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Chinese New Year Recipes

Source: http://www.freep.com/fun/food/qchirec28.htm

KUNG PAO CHICKEN
1 egg white
2 teaspoons cornstarch
Pinch of salt
1 pound skinless boneless chicken breasts, washed, patted dry, cut into 3/4-inch cubes
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon hot chili paste
1 garlic clove, peeled, ends removed, minced
3 tablespoons water
2 teaspoons peanut oil
4 dried Sichuan chili peppers, seeds removed and discarded
3 cups steamed broccoli florets
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
In a medium bowl, whisk the egg white, cornstarch and salt until smooth; add the chicken and stir to coat. Refrigerate, covered, about 30 minutes. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with 3 tablespoons water; set aside.
In a large nonstick skillet or wok, heat the oil. Add the peppers and cook, stirring as needed, until blackened, about 1 minute. With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet (there will be just a small amount).

Return the skillet to the heat; add the chicken mixture. Cook, tossing lightly, until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer the chicken and pan juices, if any, to a plate and keep warm.

Return the skillet to the heat; add the hoisin sauce mixture and cook, stirring constantly, about 30 seconds.

Stir in the chicken, broccoli and peppers; cook, stirring gently, until heated through, 2-3 minutes. Sprinkle with the peanuts; serve immediately. Serve with hot cooked rice if desired.
Makes 4 servings.
Adapted from "Weight Watchers Stir-Fry to Szechuan" (Macmillan, $17.95)
Tested by Susan Selasky for the Free Press Test Kitchen
268 calories (35% from fat), 10 grams fat (2 grams saturated fat), 12 grams carbohydrate, 32 grams protein, 296 mg sodium, 72 mg cholesterol, 58 mg calcium, 2 grams fiber.

ASIAN-STYLE FISH WRAPPED IN PARCHMENT
Parchment paper
4 firm, white fish fillets (sea bass, halibut or red snapper), about 1 1/2 pounds, rinsed, patted dry
3 tablespoons low-sodium soy sauce
1/2 teaspoon orange peel, finely grated
2 tablespoons orange juice
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root, grated
1 large green onion and top, julienned
Cut the parchment paper into four 14-inch squares; fold each square in half. Unfold; place 1 fillet next to the crease of each square.
In a small bowl, combine the soy sauce, orange peel, orange juice, sesame oil and grated ginger and stir well. Spoon the mixture evenly over each fillet and sprinkle with green onion.
Fold the parchment over the fish; roll and crimp the edges together lightly.
Place the packages on a large baking sheet; let stand 15 minutes while preheating oven to 450 degrees. Bake until the fish flakes easily with a fork, about 10 minutes. Transfer packages to individual plates; unroll and pull back the edges to serve.
Makes 4 servings.
From Kikkoman Kitchens
Tested by Susan Selasky for the Free Press Test Kitchen
193 calories (16% from fat), 3 grams fat (1 gram saturated fat), 2 grams carbohydrate, 36 grams protein, 558 mg sodium, 63 mg cholesterol, 61 mg calcium, trace of fiber.

LONG LIFE NOODLES IN VEGETABLE SAUCE
8 ounces wheat noodles or thin spaghetti
Nonstick cooking spray
1 tablespoon minced fresh garlic
1 medium cucumber, thinly sliced
3 green onions, cut into 2-inch lengths and thinly sliced lengthwise
1/2 teaspoon chili pepper flakes or to taste
2 tablespoons cornstarch
2 cups low-sodium, fat-free beef broth
1/2 teaspoon ground black pepper
1/4 teaspoon five-spice powder or to taste
Sesame oil
2 sprigs fresh cilantro, chopped
Cook the noodles according to package directions or until tender. Drain the noodles in a colander and rinse with cold water. Set aside.
Lightly coat a nonstick wok or frying pan with cooking spray and place it over medium heat. Add the garlic, cucumber, green onions and pepper flakes. Cook until the garlic begins to brown, 2-3 minutes.
Dissolve the cornstarch in the broth and add it to the pan with the black pepper and five-spice powder. Stir occasionally until the sauce thickens.
Add the noodles to the vegetable mixture; toss. Sprinkle with sesame oil, garnish with cilantro and serve hot.
Makes 6 servings.
Cook's note: Five-spice powder is available in ethnic foods sections of most grocery stores. You may find it as "Chinese five spices."
From "Secrets of Fat-Free Chinese Cooking" by Ying Chang Compestine (Avery, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
188 calories (14% from fat), 3 grams fat (trace of saturated fat), 33 grams carbohydrate, 6 grams protein, 31 mg sodium, 0 mg cholesterol, 22 mg calcium, 2 grams fiber.
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