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Show f fe n"7i a y 4 f i Horizons I v . TV Listings sf . . . .. Davis Spirit Church &se r r" Life . C2 . . . C4 C6 . . . C7 ieoaa'-?- f niTiir . iftfTmrimn-ii- . TTV , ' ' .W' I , Share the Tradition y r atie Chin remembers the Chinese New Year celebrations of her childhood fond- ly not in Guangzhou, China, her parents birthplace, but in Minneapolis, Minn , where they settled in 1956 to start a new life. The Chins embraced America w ith , JdL vigor, but kept their culinary traditions because, as Chin says, Food is important to Chinese culture. Food made them feel whole and made the transition to a new life easier. Chinese New Year brought friends and family to the Chin home. We express our love for one another through food, she explains As the American-bor- n daughter. Chins idea of a Chinese New Year party incorporates American customs and everyday supermaiket ingredients. Take Pork Medallions of Prosperity as an example. I can cut prep time by using Kikkoman Sweet & Sour Sauce. Prepared sauces mean fewer ingredients to measure and mix, she explains. dishes. She also plans on make-ahea- d Celestial Harmony, a simple but delicious vegetable dish, can be prepped in advance; just stir-fr- y quickly before serving, Chin says Another tip from Chin: select quality ingredients. I prefer naturally brewed soy sauce like Kikkoman. Its smooth, mellow flavor enhances dishes such as Long-Lif- e Noodles with Shrimp. To really save time, host a potluck. Chin advises Assign a dish to each guest and explain its meaning noodles for long life; fish for abundance; a whole chicken for health, wealth and good luck. When you share the symbolism, your guests will get into the spirit of the celebration. old-wor- Long-Lif- e Noodles with Shrimp 8 ounces dried fine egg noodles 4 teaspoons salt, divided 6 dried black mushrooms 34 pound fresh or thawed large shrimp in shell (16 to 20 count per pound) 1 teaspoon cornstarch 12 teaspoon sugar Pinch white pepper 3 tablespoons vegetable oil teaspoon minced garlic green onions with tops, cut into pieces tablespoons Kikkoman Soy Sauce In a Dutch oven, bring 4 quarts water to a boil. Add the noodles and teaspoon salt, stirring to separate noodles. Cook for 3 minutes, or until the noodles are done. Drain in a colander. Soak the mushrooms in hot water until soft, about 20 minutes. Remove and discard stems; cut the caps into h strips Make a shallow cut lengthwise down the back of each shrimp and wash out the sand vein. In a medium bowl, place cold water and add teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry with paper towels. In a bowl, mix the shrimp with the cornstarch, sugar, pepper and remaining 14 teaspoon salt and set aside. Heat a wok or large nonstick skillet heat. Add the vegeover medium-hig- h table oil, shrimp, mushrooms, and garlic. Stir-fr- y minute. Add the green onions 2 minutes until the shrimp and stir-fr- y turn pink. Push the shrimp to one side of the pan. Add the noodles to the pan. Stir the noodles to separate and cook for 1 minute, or until the noodles are hot. Add the soy sauce to the noodles, making sure all the noodles are covered with soy sauce. Combine the noodles and the shrimp and remove to a serving platter. Makes 4 servings. of My Katie Chin is Kitchen Kat Drink My Country Mother Daughter and of Everyday Chinese Cooking. he Chinese observe the lunar new year, which is based on the cycles of the moon February ushers in the year of the ram. People bom in a ram year (1919, 1931, 1943, 1955, 1967, 1979 and 1991 ) strive for tranquility and harmony with nature. The ram is one of 12 animals in the Chinese zodiac. To find your zodiac sign and for more delicious recipes, visit www kikkoman-us- a com co-ho- st 1 1 4 1 12-mc- 1 1 Celestial Harmony pound broccoli pound fresh snow peas red bell pepper tablespoon vegetable oil teaspoon minced garlic tablespoons Kikkoman Lite Soy Sauce teaspoon Oriental sesame oil Remove the florets from the broccoli with inch of the stem. Cut the rest h of the stems diagonally into thick slices, discarding the last inch of the stem. Place the broccoli in a saucepan of boiling water and return to a boil. Cook for minute and drain. Immediately rinse in cold water and drain well. Pat dry w ith paper towels and set aside. Remove and discard the strings from the snow pea pods. In a saucepan of boiling water, place the snow peas and return the water to a boil Dram, immediately rinse m cold water. Drain well, pat dry with paper towels and set aside. Core and seed the red bell pepper and h cut into 2 x strips Heat a wok or a large skillet over high heat. Add vegetable oil, broccoli, red for pepper and garlic and stir-fr- y minute. Add the snow peas and soy 1 sauce and stir-fr- y minute longer. Remove from heat and stir in sesame oil. Serve immediately Makes 4 servings. 1 Golden Hens of Togetherness Pork Medallions Good Fortune Sea Bass 34 pound pork tenderloin 14 teaspoon salt 14 teaspoon white pepper 2 tablespoons cornstarch bass fillet 12 teaspoon salt Pinch white pepper 1 1 teaspoon finely chopped teaspoon minced garlic 1 teaspoon vegetable oil 12 cup Kikkoman Stir-Fr- y Sauce 3 green onions with tops, cut into pieces Sprinkle the sea bass with salt, pepper, ginger and garlic and let stand for 30 minutes or longer in the refrigerator. Heat a skillet or wok over high heat. Add the vegetable oil and sea bass and panfry until both sides are browned, about 2 minutes per side. Add the stir-fr- y sauce and heat until bubbling. Turn sea bass again and cook an additional minute, 6 minutes in all. Remove from the pan, garnish w ith green onions and serve immediately. Makes 2 servings. tablespoon vegetable oil 12 cup Kikkoman Sweet Sour Sauce & 2 teaspoons Asian chili sauce ginger 1 1 of Prosperity 12 pound skinless sea 14-mc- 14-inc- 2 to Cornish game hens 2 cups water cups Kikkoman Soy Sauce 34 cup sugar 12 cup dry white wine 4 star anise 1 piece ginger root, sliced Remove the excess fat from the game hens. Wash the hens in cold running water; drain Bring the 2 cups water, soy sauce, sugar, wine, star anise and ginger to a boil m a saucepan. The saucepan should he large enough to hold 2 hens on the bottom, side by side. Add two of the hens and return the sauce to boiling. Turn the hens over, being careful not to break the skin (it looks best unbroken). Return to boil, reduce the heat to medium and simmer 5 minutes. Reduce the heat to low, cover, and simmer 10 to 15 minutes. Do not allow the mixture to boil too hard or the skin on the hens w ill break. Turn the hens over and cook another 1 0 to 1 5 minutes; check to see if they're done by removing one from the pan and moving the leg. If it moves easily, they're done. Remove the hens carefully; keep warm. Repeat with the remaining hens. Serve warm. Makes 4 servings. 4 Cilantro leaves 1 Cut the pork tenderloin crosswise into h slices. Sprinkle with salt and white pepper. Flatten pork by pressing down with your knife or hand and dust with cornstarch. Heat a nonstick skillet over medium-hig- h heat and add the vegetable oil. Panfry both sides of the pork until brown, about 2 minutes on each side. Meanwhile, mix the sweet & sour sauce and chili sauce together in a small bowl. Add the sauce to the skillet and cook about minute. Arrange the pork in 2 rows on a platter. overlapping each piece slightly To serve, place enough cilantro leaves between the rows to eat with pork. 12-inc- 1 Makes 4 servings. |