Kung Pao is a classic dish from Sichuan province in southwestern China. Tofu is another protein option, but it is usually not served at Lunar New Year feasts because of its white colour.
2 Tbsp (30 mL) grapeseed oil
16 medium shrimp, thawed and peeled
2 cloves garlic, minced
2 Tbsp (30 mL) fresh ginger, minced
1 Thai chili, chopped
1/2 tsp (2 mL) ground Sichuan peppercorn
1 cup (250 mL) each small broccoli florets and thinly sliced carrot
1 medium onion, peeled and thinly sliced
1/3 cup (80 mL) hoisin sauce
1/4 cup (60 mL) Chinese rice wine (or dry sherry)
1 tsp (5 mL) sesame oil
1/2 cup (125 mL) unsalted roasted cashews
1 - 8 oz (225 g) package dry egg noodles
Heat 1 Tbsp (15 mL) oil in wok. Add shrimp; cook 3 to 4 minutes until cooked through; remove and keep warm.
Wipe out wok, add remaining oil, and heat. Add garlic, ginger, chili, and ground peppercorn; fry 1 minute. Add remaining vegetables, stir to coat, and fry for 2 minutes. Add hoisin sauce and wine, combine, and bring to a boil. Add sesame oil and cashews.
Cook egg noodles in boiling water until al dente, about 7 to 8 minutes; drain well and toss with other ingredients in the wok to complete the dish.
Divide among 4 bowls; top with shrimp.
Each serving contains: 450 calories; 15 g protein; 19 g total fat (3 g sat. fat, 0 g trans fat);
50 g carbohydrates; 4 g fibre; 335 mg sodium
source: "Celebrate the Lunar New Year", alive #340, February 2011
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.