Stir-Fried Shanghai Year Cake

Happy Chinese New Year! It's the 9th anniversary of 5 Element Food and I actually can't believe I've been writing this blog for so long! 

Of course, last night I had a Chinese New Year's Eve family dinner and served lots of lucky foods. One of the dishes we made was Stir-Fried Shanghai Year Cake. It's called Year Cake in my family because we serve it at Chinese New Year. This dish incorporates Pork, Green Onions, Bok Choy and Sliced Rice Cakes, often called Rice Ovalettes. This little Rice Cakes are considered very lucky and help you achieve lofty heights in the new year. Many Chinese people I know eat a sweet version of Rice Cake, but my family always made them savory the Shanghai way.  

The Rice Cakes can be found at most Asian supermarkets and they are sometimes frozen. I've even found them dried in Europe. To stir fry them, you will need to soak them in hot water for at least 20 minutes before adding to the stir fry. And, like all stir fry dishes, you cook the dish in stages with everything cut up and marinated and ready to be cooked. If you like chewy foods, this dish is for you. It's delicious and lucky too!

Stir-fried Shanghai Year Cake

12 ounces sliced Rice Cakes (1/2 bag)

1/2 pound lean Pork or Chicken, sliced thin

1 Tablespoon Tamari

1 Tablespoon Rice Wine

1 bunch Bok Choy, trimmed, cut in half and cut into bite size pieces

3 Green Onions, trimmed and cut into small pieces, white and green parts separated

4 Tablespoons Vegetable Oil

2 Tablespoons Gluten Free Oyster Sauce

1 Tablespoon Tamari

1 teaspoon Sugar

a pinch of White Pepper

2 Tablespoons Chicken Broth or Water

Soak the Rice Cakes in hot water for at least 20 minutes. Drain when ready to use.

Place the Pork in a small bowl and add the Tamari and Rice Wine, Mix thoroughly and let marinate for 15 minutes.

In another small bowl, mix together the Oyster Sauce, Tamari, Sugar, White Pepper and Chicken Broth.

Heat a wok or large frying pan and then add in 2 Tablespoons of OIl. Add the white part of the Green Onion and cook, stirring until you can smell the fragrance. Then add in the Bok Choy and cook until softened.  Remove and put into a serving bowl.

Then add the remaining 2 Tablespoons of Oil and add the Pork, separating it so it cooks in one layer. Turn and cook the other side. Then scoop off the sides and add the Year Cake. Stir fry for a few minutes and then add the Bok Choy back in with the Green Onion tops add add the sauce. Stir until everything is coated. Serve while hot.

Five Element Analysis

Rice Cakes primarily belong to the Metal Element, but because they are sticky and chewy, they also contain some of the Earth Element too. The Metal Element is further enhanced by the Green Onions. The Pork brings in the Water Element as does the Oyster Sauce and Tamari. The Bok Choy adds the Wood Element as does the Chicken Broth. So only the Fire Element is missing and the Earth Element is only slightly represented so be sure to add a Fire and Earth food to your meal.

Sesame Salad Dressing with Romaine

It's the 8 year anniversary of Five Element Food!  I actually can't believe that I have kept this up for so long and I haven't even come close to running out of recipes. It also means that it is Chinese New Year.  It's the Year of the Dog (there's a forecast on my website - www.lotusinstitute.com). And, as always, I have to eat as many lucky foods as I can in the next two weeks (see Chinese Lucky Foods on this blog). Since I am celebrating Chinese New Year's Eve tonight, I have made of a lot Dumplings and Radish Cake and will make some Pea Sprouts (all previous posts). And every year I add some new dishes and there are many foods I will make in the coming days.

Tonight, I made a Sesame Seed Dressing that I served on Romaine Lettuce and a sprinkling of diced Red Pepper.  Lettuce is lucky because it sounds like increasing wealth and Sesame Seeds increase creativity.  I had a similar salad at a Dumpling House not that long ago that I loved, so I came home and made it and have saved the recipe for this important Chinese holiday.  The only trick is to decide how much of the Tamari to use since different kinds of Tahini have such different flavors and consistencies.  Be sure to buy Tahini that has not yet been made into a sauce for Falafel or used as a dip - The Tahini I am talking about should be like a paste that can be found either be in a jar or a can and should made with ground, roasted Sesame Seeds. There is also a question of how much Broth or Hot Water to use based on how thick the Tahini is, so use your best judgement and start with the smaller quantity and add more of the Tamari or Broth/Water as needed. This Sesame Salad Dressing should be on the thin side and drizzle it on right before serving. This Sesame Salad is delicious and would be good anytime. Happy New Year!

