Celebrate The Chinese New Year

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Celebrate the Chinese New Year

 

It’s been a couple of years since I threw a very ambitious Chinese New Year dinner party – you can read all about my Year of the Dragon Chinese Banquet here. It was a lot of fun cooking everything from scratch, but I did set myself a huge task of several authentic Chinese dishes! I really needed a team of chefs behind me that day!!

Amoy recently got in touch with me, asking if I would take part in their Chinese New Year blogger challenge, and since they are a brand that I use from time to time, I was happy to take part. Since the Year of the Goat (19th January 2015) falls just a couple of days after my son’s 16th birthday, I thought it would be an ideal time to prepare a delicious Chinese banquet for us to celebrate.

I received a lovely hamper filled with Amoy sauces and noodles, and created 6 different dishes for us to enjoy. I prepared all the vegetables and meats in advance, and having the sauces ready to go, made my job as chef for the day a lot easier than in 2012!

Recipes for the Chinese New Year with Amoy

I cooked this Chinese New Year banquet for 5 adults which we all shared. You can easily adjust the quantities for your own needs. As always, I make things up as I go along, adding a bit of this and that as I see fit!! I hope you give my recipes a try and enjoy them as much as we all did!

Chinese New Year Recipes

Chinese Sweet Chilli Chicken and Noodle Soup

Chinese Sweet Chilli Chicken & Noodle Soup

Ingredients

  • 1.5L chicken stock – I used 4 stock cubes to make mine up
  • 2 packs Amoy Sweet Thai Chilli Stir Fry Sauce
  • 1 chicken breast (skinless & boneless), sliced into thin strips
  • 6 mushrooms, sliced
  • 2 x 150g packs Amoy Straight To Wok Ribbon Rice Noodles
  • 2 spring onions, green ends, sliced
  • 6 baby sweetcorn, sliced into rounds
  • Amoy Dark Soy Sauce
  • ½ red chilli pepper, finely sliced

Method

  1. Pour the chicken stock and stir fry sauce into a large saucepan. Add the chicken and mushrooms. Bring to the boil. Reduce to a simmer for about 10 minutes until the chicken is cooked through.
  2. Add the noodles and cook for a further 5 minutes before finally adding the spring onions and baby sweetcorn.
  3. Season to taste with dark soy sauce.
  4. Serve in warmed bowls with the sliced chilli pepper to garnish.

 

Beef and Broccoli in Black Bean Sauce

Beef & Broccoli in Black Bean Sauce

Ingredients

  • Vegetable or ground nut oil
  • 2cm piece fresh ginger, peeled and cut into thin strips
  • 150g beef steak, cut into thin strips
  • 100g broccoli, broken or sliced into small florets
  • 1 pack Amoy Black Bean Stir Fry Sauce

Method

  1. Heat a little oil in a hot wok.
  2. Fry the ginger in a little oil for 1 minute.
  3. Add the beef and stir fry for 2 minutes.
  4. Add the broccoli and stir fry for 2 minutes.
  5. Stir in the sauce and cook for final 2 minutes.

 

Hoi Sin Pork and Water Chestnuts

Hoi Sin Pork & Water Chestnuts

Ingredients

  • Vegetable or groundnut oil
  • 200g pork loin, cut into thin strips
  • 1 small can water chestnuts, drained and halved
  • ½ red bell pepper, cut into thin strips
  • ½ orange bell pepper, cut into thin strips
  • 1 pack Amoy Hoi Sin Stir Fry Sauce
  • 1 spring onion, green tips, finely sliced
  • ½ red chilli pepper, finely sliced

Method

  1. Heat a little oil in a hot wok and stir fry the pork for 3 minutes.
  2. Add the water chestnuts and bell peppers, and stir fry for 2 minutes.
  3. Stir in the sauce and cook for a few minutes until the meat is cooked through.
  4. Garnish with spring onion and chilli.

 

Chicken Chow Mein

Chicken Chow Mein

Ingredients

  • Vegetable or groundnut oil
  • 4 spring onions, cut into 2cm pieces
  • 2 skinless, boneless chicken breasts, cut into thin strips
  • 200g bean sprouts
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 family pack Amoy Straight To Wok Medium Noodles (contains 4 individual packs)
  • 4 packs Amoy Chow Mein Stir Fry Sauce

Method

  1. Heat a little oil in a hot wok.
  2. Add the spring onions and stir fry for 1 minute before adding the chicken. Stir fry for 5 minutes.
  3. Add the bean sprouts and bell pepper and stir fry for 1 minute.
  4. Add the noodles and mix everything together.
  5. Stir in the sauce and cook for a final 2-3 minutes.

 

Beef and Vegetable Coconut Satay Curry

Beef & Vegetable Coconut Satay Curry

Ingredients

  • Vegetable or groundnut oil
  • 250g beef steak, cut into thin strips
  • 100g broccoli, broken down into smaller florets
  • 10 baby sweet corn, cut into 2cm pieces
  • 2 packs Amoy Peanut Satay Stir Fry Sauce
  • 400ml Amoy Reduce Fat Coconut Milk
  • Amoy Light Soy Sauce
  • ½ red chilli pepper, sliced

Method

  1. Heat a little oil in a hot wok.
  2. Add the beef steak and stir fry for 2 minutes.
  3. Add the broccoli and sweetcorn and stir fry for 2 minutes.
  4. Add the peanut satay sauce and the coconut milk and stir.
  5. Bring to the boil and simmer for 3 minutes.
  6. Season with light soy sauce to your taste.
  7. Serve garnished with chilli pepper.

 

Teriyaki Vegetable Fried Rice

Teriyaki Vegetable Fried Rice

Ingredients

  • Vegetable or groundnut oil
  • 4 spring onions, cut into 2cm pieces
  • ½ red bell pepper, cut into thin strips
  • ½ yellow bell pepper, cut into thin strips
  • 500g cooked long grain rice
  • 100g frozen peas, defrosted
  • 2 eggs, beaten
  • 1 pack Amoy Teriyaki Stir Fry Sauce
  • Amoy Dark Soy Sauce

Method

  1. Heat a little oil in a hot wok.
  2. Add the spring onions and the bell peppers and stir fry for 1 minute.
  3. Add the rice and the peas.
  4. Add the beaten egg and mix everything together until the egg is cooked.
  5. Stir in the teriyaki sauce.
  6. Season to taste with dark soy sauce.

 

Kung Hei Fat Choi

Disclosure: Thanks to Amoy who sent me a lovely hamper filled with goodies to prepare my Chinese New Year banquet! If you haven’t thought about cooking Chinese food at home, or are worried it’s too hard, Amoy’s sauces and straight to wok noodles make everything really easy, and I hope the dishes I’ve prepared using them give you some inspiration to create your own!

Kung Hei Fat Choi!

For more Chinese New Year recipes, crafts and ideas, click here.

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