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It's Chinese New Year!The holidays may be over, but the feasting is just beginning! Feb. 7 marks the start of the 15-day Chinese New Year festival and the first day of lunar year 4706. Why not get together for an authentic-style banquet at home? It's easier than you think. Just follow these simple tips from the kitchens at Kikkoman, the world's leading manufacturer of Asian sauces and seasonings. Set the date Choose an evening between Feb. 7 and 22 and invite friends for a traditional New Year's banquet. Pick a weekend night, so you'll have plenty of time to prepare. You can assign a few items for guests to bring, such as fortune cookies, dessert, sparkling wine, beer or sparkling cider. Set the mood Symbols and colors are an important part of Chinese New Year celebrations. A round table signifies wholeness. Red and gold represent good fortune and prosperity. Decorate the room and the table with red and gold accents, from paper lanterns to table linens, candles, gold confetti, gold-coin candies and red lacquered chopsticks, as well as traditional oranges or tangerines. Buy special red envelopes (lai see) at a Chinese stationery store and include a message, chocolate coins or a ticket for a fun door prize inside. Bring on the food Choose a menu that can be mostly made in advance, like the classic-style favorites included here. You can serve individual courses, or set everything out as a bountiful buffet. Either way, you'll find that these recipes are authentic-tasting, thanks to Kikkoman sauces--expertly blended and balanced for perfect flavor. Celebrate! Chinese New Year is all about wrapping up the old year and welcoming a bright future, filled with good things, good times and good food. Keep it light, fun and festive and you can't go wrong. Gung Hay Fat Choy! Here's to a year of good fortune. For more Chinese New Year entertaining tips and recipes, download Kikkoman's official Chinese New Year Celebration Guide at www.kikkomanusa.com. Celebration Shrimp Fried Rice 6 green onions and tops, cut diagonally into 1/2-inch lengths, separating whites from tops
Stir-fry whites of green onions, peas and carrots in hot oil in wok or large skillet over medium-high heat 1 minute. Add green onion tops and egg; scramble. Stir in rice and shrimp, cook until heated, gently separating grains. Combine remaining ingredients; pour over rice. Cook and stir until well mixed. Makes 4 to 5 servings. Mongolian Beef 1 pound boneless beef top sirloin
Cut beef across grain into thin strips. Combine cornstarch, soy sauce, sherry and hoisin sauce; stir in beef. Let stand 15 minutes. Stir-fry half of beef in 1 tablespoon hot oil in wok or large skillet over high heat 1 minute; remove. Repeat cooking procedure with remaining beef and 1 tablespoon oil; remove. Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute. Stir in green onion tops. Add beef and Mongolian Sauce. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed before serving. Makes 4 servings. *Mongolian Sauce: Combine 1/3 cup water, 1 tablespoon sugar, 1/2 tablespoon cornstarch, 2-1/2 tablespoons Kikkoman Soy Sauce, 1 tablespoon dry sherry and 1 teaspoon Kikkoman Hoisin Sauce. Chicken and Vegetable Chow Mein 1/4 pound spaghetti
Cook pasta according to package directions; drain, rinse and drain thoroughly. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil. Makes 4 servings. Lucky Sweet and Sour Pork 1 pound boneless pork sirloin, cut into 3/4-inch cubes
Combine pork, teriyaki sauce and ginger; let stand 15 minutes. Meanwhile, blend together sweet and sour sauce, brown sugar, cherries and soy sauce; set aside. Coat pork with cornstarch. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add pork in single layer. Cook 4 minutes, or until golden brown, stirring to separate pieces. Remove pork. Heat remaining 1 tablespoon oil in same pan. Add bell pepper and onion; stir-fry 2 minutes. Add pork, pineapple, cherries and sweet & sour sauce mixture; cook, stirring, until sauce boils. Makes 4 to 6 servings. 2/4/08 Date: 1/28/08
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