Sesame Salad Dressing

1/2 cup Tahini 

1/4 cup to 1/2 cup hot Chicken Broth, Vegetable Broth or Hot Water (depending on the thickness of the Sesame Paste)

1 1/2 - 2 Tablespoons Tamari (or Soy Sauce)

1 - 1 1/2 Tablespoon toasted Sesame Oil

2 teaspoons Rice Vinegar

1/2 - 1  teaspoon Salt

1/2 - 1 teaspoon Sugar

Optional:  A pinch of Red Pepper Flakes or Cayenne or 1/4 teaspoon Chili Oil

Put the Tahini in a bowl and add the hot Chicken/Vegetable Broth or Hot Water. Stir to combine.  Add in Tamari, Sesame Oil, Rice Vinegar, Salt, Sugar and Chili (if using).  Mix thoroughly and taste, adding more Tamari, Salt, Sugar or Broth if needed to achieve your preferred taste and consistency.  

Drizzle the Sesame Salad Dressing over a Salad made of Romaine Lettuce sprinkled with 1/4 cup of diced Red Pepper.

Five Element Analysis

Lettuce belongs to the Fire Element and the Red Pepper and Chili Oil adds even more. The Tahini, made of Sesame Seeds is part of the Water Element and the Sesame Oil and Tamari add even more.  The Vinegar brings in just a hint of the Wood Element and the small amount of Sugar makes sure that the Earth Element is barely present.  So be sure to serve this with some other dishes in the meal made with foods from the Metal Element as well as the Earth and Wood Elements. 

Chinese Steamed Meatballs

It's the 7th anniversary of 5 Element Food! I started this blog on New Year's Day in the year of the Tiger in 2010. I've had a wonderful time sharing my recipes with you!

Today is the first day of the Year of the Rooster. I had a quiet New Year's celebration with my sons and daughters in law and we made and ate many of our favorite Chinese New Year's foods (see previous posts). One of the foods that I usually make is some kind of Meatball as round shaped foods are considered a symbol of family reunions. Tonight I  made Chinese Beef Meatballs flavored with ground up Mandarin Orange (a Tangerine really). I dried the peel of one a few weeks ago and I steamed the Meatballs instead of frying or broiling them. You can use fresh peel instead but use less and grate it very fine These Meatballs are much juicier because they are steamed and are delicately flavored and very tender. It is quite common to see Chinese people dip these kinds of Meatballs, which are a Dim Sum specialty, in Worcestershire Sauce but I like them served with the strained broth that accumulates on the plate. My sons dipped them in Thai Chili Garlic Sauce, which was really good. Happy Chinese New Year to all of you out there!  Check the page on Lucky Foods on this blog that tells you all the foods that you can eat in the next two weeks to bring you extra luck!

Chinese Steamed Meatballs

1 pound Ground Beef

1/4 teaspoon Baking Soda

1/2 teaspoon dried Mandarin Orange Peel (ground in a mortar and pestle) or use 1/4 teaspoon of fresh finely grated Peel

3 teaspoons Cornstarch

1/2 cup Cold Water

Pinch of White Pepper

2 Tablespoon Tamari

1/2 teaspoon Sesame Oil

1/2 teaspoon Chicken Bouillon Cube smashed (use a Gluten Free Brand like Herb Ox)

Get a steamer ready - either use a wok with a bamboo steamer and place a plate inside with water in the wok or use a metal vegetable steamer with the center handle removed placed in a pot with a lid and pour in at least 1 inch of water underneath.  

In a large bowl, mix Ground Beef with Baking Soda and Cold Water. Add in Citrus Peel, White Pepper, Tamari, Sesame Oil and Chicken Bouillon. Massage the Beef with your hands or a big spoon, pressing and mashing it into a paste. Make into Meatballs and put onto the plate. Place the plate into the steamer and heat the water on high. When the water is boiling, cover the pot or wok and let steam for 8 - 10 minutes.  

