Make this Chinese New Year unforgettable with these delicious Asian recipes

Chinese New Year, for me, is more than just a festival—it’s the familiar sounds and scents of the kitchen coming to life. The crackle of hot oil, the sizzle of stir-fry, and the rich aroma of spices fill the air as family and friends gather around the table, carrying a wish for health, happiness, and prosperity in the year ahead.

This isn’t just food; it’s tradition reimagined. From the fiery comfort of Vegan Mapo Tofu to the irresistible crunch of Stir-Fried Green Beans, these recipes are designed to make your Lunar New Year both meaningful and delicious. Whether shared with family or savoured solo, they offer a perfect balance of simplicity and bold flavours to ring in the festivities.

Orange chicken

Ingredients

1 egg, beaten

2 skinless chicken breasts

A pinch of ground white pepper

6 heaped tbsp self-raising flour

4 heaped tbsp cornflour

2–3 tbsp vegetable oil

1 orange, sliced and quartered or halved

Shredded iceberg lettuce

Steamed basmati rice

Finely chopped spring onions

For the orange sauce

2 tsp cornflour

4 tbsp double-strength orange cordial

150ml water (plus extra if needed)

Method

Whisk the egg with salt and white pepper in a bowl. Slice the chicken breasts in half horizontally to create thin fillets, then coat them in the egg mixture. In a separate dish, mix self-raising flour, cornflour, and salt. Remove the chicken from the egg mixture, shake off excess, and coat evenly in the flour mixture. Heat vegetable oil in a frying pan over medium heat and fry the chicken for 3–4 minutes per side until golden. Transfer to a wire rack over kitchen paper to drain. For the sauce, mix cornflour with 2 tsp water to form a paste. Heat orange cordial and water in a saucepan over low heat, whisking in the cornflour paste until thickened. Adjust consistency with more water if needed. Slice the chicken into strips, arrange over shredded lettuce, top with orange slices, drizzle with sauce, and garnish with spring onions. Serve hot with steamed rice.

One-pot glass noodles & braised Chinese mushrooms

Ingredients

50g dried shiitake mushrooms

15g dried wood ear fungus

50g dried bean curd stick, sliced

2 tbsp vegetable oil

1 garlic clove, grated

20g ginger, grated

1 tbsp Shaoxing wine

15g Chinese celery, sliced

1 tbsp oyster sauce

1 1/2 tbsp light soy sauce

1/2 tbsp dark soy sauce

1/2 tbsp sugar

1 small carrot, cut into thin strips

45g glass noodles

1 spring onion, sliced

1 tsp sesame oil

Method

Soak shiitake mushrooms, wood ear fungus, and bean curd in boiling water for 1 hour, then drain, reserving the mushroom water, and slice everything. Heat 1 tbsp oil in a pan, sauté garlic, ginger, and mushrooms, add Shaoxing wine, and set aside. In another tbsp of oil, sauté celery. In the same pan, combine 250ml mushroom water with 250ml cold water, bring to a boil, and add mushrooms, bean curd, soy sauces, oyster sauce, sugar, and salt. Simmer for 15 minutes, then add wood ear fungus and carrots, cooking for another 10 minutes. Soak glass noodles in boiling water for 3–4 minutes, drain, and mix into the pan. Top with spring onions and sesame oil before serving.

Stir-fried green beans

Ingredients

1 lb green beans or string beans

8–10 garlic cloves, minced

1/2 tsp salt

Oil for frying (about 1/2 cup)

Method

Trim the green bean ends. Heat ½ cup oil in a pan over medium-high heat and fry the green beans in batches for 1 minute per side, then drain on paper towels. In a separate pan, heat 1 tbsp oil over medium-high heat, sauté garlic for 1 minute, then add the fried green beans. Season with salt and stir-fry on high heat for 1 minute. Serve hot and enjoy!

Vegan mapo tofu

Ingredients

4 tbsp vegetable oil

1 1/2 tbsp Sichuan peppercorns, coarsely ground (reserve ¼ tsp for garnish)

3 tbsp ginger, minced

3 tbsp garlic, minced

1 tbsp fermented black beans

1–2 Thai bird chillies, sliced

4 oz shiitake mushrooms, finely chopped

1–2 tbsp spicy bean sauce

1 tbsp chilli oil

2/3 cup water or vegetable broth

2 tsp cornstarch, mixed with 1 tbsp water

1 lb silken tofu, cut into 1-inch cubes

1/4 tsp sesame oil

1/4 tsp sugar

1 scallion, chopped

Method

Heat vegetable oil in a wok over medium-low heat, add Sichuan peppercorns (reserving some for garnish), and cook for 30 seconds. Stir in ginger and cook for 1 minute, then add garlic and cook for another minute. Add fermented black beans and chillies, cooking for 1–2 minutes. Increase heat to medium, add mushrooms, and cook for 5 minutes until softened. Stir in spicy bean sauce and chilli oil. Turn heat to high, add water or broth, and bring to a simmer. Stir in the cornstarch slurry and let the sauce thicken. Gently toss in tofu and simmer for 3–5 minutes. Finish with sesame oil, sugar, and scallions. Stir gently, garnish with reserved Sichuan peppercorns, and serve hot.

Lead image credit: Unsplash 

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