i haven’t really celebrated chinese new year since i’ve been in hawaii, but i’ve been cooking a lot of chinese food the past few months, so this year i decided to cook a nice chinese dinner to celebrate the year of the rabbit
land of plenty has recipes from her travels and time at a famous cooking school in sichuan. revolutionary chinese cookbook focuses on hunanese food. i really like her recipes… they’re detailed, well-written, and have delicious results. she also writes a lot of interesting side notes and stories about her experiences.
here’s the meal:
marci and craig brought the chinese chicken salad and dessert
蔥 姜 鸡 cold ginger chicken:
香干肉丝 chicken with pressed tofu, bamboo, and chives
鱼香茄子 fish-fragrant pork slivers with black ear fungus and bamboo
彭家豆腐 peng’s home-style bean curd w/ black beans and pork
土豆煨牛肉 slow-braised beef with potatoes (spicy)
渔家炒虾球 fisherman’s shrimp with chinese chives and hot peppers
菜心 choi sum with garlic. cooked in the pot after the shrimp.
芥兰 steamed chinese broccoli (gai lan)
干煸四季豆 dry-fried green beans with ground pork and tianjin preserved vegetable.
overall, all the dishes went pretty well. it seems like i can only buy gai lan in chinatown. gai lan’s my favorite though, so it can’t be helped. i found one place with some frozen pressed tofu, but this brand isn’t that good. next time i gotta find a better brand. it seems like the favorites were the shrimp, beef and potatoes, and the green beans. this is the first large dinner i’ve cooked since starting culinary school. i think the planning and execution went way better. hooray! no disaster! happy chinese new year!