Take the meatballs off the plate with a pair of tongs. Place on a serving plate. Use a Turkey Baster to suction up the broth that accumulated on the plate and pour into a bowl. Strain and pour around the Meatballs. Serve with Worcestershire Sauce or Thai Chili Garlic Sauce.

Five Element Analysis

Beef belongs to the Earth Element so that is the primary element of this dish. The Water Element can be found in the Tamari and Sesame Oil. The Chicken Bouillon added a little of the Wood Element and the Mandarin Orange Peel adds a tiny bit of the Fire Element and the White Pepper added a little bit more. The Metal Element has the Baking Soda to represent it. While all the Elements are present, most are just a small amount so be sure to serve this dish in a meal that also has Water, Wood, Fire and Metal foods.

Chinese Candied Kumquats

Happy Chinese New Year - this is the 6th Anniversary of 5 Element Food! I have added a Chinese New Year list of lucky foods in Pages that we can all eat for the next two weeks. I didn't cook on New Year's Day for the first time in a long time. I did however make Dumplings and Shanghai Year Cake for New Year's Eve. But on New Year's Day, I had a Grand Opening of the new Lotus Institute Seattle Office/Classroom. I served lots of lucky foods, mostly sweet with a few savory things too but I bought most of them. 

One of the lucky foods I meant to make was Candied Kumquats, which I made today instead.  Kumquats are considered lucky because they golden orange color symbolizes Prosperity and a Sweet Life when Candied.  Kumquats are also very good for you! They are full of Vitamin C and the Peel is considered very good for the Heart. Candied Kumquat Syrup is also a classic remedy for colds, coughs and sore throats.

I love Candied Kumquats and this is a very simple recipe that uses only Sugar and Water and if you like, you can also add a Cinnamon Stick or Ginger or Star Anise or all of them to spice it up. I personally like the plainest version as the distinct flavor of Kumquats is enough for me. The delicious syrup can be made into Tea or a Sparkling Drink, used as a glaze for Roast Meat or as a syrup for Pancakes. Candied Kumquats are a beguiling mixture of Bitter, Tart and Sweet Flavors made into a chewy confection. You can serve them moist or lightly dried and rolled in sugar - either way is wonderful! Although you can buy Candied Kumquats at Asian Markets, they are so much better when you make them yourself. Keep some in your refrigerator for this cold and flu season. You don't have to wait until Chinese New Year to make these - they are delicious anytime!  

Chinese Candied Kumquats

60 Kumquats, stem end removed

2 cups Sugar plus more for rolling in, if desired

2 cups Water

Optional:  2 Quarter size slices of Ginger, 1 - 2 Star Anise and/or 1 Cinnamon Stick

Using a small bamboo skewer or the sharp tip of a small knife, poke holes all over each of the Kumquats. Place in a pot and add sugar and water. Bring to a boil and then lower heat to the lowest heat and simmer for one hour. Kumquats will become translucent and some seeds will have popped out. Let cool. 

Then, drain the Kumquats, reserving and straining the syrup. Take each Kumquat and squeeze lightly where you see a large seed inside. If necessary, take the small knife and cut a slightly larger opening to remove the seed. 

Return the Kumquats to the Syrup and let marinate overnight before serving so they plump up more or put Kumquats on a wire rack over a baking pan and let dry overnight. Then roll in sugar before serving.

Keep the remaining Syrup in the refrigerator and use for Tea or add to Tea to sweeten it, add to Sparkling Water, use as a Pancake Syrup and as a Glaze for Ham or a Pork Roast.

Five Element Analysis

Kumquats belong to the Wood and Fire Elements because you eat mostly the Peel, which is Fiery as it is bitter, but the inside flesh is quite sour. Candying them brings in the Earth Element and adding any of the spices contributes the Metal Element. While this is clearly not a dish to eat by itself, it does add some strong elements to a Tray of Togetherness that is served at Chinese New Year.

Fried Lotus Root

I am in countdown mode for Chinese New Year and will start shopping today. I make lots of lucky foods (see Chinese New Year Foods on Pages). But I also wanted to give you another food to try that is considered very lucky - Fried Lotus Root.  Isn't it beautiful? And you know I love beautiful food!  It symbolizes Continuing Wealth so be sure to eat it sometime during the two week New Year period. 

