I think we can all use a little bit of luck. So this year we’re celebrating Chinese New Year at our house. It’s the year of The Goat, which comes 8th in the Chinese zodiac. The 12 zodiac animals, each appearing during a 12-year cycle, are: Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, and Pig.
- Lucky Colors: brown, red, purple (YES!)
- Lucky Numbers: 2, 7 or numbers containing both 2 and 7 (like 27 and 72)
- Lucky Flowers: carnation, primrose
- Year of Birth: 1919, 1931, 1943, 1955, 1967, 1979, 1991, 2003, 2015, 2027
According to the website Chinese Highlights, people born in the year of the Goat, are:
…generally believed to be gentle mild-mannered, shy, stable, sympathetic, amicable, and brimming with a strong sense of kindheartedness and justice.
They have very delicate thoughts, strong creativity, and perseverance, and acquire professional skills well. Although they look gentle on the surface, they are tough on the inside, always insisting on their own opinions in their minds. They have strong inner resilience and excellent defensive instincts.
Though they prefer to be in groups, they do not want to be the center of attention. They are reserved and quiet, most likely because they like spending much time in their thoughts. Goats like to spend money on fashionable things that give them a first class appearance. Although goats enjoy spending money on the finer things in life, they are not snobbish.
People born in a year of the Goat are very serene and calm. Therefore they tend to have fewer health problems.
If goat people are in mental and emotional good spirits, this should have a positive effect on their physical health. Eating fresh and organic produce, and eliminating red meat from their diet when possible, is an effective way to keep healthy. They should get out among nature and commune with the great outdoors. Fresh air, trees, and sunshine will all do wonders for their health. Goat people should have a regular schedule for meals and keep their sleep and waking times consistent.
People born in the year of the goat prefer to work in a team. Their best work partners are Horses. They are not crazy about status and power. Unless asked, they won’t ever volunteer for anything and act as leaders. Good career choices for goats are pediatrician, actor, daycare teacher, interior designer, florist, hair stylist, musician, editor, illustrator, and art history teacher.
If you want to celebrate The Year of the Goat at home, try some of these tips.
Set the stage for your celebration and dress up windows, doors or your dining table with red décor accents. Shades of red, tangerine and peach look beautiful and keep with the Chinese New Year tradition.
Chinese confectionary is extremely popular this time of year. Traditionally, confectionary products are offered as a gift during the Chinese New Year and other special occasions. Keep a candy tray out and start the New Year sweetly with your guests!
Red Envelopes (my kids like this one)
Make sure you have some red envelopes on hand – the traditional Chinese New Year gift is a red envelope with some “lucky money” inside.
Keep it simple and delicious with traditional eats:
· T&T Dumplings
· Dragon Fruit
· Fortune Cookies
· Lions Head Meatballs
· Wok-fried Four Fortune New Year Rice Cake Pasta or Braised E-Fu Noodles
Visit your local T&T®, Loblaws®, Real Canadian Superstore® or No Frills® for the above items to make your Chinese New Year celebration a hit.
Braised E-Fu Noodles (long life noodles)
What You’ll Need:
For the sauce –
1 cup (250 mL) chicken broth
1 tbsp(15 mL) Chinese Shaoh-Tsing rice wine (or Mirin if you can’t find it)
1 tbsp (15 mL) oyster sauce (we used vegetarian oyster sauce)
2 tsp (10 mL) light soy sauce
2 tsp (10 mL) dark soy sauce
1 tsp (5 mL) granulated sugar
For the Noodles:
1 – pkg 220 g dry E-Fu noodles (if you can’t find, use any wheat noodle. I used something called 3 Minute Chow Mein)
2 tbsp (30 mL) safflower oil
1 tsp (5 mL) minced ginger
1 tsp (5 mL) minced garlic
1 tbsp (15 mL) safflower oil
1 tsp ( 5 mL) minced ginger
1 tsp (5 mL) minced garlic
1 cup (250 mL) sliced re-hydrated dried shiitake mushrooms (I used fresh because the dried came only in giant packages)
1-1/4 cup julienned carrots
1-1/4 ( 300 mL) cup julienned snow peas
1 cup ( 250 mL) Chinese chives cut into 2 inch lengths
What You’ll Do:
- Stir together chicken broth, wine, oyster sauce, light soy sauce, dark soy sauce and sugar to make sauce; set aside.
- Submerge noodles 1 minute in large pot of boiling unsalted water, separating noodles as they soften. Do not over cook. Drain, rinse in cold water, drain well. Reserve in single layer on baking sheet, set aside.
- Heat 2 tbsp oil on high heat in wok or large frying pan, add 1 tsp each minced ginger, garlic, cook until fragrant, 10 seconds, add shiitake; cook until mushrooms are lightly browned about 4 to 5 minutes. Push to one side of pan, add noodles, let cook 1 minute.
- Turn noodles and mushrooms with wide spatula after 1 minute; repeat for 5 minutes or until noodles are lightly fried and hot. Remove to plate.
- In same wok or frying pan heat remain ing 1tbsp oil; stir-fry carrot, snow peas and chives until tender crisp, about 1 to 2 minutes. Transfer to plate with noodles.
- Add sauce mixture to same wok or frying pan and bring to a boil on high heat.
- Return noodles and vegetables, mix and cook until sauce is absorbed by noodles about 3 to 5 minutes.
Kung Hei Fat Choy! Wishing you a year of Success and Prosperity!
Note: This post was sponsored by Loblaw Companies. I was provided recipe ideas and other provisions for the writing.