Words & pix: Stephanie Yuen
The beautiful thing about working as a spokesperson for Loblaw is that I get to talk about Chinese traditions, culinary culture and recipes. For instance, I shared moon folklores and reminisced on fun childhood memories with the Vancouver Sun readers on Mia’s article; went onto CTV Morning and Global Noon News and cook with taro roots and fall roots and vegetables – two easy-to-do dishes to be had any time.
The moon festival happening today came early this year. Besides adoring the bright and full moon, we ought to be thankful for what’s been granted to us, in our daily living. For harvesting does not refer only to farmers, it also refers to how we embrace life. A good harvest can be as simple as food on the table, shared with friends and families!
Moon Festival 2014 – Stephanie Yuen’s recipes
a/ Wok-fried Noodles with Chicken and Garden Vegetables
3 pc T&T brand Dried Shiitake mushrooms
300g T&T brand Fine Dry Noodles (1.8kg box package)
200g Chicken breast, julienned
3 Tbsp cooking oil
2 Tbsp chopped shallot
100g Julienned jicama
2 stalks Julienned celery
½ red or orange pepper; julienned
½ tsp sea salt
2 tsp T&T brand light soy sauce
2 tsp Chili bean sauce
1 tsp sesame oil
1 tsp sugar
1/ Rinse mushroom and soak in 1 cup of hot water for 30 minutes or until softened. Remove caps and julienne mushrooms. Set mushroom liquid aside.
2/ Follow cooking instructions on box to cook the noodle.
3/ In a bowl, mix chicken with 1 tsp soy sauce, ½ tsp sesame oil and ½ tsp sugar.
4/ Place wok on high heat, add 1 Tbsp cooking oil, add shallot and brown for 15 seconds. Add remaining oil and chicken, stir and cook for 2 minute on medium high. Add jicama, celery and pepper, stir and cook for 30 seconds. Add noodles and remaining seasoning, stir and cook for 1 minute. Add 3 Tbsp of mushroom liquid. Stir, cover and cook for another minute. Enjoy!
Turkey, Taro and Shiitake Stew
Serves 4 on rice
300g turkey breast, cut into ½” dices*
2 Tbsp cooking oil
1 Tbsp oyster sauce
6 pcs T&T brand dry shiitake mushrooms
200g taro meat, quarter first and cut into thick slices**
1 tsp chopped ginger
1 tsp dark rice vinegar
1 tsp cooking wine
½ tsp sea salt
1 tsp sugar
¼ cup coarsely chopped cilantro (optional)
1/ Marinate turkey with 1 tsp cooking oil and 1 tsp oyster sauce for about 15 minutes.
2/ Rinse mushrooms and soak in 1½ cup of hot water for 30 minutes. Remove caps and quarter mushrooms. Set mushroom liquid aside.
3/ Heat remaining oil in wok on high heat, add ginger, brown for 10 seconds.
4/ Add turkey, stir and cook for 1 minute. Add mushrooms and taro. Stir well.
5/ Add remaining ingredients, mix well. Stir in mushroom liquid, bring to a boil. Cover and cook on medium for 10 minutes or until 20% of liquid remains.
6/ Add cilantro and serve with rice.
*Can be replaced by pork or beef tenderloin.
** Taro skin contains certain enzyme which causes itchiness. Wear kitchen gloves when peeling skin off taro to avoid getting itchy. Once skin is removed, handle the meat normally.