Lotus is my Chinese name and I have always been fascinated with the fact that you can eat just about every part of the plant. The Root in Chinese Medicine is considered very good for preventing and stopping bleeding. It is also considered good food for the Liver, Lungs and Stomach.

This dish is so easy to make and it is delicious - my son says that Fried Lotus Root tastes a lot like French Fries with an internal crunch. All that's required to make it is to buy Fresh Lotus Root which comes in connected sections. You peel it and slice it and then pan fry it in a small amount of oil. Sometimes you can find it already peeled and sliced, but be sure to dry it thoroughly as it is usually packed in some liquid. Then sprinkle with salt an enjoy - that's it!  Lucky Food made easily....

Fried Lotus Root

4 - 5 Segments of Lotus Root

1/4 cup to 1/2 cup of Vegetable Oil (I use High Heat Safflower)

Sea Salt to Taste (about 1 teaspoon total)

Break Lotus Root into individual sections and cut off stem and connector ends. Then peel with a vegetable peeler. Slice into 1/4 - 1/2 inch pieces.  Heat oil in a frying pan and place Lotus Root pieces in carefully. Cook until golden brown on one side and then slip over and cook until Golden Brown on the other side.  Drain on Paper Towels and Sprinkle with Sea Salt. Repeat until all slices are done.  

Five Element Analysis

As a root vegetable, Lotus Root belongs to the Earth Element, but because it is White, it is also a bit Metallic. The cooking method, frying, is Fiery and the Salt adds a little Water. While this snack is definitely not a balanced meal, it can contribute to your Five Element food balance for the day!

Tamari Tea Eggs

It's Chinese New Year in one week and that means you need to get ready to start making and eating lucky foods beginning on Chinese New Year's Eve, February 7th. So, I am giving you a recipe to make that is really easy and very lucky! Eggs are considered a symbol of fertility and creativity and the favorite way to make them for Chinese New Year or anytime is to basically dye them with Tamari and Black Tea. They are seasoned with Star Anise and Cinnamon. They are beautiful to look at and they taste great too. The only trick is to use eggs that are not too fresh or the shell will stick to the whites. And peel them very carefully - the membrane usually is what gets dyed the darkest so if you pull that off, it will be much paler in color, but it will still taste good! So, buy your eggs about a week in advance or use the oldest ones in your fridge. I make them pretty regularly as they are much more interesting and delicious than plain hardboiled eggs. They make an lovely, tasty and exotic Egg Salad too if you have any leftover eggs - just chop up the eggs and add a little Tamari to the Mayonnaise and a tiny bit of grated Ginger too and garnish with Green Onions. If you want to make Tamari Eggs without the bother, you can cook the eggs just a bit longer (7 minutes) then peel and place in the sauce, bring to a boil, reduce heat and simmer for 5 minutes. Take off the heat and let stay in sauce for at least 15 minutes or refrigerate in the sauce. Either way, these eggs are delicious!

Tamari Tea Eggs

4 Large Eggs

1/4 cup Tamari

1/4 cup Boiling Water

1 Teabag - English or Irish Breakfast

1 teaspoon Sugar

1 Star Anise

1/2 Cinnamon Stick
1/8 teaspoon Black Pepper

In a small saucepan, cover the Eggs with Water and bring to a boil. Cover and turn off heat and let sit for 5 minutes. Remove eggs to cool slightly and reserve. Meanwhile, steep teabag in Boiling Water. Drain water from the pan and add in the Tea, Tamari, Sugar, Pepper, Star Anise and Cinnamon. Bring to a boil.

Crack the Eggs all over very carefully on the Kitchen Counter. When the Tamari/Tea mixture is boiling, turn the heat down to a simmer and add in the Eggs.  Shake the pan and roll the eggs around for 5 minutes.  Then take off heat and let steep in the sauce, turning every 5 minutes for about a total of 15 minutes.

Then, remove eggs and carefully peel off the shell (and preserving the membrane if possible) and serve whole.

