Lunch

Dragon Fruit Salad

Dragon Fruit Salad

The Dragon Fruit’s scales and red “fruit armor” make for a powerful Chinese New Year dish. The fruit itself is also rich in antioxidants, beta carotene, vitamin C, and lycopene.

Ingredients

• 1 pack (about 20) wonton chips

• 1 cup canned lychees, cut in half lengthwise

• 2 cups chopped seedless cucumber

• 2 cups chopped apples

• 1 large ripe but firm dragon fruit, peeled and sliced into bite-sized pieces

• ½ small white pear, diced

 

Dressing:

• juice from 1 lime or lemon

• 1 tablespoon clear jel or cornstarch

• 2 tablespoons sugar, or more to taste

• pinch salt  

Directions

1. In a small bowl, mix the dressing ingredients. Set aside for now. 

2. In a large mixing bowl add cucumber and lychees.  

3. Mix apples with a spoon until they are slightly mushy and add to the bowl.  

4. Add dressing and toss gently. Place wonton chips around the inside of a large, wide serving dish and carefully fill with salad mixture so as not to tear up the chips. 

5. Serve immediately or chill for 30 minutes before serving.

Kung Pao Chicken

Kung Pao Chicken

Kung pao chicken is a classic dish that symbolizes prosperity, traditionally served at celebratory banquets for Chinese New Year. 

Ingredients

• 3 tablespoons Shaoxing wine (or dry sherry)

• 2 teaspoons soy sauce

• ½ teaspoon salt

• 1-pound boneless, skinless chicken thighs, cut into cubes

• 4 or 5 dried chili peppers (Tianjin preferred) stems removed

• 3 whole scallions separated into white and green parts

• 2 teaspoons roasted Sichuan peppercorns (store-bought or homemade)

• ½ teaspoon sugar

• ¼ cup peanut oil

• 1/3 cup raw peanuts

Directions

1. Combine the wine, soy sauce, and salt in a bowl; add the chicken cubes and toss to coat evenly. Marinate for 20 minutes, or longer if possible.

2. Combine the white parts of the scallions, peppercorns, and sugar in the VENTRAY blender or VENTRAY food processor; process until finely ground. Add about 2 tablespoons of water and blend again briefly to make a paste.

3. Heat the oil in VENTRAY electric grill over high heat. Add the ground scallions and stir-fry for several minutes; then add the peanuts and continue cooking for 1 minute more.

4. Add the chicken cubes and marinade, bring to a boil, and cook, stirring constantly (for about 7 minutes) or until the chicken is no longer pink.

5. Remove from heat and stir in the fish sauce and lime juice, then transfer to a serving bowl and sprinkle with remaining scallions. Serve immediately, with rice vermicelli noodles on the side.

Make This Recipe With

Dumplings

Dumplings

Dumplings or wontons are a staple in northern and central China. These simple dumplings can be filled with meat and vegetables and quickly steamed or boiled to make an easy appetizer for any celebration meal.

Ingredients

• 1 lb (453 g) ground pork

• 3 tsp (15 ml) Shaoxing rice wine

• 2 tbsp (30 ml) sesame oil

• Fresh ginger, chopped

• Pinch salt

 

For the dough:

• 5 cups (1183 ml) flour, as needed

Directions

1. Mix the ground pork, rice wine, sesame oil, and ginger.

2. Mix in half of the salt.

3. Add some water and knead it into a dough for 10 minutes.

4. Divide the dough into four sections; make each section into a roll about one inch (2 cm) thick. Cut each roll into one-inch (2 cm) slices.

5. The dough is now ready to be wrapped around the filling of your choice. There are many different options for filling–from ground meat, mushrooms, and cabbage to dried shrimp or just about any vegetable you like.

6. Add the dumplings to the VENTRAY electric grill of boiling water and cook for 5 minutes or until they float to the surface. Serve with hot chili oil, soy sauce, vinegar, or anything else you might like!

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Yu Sheng

Yu Sheng

Yu Sheng is a super easy salad to whip up, but the key is placing the yu sheng in this wonderful sauce for just long enough that it absorbs all that flavor.

Ingredients

For the yu sheng:

• 5 oz (150 g) golden beets, peeled and julienned

• 8 oz (250 g) Asian green, roughly chopped

• 8 oz (250 g) mung bean sprouts, tails removed

• 1/2 cup crispy fried onions

• 1/2 cup crispy anchovies

• 3 1/2 oz (100 g) snow peas, julienned into long strips, or just use a bag of fried salad mix

 

For the dressing:

• 1/2 cup peanut oil

• 1 tbsp soy sauce

• 2 tsp salt

• 1 tsp pepper

• 3 tsp sesame oil

• 4 tbsp rice vinegar

Directions

1. In a large bowl, add the beets and green. Add 1 tbsp of salt and cold water to cover all ingredients completely.

2. Soak overnight or at least 12 hours in the fridge

3. Drain and pat dry with paper towels

4. In VENTRAY electric grill on medium-high heat, add peanut oil until hot, about 1 minute.

5. Add the beets and green and fry, stirring often for about 5 minutes or until just cooked through. 

6. Remove from heat and add crispy anchovy, shredded dried squid, and fried onion slices. Toss to combine thoroughly.

7. In a small bowl add the ingredients for yu sheng dressing and whisk till smooth.

8. In another large bowl add the lettuce and pour in some yu sheng dressing, use more or less depending on how much salad you want to make.

9. Place a handful of lettuce on a plate or a serving dish, place a small scoop of yu sheng next to it and sprinkle with some crispy anchovy and fried onion slices.

10. Garnish with cilantro and serve immediately.

Make This Recipe With

Cantonese Roast Duck

Cantonese Roast Duck

Roast duck is another popular dish in the Cantonese cuisine of southern China. This recipe uses traditional Chinese flavors to enhance your new year’s celebration meal.  

