Recipes for the Lunar New Year

Recipes for the Lunar New YearWe often refer to the Lunar New Year as Chinese New Year. But, let’s not forget the other countries who celebrate the new year at this time including Japan, Korea, Vietnam, and Tibet (among others). We have combed through our recipe archive to come up with some great dishes so you can create your own home Lunar New Year celebration.

Chinese Cuisine
Gung Bo Chicken
This dish is perfect over a mound of steamed rice. This classic dish originated in the Sichuan Province of China and it is so great to be able to make it at home.

Chicken Chow Mein (Gai Chow Mein)
Adapted from the cookbook Chopsticks, Cleaver and Wok by Jennie Low. You can make this recipe with pan fried noodles (Hong Kong Style) or fresh cooked Chow Mein noodles. The crispy version is listed here but it’s easy to swap for the softer version.

Sichuan Wontons in Chili Oil
Making the filling for the dumplings is fairly uncomplicated. All you are doing is just mixing the ingredients together. The difficult part of making dumplings is in the folding of the wrapper. They can be tricky and it takes some practice to get it right.

Stir-Fried Lettuce with Garlic Chili
Stir-fried lettuce is an auspicious dish to serve for Chinese New Year, birthdays, and graduations. The Cantonese word for lettuce, saang choi, is a homonym for “growing money.” Romaine lettuce is well suited for stir-frying because the quick, intense cooking accentuates its natural sweetness.

Korean Cuisine
Gochujang Spare Ribs
This recipe is very approachable for those who aren’t ready for the deep dive into Korean cuisine. We used regular pork spare ribs rather than baby back ribs.

Korean Seafood-Scallion Pancake (Haemul-pajeon)
No Korean dinner is complete without at least one pancake and one is usually not enough. They’re great for lunch and even better in the middle of your table as a side along with your Galbi or Bulgogi.

Roasted Gochujang Chicken with Potatoes
This counts as a fusion recipe because the flavors are Korean but the roasting technique is Western. It is amazing what Gochujang does to the humble chicken. This recipe is definitely a keeper.

Korean Style Fried Chicken
Fried Chicken, or chicin, became popular in Korea because of American cultural influence around the Korean War. In South Korea, fried chicken is consumed as a meal, an appetizer, or as an after-meal snack.

Vietnamese Cuisine
Bo Luc Lac: Shaking Beef
This dish has been on the menu of the Slanted Door in San Francisco since it opened in 1995. It is an upgrade from the classic dish using a more tender cut of meat. It’s easy, and very tasty, and definitely worth a try…

Vietnamese Steak Marinade
This marinated Vietnamese flank steak is fantastic over a simple salad or steamed rice bowl with broccoli. If we don’t have the weather for grilling, try roasting it in the oven. It is also delicious with our recipe for Vietnamese Cucumber Salad.

Vietnamese Cucumber Salad
This salad is so delicious that you may make it part of your regular rotation. It is important to use the Persian or Japanese cucumbers because the skin is thin and mild-flavored.

Vietnamese Banh Mi (Sandwiches)
The combination of meat and pickled veggies with the cilantro and chilies on fresh French bread is rhapsodic, and worthy of enthusiastic discussion. This basic recipe is for Grilled Chicken Ban Mi. See below for variations for Black Pepper Pork and vegetarian Lemongrass Tofu.

Pho Dinner in Less Than 20 Minutes
This is our go-to recipe for a quick Pho dinner. Yes, you can make your own stock…and it is delicious. But, there are days when we don’t have the time. Just ask our guys in the meat department will slice you some extra-thin meat to cook in the boiling broth.

Some of our recipes have been developed by Westerners using Asian flavors, but are nonetheless delicious.

Easy Vietnamese Coffee Ice Cream (No-Churn)
A quick and easy, no-churn ice cream, inspired by Vietnamese Iced Coffee. It’s creamy, sweet and uses sweetened condensed milk.

Stir Fry with Baby Boy Choy, Snow Peas, and Shrimp
Velveting the shrimp—that is, marinating it in egg white and cornstarch, then poaching it in water—takes a little bit of time, but the payoff is plump, juicy shrimp that won’t overcook.

Pumpkin Shrimp Curry
This dish is really good and, we bet it would be delicious even without the shrimp. You could easily substitute some browned chicken thighs.

Tahini Noodles with Green Beans and Carrots
This recipe includes instruction on how to make Japanese Togarashi Spice Blend. It is often used as a finishing spice and is delicious in many dishes.

Sophie’s Steamed Pork Buns
This dish of steamed pork bun on a bed of stir-fried vegetables with crispy won tons is delicious!

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