Five Element Analysis

Eggs belong to the Water Element and the Tamari adds even more. The Tea and Black Pepper add the Fire Element and the Star Anise and Cinnamon contribute the Metal Element. The Wood and Earth Elements are missing so be sure to serve some other foods from those elements to create a balance. 

Chicken Meatballs with Vietnamese Flavors

Every Chinese New Year, I try to add one new dish from the Lucky Foods list and this year I decided to change up the meatballs.  So instead of Pearl Balls or Lion's Head Meatballs (previous posts), I decided to use some of the ground chicken thigh meat that I bought at Uwajimaya and made meatballs with Vietnamese flavors.  These meatballs are flavored with Fish Sauce, Lemongrass, Shallots and Cilantro.  The texture is chewy, like all Asian Meatballs, as the meat is made very fine in the food processor. I pan fried them and served them to be wrapped in Lettuce leaves and added some Mint Leaves and Bean Sprouts for some crunch. I also made a Peanut Sauce to drizzle on the wraps or for dunking for those friends who just wanted to eat the meatballs. They turned out wonderfully and were the hit of the party. So I am sharing the recipe with you today.  I'm going to make them often!

Chicken Meatballs with Vietnamese Flavors

2 pounds of ground Chicken Thighs (or use boneless thighs and use the food processor)

2 stalks of fresh Lemongrass, bottom two inches of inside layers, minced

2 large Shallots, chopped

4 cloves garlic, minced

1 loosely packed cup of Cilantro, minced

1/3 cup Fish Sauce (I used Red Boat)

1 teaspoon Salt

1/4 cup Cornstarch

2 Tablespoons Vegetable Oil

Put Lemongrass, Shallots, Garlic, Cilantro and Fish Sauce in a food processor (I used a Cuisinart). Process until everything is minced fine.  Add in the Chicken Thigh meat and the salt and process until mixed thoroughly.  Form into small balls - walnut sized. Heat a large frying pan and add in the oil, then carefully place as many meatballs in that will fit. Cook on one side until brown and then on the other side until cooked through.  Remove and serve with vegetables and sauce.  

Serve with Red Lettuce Leaves, washed and separated, a cup of Beansprouts and 1/2 cup of Mint Leaves.

For sauce:  Mix equal amounts of Chunky Peanut Butter and Hoisin Sauce (I used Wok Mei brand as it is Gluten Free) and add hot water until thin enough to drizzle.  

Five Element Analysis

Chicken belongs to the Wood Element and the Lemongrass, being a fast growing grass adds even more. The Fish Sauce and Hoisin Sauce contribute the Water Element, the Shallots, Garlic, Mint and Cilantro bring in the Metal Element. The Fire Element is represented by the Lettuce Leaves and the Earth Element is found in the Peanut Butter.  This then becomes a balanced Five Element dish!

Clams with Black Bean Sauce

Happy Chinese New Year!

This is the anniversary of 5 Element Food - I started it on Chinese New Year - the Year of the Tiger, which was 5 years ago!  I'm actually amazed that I am still coming up with recipes from my past and now I am creating more new recipes all the time.  Thanks for being part of this blog - it's been really fun!  

So, in honor of this Chinese New Year - the Year of the Sheep, I am making many lucky foods.  Here's a list of foods that you are supposed to make and eat to celebrate.  Of course, you don't need to eat everything on it for good luck - you can pick and choose what kind of luck you want. 

Bamboo Shoots for Wealth and Happiness

Chicken for Happiness in Marriage or Relationship

Clams - Money

Daikon Radish for Good Omens

Dried Bean Curd for Happiness

Eggs for Fertility and Creativity

Fish – Whole - for Abundant Wealth - the head and tail indicate a good beginning and end of the year

Five Vegetable Stir-Fry – Gives the Five Blessings of Longevity, Riches, Peace, Wisdom and Virtue

Greens for Abundance

Lettuce for Rising Fortune and a Fresh Start

Lily Buds (dried) - Prosperity

Lotus Root for Continuing Wealth

Lotus Seed for Children

Lychees for Close Family Ties

Meatballs for Reunions

Noodles for Long Life

Oranges/Tangerines for Luck and Wealth (esp. good with leaves attached)

