The Rural Voice, 1994-02, Page 34Rural
Livin
For the distinctive country lifeg
Chinese New Year
is an excuse
to beat the
February bla
The Chinese New Year is a
colourful celebration. On the old
Chinese lunar calendar this is "The
Year of the Dog", which will
officially begin February 10.
Families will gather together for an
elaborate dinner to commemorate
the festive event.
To break away from the
February "blahs" here are some
not -too -difficult recipes to prepare
for your own Chinese New Year
feast. To make things simpler do as
much pre -preparation as possible.
A rule of thumb for Chinese
feasting is to allow one dish for
every diner.
Add to the mood by stringing
paper lanterns, buying chopsticks
and fortune cookies.
SWEET AND SOUR PORK
1 tbsp (15 ml) corn starch
2 tbsp (25 ml) soy sauce
1 tbsp (15 ml) dry sherry
1/8 tsp (0.5 ml) pepper
1 egg yolk
1 Ib (500 g) boneless pork loin, cut
in one inch (2.5 cm) cubes
4 cups (1 1) corn oil
1 can (14 oz/398 ml) pineapple
chunks, undrained
1/2 cup (125 ml) ketchup
1/3 cup (75 ml) golden corn syrup
1/3 cup (75 ml) cider vinegar
2 tbsp (25 ml) corn starch
1/2 tsp (2 ml) salt
2 green peppers, cut in squares
2 tomatoes, cut in small wedges
1/3 cup (75 ml) corn starch
30 THE RURAL VOICE
hs
Tasty sweet and sour pork is made with ingredients found in
the kitchen cupboard: corn starch, corn syrup and corn oil.
In large bowl,
combine corn starch, soy sauce,
sherry, pepper and egg yolk. Stir in
pork. Cover and marinate 30 minutes.
Heat oil in heavy 3 quart (3 1)
saucepan or deep fryer to 375°F
(190°C). Meanwhile, drain juice from
pineapple into large saucepan. Stir in
ketchup, corn syrup, vinegar, two
tbsp (25 ml) corn starch and salt;
bring to a boil, stirring constantly.
Boil one minute to thicken; add green
pepper and simmer three minutes.
Add tomatoes and pineapple
chunks; keep warm over low heat.
Sprinkle remaining 1/3 cup (75
ml) corn starch over pork mixture,
tossing to coat well. Fry a few pieces
at a time in hot oil three to four
minutes; drain on paper towel. Add
pork to sauce; heat through and serve
over cooked rice.
•
CASHEW CHICKEN STIR FRY
1/4 cup (50 ml) golden corn syrup
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) grated fresh ginger
root
2 cloves garlic, minced
1/2 tsp (2 ml) dry chili pepper
flakes
3/4 lb (375 g) skinless, boneless
chicken breasts, cut in narrow strips
2 tbsp (25 ml) corn oil
1/2 cup (125 ml) unsalted cashews
or walnut halves
3 cups (750 ml) broccoli florets
and peeled, sliced stems
1/2 red pepper, cut in thin strips
1/2 cup (125 ml) water
1 can (14 oz/398 mi) miniature
com cobs, drained
2 tbsp (25 ml) corn starch
2 tsp (10 ml) chicken bouillon
concentrate
In rnedium bowl, combine corn
syrup, soy sauce, ginger root, garlic
and chili pepper flakes. Add chicken
and marinate 30 minutes. Drain
chicken reserving marinade. In large
skillet or wok, heat corn oil over
medium-high heat; add nuts and stir
fry one minute or until golden.
Remove nuts and set aside.
Add chicken; stir fry two to three
minutes or until no longer pink. Add
broccoli and red pepper; stir fry one
to two minutes. Add water and corn;
cover and steam one to two minutes
until vegetables are tender -crisp.
Combine starch, bouillon and
reserved marinade; stir into vegetable
mixture. Stirring constantly, bring to
a boil; boil one minute to thicken.
Transfer to serving platter;
sprinkle with nuts.
This colourful, quick stir fry can
be varied using cauliflower, carrots,
green pepper or any number of
vegetables you have on hand.
MOO GOO GAI PAN
2 tbsp (25 ml) corn oil
3/41b (375 g) skinless, boneless
chicken breasts, cut in one inch (2.5
cm) cubes
1 tbsp (15 ml) grated fresh ginger
root
4 green onions, sliced diagonally
1/2 red pepper, cut in thin strips