Gong Xi Fat Sai! Roughly translated from Mandarin Chinese, it means "Congratulations and Prosperity!" Although our traditional New Year began two and a half weeks ago, Chinese New Year begins January 23. Macaroni Kid is here to help you celebrate it!!
The legend of the Chinese New Year is a story of a man-eating beast named Nian.
Nian lived deep with in the sea for the entire year, but, on every Chinese New Year eve, he would come ashore. Since he devoured livestock and humans, people fled to the mountains to escape harm.
One year, an elderly man appeared in the village on the Eve of the New Year and stayed saying he would chase the beast away. The villagers did not believe him, they tried to convince him to flee with them, but he refused.
When Nian emerged to wreak his usual havoc, the man set off firecrackers, lit bright lanterns and waved red banners that frightened Nian and caused him to flee. Expecting the worst, the villagers returned and found their village intact and safe. The elderly man was not there, but they found the remains of the three items he used to scare Nian away and decided that he must have freed them from the beast.
From that day on, the villagers set off firecrackers, lit lanterns and waved red banners to await the New Year, and the festival became known as the "Passing of Nian." "Nian" is the Chinese word that means "year," and this is how the legend was born.
2012 is the Year of the Dragon. A symbol of power, good luck, joy and success, the dragon is all about drama. The year of the dragon is said to be filled with excitement, unpredictability, exhilaration, and intensity. Occurring every 60 years, 2012 specifically celebrates the water dragon. Since water calms the dragon's fire, the water dragon exudes calm and empathy.
Another Macaroni Kid publisher shared this recipe. Her kids absolutely LOVE Chinese food but they do not eat any pork products so she started making her own Chinese food.
If you have any favorite Chinese recipes, please share below!
VEGETABLE CHOW MEIN
Ingredients:
- 8 ounces dried chinese yakisoba noodles
- 1/2 cup chicken or vegetable broth
- 1 tablespoon toasted sesame oil
- 1 teaspoon corn starch
- 2 teaspoons soy sauce
- 1/2 small yellow onion
- 2 carrots
- 2 celery stalks
- 2 medium shitake mushrooms
- 2 heads baby bok choy
- 2 scallions
- 1/2 can sliced water chestnuts
- 2 tablespoons peanut oil
Directions:
- Boil noodles according to the package.
- Drain hot water in the sink and rinse the noodles with cold water for 15 seconds. Shake off excess water and set aside.
- Whisk together the broth, sesame seed oil, sugar, corn starch, and soy sauce in a small bowl and set aside.
- Slice the onions into little half moons.
- Peel the carrots and cut into small thin rounds.
- Cut the celery stalks into thin slices.
- Clean the Shitake mushrooms very well with a wet towel. remove the stem and slice thinly.
- Quarter the bok choy, then slice each quarter into half.
- Cut the scallions into 1/2 inch thick pieces.
- Heat peanut oil into a wok or large skillet over high heat.
- Add the onions, carrots, celery, and mushrooms and stir fry for 2 minutes.
- Add the bok choy, scallions, and chestnuts. Fry or wok for 3 minutes, stirring frequently.
- Pour in the sauce, bring to a boil and stir.
- Add the noodles and stir to coat with the sauce and heat thoroughly.
- Enjoy!!!
