In honor of Lunar New Year
BY CLARISSA MAUER
In honor of the Lunar New Year, it feels right to share a piece of my Chinese heritage.
One of my favorite memories growing up was celebrating Lunar New Year in the Chinatown neighborhood of Philadelphia. My family would dine at our favorite restaurant and watch the parade from the window. The firecrackers on the street terrified and captivated me. The dragon was electric. Nine or so people, making up one mighty dragon, slowly passed, performing riveting dragon dance.
While I can’t personally provide any tips for dancing like a dragon, I’d like to share a classic Chinese recipe: fried rice. Despite the spectacle, my favorite aspect of the celebration was not outside on the street, it was inside, eating, in my opinion, the world’s most delicious cuisine.
I asked my mom if I could share one of her recipes with you all and she said yes, but like so many talented people in the kitchen, she doesn’t often use recipes. Her dishes are typically intuitive concoctions, and they’re always delicious.
So, when I asked, she directed me to this recipe: Fried Rice with a list of her additions and substitutions:
- Add sauté Chinese sausage
- Add chicken thigh meat, diced (marinated in oyster sauce, salt, and minced garlic)
- Substitute peas with diced carrots and diced green beans (blanch both first)
Happy Lunar New Year!