Last week, I called my Mom asking for advice on what to cook for Chinese New Year. She rattled off dozens of dishes with commentary on what each dish means, techniques to pay special attention to and specific ingredient requirements. I furiously scribbled six pages of notes, as this is the most important holiday of the year for many Asians. How you begin the new year is a reflection of how the rest of the year will flow. And, honey, after the turbulent Year of the Rat last year, I didn’t want to mess it up. (Well, not too badly, anyways.) This year, Chinese New Year begins on Monday, January 26th, and according to Mom, there are several must-have dishes, with Happy Shrimp Stir Fry at the top of the list. Shrimp in Chinese is pronounced “haa” which of course, symbolizes happiness as it sounds like laughter. In fact, Mom recited off the recipe for this dish called “Hee-Hee-Haa-Haa” which I’m translating to “Damn Happy Laughin’ Shrimp.” Or more formally known as “Happy Shrimp Stir Fry.” Its red color is important, as it is the main color of Chinese New Year, meant to scare away the evil spirits. And, if you think the lettuce and green onion is optional garnish, you are wrong. Mom wants me to make sure that I tell you this shrimp dish must have a contrasting color, especially for Chinese New Year. She says that everything should be bright, vibrant and colorful….and let me tell you, I never, ever, doubt my Mom when it comes to Chinese traditions and superstitions. Chinese mamas always know best! Gong Hay Faat Choy! Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute. Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible. Serve on bed of shredded lettuce and top with garnish of sliced green onions.
