Chinese New Year recipes | Yan Can Cook | KQED

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and is a good protein source.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and still flavorful.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and convenient.

Welcome to a special Yan Can Cook for Chinese New Year.

Introduce the dish as a vegetarian Buddhist delight, emphasizing the symbolism of vegetarian dishes during this time.

Explain the custom of not using sharp objects on the first day of Chinese New Year for a peaceful beginning.

Show the ingredients: cloud ear mushrooms, cellophane noodles soaked for 10-15 minutes, tofu, carrots, bamboo shoots, water chestnuts, baby corn, green onions, lily buds, dry bean curd sticks, hair-like seaweed, soy sauce, vegetarian broth, cooking wine, and fermented soya bean curd.

Heat a nonstick wok and add about 1 teaspoon of vegetable oil, coating the cooking surface.

Add the cloud ear mushrooms, cellophane noodles, and dry bean curd sticks to the wok, cooking them first as they take longer.

Chop garlic and add it to the wok for flavor.

Add napa cabbage and carrots to the wok, stirring to combine and cook until tender.

Add the remaining ingredients: tofu, hair-like seaweed, lily buds, and water chestnuts, mixing well.

Add 2-3 tablespoons of soy sauce, vegetarian broth, cooking wine, and mashed fermented soya bean curd to the mixture.

Let the mixture simmer for approximately 2-3 minutes until heated through and flavors meld.

Serve the dish in the center for everyone to enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens