Gong Xi Fa Cai

Happy New Year!

As promised, here are this year’s recipes…

As evidenced by the stained and tattered cookbook, I have made each one nearly one hundred times.

Sesame Beef Pork

this time i’m using pork, which i’ve done before. i’ve also made it with chicken. it is always, always good.

Lemon Chicken

this is always a hit. don’t omit the green onions unless you hate yourself.

Sweet & Sour Shrimp

hope you can read my chicken scratching… this is an old emeril recipe, so needless to say I used a fraction of the red pepper flakes. i squeeze the tbs of pineapple juice from the rind cuttings. friends don’t let friends use canned pineapple.
the shrimp, garlic, ginger & red pepper flakes are all getting to know each other in a biblical way

Broccoli Beef


first batch of rice cooked, then fried, and now keeping snug in my crockpot
garlic in droves

CNY4Just do what these recipes say and they will turn out amazing. Pinky promise.

I can say that because they aren’t original.

Give yourself loads of time to leisurely prep the ingredients. The cooking itself is fast & furious, I generally start about 20 minutes before guests are due to arrive. Or less.

prepped all the protein yesterday, even got the pork marinating

For my stir-fried cabbage and fried rice recipes, look here. Except I see now that I failed to mention that you start with a little salt in the pan of oil for both recipes. And as the cabbage is cooking you add a splash of water and a pinch of sugar. You can see that my cooking style is very free-form, haphazard and inprecise. Anyone can do this!

Here is the link to the cookbook from which the bulk of my recipes hail. I highly recommend it.

Stay tuned for pics of our celebration tomorrow.


2 responses to “Gong Xi Fa Cai”

  1. Great question, Libbe! I meant to include that, but spaced it in all the flurry of activity. It’s aptly named “Quick and Easy Chinese” and I highly recommend it! 🙂

  2. What is the name of this lovely cookbook?

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