With Chinese New Year Fast approaching, when on 26th January we start the year of the OX, as the year of the RAT comes to an end.

People born in the chinese year of the OX are said to be dependable, patient, methodical and calm, hardworking, materialistic as well as being an ambitious character. You are an Ox if you were born in the following years, 1901, 1913, 1925, 1937, 1949, 1961, 1973, 1985, 1997 and now 2009 followed by 2021 (according to the 12 year chinese new year cycle of the 12 animals).

Main traits in an OX’s character are: Leadership qualities, dependable, great organizers, loyal, patient as well as strong and responsible. They have a creative side and strong work ethics.  Ox’s can also be narrow minded & stubborn.

So lets welcome in the new year!

For your Chinese cookery your going to need a Wok in order to get the best results. I think this Ken Hom easy store 32cm wok is superb (as shown above). This stainless steel wok has a folding handle for easy storage and a glass lid that stores upside diwn for easy stacking. The handle is spring loaded and has an audible click so that you can be confident it’s locked in place. It also has a nonstick interior. Suitable for all hob types including induction.

Here is a great Chinese Recipe Beef & Noodles, (you can use pork or chicken instead of beef if you prefer).

You will need - 225g dried egg noodles, 300g lean beef steak, 1 tblsp light soy sauce, 1 tblsp oyster sauce, 2 tblsp chinese rice wine, 2 tsp rice wine vinegar, 1 tsp sunflower oil, 5cm piece fresh ginger cut into matchsticks, 4 small heads of pak choi cut into wide strips, bunch of spring onions cut into diagonal slices, 100g beansprouts and 1 tsp sesame oil.

Bring a large pan of salted water to the boil and add the noodles cooking for 4 minutes until just tender then drain and set on one side. Cut your steak into thin slices and season. In a bowl place soy sauce, oyster sauce, rice wine and vinegar and mix together.

Heat the oil in your wok over a high heat. Add your steak and stir fry for 1 minute until just cooked lifting out with a slotted spoon put in a dish on one side. Add your ginger, pak choi, spring onions and beansprouts to your wok and stir fry for 1 minute. Return your beef to the wok and your noodles, soy & oyster sauce mix and toasted sesame oil and toss together until all heated through. Serve immediately in warmed chinese bowls with chop sticks. Happy Chinese New Year!

Have you a favourite Chinese Dish?