Chef Ming Tsai shares 3 Chinese New Year recipes for the Year of the Ox

KELLY MCCARTHY
·3 min read

Grab your grocery list and get ready for a delicious way to take part in the vibrant, food-filled Chinese Lunar New Year festivities.

To help ring in the Year of the Ox, chef and owner of Blue Dragon Ming Tsai joined "Good Morning America" with three healthy recipes.

Bings with Dim Sum Dipper

PHOTO: Chef Ming Tsai's superfood dumplings for Chinese New Year. (ABC News)
PHOTO: Chef Ming Tsai's superfood dumplings for Chinese New Year. (ABC News)

Ingredients

1 pound sliced shiitakes

1 tablespoon minced garlic

1 tablespoon minced ginger

1 red onion, small dice

1 cup peeled edamame

1/4 cup toasted pepitas

1 tablespoon soy sauce

1/2 pound watercress, washed, spun dry, chopped up small (save a little whole for plating)

kosher salt and freshly ground black pepper to taste

grape-seed oil to cook

1 package lumpia (menlo) wrappers

Directions

In a wok, coat with oil. Add and stir shiitakes until soft and season.

Add garlic, ginger and red onions in wok. Stir 2-3 minutes. Add edamame, pepitas and soy sauce. Transfer to a sheet tray and let cool.

In a large bowl, toss mix with watercress. Taste for seasoning. Should be a little salty as the lumpia wrapper has no flavor.

Using water, fold the bings. Pan sear until golden brown on both sides.

Serve with dim sum dipper.

Whole-Steamed Fish

PHOTO: Chef Ming Tsai's whole roasted fish with watercress. (ABC News)
PHOTO: Chef Ming Tsai's whole roasted fish with watercress. (ABC News)

Ingredients

3-lb whole fish, scaled

kosher salt and freshly ground white pepper

2 bunches scallions, fine julienne

1 hand of ginger, fine julienne

tamari

grape-seed oil

watercress

Directions

Score the fish, deep to the bone. Lay on top of banana leaf in a steamer. Lay down a layer of watercress. Season well with salt and white pepper on both sides.

Tuck the julienne scallions and ginger inside the folds of the deep cuts on both sides of the fish. Drizzle tamari on top of fish. Cover and steam.

Meanwhile, heat a small pot of grape-seed oil, about 1/2 cup.

When the fish is ready, remove the lid off the fish and spoon the hot oil over the fish to sizzle tableside.

Sichuan Dry Fried Green Beans and Classic Green Beans Stir Fry with "Crispy Pork"

PHOTO: Chef Ming Tsai's spicy and crispy green beans. (ABC News)
PHOTO: Chef Ming Tsai's spicy and crispy green beans. (ABC News)

This dish, also known as Gan Bian Si Ji Dou, is green to symbolize money and weath going into the new year.

Ingredients

1/4 cup grape-seed oil, plus 1-2 tablespoons

1 tablespoon garlic

1 tablespoon ginger

2 tablespoons garlic chili crisp

1 tablespoon tamari

1/2 pound cooked alternative ground meat like Uncut ground pork

1 pound green beans or Chinese green beans, washed, ends prepped

Directions

In a wok or large sauté pan, add oil to shallow fry. Heat the pan and shallow fry the green beans. Remove onto plate lined with paper towels. Set aside.

Wipe out the wok and add 1-2 tablespoons of oil. Add garlic, ginger, chili crisp, uncut meat and tamari. Toss to coat well. Add green beans, kosher salt and pepper to taste, toss to combine well.

Place on platter to serve.

Recipes reprinted courtesy of Chef Ming Tsai.

Chef Ming Tsai shares 3 Chinese New Year recipes for the Year of the Ox originally appeared on goodmorningamerica.com