Rae Udy

RECIPES: Spring Rolls, Walnut and Noodle Stir Fry, Tropical Rice Lettuc Cups

By Rae Udy

On January 29th 2006 the Chinese New Year will celebrate the end of winter and rebirth of spring. Food plays an important role in the festival dinners and many dishes served are regarded as symbols of good luck for the incoming year.
Spring Rolls or egg rolls represent wealth because their shape is similar to gold bars. According to legend adding garlic and chives to the rolls may bring you everlasting love.
Noodles symbolize a long life and are never to be broken when cooked or eaten for the new year meals. Walnut and Noodle Stir Fry provides 10 grams of protein and 334 calories per serving and a delicious main dish to the festivities.
Tropical Rice Lettuce Cups adds three more lucky foods to the menu in one low fat dessert. Lettuce and dark greens may mean rising fortune for your new year and oranges combine with rice to bring wealth and good luck.

SPRING ROLLS
1 twelve-ounce package firm tofu, drained
2 green onions, chopped with tops
1 garlic, minced
1 cup fresh bean sprouts
12 egg roll sheets
¼ (one-quarter) cup peanut oil, for frying
Cut tofu into small cubes and place in a mixing bowl and sprinkle with soy sauce. Mix tofu with prepared onions, garlic and bean sprouts. Lay one egg roll sheet flat and place three tablespoons mixture in center of square. Fold over top edge to cover filling. Bring both sides to center. Moisten final edge with a small amount of water and fold like an envelope to seal. Heat oil over medium heat and fry rolls for two minutes on each side until golden brown. Serve whole with hot mustard for dipping.

WALNUT AND NOODLE STIR FRY
1 eight-ounce package Chinese noodles
1 quart boiling water
2 Tablespoons soy sauce
1 Tablespoon olive oil
1 teaspoon honey or maple syrup
1/8 teaspoon hot red pepper flakes
1 Tablespoon olive oil
2 carrots, thinly sliced
1 red pepper, cut into thin strips
¾ (three-quarter) cup walnuts
½ (one-half) small red onion, thinly sliced
1 cup fresh snow peas
½ (one-half) cup mushrooms, sliced
¼ (one-quarter) cup water
Add pasta to boiling water and set aside to cook for ten minutes while preparing stir fry. In a cup, combine soy sauce, olive oil, honey, and red pepper flakes for sauce and reserve. Heat oil in a skillet over high heat. Add prepared carrots, pepper, walnuts, onion, snow peas and mushrooms. Continuing stirring constantly for one minute. Add water and stir and cook three minutes more. Remove vegetables from heat. Quickly drain noodles and add to cooked vegetables along with prepared sauce. Bring back to heat and toss noodles with vegetables and sauce until well-coated and heated through. Serve hot to six.

TROPICAL RICE LETTUCE CUPS
1 cup brown rice
1 cup water
1 eight-ounce can mandarin oranges in juice, drained and syrup reserved
1 eight-ounce can pineapple chunks in juice, drained and syrup reserved
1 teaspoon butter or soy butter
½ (one-half) teaspoon each: salt, ground ginger and cinnamon
¼ (one-quarter) cup honey or maple syrup
6 lettuce cups
Bring water and reserved juices to boil in a three-quart saucepan. Add rice, butter and salt. Return to boil and stir once. Cover and reduce heat to low. Simmer undisturbed for 35 minutes or until all liquid is absorbed. Add oranges, pineapple, spices and honey and stir well. Chill two hours or more. Serve in lettuce cups to six.

Sources:
www.chinesfood.about.com/od/chinesenewyear/a/newyearlegends.htm
www.gio.gov.tw/twiwan-website/5-gp/culture/lunar-NY/