carry on for weeks following the beginning of a new year. I have no qualms about helping the Chinese celebrate the birth of their new year by joining in some of their food traditions, particularly as I’ve enjoyed the food for most of my life.


Stir-frying is a healthy, vegetable-focussed way of eating and the presentation of colourful, crisp bits of vegetables cooked very quickly with a few bits of tasty meat and a spoonful of sauce encourages one to dive in. Traditionally, little red (considered an auspicious colour) packets of lucky money are presented to children at the new year and the feasting is accompanied by much visiting and good fellowship – great excuses to share good eats with those you love.


Stir-frying is quite simple once you try it, but you must first have all the ingredients


families, those ingredients can even be prepared a day ahead of time, all ready to toss together very quickly after the work day is over. I’ve added a


new wrinkle which we all love and


that is very healthful as well. Using a vegetable spiralizer, I make noodles out of zucchini instead of using flour and egg ones, making a lighter and less calorie-laden base for the sauces.


Sauces can be purchased ready-made or you can easily make your own with a few simple ingredients. Fresh ginger, minced finely, is an essential fresh component though.


Never over-cook the


vegetables because they lose their colour, crispness, flavour and even some of their nutrients.


The wok or frypan needs to be hot enough for a drop of water to evaporate


immediately and just a wee drizzle of oil is needed before the first chopped vegetables go in. I always cook the vegetables first, then remove them, add another drizzle of oil and toss in my marinated meat or fish for a quick stir-fry. Then, I add back the vegetables, the sauce and a thickener like cornstarch for just a minute to combine everything nicely before serving.


The vegetables don’t all go in at once. Those that will take the most cooking go first, while delicate vegetables like beansprouts or peas are the very last.


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COUNTRY LIFE IN BC • JANUARY 2017


Celebrate the new year with this Chinese-inspired dish. JUDIE STEEVES PHOTO MUSHROOMS AND SPINACH WITH HAM ON ZUCCHINI NOODLES


This is a delicious way to use up bits of leftover ham. In fact, when I cook a big one, I tuck away a few chunks in the freezer to make this weeks later.


1 c. (227 gr) minced ham 1 onion


1 garlic clove 8 med. mushrooms


3 c. (750 ml) zucchini strands oil 1/4 c. (60 ml) chicken stock


2 tsp. (10 ml) cornstarch


1 tsp. (5 ml) hot pepper 3.2 oz. (91 g) spinach


2 tsp. (10 ml) teriyaki sauce 2 tsp. (10 ml) cold water


• Mince ham, garlic and hot pepper and chop onion, mushrooms and spinach. Use the spiralizer to turn zucchini into long noodle-like strands into a microwave-safe bowl.


• Drizzle a little oil into a wok over medium-high heat and toss in onion. Stir-fry for a minute or so and add sliced mushrooms. Stir-fry for a few minutes until beginning to brown and add the garlic and the ham bits. Stir-fry until the ham is heated through and add the (four cups or so) spinach, turning just until it’s limp.


• Drizzle with teriyaki sauce and chicken stock and stir in. • Push meat and vegetables to the side and add mixture of cornstarch and cold water, stirring until thickened; then stir in to coat meat and vegetables. Add a little water if needed to make the sauce.


• Briefly microwave the strands of zucchini until crisp-tender and spoon into individual bowls as the base for the ham and mushroom stir-fry with sauce. Serves 2-3.


BEEF AND GINGER STIR-FRIED VEGETABLES


This is a very flavourful way to serve fresh vegetables with just a little meat and lots of flavour. A glass of the award-winning 2013 Platinum Desert Ridge Meritage from CedarCreek Estate Winery is perfect with this, with its deep fruity flavours and slight spiciness.


1/2 lb. (250 ml) lean beef 1 red pepper 1 garlic clove


1 tsp. (5 ml) cornstarch 1 onion


1 c. (250 ml) fresh or frozen peas 1 tbsp. (15 ml) fresh ginger 1 tbsp. (15 ml) cornstarch


1 tbsp. (15 ml) cold water 1 tbsp. (15 ml) ground bean sauce 1/2 tsp. (3 ml) Szechuan sauce 1/2-1 c. (125-250 ml) water


• Thinly slice the lean beef across the grain and marinate in a teaspoon of cornstarch and a generous drizzle of soy sauce for as much as a day ahead of time, or just a half hour.


• Chop onion into medium-sized squares, and cut red pepper similarly. • Finely mince fresh ginger and garlic. Combine cornstarch with an equal amount of water in a tiny bowl and set aside.


• Heat a drizzle of cooking oil on medium-high heat in a large pan or wok suitable for stir-frying. • Just before it begins to smoke, drop in the ginger and turn a couple of times to flavour the oil before adding the onions. Stir fry for a few minutes, then add red pepper and peas, stir frying for just a minute or so, until the onion is soft and the other vegetables become brighter in colour, but not soft in texture. (Fresh peas are delicious, but use frozen ones if they're not available.)


• Remove from the pan with a slotted spoon to a serving dish and add another drizzle of oil to the hot pan.


• Fry marinated beef, turning over every few minutes until just cooked. • Add sauces and combine, then add back the vegetables, then add water, stir-frying until it's all mixed together. (Both ground or brown bean sauce and Szechuan sauce are available at local markets in the Asian ingredients section.)


• Move meat and vegetables up the sides of the wok, and when the liquid in the bottom begins to bubble, add the re-combined cornstarch mixture, stirring until the sauce thickens and becomes translucent.


• Quickly combine with meat and vegetables and serve. Serves 2-4.


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