Lunar New Year

Lunar New Year

We’re joining in with Lunar New Year! Some may know it as Chinese New Year, but many other cultures in East Asia will also be looking forward to fresh starts and good luck, including Mongolia, Singapore and South Korea. These delicious dishes are a great way to take part

Pork Hoisin kebabs with soy cucumber salad

Start your feast with this easy recipe, which combines sweet and sticky with fresh and zingy

Serves 4 • Ready in 25 mins, plus marinating

FOR THE KEBABS

  • 1 garlic clove, crushed 
  • 4cm ginger, finely grated 
  • 1 tbsp Co-op vegetable oil 
  • 4 tbsp Co-op plum & hoisin stir fry sauce  
  • 2 tbsp Co-op light soy sauce
  • 4 Co-op outdoor bred pork chops, fat removed, cut into 2cm cubes 
  • 1 tbsp sesame seeds
  • 4 spring onions, finely sliced, to garnish
  • Few coriander sprigs, roughly chopped, to garnish
  • Lime slices, to garnish

FOR THE SOY CUCUMBER SALAD

  • 1 Co-op cucumber
  • ½ red chilli, finely chopped, plus extra to serve (optional) 
  • 1 tbsp rice or white wine vinegar 
  • 2 tsp Fairtrade caster sugar 
  • 1 tsp sesame oil 
  • 1 tbsp Co-op light soy sauce 
  • ½ garlic clove, crushed 
  1. Soak eight wooden skewers in water for 10 mins, then pat dry.
  2. For the kebabs, mix together the garlic, ginger, vegetable oil, hoisin and soy sauces in a large bowl. Add the pork cubes and toss together until well combined. Cover and chill for at least 30 mins. 
  3. For the cucumber salad, put the cucumber on a chopping board and lightly bash with a rolling pin. Roughly chop into bite-sized pieces and transfer to a bowl with the remaining ingredients. Toss together until well combined.
  4. Heat the grill or griddle pan to medium high. Thread the pork onto the skewers and sprinkle with the sesame seeds. Cook under the grill or on the griddle pan for 3-4 mins on each side, until the pork is cooked through and starting to char. Serve immediately with the cucumber salad, garnished with the extra chilli (if using), spring onion, coriander and lime slices. 
MAKE IT VEGAN

Use tofu instead of pork for a veggie option that keeps all the flavour and texture.


Tofu & aubergine stir-fry

You can serve this aromatic stir-fry either as a side or as a main course with noodles, which are considered a symbol of a long life

Serves 4 • Ready in 20 mins

FOR THE SAUCE

  • 50ml pale cream sherry 
  • 3 tbsp Co-op light soy sauce 
  • 3 tbsp Co-op oyster sauce 
  • 2 tsp Co-op toasted sesame oil 
  • 1 tsp Co-op cornflour 
  • 1 tsp Co-op Fairtrade light brown soft cane sugar
  • 1 tsp freshly ground black pepper 

FOR THE STIR-FRY

  • 3 tbsp Co-op vegetable oil 
  • 2 Co-op aubergines, cut into batons roughly 2 x 4cm 
  • 2 garlic cloves, sliced 
  • 4cm ginger, finely grated
  • 1 red chilli, chopped (optional)
  • 200g firm tofu, patted dry and cut into 2cm cubes 
  • 250g pack Co-op egg noodles 
  • 3 spring onions, finely sliced, to garnish  
  • 2 tbsp chopped coriander, to garnish 
  1. To make the sauce, mix all the ingredients together in a bowl with 50ml water, until smooth. 
  2. For the stir-fry, heat 2 tbsp oil in a wok over a high heat. Add the aubergine and stir-fry for 5-6 mins until browned and softened. Add a few splashes of water to create some steam to help the aubergine cook, and stir-fry for 1-2 mins more. Spoon the aubergine onto a plate. 
  3. Heat the remaining oil in the pan and stir-fry the garlic, ginger and chilli (if using) for 1-2 mins, until fragrant and starting to colour. 
  4. Return the aubergine to the pan along with the sauce mixture. Cook for 2-3 mins, until the sauce has thickened and coats the aubergine. Gently stir in the tofu and simmer for 1 minute, until it is heated through — don’t worry if it breaks up slightly. 
  5. Meanwhile, cook the noodles according to the pack instructions. 
  6. Transfer the stir-fry and noodles to serving dishes, and garnish with the spring onion and coriander.

Steamed cod parcels with sweet chilli & ginger 

Fish is linked with abundance and prosperity in Chinese culture — an excellent reason to try this great-tasting dish!

Serves 4 • Ready in 30 mins

  • 200g Co-op Thai jasmine rice 
  • 320g pack Co-op mixed vegetable stir fry  
  • 2 x 240g packs Co-op skinless cod fillets
  • 4cm ginger, cut into matchsticks 
  • 1 red chilli, sliced (optional)
  • 5 tbsp Co-op Thai sweet chilli sauce 
  • 2 tbsp Co-op light soy sauce 
  • 1 tbsp fish sauce 
  • 2 limes, 1 zested and juiced, 1 cut into wedges   
  • 1 tsp chopped coriander, to garnish 
  • 2 spring onions, sliced, to garnish
  1. Cook the rice according to the pack instructions. 
  2. Meanwhile, preheat the oven to 200°C/fan 180°C/gas 6. Lay four large squares of foil on your work surface and top each with a square of baking paper. Divide the stir-fry vegetables between them and top each with a cod fillet, some ginger and chilli, if using.
  3. In a jug, mix the sweet chilli sauce, soy sauce, fish sauce, lime zest and juice, and 2 tbsp water. Drizzle over the top of each piece of fish.
  4. Wrap the foil to make loose parcels, tightly sealing the edges by folding over twice. Place the parcels on a baking tray and cook in the oven for 20 mins. 
  5. Unwrap the fish. Serve on a bed of rice, garnished with the coriander, spring onion and lime wedges. 

Mango mousse (V) (GF)

You’ll love this fresh combination of sweet and tart flavours

Serves 6 • Ready in 15 mins, plus chilling

  • 350g very ripe mangoes, roughly chopped 
  • Zest and juice of 1 lime 
  • 1 tsp Co-op Fairtrade light brown soft cane sugar
  • 3 medium Co-op British free range egg whites
  • 50g Fairtrade caster sugar
  • 300ml Co-op British double cream
  1. Using a stick blender or food processor, blitz the mango, lime juice and brown soft sugar into a smooth purée. Put a spoonful into the bottom of six medium-sized glasses.
  2. Whisk the egg whites until they form stiff peaks, then whisk in the caster sugar a little at a time, to make a glossy mixture. 
  3. In a separate bowl, whisk the cream until soft peaks form. 
  4. Fold the cream into the egg whites mixture, followed by the remaining mango purée, leaving a few swirls of fruit. Spoon into the glasses and top with lime zest. Chill for 1 hour, then serve.

Feast your eyes!

If you’re celebrating Lunar New Year, but don’t fancy cooking, just pick up these tasty dishes instore. From sweet and sour chicken to egg fried rice, we’ve got everyone’s favourites, ready to tuck into in minutes.

  1. Co-op Egg Fried Rice, 300g
  2. Co-op Beef in Black Bean Sauce, 350g
  3. Co-op Crispy Sweet & Sour Chicken, 300g
  4. Co-op Chicken Curry, 350g

Serving suggestions