Text 164, 91 rader
Skriven 2008-01-02 17:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Happy New Year 634
==========================
 -=> Dale Shipp said to All <=-

 DS> Happy new year to all of you.

Same to you.

 DS> Any special food traditions?

Not really for me, but I sometimes take the Chinese
new year traditions and apply them to western new year
- these involve one or more of the following (taken
from about.com) :

# Bamboo shoots - wealth
# Black moss seaweed - wealth
# Dried Bean Curd - happiness (note: fresh tofu is not
  served because the color white symbolizes death and
  misfortune in Chinese culture).
# Chicken - happiness and marriage (especially when
  served with "dragon foods," such as lobster. Family
  reunion (if served whole)
# Eggs - fertility
# Egg Rolls - wealth [actually, more properly, Peking
  ravioli or similar dumplings, which are said to look
  like lumps of gold]
# Fish served whole - prosperity
# Chinese garlic chives - everlasting, a long life
# Lychee nuts - close family ties
# Noodles - A long life
# Oranges - wealth
# Peanuts - a long life
# Pomelo - abundance, prosperity, having children
# Seeds - lotus seeds, watermelon seeds, etc. - having
  a large number of children
# Tangerines - luck

Long-Life Noodles with Shrimp  
Categories: Chinese, main, holiday
Yield: 4 servings  

8 oz dried fine egg noodles 
2 1/4 ts salt, divided 
6 dried black mushrooms 
3/4 lb large shrimp in shell 
- 16 to 20 count per pound
1 ts cornstarch 
1/2 ts sugar 
1 pn white pepper 
3 Tb vegetable oil 
1 ts minced garlic 
4 green onions with tops, cut into 1" pieces 
1 1/2 Tb Kikkoman Soy Sauce  


Bring 4 qt water to a boil. Add the noodles and 1 ts
salt, stirring to separate noodles. Cook 3 min, or
until the noodles are done. Drain.

Soak the mushrooms in hot water until soft, about
20 min. Remove and discard stems; cut the caps
into 1/2" strips.

Make a shallow cut lengthwise down the back of each
shrimp and wash out the sand vein. In a medium bowl,
place cold water and add 1 ts salt; stir to dissolve.
Place the shrimp in the salt water and swirl. Leave
the shrimp in the salt water for 5 min, then rinse
with cold water and drain. Pat dry with paper towels.
In a bowl, mix the shrimp with the cornstarch, sugar,
pepper and remaining 1/4 ts salt and set aside.

Heat a wok or large nonstick skillet over medium-high
heat. Add the vegetable oil, shrimp, mushrooms, and
garlic. Stir-fry 1 min. Add the green onions and
stir-fry 2 min until the shrimp turn pink.

Push the shrimp to one side of the pan. Add the
noodles to the pan. Stir the noodles to separate
and cook 1 minute, or until the noodles are hot.

Add the soy sauce to the noodles, making sure all
the noodles are covered with soy sauce. Combine the
noodles and the shrimp and remove to a serving platter.

Katie Chin, co-author of Everyday Chinese Cooking
at kikkomanusa.com


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