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The Chinese New Year (the lunar year of dog) is on February 16, 2018.
I came across this delicious and balance meal recipe. Hope you enjoy it and bring you treasure and fortune.
Chinese New Year’s celebrations feast all the senses, especially at banquet time. This colourful mixture of Ontario vegetables gets stir-fried with chicken and then piles onto crunchy lettuce leaves. Roll them up and eat by hand as a delicious first course. Hoisin sauce is a dark oriental sauce, available in the Asian food section of many grocery stores. Recipe courtesy of Food land Ontario.
45 ml each soy sauce and white wine
15 ml cornstarch
10 ml rice or white vinegar
2 boneless skinless chicken breasts, very thinly sliced
25 ml vegetable oil
15 ml minced fresh ginger root
2 cloves garlic minced, peeled and sliced carrots
1 sliced onion, green onion
250 ml shredded cabbage, sliced mushrooms
500 ml bean sprouts
1 or 2 heads lettuce separated
125 ml Hoisin sauce
Combine soy sauce, wine, cornstarch and vinegar; transfer generous 1 tbsp(15 ml) to bowl and set remainder aside.
Add chicken to bowl and toss to coat. In large nonstick skillet, heat oil over medium heat; cook ginger, garlic and onion for a few minutes until starting to brown.
Stir in chicken; cook until no longer pink. Add carrots, cabbage, red pepper and mushroom; cook, stirring until vegetables soften but still crisp.
Stir reserved soy sauce mixture; add to pan along with green onion and sprouts; gently stir-fry until sprouts and translucent and sauce is thickened, 2 to 3 minutes.
Place bowl of lettuce leaves, bowl of warm vegetable mixture and bowl of the Hoisin sauce in center of the table.
Each diner then takes lettuce leaf, spreads it evenly with a few spoonfuls of the Hoisin sauce and tops it with some of the vegetable mixture; gently fold and roll lettuce into bundle to eat.