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JANUARY 30-FEBRUARY 5, 2022 WhAt's Up! 47 try these recipes Lunar New Year Recipes Celebrate the Year of the Tiger with festive foods Florns' Chinese Steamed Fish Ingredients • 1 pound red snapper fillets • ½ teaspoon salt • ½ teaspoon ground black pepper • 1 tablespoon grated fresh ginger • 1 tablespoon soy sauce • 2 teaspoons sesame oil • 2 shiitake mushrooms, thinly sliced • 1 tomato, quartered • ½ fresh red chile pepper, seeded and chopped • 2 sprigs cilantro, finely chopped Directions 1. Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket. 2. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro. Cantonese Style Pork and Shrimp Dumplings Ingredients • ¼ pound ground pork • 1 cup chopped watercress • ½ (8 ounce) can water chestnuts, drained and chopped • ¼ cup chopped green onions • 1 tablespoon oyster sauce • 1 ½ tablespoons sesame oil • 1 teaspoon minced garlic • 1 teaspoon soy sauce • 1/8 teaspoon ground white pepper • 1/8 teaspoon salt • 1 (16 ounce) package round potsticker/dumpling wrappers • 1 pound peeled and deveined medium shrimp Directions 1. In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well. 2. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around. 3. To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth. Chicken in Garlic and Black Bean Sauce Ingredients Marinade: • 1 tablespoon cornstarch • 1 tablespoon water • 1 tablespoon soy sauce • 1 ½ teaspoons white sugar • 1 teaspoon salt • 6 skinless, boneless chicken breast halves, sliced • 1 cup bean sprouts • ¼ cup water Sauce: • 2 teaspoons oyster sauce • 1 teaspoon white sugar • 1 tablespoon vegetable oil • 3 tablespoons black bean sauce with garlic • 1 tablespoon chopped garlic • 1 onion, finely sliced • ½ teaspoon salt • ½ bell pepper, chopped • 2 teaspoons cornstarch • 1 tablespoon water Directions 1. Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes. 2. Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain. 3. Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl. 4. Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more. Courtesy allrecipes.com