Seafood, noodles mark Chinese New Year

1/2 cup (125 mL) mirin

1 clove garlic, finely minced

1 tablespoon (15 mL) finely minced ginger

1/3 cup (80 mL) soy sauce

1/4 cup (60 mL) canola oil

1/2 head sui choy cabbage, cut into 1/4-inch fine julienned

1 carrot, peeled and fine julienned

6 green onions, finely chopped

2 orange, peeled and segmented

1/2 cup (125 mL) pickled onions, sliced

In a large stockpot bring to a boil over high heat the vegetable stock, lemon halves, bay leaves and cilantro. Add the live crab, cover and bring back to a boil.

Reduce heat to low and cook 12 to 15 minutes depending on the size of the crab. When cooked, remove from stock and immerse for a few seconds in an ice bath. To remove the back, hold the base of the crab with one hand and pull the shell away from the body with the other hand.

Reserve and dry the shell. Turn the crab over and pull on the triangular-shaped section and lift it away. Turn the crab again and gently scrape away the gills on either side with your thumb or a spoon. Also, throw away the intestine, which runs down the center of the back. Most people wash away the “crab butter” (the yellow, mushy stuff in the cavity). However, it can be added to the dressing if you like, otherwise, discard.

Rinse the rest of the body under cold water and break it in half and remove all the meat. Twist off the legs, crack and remove meat.

In a small mixing bowl, whisk together the mirin, garlic, ginger, soy and canola oil until well blended. In another bowl toss with half of the dressing, the crabmeat, sui choy, carrot, green onions, orange and pickled onions. Divide and transfer to the cleaned out crab shells. Serve along with the remaining dressing if needed.

Pan-fried Shanghai Lin Gao (sticky rice cakes)

Lin’s Chinese Cuisine in Vancouver is renowned for Chef Ru-Lin Zhang’s famed Xiao Long Bao, or Steamed Shanghai Dumplings, which are made to order. Not to be confused with rice cakes that are sweeter, made with Chinese brown sugar, coated with egg and pan-fried, this is a savoury specialty from the Shanghai region. These rice cakes are purchased in the refrigeration or freezer section of Asian supermarkets and are white in colour. They are typically stir-fried with julienned pork, shredded Chinese cabbage and soy sauce. The Chinese New Year name for this dish is “Growth and Achievement to Everyone.”

Makes: 4 servings

4 ounces (120 g) lean pork, thinly sliced in 1 teaspoons (5 mL) light soy sauce

1/4 teaspoons (1 mL) sugar

1 teaspoons (5 mL) Chinese wine or sake

11/2 tablespoons (22 mL) canola oil

2 to 3 shitake mushrooms, cut into thin julienne

1 cup (250 mL) Napa cabbage, cut into 1/4-inch julienne

1 package Shanghai Lin Gao (Sticky Rice Cake slices)

1 teaspoon (5 mL) dark soy sauc

2 tablespoons (25 mL) water

In a mixing bowl, toss together pork, soy sauce, sugar and wine and set aside for 15 minutes to marinate.

Heat the wok over on high heat. When hot, add the canola oil, then add pork and stir-fry 2 to 3 minutes or until opaque. Add mushrooms and cabbage, stir and cook for 1 minute. Add the lin gao, dark soy sauce and mix well for 30 seconds. Add water, stir and cook for 1 minute or until well mixed and hot.

Chinese with Bill & Sheila
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