100 Flower Blossoms- a beautiful beginning for Chinese New Year

100 Blossoms Vegetable Stir Fry Recipe

I asked my Mom for a couple of Chinese New Year recipes to give to you, and here is one she came up with, called 100 Flower Blossoms.

This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an important splash of vibrant color to the dish. The swirly egg white sauce is luxurious, you can also add cooked crab meat to the sauce as well, which is what my mom prefers.

It’s important that you do add colors of orange and green to this dish – those color must balance out the white of the egg white and cauliflower. You can substitute red bell peppers for the carrots – but please – remember that Chinese Mamas know what’s best. Color is especially important for Chinese New Year dishes. White is mostly worn to symbolize the opposite of birth. Listen to my Mama. She said so.

Oh yes, do you see how perfectly vibrant the broccoli is? Do not overcook the vegetables.

Why?

Well, you want a VIBRANT new year, don’t you? Cuz a dull and soggy 2009 would totally suck!

But shhh…don’t tell her I was too lazy to go to the store and get a can of crabmeat.

Continue reading 100 FLOWER BLOSSOMS RECIPE

100 Blossoms Vegetables

See all the miniscule blossoms of the cauliflower and broccoli? More like a 100,000, not 100!

100 Flower Blossoms Recipe

1 small head cauliflower, cut into florets (about 8 ounces of cut florets)
1 head broccoli, cut into florets (about 6 ounces of cut florets)
6 ounces sliced carrots
salt to taste
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
1-2 cloves garlic, finely minced
1 cup vegetable broth
1 egg white

In a large pot of salted water, boil the cauliflower florets for 1½ minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1½ minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables.

In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside.

Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but do not burn. Pour in the vegetable broth and add the salt to taste. Let broth come to a boil.

Stir the cornstarch slurry one more time, and then pour into the broth. Stir and let simmer for 30 seconds until broth has thickened. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.

Serves 4

Comments 30

  1. Grifola frondosa

    Canned crabmeat?
    In Florida?

    I’d add some nice jumbo shrimp (Xiā) if that doesn’t upset the color balance.

    Check with Mom lest I bring an ancient Chinese curse down on my head.

    (If I were in FLA, I’d add some stone crab claws – bet you can’t eat just one).

  2. noobcook

    Love the vibrant colours and the beautiful backdrop. A really great dish for CNY especially with the auspicious sounding name =)

  3. Angel

    Hi Jaden,

    Will definitely try this one! I’m a fan – all of the recipes I tried from your website: German Pancakes, Steamed fish, Chinese friedrice, Beef and Broccolli – were just instant hits to my family! We love your authentic recipes! Thank you so much for sharing them!

    Cheers,

    Angel

  4. Dawn in CA

    Just wondering when to add the crabmeat, if we are following mom’s suggestion. After the egg whites, I assume? This recipe looks yummy and light. Thanks!

  5. Tartelette

    I love the sound of this Jaden…and it’s beautiful color!! I froze some crabmeat that we picked over this summer, seems perfect for this recipe!
    Happy Chinese New Year!

  6. Dallas from BitchinKitchen

    Hi Jaden! Holy mother of pearl that’s a gorgeous pic. Just wondering, do you have framed photos of your food around your house? I would if I were you. I am definitely going to try this. It looks gorgeous, I like the symbolism, and it’s budget-friendly!

  7. Syrie

    I love the sound of the crab meat sauce. But even without it I’m sure it’s delicious. Happy New Year to you Jaden!

  8. kellypea

    Mmmm…good for lunch today. Sure, the crab would be good, but just the veggies are perfect. Droolworthy.

  9. Madeline

    I want to make this dish for the name alone! Okay, and it looks delicious and I wouldn’t want to offend your Mom ;) Happy Chinese New Year to you!

  10. Barbara

    This recipe is just fantastic and family loved it. I was cleaning out the frige earlier in the day and found some shrimp and mushrooms that I sauteed in the garlic before adding the rest of the ingredients. Yummmmm.

  11. malar

    Hi
    Though Indian my husband loves abt Chinese food and not to boast I m Gus at Indian cooking but wen it comes Chinese cooking I have just tasted few dishes.. when I was trying to learn Chinese dishes from net I happened to see this recipe in your blog.. I Thought this is easy for beginner and tried making at home few months back…This is awesome recipe… It was a big hit at my place.. From then I started cooking this once in a week .. thank u so much for bringing this wonderful nutriuous recipe .. now I m a big fan of steamy kitchen… God bless u…

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