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.
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
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.
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…
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.
Passionate Eater: even better! shrimp means happiness
Would your mom mind if I added shrimp to this recipe, when I make it? Just running it by her, just in case. 🙂
you made simple dish really stands out! happy chinese new year Jaden!
Your mom definitely is the original Steamy Kitchen woman, thank you for sharing, and Gung Hay Fat Choy for the Year of the Ox!
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!
Mmmm…good for lunch today. Sure, the crab would be good, but just the veggies are perfect. Droolworthy.
“Cuz a dull and soggy 2009 would totally suck!” LOL
You are very funny as usual 🙂
The dish is so lovely…thanks for sharing.
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!
Happy New Year to you and the family hon!
Gosh, those veggies look sexy but then again, this is a Steamy Kitchen 🙂
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!
I love the colours in your pictures! Absolutely stunning. Happy Chinese New Year, Jaden!
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!
Wow… the pictures looks so good!
Dawn – Before the egg white! Thanks for asking!
Hmm, yum, I think crab meat would be great with this dish. I love the name! Gung hay fat choy, Jaden!
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!
Yum! Looks healthy & delicious! Happy New Year!
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!
2-3 pcs of soaked and shredded dried scallops for an authentic chinese flavor…
Yum! we eat broccoli and cauliflower all the time! this is a fantastic way to prepare it. I love all the purrrdy colours!
Love the vibrant colours and the beautiful backdrop. A really great dish for CNY especially with the auspicious sounding name =)
Looks like I could get my kids to eat broccoli and cauliflower with this recipe!!!
Loved this post. I am totally adding some type of seafood to this one.
hey steamy chick! how’s the book comin’? hope all is well with you! can you share some Chinese new year appetizers/table settings with me? I would like to post about Chinese new year party ideas?
Anyways, I love ya so much that I’m awarding you the Blog Luv award! Check it out!
LUV you guys! I’m honoring you two with a Blog Luv award! Check it out here:
Oh yeah, this is definitely going to be fixed at my house…Kung Hey Fat Choy Jaden!
I definitely don’t want a dull and soggy 2009 (although it’s looking that way right now). Great recipe!
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).