Category Archives: Chinese New Year

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Egg Fried Rice

Category : Chinese New Year

A classic Chinese side dish – perfect for Chinese New Year.



200g/7oz long-grain rice (dry weight), cooked and allowed to go cold

1 egg

2tsp sesame oil

2tbsp vegetable oil

100g/4oz frozen peas, defrosted

100g/4oz beansprouts

4 spring onions, finely chopped

2tsp soy sauce

Ground white pepper


Preparation Time
30 minutes


Cooking Instructions

In a jug beat together the egg and the sesame oil.

Heat the vegetable oil in a large wok until it is smoking hot.  Add the rice and stir fry for  3 minutes until thoroughly heated through.

Add the peas, beansprouts and spring onions to the pan and stir fry, tossing and stirring continuously for approx 4 minutes or so.

Season the mixture well with white pepper and soy sauce.

Pushing the rice mixture to one side of the wok, pour in the egg mixture and allow to cook for approx 10 minutes or so until it starts to set.

Using chopsticks briefly stir through the egg to break it up then toss into the rice mixture.

Stir fry for another minute or so and then serve immediately.


4 people

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Sweet & Spicy Prawns

Category : Chinese New Year

A delicious, simple and tasty Chinese main dish.



335g/12oz cooked king prawns, cooled and shelled

4tbsp water

4 cloves of garlic, crushed

2tbsp tomato ketchup

1tbsp soy sauce

2tsp corn flour

1tsp runny honey

0.5tsp cayenne pepper

0.25tsp ground ginger

1tbsp vegetable oil

2 spring onions, finely sliced


Preparation Time
20 minutes


Cooking Instructions

In a large bowl mix together the water, ketchup, corn flour and soy sauce with the honey and spices.  Set aside for later.

In a large frying pan or wok, heat the vegetable oil over a medium heat.  Stir in the spring onions and crushed garlic and cook for 30 seconds or so.  Stir in the cooked prawns and toss the pan to coat them thoroughly.  Stir in the combined sauce mixture and allow to cook for a few minutes until the prawns and hot and the sauce is thick and bubbly,.

Serve with plain boiled rice or noodles.


4 people

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Prawn Toast

A classic Chinese dim sum starter, easy to make at home.



200g/7oz cooked, peeled prawns

1 clove of garlic, peeled and chopped

1 egg white

3tsp hot pepper sauce

Pinch of salt

1tbsp corn flour

2 spring onions, chopped

8 slices of white bread

Sesame seeds

Cooking oil for deep frying


Preparation Time
10 minutes


Cooking Instructions

Preheat Put all the ingredients bar the bread, sesame seeds and oil into a food processor and blitz to a paste.

Slice off the crusts of the bread and cut each slice into 4 equal triangles.

Spread the paste onto the top of each triangle of bread and press down firmly, without squashing the bread too much.

Carefully place the bread, paste side down, into a plate of sesame seeds, and ensure they are all coated evenly.  Alternatively, sprinkle the seeds over the pasted bread by hand.

In a large pan or wok heat 2-3 inches of oil until hot but not quite smoking.  Fry each triangle of bread for approx 30-50 seconds each side.

Drain with a slotted spoon onto kitchen paper towel and enjoy!


32 toasts

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Fortune Cookies

A fun addition to any Chinese New Year party



1/8tsp vanilla extract

1 egg shite

4tbsp plain flour

4tbsp caster sugar

Pinch of salt


Preparation Time
5 minutes


Cooking Instructions

Preheat the oven to 200°C/400°F/Gas mark 6.  Write your own personalised fortunes on strips of white paper about 10cm (4inch) long and 1cm (0.5inch) wide.  Grease and line 2 baking trays.

Combine and mix the egg white with the vanilla extract until foamy but not forming stiff peaks.  Sift together the flour, salt and sugar and blend into the egg mixture, not over-beating.

Place teaspoons of the mixture at least 10cm (4inch) apart on the baking sheets.  Tilt the sheets to encourage the batter to form circular shapes approx 8cm (3inch) in diameter.  Be careful not to put too many on a tray as they need to be really hot for the cookies to work, so start with 2-3 to a tray.

Bake in the middle of the pre-heated oven until golden around the edge, the middle will still appear pale.