Ingredients

• 1 whole duck, about 4 pounds

• Salt and white pepper

• 1 tablespoon vegetable oil or lard

Directions

1. Preheat the VENTRAY oven to 400 degrees F.

2. Rinse the duck under cold, running water, and dry thoroughly with paper towels.

3. Rub inside of the cavity liberally with salt and white pepper, then rub outside of duck all over with oil or lard. Place wings behind back.

4. Place duck in baking pan, breast side up, and roast until skin is golden brown and crisp (about 1 hour).

5. Remove from oven and allow to rest 5 minutes before carving for serving. Serve with steamed rice or Chinese pancakes.

6. Enjoy!

Steamed Whole Fish

Steamed Whole Fish

Fish is a popular dish in Chinese cuisine. At Lunar New Year, when the family gets together to celebrate with fish, it has to be the Year of the Tiger Fish for good luck.

Ingredients

• 1 ½ to 2 pounds whole fish (snapper, sea bass, or striped bass)

• 3 slices fresh ginger

• 2 green onion stalks (optional for serving)

 

Sauce Ingredients:

• ¼ cup soy sauce (Kikkoman brand preferred)

• 1 tablespoon rice wine (mirin recommended) 

• 1 teaspoon sesame oil 

• ½ teaspoon sugar

• 1 tablespoon cornstarch

Directions

1. Thoroughly clean the fish by making 3 deep diagonal cuts on each side of the fish.

2. Bring 6 cups of water to a boil in VENTRAY electric grill over high heat. Reduce heat to medium-high and add ginger, green onion stalks, and three whole green onions (optional).

3. Gently lay the whole fish in the VENTRAY electric grill, making sure it is fully submerged. Cover and cook for 8 minutes.

4. Remove the fish from the water and set it aside to allow it to cool slightly before serving with sauce.

Make This Recipe With

Mapo Tofu

Mapo Tofu

After an indulgent holiday season, Mapo Tofu makes a great dish for keeping it light. 

Ingredients

• 3 tablespoons oil

• 1 block firm tofu, cut into 1-inch cubes (do not press it)

• 2 tablespoons Chinese black bean and garlic sauce (doubanjiang)

• 1 tablespoon chili garlic sauce

• 2 tablespoons chili paste

• 1 teaspoon Sichuan peppercorn

• 1 teaspoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon rice wine or dry sherry

• 2 teaspoons sugar

Directions

1. Heat the oil in VENTRAY electric grill over medium heat. Add the tofu and fry until browned, turning gently to avoid crumbling. Remove from the oil with a slotted spoon.

2. Drain off all but about 1 tablespoon of oil, then add the Sichuan peppercorns and stir-fry for 30 seconds.

3. Add the chili paste, sesame oil, soy sauce, rice wine or dry sherry and sugar. Stir to mix well, then return the tofu to the grill.

4. Turn up the heat and stir-fry for another 1-2 minutes until heated through.

5. Remove from the heat and serve.

Make This Recipe With

Nian Gao (Sticky Rice Cake)

Nian Gao (Sticky Rice Cake)

Nian Gao is a traditional Chinese New Year cake that symbolizes growth and prosperity. It’s also tasty as a snack with your favorite dipping sauce!

Serves 4-6 persons. The cooking time is around 20 minutes.

Ingredients

• 1/2 cup rice flour 

• 2 tablespoons oil 

• 1 tablespoon chopped ginger (can be omitted) 

Directions

1. Mix the rice flour and water in a bowl, stir until the mixture is smooth.

2. Add the oil, ginger, and salt to taste. Mix well.

3. In VENTRAY electric grill over medium heat, add 1 tablespoon of cooking oil and spread it around. Add the rice flour mixture into VENTRAY electric grill and flatten it to cover the bottom surface of the pan. Cook for a few minutes until it turns hard/solid.

4. Turn off heat and cut the cooked Nian Gao into bite-size pieces.

5. Serve hot or cold with a bowl of congee, Chinese donut sticks, and red bean soup for breakfast.

Make This Recipe With

Chow Mein

Chow Mein

Chow mein is a quick and simple dish to prepare, perfect for adding to any meal. It can be served hot or cold, so you can make it ahead of time if necessary.

Ingredients

•  500g beef steak, sliced thinly 

• 2 tablespoons oil 

• 1/2 cup soy sauce 

• 4 cups chow mein noodles (for frying) 

• 1 tablespoon chopped garlic

Directions

1. Combine the beef and garlic with soy sauce in a bowl, mix well and set aside for 30 minutes to marinate.

2. Heat oil in VENTRAY electric grill over high heat. Add the marinated beef, stir-fry until browned and cooked through. Remove from heat.

3. Cook chow mein noodles according to package directions. Drain off excess liquid, then add the cooked noodles to the meat mixture and stir-fry until well mixed. 

4. Serve hot or cold.

Make This Recipe With

Spicy Korean Kimchi Stew

Spicy Korean Kimchi Stew

This soup is perfect for cold winter nights because it warms you up from inside out, thanks to its spiciness.

Ingredients

• 200g kimchi

• 4 Tbsp kimchi juice

• 150g belly pork, sliced

• 1/2 Tsp crushed garlic

• 500ml vegetable stock

• 150g Tofu

• 3 Shiitake mushroom

• 1 spring onion

• 1 tbsp vegetable oil

• A pinch of salt

Directions

1. Combine all ingredients in VENTRAY electric grill and bring to a boil. Reduce the heat and allow it to simmer for 20 minutes.

2. Remove from the pot and serve hot with some steamed rice if desired.

3. Enjoy!

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