Pomelo – Continuous Prosperity and Status

Potstickers and Egg Rolls for Wealth

Rice for Abundance

Rice Cakes – both sweet and savory – A Higher Year

Peanuts for Long Life

Sea Moss for Prosperity

Shitake Mushrooms to Fulfill Wishes

Sweets – a Sweet Life in the New Year

Preserved Kumquats for Prosperity

Coconut for Togetherness

Watermelon seeds for Happiness and many Children and Grandchildren

Dates for Early Prosperity

I have a party every year, but in keeping with the calmer Sheep, it's going to be a smaller and calmer gathering.  Many of my favorite Chinese New Year dishes have already been posted and I still make them and serve them every year - Potstickers, Spring Rolls, Pearl Balls and Buddha's Delight to name just a few.

So, I will be giving you some new ones over the next few days. Today's recipe is Clams with Black Bean Sauce.  Clams symbolize money and even better, the represent holding onto money.  And in this recipe, they are delicious as well as lucky!

Clams with Black Bean Sauce

2 tablespoons Fermented Black Beans, rinsed and mashed (can also use already mashed in a jar but then don't add Tamari)

1 Tablespoon Tamari (or Soy Sauce)

1/2 teaspoon Sugar

1/2 cup diluted Chicken Broth (1/2 broth and half water)

1 onion, cut into 1 inch pieces

2 cloves of Garlic, minced

1 each Red and Green Pepper, cut into 1 inch pieces

2 pounds clams, rinsed

2 Tablespoons Oil

Optional for a thicker sauce:  1 heaping teaspoon cornstarch mixed with 1 Tablespoon water

In a small bowl, mix together the mashed Black Beans, the Tamari, the Sugar and the Chicken Broth. 

Heat a wok or frying pan and then add oil until it is shimmering.  Add the onions, garlic and peppers and stir-fry until the onion is translucent and just beginning to brown.  Remove to a plate and reserve. 

Then add the clams and the black bean sauce mixture and cook until the shells open – about 5 minutes.

Return the onions and peppers to the pan and toss to mix well. If desired, add in the cornstarch and stir just until sauce thickens. Serve with steamed white rice or steamed buns.

Five Element Analysis

Clams belong to the Water Element and the Tamari adds even more. The Chicken Broth contributes some of the Wood Element and the Onions and Garlic all add the Metal Element.  The Fire Element is represented by the Red and Green Peppers.  Only the Earth Element is missing so be sure to serve another dish that includes an Earthy food.

Clams in Thai Red Curry Sauce

For Chinese New Year, it is very important to cook lucky foods and one of the foods I usually forget to cook are clams. Theyy are supposed to increase the ability to hold onto money, primarily because they have such a strong little muscle that keeps their shells closed.  So last night I made Clams in a Thai Red Curry Sauce for the first day of Chinese New Year.  Coconut milk and Red Thai Curry paste makes a beautiful sauce that goes well over rice.   I had a similar version of this dish at Ray's Boathouse and have been thinking of making something like it ever since.  So, here's my attempt and it was the dish we enjoyed the most at our New Year's dinner - we all drank the broth from the shells, it was that good.  And hopefully, this dish will help make us luckier this year too

Clams in Thai Red Curry Sauce

1 garlic clove, minced

1 shallot, sliced

1 Tablespoon Oil

One 14-oz can unsweetened coconut milk

½ cup diluted chicken broth

2 Tablespoons Fish Sauce

2 Tablespoons Thai Red Curry Paste

1 Tablespoon Sugar

2 pounds small clams

2 Tablespoons chopped Thai Basil

2 Tablespoons chopped Cilantro

1 lime, cut into wedges

In a large pot, cook the garlic and shallot slices in oil until the shallots becomes translucent. Stir in the coconut milk, the chicken broth, the fish sauce, the cury paste and the sugar.  Bring to a boil and add the clams. Cover and cook until the clams open – 3 to 5 minutes.  Remove from the heat and sprinkle with Thai Basil and Cilantro.  Serve with steamed white rice and lime wedges.

Five Element Analysis

Clams belong to the Water Element and the fish sauce adds even more, so that element is fully represented.  The lime and chicken broth brings in the Wood Element. The Red Curry Paste represents the Fire Element, whereas the coconut milk contributes the Earth Element.  The Thai Basil and Cilantro along with the rice make sure that the Metal Element is also present.  So, this becomes a balanced bowl of good luck that’s delicious too!

