In other words…”Congratulations! Get rich!” Hey, if that’s what the Year of the Rabbit is supposed to be all about, bring it on!
I thought a Chinese meal would be appropriate for tonight, and since I’ve been baking my butt off, a traditional Chinese New Year’s dessert was called for as well 🙂 I had a 5PM hair appointment, so whatever I planned for dinner had to be quick and easy (I did my baking this morning).
If you’ve read my Just Can’t Get Enough tab, you’re fully aware that I’m a big Trader Joe’s fan. Their products are tasty, healthy (well, most of them are) and inexpensive…plus, it’s VERY easy to shop there with Bella…no big crowds, no lines, always good parking. And they’re super generous with stickers, which she LOVES! Win win.
TJ’s products especially come in handy when you want/need to throw something quick and tasty on the table…like tonight’s meal, which I’ve made dozens of times. My measurements aren’t completely accurate, because I don’t measure when I cook this dish (along with many others), so proceed with caution 🙂 And of course, use whatever substitutions you like, what you need to use up, etc. Here’s tonight’s version –
Shrimp & Chicken Stir Fry
1 1/2 cups brown rice, cooked
2 tablespoons canola oil
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons fresh ginger, minced
1 can water chestnuts, chopped
1 bag Trader Joe’s frozen Stir Fry Veggies (thawed)
2 tablespoons sesame oil
1 cup frozen shrimp (thawed)
1 1/2 tablespoons cornstarch
1/3 cup water
soy sauce (reduced sodium)
Heat oil in a large skillet, then add onion, garlic, ginger, water chestnuts and stir fry veggies. Cook for about 5 minutes, then add rice and half of the sesame oil. Stir together and cook for about a minute.
Add chicken and shrimp, along with a few shakes of soy sauce, garlic powder and the rest of the sesame oil. Cook for about a minute or two.
In a small bowl, mix cornstarch and water together, and add to the pan. Stir together and heat through for about a minute. Serve immediately.
While searching for a dessert to represent today’s holiday, I found this recipe on about 5 different sites. I liked it because it was very straight-forward and easy, and they sounded delicious (which they are!). I threw these together super fast, right before Bella and I headed to Gymboree this morning…came home and had a nice little snack. She loved them!
Chinese Almond Cookies
from Taste Of Home
1 cup butter, softened
1 cup sugar
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds
1 egg white
1/2 teaspoon water
In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets (I used parchment paper). Flatten with a fork. Sprinkle with almonds.
In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
Makes about 5 dozen.