5 recipes to help you celebrate Chinese New Year
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Chinese New Year begins on Thursday 19th February, and what better way to celebrate than by cooking up a big dish of Chinese nourishment for your family, friends and/or flatmates? From hoi sin spare ribs to beef chow mein to pork stir fry, all these recipes are courtesy of our friends over at Waitrose. Thanks Waitrose! Chinese Vegetable Soup Serves: 4 Ingredients 5 slices fresh ginger 5 chopped salad onions 2 peeled, bruised garlic cloves 1 tbsp chopped coriander stems 1–2 tbsp soy sauce 1½ tsp caster sugar 1cm piece of peeled fresh ginger cut into matchsticks 75g shiitake mushrooms 100g bean sprouts 1 large carrot cut into matchsticks 100g finely sliced mange tout 2 pak choi, bases trimmed and leaves separated 1 tsp sesame oil A scattering of mint leaves Method Pour 1.5 litres weak chicken stock, 5 slices fresh ginger, 5 chopped salad onions, 2 peeled, bruised garlic cloves and 1 tbsp chopped coriander stems into a large pan. Bring to the boil then simmer for 20 minutes. Strain the stock into another saucepan and stir in 1–2 tbsp soy sauce, 1½ tsp caster sugar, a 1cm piece of peeled fresh ginger cut into matchsticks, and 75g shiitake mushrooms. Cook for 1 minute, then add 100g bean sprouts and a large carrot cut into matchsticks, 100g finely sliced mange tout and 2 pak choi, bases trimmed and leaves separated. Simmer for 2 minutes or until the vegetables are just tender. Remove from the heat, stir in 1 tsp sesame oil and serve with a scattering of mint leaves Chinese Salad Prepared Oriental Chinese Stir-Fry vegetables, found in the chilled fresh vegetable section, can be used to replace this salad. Simply toss with the dressing. Preparation time: 25 minutes Serves: 4 Ingredients For the dressing: 1cm root ginger, peeled and diced 1 clove of garlic, crushed Maldon Sea Salt 1 tbsp Waitrose Light Soya Sauce 2 tbsp dry sherry 2 tbsp white wine vinegar 100ml sunflower oil 2 tbsp Waitrose Toasted Sesame Oil For the salad: 250g pack beansprouts ½ Chinese leaf, finely sliced 227g can water chestnuts, drained and sliced 1 red pepper, cut into strips 3 tbsp toasted sesame seeds Method To make the salad dressing, place the ginger and garlic in a jug with the salt, soya sauce, sherry, vinegar and the sunflower and sesame oils. Either blend with a hand-held blender or place all the ingredients into a screw-top jar and shake together until thoroughly mixed. Place the beansprouts, sliced Chinese leaf, water chestnuts and red pepper into a large bowl with the toasted sesame seeds and mix well. Just before serving, pour the dressing over the salad and toss well. Cook's tips To toast the sesame seeds, place them in a very hot dry frying pan and heat, stirring, until the seeds start to jump in the pan and begin to brown. Chinese Spare Ribs With Hoi-Sin Sauce And Roasted Baby Potatoes This barbecue favourite needs little preparation - just cook over charcoal or in the oven. Preparation time: 10, plus marinating Cooking time: 60 minutes Total time: 2 hours 10 minutes to 2 hours 20 minutes Serves: 4
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