This post was sponsored by Ling Ling, all opinions expressed in my post are my own.
I’m super excited to share I was able to have a fun night out
kidless here in Boston and attend the Ling Ling Asian food event at the Kitchen at the Boston Public Market. I was able to learn so much about the brand and chef Katie Chin. Food became a big part of her growing up through her mother and has lived on through her and the Ling Ling Asian Food brand was started. I was also able to hear about the traditions the Chinese New Year brings about. I was fairly intrigued.
I remember learning about the Chinese New Year when I was younger and loved celebrating in school. Now that I am older I celebrate small traditions without even knowing it.
We were able to try a variety of their items from their line which included fried rice, noodles, and potstickers. Their chicken fried rice was my fave as I am a huge rice girl. A huge part of the event was we were able to put together two dishes to work with any of the dish options they have from their Ling Ling line. Something I’ve never done so I was excited to do especially since I’ve been getting into cooking here on the blog. The two dishes we were able to cook up were super easy and can be used to help celebrate the Chinese New Year.
Asparagus Stir Fry with Shiitake Mushrooms
- 2 teaspoons all-purpose cornstarch
- 2 teaspoons cold water
- 1 Tablespoon neutral oil, such as canola
- 2 gloves garlic, minced
- 1 teaspoon fresh minced ginger
- 1 pound asparagus, ends trimmed and cut into 2-inch pieces on a diagonal
- 1/2 teaspoon salt
- 4 oz. fresh shitake mushrooms, stemmed and thinly sliced
- 1 Tablespoon oyster sauce
- 1/2 cup chicken broth
- In a small bowl, mix together the cornstarch and water.
- Heat the oil in wok or skillet over medium-high heat. Add the garlic, ginger, asparagus and salt and stir-fry for 1-2 minutes. Add the mushrooms and continue to stir-fry for 1 minute. Stir in the oyster sauce and chicken stock and heat to boiling. Pour in the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens and all the ingredients are nicely coated, about 30 seconds. Serve immediately.
- Chef Katie gave a tip on ginger which I will continue to use and can’t wait to let my parents in on ( they use ginger alot). Use a spoon backward to peel. It works faster than a potato peeler. Who knew?
For dessert, we put together: Carmel Glazed Brandied Oranges. It was always made to be a semi-sweet option but somewhat healthy. Chef Katie explained back in China they didn’t actually bake so they made these types of desserts instead.
- 3 large navel oranges
- 1 Tablespoon brandy
- 1/2 cup sugar
- With a vegetable peeler, remove three 3-inch-long strips of peel (about 3/4 inch wide each) from oranges. Cut strips lengthwise into very thin slivers.
- Cut remaining peel and white pith from oranges. Slice oranges into about 6 thin rounds and place in a deep platter, overlapping slices. Sprinkle orange slices with brandy and orange peel.
- In a skillet, cook sugar over medium heat until it melts and becomes a deep amber color, stirring to dissolve any lumps. Drizzle caramelized sugar over oranges. Garnish with orange peel slivers. Serve warm or at room temperature or refrigerate and serve chilled.
Chinese New Year Traditions
- Step into new shoes
- Greet your friends with fruit. Preferably tangerines.
- Refrain from foul language.
Now that I have these recipes in hand my Chinese New Year will be laid back but will have chicken fried rice, Carmel Glazed Brandied Oranges, potsticker and Asparagus Stir Fry with Shiitake Mushrooms since learning how to making these all. Also creating a good luck train with my son and husband would be on my list.
*Don’t forget to celebrate the Chinese New Year February 16th, 2018.