Chinese New Year Recipes! | Leite's Culinaria

Grace Young divulges a tipsy Chinese New Year Tradition that she has no intention of changing. Is this email not displaying correctly? [View it in your browser](. [] [][In Search of Kitchen Blessing]( posted by Grace Young | Wed, Feb 14 2018, 11:45 AM [An ancient woodcut of the Chinese Kitchen God sitting in his pavilion surrounded by four Chinese men] To celebrate Chinese New Year–Happy [Year of the Dog]( asked longtime contributor Grace Young, author of the award-winning books Breath of a Wok and Stir-Frying to the Sky’s Edge, to point us to recipes that would be on the top of her list to make during this celebration. And we wanted her to once again recount the role of the beloved Kitchen God and the rituals surrounding his appearance and the preparations for Chinese... [devour more]( » [Add to FaceBook]( [Like on Facebook]( [Share on Google+]( [Add to LinkedIn]( [Pin it!](https%3a%2f%2f23991-presscdn-pagely.netdna-ssl.com%2fwp-content%2fuploads%2f2009%2f01%2fkitchen-god.jpg) [Stumble This]( [Tweet This]( [Subscribe by email]( [Subscribe by RSS](   [] [][Stir-Fried Clams]( posted by David Leite | Wed, Feb 14 2018, 08:40 AM These stir-fried clams, a traditional Chinese recipe, are cooked in a wok or skillet with clam juice, bean sauce, soy sauce, shallots, garlic, ginger, and red-pepper flakes. Easy and quick, this comes together in 30 minutes. [Bowl of stir-fried clams with chopped shallots, garlic, ginger, and chili flakes on bamboo] Adapted from [Grace Young]( | [Stir-Frying to the Sky’s Edge]( | Simon & Schuster, 2010 Stir-fried clams smothered in an Asian  bean sauce creates something that’s spicy, salty, and sweet, all at once, from just... [devour more]( » [Add to FaceBook]( [Like on Facebook]( [Share on Google+]( [Add to LinkedIn]( [Pin it!](https%3a%2f%2f23991-presscdn-pagely.netdna-ssl.com%2fwp-content%2fuploads%2f2018%2f02%2fstir-fried-clams.jpg) [Stumble This]( [Tweet This]( [Subscribe by email]( [Subscribe by RSS](   [] [][Wok-Fried Pea Shoots]( posted by Patricia Tanumihardja | Wed, Feb 14 2018, 11:30 AM [Wok-Fried Pea Shoots Recipe] Adapted from Patricia Tanumihardja | [The Asian Grandmother's Cookbook]( | Sasquatch, 2009 A brief fling in the wok is the perfect technique for cooking delicate pea shoots (sometimes called pea vines). Available at farmers markets and Asian markets (under the name dou miao at the latter), pea shoots should include a top pair of small leaves at the tip, delicate tendrils attached to the young stem, and a few larger leaves or blossoms.... [devour more]( » [Add to FaceBook]( [Like on Facebook]( [Share on Google+]( [Add to LinkedIn]( [Pin it!](https%3a%2f%2f23991-presscdn-pagely.netdna-ssl.com%2fwp-content%2fuploads%2f2009%2f12%2fwok-fried-pea-shoots-recipe.jpg) [Stumble This]( [Tweet This]( [Subscribe by email]( [Subscribe by RSS](   [] [][Hunan Hot-and-Spicy Shrimp]( posted by LC Editors | Wed, Feb 14 2018, 11:31 AM [Hunan Hot-and-Spicy Shrimp] Adapted from [Eileen Yin-Fei Lo]( | [Mastering the Art of Chinese Cooking]( | Chronicle, 2009 The chefs of Hunan are fond of hot oils and use them skillfully. Hot oils and hot peppers not only provide heat to a recipe, they also season, balance, and complement the other ingredients. These are the criteria I stress when teaching students how to make this dish. Originally published  January 7, 2010.–Eileen Yin-Fei Lo LC Wherefore Art... 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