Using a wide fish slice remove each cookie quickly from the tray, add the fortune and fold the cookie in half to cover the paper.  Bend the folded cookie over the edge of a cup or a measuring jug, so that half of the cookie is inside the cup and half outside, like a lemon slice garnish!  Allow the cookies to cool and firm inside a muffin tin or egg cup so that they keep their shape.

Enjoy reading the fortunes with friends at your Chinese New Year party!


6 cookies

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Crispy Seaweed

Category : Chinese New Year

An easy way to make your favourite Chinese side dish, every bit as good as from the takeaway.



300g/10.5oz kale or any other dark greenspring cabbage, washed and dried thoroughly

200ml/6.5fl oz groundnut oil or similar, for frying

0.5tsp Chinese five spice powder

0.5tsp sugar

0.25tsp salt


Preparation Time
15 minutes


Cooking Instructions

Make sure the cabbage or kale is completely dry, then slice finely.

Heat the oil in a large saucepan or wok on a high heat.  Add a quarter of the cabbage or kale and deep fry, tilting the pan if necessary, for about 2 minutes until crispy.

Drain with a slotted spoon onto kitchen paper towel.  Repeat in batches with the remaining cabbage or kale

Drain any excess oil from the pan or wok and return the crispy cooked cabbage back to the pan.  Sprinkle over the Chinese five spice powder, salt and sugar and toss to ensure fully coated.

Transfer to a serving dish and enjoy!


4 people

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Crab & Sweetcorn Soup

An easy and light starter for a Chinise inspired meal.



170g/6oz cooked crab meat, canned or fresh

2 spring onions, sliced

1tsp rice cooking wine

200g/6.5oz cooked sweetcorn, canned, fresh or frozen (defrosted)

2 eggs, beaten

1tsp salt

A little corn flour


Preparation Time
30 minutes


Cooking Instructions

In a bowl mix the crab meat with te rice cooking wine.

Heat 4 bowls of water in a large pan and bring to the boil.

Add the crab meat and the sweetcorn to the water and bring back to the boil.  Add the eggs and stir rapidly.

Add the salt and spring onions and mix well.

Add a little corn flour and allow to cook out and thicken slightly.

Serve for a light, Chinese-inspired soup starter.


3 people

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Asian Noodle Soup

A comforting, light and tasty Asian-inspired noodle soup.



4tbsp vegetable oil

12 shallotts, sliced thinly

175g/6oz egg noodles

60g/2oz beansprouts

500g/1.25lb chicken breast, cooked and chopped

2.5L/4pint chicken stock

3 spring onions, sliced

Soy sauce, to taste


Preparation Time
25 minutes


Cooking Instructions

Cook the sliced shallots in the vegetable oil in a small pan over a medium heat for a few minutes, until brown.  Remove from the pan and reserve for later.

Cook the egg noodles according to the packet instructions.  Drain and divide equally between 6 bowls.

Pour the chicken stock into a large saucepan and bring to a simmer over a medium heat.  Cook until hot and add the beansprouts, cooking for a further 30 seconds.  Add the chicken and heat thoroughly through.

Ladle the soup over the noodles and garnish with the shallos and spring onion, seasoning with soy sauce to taste.


6 people

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Beef Wontons

A delicious and simply way to cook one of your favourite Chinese takeaway dishes.



1 head of cabbage, finely shredded

300g/10.5oz beansprouts

3 stalks of celery, chopped

2 spring onions, chopped

400g/14oz prawns cooked, peeled and chopped

500g/1.25 lean beef mince

5tbsp soy sauce

3tbsp oyster sauce

2 cloves of garlic, crushed

1 packet of wonton wrappers

250ml/8oz vegetable oil


Preparation Time
1 hour


Cooking Instructions

In a large pan or wok stir fry the cabbage, beansprouts, celery and spring onions in a little water over a high heat until cooked down.  Add the prawns and stir fry until cooked through.

In another large pan brown the beef mince, drain the fat and add the meat to the vegetables.  Stir fry over a high heat and add the sauces and garlic.  When fully combined remove from the heat.

Place a spoonful of the meat and vegetable mixture into the centre of each wonton paper (available in Asian supermarkets).  Fold the skin over to make a parcel and seal by dipping your fingers into water and pinching the ends together.

Shallow fry the wontons in vegetable oil until crispy and golden.


12 people

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