Whole steamed fish is a popular dish in Cantonese style restaurants. This at home version of steamed trout is both tender and sweet. Oh, and so very healthy!

2 fresh cleaned rainbow trout (approximately 1 pound each)
1 scallion, including the green top
2 teaspoons grated fresh ginger root
1 fresh green jalapeno chili pepper
3 tablespoons soy sauce (kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons pure sesame oil
1 oz. fresh cilantro for garnish

Preparation:
Rinse the whole Trout with cold water. Place both fish in a 9×12 baking dish. Wash and trim the green onion, finely chop. Sprinkle chopped onions on top of the fish. Peel and finely grate the ginger root. Sprinkle on top of the fish. Thinly slice the jalapeno pepper crosswise and also place on top of the fish. Drizzle soy sauce, wine and sesame oil over the fish. Wash and trim the cilantro. Cut into 1 inch pieces.

To Cook:
If you do not have access to a large steamer, a 11×15 or 12×18 roasting pan is a fine substituted. Fill the roasting pan 1/3 full of water. Place the 9×12 baking dish inside the roasting pan. Place on top of stove top range, cover the entire roasting pan with a lid or foil and cook over high heat. Bring the water to a boil and then steam the fish for approximately 12 minutes. Spoon sauce over fish, garnish with fresh cilantro and serve.

When serving, make sure to pour the sauce over the fish meat. It adds wonderful flavor and really makes the dish!

Makes 2 servings
Preparation time: 10 minutes
Cooking time: 12 minutes

Not every household owns an electric rice cooker. Below is a fool-proof recipe to cook the perfect white rice on the stove top. Round-grain rice is always preferred over long-grain rice. Round-grain rice is moist, slightly sweet and slightly sticky.

2 cups pearl rice (Round grain)
2-½ cups water

Preparation and Cooking:
Place 2 cups of rice in a medium size pot. Use tap water to wash and stir the rice with your hand. Rinse the rice for a minimum of three times and drain well. Add 2-½ cups of water to the pot of rice. Cover the pot and bring to a boil over medium-high heat. Keep your eyes on the pot to ensure the rice does not boil over. Reduce heat to medium-low and cook the rice for 6 minutes with cover slightly ajar (the water will be nearly absorbed). Cover the pot with the lid and bring the heat to low. Simmer for 12 minutes. Turn off heat and let the rice pot stand covered for another 10 to 15 minutes. Serve hot.

Makes 6 cups boiled rice
Preparation time: 5 minutes
Cooking time: 20 minutes

This is a popular stir-fry dish for everyday family meals. Goes great with meats, poultry and seafood.

1 pound fresh broccoli
1 scallion, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons water
1-½ tablespoons soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon sugar

Preparation:
Wash and cut the broccoli into small florets. Peel tough outer membrane from stems and slice into 1/4 inch thin bite-size pieces. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium heat. When the oil is hot, brown onions for a few seconds. Add broccoli, cook and stir for about 1 minute. Add water, soy sauce, sesame oil and sugar. Cook and stir until the broccoli is tender yet still crunchy for about 3 to 4 minutes. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 5 minutes

“This was my children’s very favorite rice dish when they were little. They always came back begging for more!” – Lucy

6 cups cooked rice
½ pound boneless and skinless chicken breast
½ small yellow onion
¾ cup frozen peas and carrots
3 eggs
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Cut chicken breast into ½-inch small cubes. In a bowl, mix chicken cubes with the marinade ingredients together and set aside. Cut onion into ¼ inch small chunks. In a small bowl, lightly beat the eggs.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon oil into the wok, brown onions for a few seconds. Add the marinated chicken cubes into the wok and stir-fry for approximately 2 minutes until the chicken is almost cooked. Add peas and carrots and the cooked eggs, stir-fry for another minute. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for approximately 2 to 3 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes

Another healthy and easy dish to prepare! Ideal for a weekend brunch.

1 package egg beaters (12 oz. and equivalent to 6 eggs)
½ pound lean ground pork (8 oz.)
½ small yellow onion
½ small red bell pepper
1 tablespoon olive oil (for cooking in a non-stick wok or a fry pan)
Black pepper to taste

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
In a small bowl, mix the ground pork with the marinade ingredients together and set aside. Chop the onion and bell pepper into small ¼ inch squares.

To Cook:
Heat olive oil in a 10 inch non-stick frying pan or wok over medium-heat. When the oil is hot, brown the onions for a few seconds. Add the marinated ground pork, cook and stir until the pork mixture is almost cooked through for approximately 2 minutes. Add chopped bell pepper and then pour the egg beaters over the pork mixture. Stir-fry ingredients and sprinkle with black pepper if desired. Lower the heat to low. Cover and cook until the egg and pork mixture becomes firm for approximately 8 to10 minutes. Remove from heat and cut into 4 pie slices. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 13 minutes

A family favorite! Otherwise known as “Mapo Tofu” . When living in NYC , I could always call any Chinese delivery restaurant and ask for it even when it wasn’t on the menu. It made me feel the comforts of home. Extra delicious when served over a bowl of steamed rice.

1 package firm tofu (14 oz. or 16 oz.)
½ pound fresh lean ground pork (8 oz.)
2 scallions, including the green top
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon white vinegar
1 tablespoon hoisin sauce*
2 teaspoons cornstarch
2 teaspoons pure sesame oil
¼ teaspoon black pepper

Preparation:
Rinse the tofu block with cold water. Cut into ½ inch cubes. Wash and trim the green onions, finely chop. Crush, peel and finely chop garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown onions, garlic and chili peppers for a few seconds. Add the ground pork. Stir-fry for approximately 2 minutes. Add tofu cubes to wok. Stir-fry for another 2 minutes. Stir the sauce, add to tofu and ground pork mixture. Stir-fry for another minute. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening, it can be stored for several months in the refrigerator.

