Crunchy Asian chopped Salad
Fried rice with Kung Pao cauliflower
Chinese New Year is a lunar holiday, meaning it’s celebrated at the start of a new moon rather than the beginning of the Gregorian calendar.
Crunchy asian chopped salad (6 servings)
- 2 cups iceberg or Romaine lettuce chopped
- 2 cups red cabbage thinly sliced
- 1 large red, yellow or orange bell pepper thinly sliced
- 1 cup carrots shredded or julienned
- 2 green onions chopped
- 2 tbsp cilantro chopped
- 1 1/2 cups edamame beans shelled
Asian Salad Dressing:
- 1 tbsp soy sauce I used Bragg liquid aminos
- 2 tbsp maple syrup or honey
- 2 tbsp rice vinegar or lemon juice
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp sesame seeds
- 1 garlic clove minced
- 1 tsp ginger minced
In a small bowl, add soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic, ginger and whisk with a fork. Set aside.
In a medium bowl, add frozen edamame, cover with hot water and set aside.
In a large salad bowl, add lettuce, cabbage, bell pepper, carrots, onion and cilantro. Drain edamame beans and add to the bowl with other veggies. Pour dressing over salad and toss well.
Serve with baked chicken breast, healthy turkey burgers, or turkey meatballs.
For the sauce
- 2 tbsp soy sauce (dark)
- 2 tsp vinegar (eg. white wine vinegar)
- 2 tsp olive oil (or any other oil you have at hand)
- 1 tsp maple syrup
For the fried rice
- 2 medium eggs (2 medium eggs = 1 large egg. Beaten)
- salt to taste
- 2 tbsp sesame oil (or whatever you have available)
- 3 cups rice (cooked)
- 1 onion (or 2 spring onions, finely chopped)
- 2 cups veggies of your choice (frozen vegetables are fine too, but make sure to thaw them before frying)
Prep time: In a small bowl mix together the ingredients for the sauce. Then chop your veggies into bite sized pieces.
Get a pan to high heat, add sesame oil and pour in the egg. While scrambling add a small dash of salt and vinegar. The egg should be done in about a minute, then set aside in a bowl.
Add another tbsp of oil into the pan on high heat and add the onion. Let it fry for about 30 seconds (NOTE: If you use spring onions, add them in the end instead!).
Now is the time to your veggies to the pan. Stir fry for 3-5 minutes.
Reduce the heat, add the rice, sauce and your eggs. Stir well. Now you can safely add your spring onions too.
Fortune Cookies (makes 10)
- 2 large egg whites
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup sugar
- 3 teaspoons water
Gather the ingredients.
Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide.
Preheat oven to 300 F (150C). Grease 2 9-X-13 inch baking sheets.
In a medium bowl, lightly beat the egg white, vanilla extract, almond extract, and vegetable oil until frothy, but not stiff.
Sift the flour, cornstarch, salt, and sugar in a separate bowl. Stir the water into the flour mixture. Add the flour to the egg white mixture and stir until you have a smooth batter. The batter should not be runny but should drop easily off a wooden spoon.
Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
Bake until the outer 1/2-inch of each cookie turns golden brown, and they are easy to remove from the baking sheet with a spatula (14 to 15 minutes).
Working quickly, remove the cookie with a spatula and flip it over in your hand.
Place a fortune in the middle of a cookie.
To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.