Celebrate the Year of the Ox with Martin Yan’s simple and spicy firecracker beef recipe and yin yang dumplings. Not only are these delicious dishes easy to make, but it'll get anyone in the mood for the Chinese New Year festivities.
Recipe: New Year's firecracker beef (on this page) Recipe: Yin yang dumplings (on this page)
The most important thing is to have the family have dinner together. Then it's all about the symbolism in the food. The chicken is served whole, with feet and head attached, because serving only pieces is considered "broken" by the Chinese. The fish, head and tail intact, symbolizes a good start and finish to the year, avoiding bad luck and also a sign that there will be more food to come in the new year. Chinese broccoli or long beans are cooked whole to wish a long life for the parents. There are usually eight dishes served because in Chinese "eight" sounds like "to grow."
To make the marinade, combine the beer, regular and dark soy sauces, and cornstarch in a medium bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
Place a wok or stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the chiles and garlic and cook, stirring, until fragrant, about 20 seconds. Add the beef and stir-fry until barely pink in the center, 3 to 4 minutes. Add the green onions and bell pepper and cook until the green onions wilt. Add the chili bean paste and honey and toss to coat the meat evenly. Transfer to a serving plate and serve.
Makes 4 servings
The most important thing is to have the family have dinner together. Then it's all about the symbolism in the food. The chicken is served whole, with feet and head attached, because serving only pieces is considered "broken" by the Chinese. The fish, head and tail intact, symbolizes a good start and finish to the year, avoiding bad luck and also a sign that there will be more food to come in the new year. Chinese broccoli or long beans are cooked whole to wish a long life for the parents. There are usually eight dishes served because in Chinese "eight" sounds like "to grow."
To prepare the filling
Place a wok or stir-fry pan over high heat. Add 1 tablespoon of the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the cabbage, carrot, chives, and red onion and stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the shrimp, oyster-flavored sauce and sesame oil and toss until shrimp just begin to turn pink, about 1 minute. Transfer the mixture to a colander to drain. Set aside in a medium bowl.
To form the dumplings
Place 1 wrapper on a clean, flat surface, keeping the remaining wrappers covered with a damp kitchen towel to prevent them from drying out. Place 2 heaping tablespoons of filling in the center of the wrapper. Moisten the edges with the egg wash and top with a second wrapper and secure the edges. Starting from one end of the wrapper, slightly fold over the edge (like a pie crust) and continue folding around the dumpling. Repeat this process with the remaining wrappers and filling. Keep the dumplings covered with a damp kitchen towel to prevent them from drying out.
To cook the dumplings
2 tablespoons of the oil in a large, nonstick skillet over medium-high heat. Add half of the dumplings, flat side down, and cook, without turning, until golden brown, about 3 minutes. Add half of the water, reduce the heat to medium, cover, and steam until the dumplings are tender, about 4 minutes. Transfer the cooked dumplings to a plate, browned side up. Repeat the process with the remaining oil, dumplings, and water. Serve with a soy dipping sauce on the side.
24 round potsticker or wonton wrappers
1 egg, beaten with 1 tablespoon water
2 cups plus 2 tablespoons vegetable oil
1/4 cup water
Makes about 12 dumplings
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