Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, January 19, 2009
I asked my Mom for a couple of Chinese New Year recipes to give to you, and here is one she came up with, called 100 Flower Blossoms.
This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an important splash of vibrant color to the dish. The swirly egg white sauce is luxurious, you can also add cooked crab meat to the sauce as well, which is what my mom prefers.
It’s important that you do add colors of orange and green to this dish – those color must balance out the white of the egg white and cauliflower. You can substitute red bell peppers for the carrots – but please – remember that Chinese Mamas know what’s best. Color is especially important for Chinese New Year dishes. White is mostly worn to symbolize the opposite of birth. Listen to my Mama. She said so.
Oh yes, do you see how perfectly vibrant the broccoli is? Do not overcook the vegetables.
Well, you want a VIBRANT new year, don’t you? Cuz a dull and soggy 2009 would totally suck!
But shhh…don’t tell her I was too lazy to go to the store and get a can of crabmeat.
Continue reading 100 FLOWER BLOSSOMS RECIPE
See all the miniscule blossoms of the cauliflower and broccoli? More like a 100,000, not 100!
1 small head cauliflower, cut into florets (about 8 ounces of cut florets)
1 head broccoli, cut into florets (about 6 ounces of cut florets)
6 ounces sliced carrots
salt to taste
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
1-2 cloves garlic, finely minced
1 cup vegetable broth
1 egg white
In a large pot of salted water, boil the cauliflower florets for 1½ minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1½ minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables.
In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside.
Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but do not burn. Pour in the vegetable broth and add the salt to taste. Let broth come to a boil.
Stir the cornstarch slurry one more time, and then pour into the broth. Stir and let simmer for 30 seconds until broth has thickened. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.