I’m starting a new tradition this New Years Eve. I’ve been wanting to try this for a few years and I’m excited about finally getting the recipe and ingredients together. This year, and for years to come if we’re happy with it, we’ll be having an American Chinese dish called Happy Family for our New Years Eve dinner. The idea behind the dish is that while all the proteins and vegetables are different, they can still co-exist in a harmonious relationship. And of course, the same goes with family. The idea of having such a dish to wrap up our year together just seems delightful to me.
To create a recipe that I’m not familiar with I do plenty of advance research. I have a rather huge collection of recipe books and I scour them as well as my online resources to determine ways in which others have created the dish. Then, I pick and choose the ingredients I want in my dish and I usually look for ways to make it a bit healthier. For example, most of the Happy Family recipes I read included adding in at least a tablespoon of sugar. I’m just omitting that step altogether. Be advised that I haven’t tested this recipe out but I have it on paper which is what I’m sharing below.
I’ll be sure to share a picture and let you know how it comes out. Cheers and blessings to your happy family.
1/4 cup boneless skinless chicken breast, cut into strips
1/4 cup beef, cut into strips
1/4 cup lobster meat, cut into pieces
1/4 cup shrimp, deveined and cut into pieces
2 tbsp Grapeseed Oil
1 (16 oz) package of frozen stir fry vegetables, thawed
*My package has broccoli, green beans, sugar snap peas, carrots, celery, red peppers, water chestnuts and onions
½ cup cooked mushrooms (see recipe below)
1 cup water
1 tbsp cornstarch
1 tbsp soy sauce
Heat oil in a large skillet over medium-high heat. Add the chicken strips, and cook for about 3 minutes. Add the beef strips, and cook for about 2 minutes. Add the lobster and shrimp. Mix well and cook for an additional 2 minutes. Add the vegetables and cook for about a minute. Increase the heat to high; cook and stir for about 10 minutes or until the meat and vegetables are cooked through. Stir in the mushrooms. Dissolve the cornstarch in water and pour into the pan along with the soy sauce. Cook and stir until the sauce thickens. Taste for seasoning. Add in salt and pepper if desired. Serve with rice.
1 package of portabella mushrooms, cleaned with a damp towel, then chopped
2 tbsp Grapeseed oil
Heat oil in a large skillet, over medium-high heat. When the oil is hot, add the mushrooms. You should hear a sizzle. If the fat isn’t hot enough, the mushrooms will start to water out and steam instead of sauté. Cook the mushrooms for 4 to 5 minutes or until tender and lightly browned, stirring occasionally. Set aside when done.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. With a background of more than twenty years in publishing, she is founder of The Goodness and Grace Company. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.