Happy Chinese New Year 2015

Happy Chinese New Year of the goat!

The Chinese New Year of the goat is from 19 February 2015 to 7 February 2016.

The goat, sheep or ram is a well-loved animal.

It is usually gentle and calm and its fleece has long been used to create warm clothing, as well as to make writing brushes.

According to the ancient Chinese annals, people born in the year of the goat are gentle, polite, filial, clever and kind.

They appreciate and admire beauty, art and like to live quietly.

Wise and compassionate, they approach business cautiously and practise economy in daily life.

On the down side, they can be pessimistic, moody, indecisive and timid and dare not express themselves openly.
I wonder if these celebrities born in the goat year have more of the positive or negative charateristics?

Michelangelo, Mark Twain, Thomas Alva Edison, Rudolph Valentino, Pierre Trudeau, Barbara Walters, Orville Wright, Nicole Kidman, Julia Roberts, Bruce Willis, Benicio Del Toro, Claire Danes, Matt LeBlanc, Chow Yun-Fat, Zhang Ziyi.


Try this Chinese Barbecue Pork Stir Fry for a delicious new year meal.


2 pork fillets
30g Chinese barbecue pork seasoning
Olive oil spray
2 bunches bok choy
100g oyster mushrooms

30g sugar snap peas
1 bunch broccolini or asparagus
1 tbsp oil
2 cloves garlic
100 ml oyster sauce

To serve:
Steamed rice
Fried shallots

Cut each fillet in half and then in half lengthwise and sprinkle each fillet liberally with the Chinese barbecue seasoning and spray with a little oil.

Allow to marinate for 20 minutes or up to 4 hours, refrigerated.

Place the marinated fillets onto a baking tray lined with baking paper and roast in the pre-heated oven for 20 minutes.

Remove cover and rest for 10 minutes.

Heat oil in a wok and sauté the garlic for 1 minute.

Add the vegetables to the wok and stir-fry for 3 - 4 minutes.

Stir in the oyster sauce and heat through.

Place the pork fillets onto individual serving plates, arrange stir fry vegetables in the centre of the fillet.

Serve hot with a bowl of steamed rice garnished with fried shallots.

Notes: pork fillets may be replaced with pork scotch, cooking time 20 minutes per 500g.