Buddha's Delight

Here's probably my most classic New Year's Dish - Buddha's Delight that I forgot to post at Chinese New Year. And of course, it can be made any other time of the year too and I actually do make it several times a year.  This is a vegetarian dish full of different kinds of tofu that are mixed with various crunchy vegetables like Water Chestnuts, Lotus Root, fresh Baby Corn and fresh Bamboo Shoots. It is a textural delight! It is mandatory for us to serve at Chinese New Year as it contains so many lucky foods in only one dish! It showcases the following lucky foods:  Bamboo Shoots for Wealth and Happiness; Dried Bean Curd for Happiness; 5 Spice Tofu for Happiness; Lotus Root for Continuing Wealth; Shitake Mushrooms for Growing Wealth; and Cloud Ear Fungus for Increasing Fortune. Now I know Buddha wasn't exactly into enhancing wealth, but he did want to end suffering, so this dish can therefore be thought of as appropriately named because it increases happiness. This dish has the added benefit of containing many medicinal properties - in particular, the Cloud Ear, often called Wood Ear Fungus or Mu'Er, is a powerful blood thinner and the Shitake Mushrooms are very good for the immune system as they are strongly anti-viral, reportedly to reduce cholesterol and contain a good amount of essential amino acids. The other ingredients also have many healing properties and this dish also contains the magic Chinese taste trio of garlic, ginger and onions.

The traditional version of Buddha's Delight also includes wheat gluten, which is basically a bread dough where the majority of the starch is washed out and it leaves a chewy textured protein that has a wonderful texture, but since I am gluten sensitive, I left it out. I am lucky to live near many Asian grocery stores so I can find many of the vegetables fresh, but I still use canned water chestnuts. And, if you want to make this and you can't find fresh Baby Corn or fresh Bamboo Shoots, it is perfectly acceptable to use canned versions of these too. This dish is actually quite easy to make and only requires a bit of planning as several of the ingredients need soaking ahead of time - the Shitake Mushrooms, the Cloud Ear Fungus and the Dried Bean Curd Sticks. After that, it is simply a matter of cutting all of the other ingredients into similar sized pieces, then stir frying it all and making a sauce out of Vegetarian Broth, Tamari, Chili Paste and Corn Starch. My Buddha's Delight has converted many a tofu hater because it is delicious and remember - this dish is really good for you too!

Buddha's Delight

1 package of pressed Five Spice Tofu or Pressed Tofu (4 pieces), cut into 4 triangles each
1 package small Fried Tofu squares
1/2 package dried Tofu Skin Sticks, rehydrated in a bowl with boiling water then cut into small pieces
8 Dried Shitake Mushrooms, rehydrated in a bowl with boiling water and cut in half
1 small package of Cloud Ear Fungus, rehydrated in boiling water and cut into pieces
2 cans of Water Chestnuts, drained
1 large fresh Bamboo Shoot, cut into bite sized pieces (or use 2 small cans, drained)
1 cup of fresh Baby Corn (or use 1 can, drained)
2 pieces of Lotus Root, peeled, ends removed and cut into rings and then in half again
1 large onion cut into bite sized pieces
1 inch piece of Ginger, minced fine
2 garlic cloves, minced
4 Tablespoons vegetable oil
1 1/2 cups Vegetable Broth (or vegetarian chicken broth)
1/4 cup Tamari
2 Tablespoons Toasted Sesame Oil
1 Tablespoon or more Chili Garlic Paste
4 Tablespoons of Cornstarch mixed with an equal amount of water to make a slurry

Heat 2 Tablespooons of the oil in a wok and add the onion, ginger and garlic and cook until you can smell the fragrance and the onions become translucent.  Add in the Lotus Root, Bamboo Shoots, Baby corn, Water Chestnuts, Shitake Mushrooms and Cloud Ear Fungus and stir fry until hot.  Remove to a bowl and then add the additional 2 Tablespoons of Oil.  Heat and add in all the different kinds of tofu and stir fry until the Five Spice Tofu is heated through.  Add back in the vegetable mixture and put in the vegetable broth, the Tamari, the Sesame Oil and Chili Garlic Sauce.  Cook until it boils and then continue to cook for 5 minutes. Stir in the Cornstarch mixture and cook until thickened.  Serve with rice and some green vegetables. 