Pork meatballs are a popular dish from Southern China. In most Chinese restaurants, the meatballs are cooked in a traditional Chinese clay pot. At home, the same delicious dish can be prepared without the clay pot. The meatballs are best served with it’s own sauce over boiled rice.

1 pound lean ground pork
1 medium sized Napa cabbage (2 pounds)
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Seasoning for the meatballs:
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Peel and finely grate the ginger root. Wash and trim the green onion, finely chop. In a bowl, combine the ground pork with the seasoning ingredients. Mix together thoroughly and set aside. Wash and trim the ends of cabbage. Cut the cabbage lengthwise in half then into quarters. Cut crosswise into 1-½ inch pieces. Dissolve cornstarch into water in a small bowl and set aside. Roll approximately 4 tablespoons of the seasoned ground pork into 2 inch round meatballs. Makes 8 meatballs.

To Cook:
Preheat oven to 400 degrees. Arrange the meatballs on a cookie sheet and bake for 15 minutes. In a large pot, add the cabbage, soy sauce, wine, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs.

Makes 4 servings
Preparation time: 25 minutes
Baking time: 15 minutes
Cooking time: 16 minutes

“Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal’s year would have some of that animal’s personality. Those born in ox years tend to be painters, engineers, and architects. They are stable, fearless, obstinate, hard-working and friendly.” – infoplease.com

Chinese New Year is one of the longest and most important celebrations in the Chinese calendar. January 26, 2009 is quickly approaching and with it comes delicious Chinese food. I just adore the way the Chinese celebrate their holidays with food. Need a quick tutorial on Chinese New Year history and tradition? Visit here. And If the traditional New Year foods consisting of taro root and turnip cakes doesn’t tantalize your taste buds, Chef Lucy has an All-American feast she’s preparing this week so be sure to stay tuned!

Here’s a peek at her menu…

Fried Wontons with Sweet & Sour Sauce

Pan Fried Gyoza Dumplings (aka Potstickers)

Boiled Soy Sauce Eggs

Chicken Hot & Sour Soup

Mongolian Beef

Baked Soy Sauce Chicken

Oven Baked Pork Ribs

Chicken Chow Mein

Stir-fry Spinach with Garlic

Crunch Tea Cookies

Banana Delight

Many Chinese restaurants serve deep-fried bananas covered in syrup and dipped into ice water to make them crunchy. I have found that serving the bananas with a warm, sugary syrup and sesame seeds is even more delightful.

4 medium size ripe but firm bananas
3 cups canola or vegetable oil for deep-frying

Batter:
1 egg
¼ cup water
½ cup all-purpose flour

Syrup:
¼ cup sugar
¼ cup water
1 tablespoon sesame seeds

Preparation:
Peel bananas and slice each diagonally 4 times into 1 inch thick pieces. In a medium sized bowl, wisk the egg together with water and then add flour. Stir constantly until a fairly smooth batter is formed. Add bananas into bowl. Coat each piece thoroughly with the batter and set aside.

To Cook:
Heat oil in wok or a deep fryer over medium-high heat. While the oil is heating, dissolve the sugar into the water in a small saucepan. Bring to a boil over medium-low  heat and boil for approximately 5 minutes until the mixture becomes a light syrup. Stir in sesame seeds and turn off heat. When the oil is hot, use a pair of chopsticks or tongs to drop the batter coated banana, one piece at the time, into the hot oil. Deep-fry 10 pieces together until golden brown, approximately 2 to 3 minutes. Remove fried bananas onto a large serving plate. Repeat and deep-fry 10 more banana pieces. After deep-frying all of the bananas, reheat the syrup for a few seconds. Remove the saucepan from the heat and immediately spoon the hot sesame syrup evenly over the fried bananas. Serve warm.

Makes 20 pieces
Preparation time: 10 minutes
Cooking time: total about 18 minutes

A light, nutty and crunchy cookie great with tea. What makes these cookies so unique: the Cashew nut!

1 large egg
¾ cup brown sugar
1 cup roasted and salted cashews nuts (5 oz.)
¼ cup creamy peanut butter (Skippy brand)
¾ cups all-purpose flour
Powder sugar

Preparation:
In a large bowl, beat the egg and brown sugar together until smooth. Use a food processor to finely ground the cashews into a powder. Add the finely grounded cashews and peanut butter to the egg and sugar mixture. Mix until smooth. Add flour to bowl. Knead into a soft, workable dough. Place the dough on a floured board and divide into four equal parts. Roll each piece into a long rope. Divide each rope in half and then into quarters, totaling 32 pieces. Using the palms of your hands, roll each piece into a ball. Use a rolling pin to gently flatten each piece into a 1/8 inch thick, 3 inch round circle. The edge of the cookies will be slightly jagged.

To Cook:
Preheat oven to 375 degrees. Place cookies on 2 large ungreased cookie sheets. Bake the cookies in the center of the oven for 6 to 7 minutes, until light golden brown. Be careful not to burn. Remove cookies from oven. Cool until the cookies become crisp. Dust with powder sugar.

Makes 32 cookies
Preparation time: 20 to 25 minutes
Cooking time: 6 to 7 minutes