Welcome to the Year of the Ox!
The Chinese New Year starts on Monday, January 26. Naturally, I’m thinking FOOD. We don’t have a Chinese restaurant in Hawley, Massachusetts, so I have to make my own fare. Despite our lack of Chinese restaurants, Hawley is a perfect place in which to celebrate the year of the ox. In New England oxen still do agricultural work. Ox pulls are major draws at our local fairs.
I know dumplings are a traditional New Year’s dish, and I plan to make them … next year! This year I’m concentrating on a couple of old standbys. Noodles are lucky for the Chinese New Year so I’m working on my friend Stu Cosby’s Sesame Noodles. I’m also serving spicy green beans because they go nicely with the noodles–and because I love beans any time.
The Chinese New Year starts on Monday, January 26. Naturally, I’m thinking FOOD. We don’t have a Chinese restaurant in Hawley, Massachusetts, so I have to make my own fare. Despite our lack of Chinese restaurants, Hawley is a perfect place in which to celebrate the year of the ox. In New England oxen still do agricultural work. Ox pulls are major draws at our local fairs.
I know dumplings are a traditional New Year’s dish, and I plan to make them … next year! This year I’m concentrating on a couple of old standbys. Noodles are lucky for the Chinese New Year so I’m working on my friend Stu Cosby’s Sesame Noodles. I’m also serving spicy green beans because they go nicely with the noodles–and because I love beans any time.
Sesame Noodles
Ingredients:
8 ounces Chinese noodles (you may use spaghetti in a pinch)
3 tablespoons peanut butter (I used crunchy)
3 scallions, chopped
2 tablespoons light soy sauce (you may use regular if you don’t have light)
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon hot oil
2 carrots, cut into julienne strips
1 cucumber, seeded and cut into julienne strips
Instructions:
Cook the noodles as directed. Drain them. Heat the peanut butter in a microwave oven just until it is soft and stir-able. Combine it with the scallions, soy sauce, sesame oil, vinegar, sugar, and hot oil. Mix until smooth.
Toss the noodles and sauce together. Place them on a platter or in a bowl. Garnish with carrot and cucumber strips. Serves 6 to 8.
Spicy Green Beans
Ingredients:
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1 tablespoon water
2 teaspoons sherry
peanut oil as needed for frying
1 pound green beans, washed and trimmed
1/2 teaspoon red pepper flakes (more if you like things spicy)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 scallions, chopped
Instructions:
In a small bowl, combine the soy sauce, sugar, cornstarch, water, and sherry. Set aside.
Heat the oil in a wok or frying pan. Stir fry the beans for about 5 minutes or until they begin to brown. About a minute before you think they will be done, toss on the red pepper flakes.
Remove the beans from the pan, and add the garlic, ginger, and scallions. Stir fry for 1 minute; then add the beans and the soy/sherry sauce. Stir fry briefly-just until the sauce is warmed. Remove to a platter. Serves 6.
Ingredients:
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1 tablespoon water
2 teaspoons sherry
peanut oil as needed for frying
1 pound green beans, washed and trimmed
1/2 teaspoon red pepper flakes (more if you like things spicy)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 scallions, chopped
Instructions:
In a small bowl, combine the soy sauce, sugar, cornstarch, water, and sherry. Set aside.
Heat the oil in a wok or frying pan. Stir fry the beans for about 5 minutes or until they begin to brown. About a minute before you think they will be done, toss on the red pepper flakes.
Remove the beans from the pan, and add the garlic, ginger, and scallions. Stir fry for 1 minute; then add the beans and the soy/sherry sauce. Stir fry briefly-just until the sauce is warmed. Remove to a platter. Serves 6.
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