Five Element Analysis

Tofu belongs to the Metal Element  and the onions and garlic just enhance that element.  The Shitake Mushrooms and Cloud Ear Fungus cross over between the Water and Earth Elements. The Water Element is further enhanced by the Water Chestnuts, the Tamari and the Sesame Oil.  The Bamboo Shoots contribute the Wood Element and if you use wheat gluten, that will add even more. The Lotus Root and Baby Corn bring in even more of the Earth Element so that element is fully covered. The Chili Garlic Sauce adds just a bit of the Fire Element so serve this with another Fiery food or tea and be sure to also enhance the Wood Element a little more by serving some green vegetables to create a balanced meal.  

Chinese Year Cake - Shanghai Rice Ovalettes

I am way overdue in posting my Chinese New Year's recipes as I have been traveling and teaching my new Certificate Program, which hasn't allowed for much cooking. But, I did cook a lot for Chinese New Year and many of these dishes I actually cook all year long. So, here is one of the dishes that is classic for my family to serve on New Year's Day and we also enjoy it many times the rest of the time and we make it with different kinds of meats and green vegetables. Chinese Year Cake is made with special rice noodles cut in the shape of ovals that is very popular in Shanghai, where my Chinese family is from and it is the same noodle base as in log shapes used in Korean soup or the long noodles used in Chinese, Thai or Vietnamese food. And, they are found in most Asian markets.

These noodles are considered good luck as sticky rice is one of the lucky foods that you are supposed to eat and so is chicken. Many people soak these Rice Ovalettes in water to plump them up and then stir fry them with meat and vegetables. This step is essential when these kind of noodles are found dried, like in Europe.  But here in the US, you can find them fresh and frozen. When fresh, they come in a vacuum sealed bag and keep in the refrigerator for a really long time and if you only use part of a bag, you can freeze the rest. When these noodles are soaked and then cooked in oil, they require a lot of oil or they will stick to the wok and I don't like that much oil in my food. So, I stir fry the meat and vegetables and then add the noodles with some diluted chicken broth and Oyster Sauce and cook until the noodles are soft. Chinese Year Cake is delightfully chewy and oddly comforting. I always think of this dish as a kind of Chinese Chicken and Dumplings and is a favorite of my soon to be daughter-in-law so she's learning how to make it.  I hope you enjoy it as much as we do.

Chinese Year Cake - Shanghai Rice Ovalettes

1 pound boneless chicken breast or boneless, skinless chicken thigh meat, cut into bite size pieces
1 Tablespoon Soy Sauce
1 Tablespoon Shaoshing Rice Wine
6 green onions, cut into small pieces (white and green parts separated)
1/2 Napa Cabbage or 6 Baby Bok Choy
2 Tablespoons Vegetable Oil
1 package (2 lb - 4 cups) Rice Ovalettes in a vacuum sealed package
1 cup diluted chicken broth (1/2 cup chicken broth and 1/2 cup water)
2 Tablespoons Oyster Sauce

In a small bowl, marinate the chicken with the Soy Sauce and Shaoshing Rice Wine. In a large frying pan with high sides or a wok, heat the 2 Tablespoons of vegetable oil until hot. Add the white part of the green onions along with the Napa Cabbage or Baby Bok Choy. Stir fry until the vegetables wilt. Add in the meat and stir fry until it just turns opaque. Then add in the Rice Ovalettes, the chicken broth and the oyster sauce and boil for 5 - 8 minutes or until Rice Ovalettes are chewy and broth is mostly absorbed - there should still be a good amount of sauce left for serving. Sprinkle the mixture with green onion tops, toss and serve in a large bowl.

Five Element Analysis

Rice belongs to the Metal Element and is enhanced even more by the green onions, whereas the Soy Sauce and Oyster Sauce add in the Water Element.  The chicken and chicken broth contribute the Wood Element and the Napa Cabbage brings in the Earth Element. Only the Rice Wine adds a bit of the Fire Element so be sure to serve this dish with something else that is fiery or pass some chili sauce on the side or serve with tea to create a balanced meal.