Cantonese Feast
Photography by Edward Pond
Join in the celebration of the Chinese New Year with the Canadian Living Test Kitchen's Kathy Lee. This fourth generation Canadian-born Chinese opened the door to her family's home to share with our readers some of the traditional dishes and customs the Lee family enjoys during the 15-day celebration.
For more Chinese recipes, check out our Chinese Takeout Menu.
For more recipes from the Lee family's Chinese New Year menu, check out the February 2004 issue of Canadian Living. (A Family Affair) Recipes include Roast Duck Rolls, Bok Choy Stir-Fry, Poached Pickerel, Mum's Sticky Rice, Home-Style Crab Egg Foo Young, Almond Cookies and Sugared Walnuts.
Recipes
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Glutinous Rice Dumpling Soup
This soup is typically made and eaten on the last day of the Chinese New Year. The taste and the texture of the dumplings will interest those who like... -
Buddhist Vegetable Medley
This stir-fried, braised vegetarian dish incorporates ingredients that symbolize health, long life, good luck, wealth and happiness. If you can get fr... -
Seafood Stir Fry
This bright, colourful array of seafood and vegetables is enticing. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced. -
White Chicken with Ginger Green Onion Dipping Sauce
The key to this chicken's succulence is in the poaching. Offer all three dipping sauces for a delicious variety.
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