International Food Tour Great Way To Jazz Up Dining Doldrums Of Winter

When the dreary days of midwinter begin to reflect your family’s morale, it’s time to spice up dinner offerings.

You might consider a food tour, introducing dishes from various countries or regions to create a spirit of experimentation and an opportunity for learning about other cultures.

Since Tuesday was the first day of the Chinese year 4693, the Year of the Boar, consider starting your food tour with Chinese-style food.

Traditional Chinese New Year festivities focus on ensuring the family has good luck during the coming year. Homes are swept spotless to eliminate the old year’s dust and any evil spirits. Debts are paid. New clothes and household items are purchased. It’s a time for sharing warm wishes and good food with family and friends.

The 15-day Chinese New Year celebration has just begun. So hang a few paper lanterns. Greet diners with a Chinese Happy New Year - “Gung Hay Fat Choy.” Then serve a Chinese inspired meal and shake off those mid-winter blahs.

These recipes from Kikkoman and La Choy use typical Chinese flavors with readily available ingredients to meet the needs of American cooks. Serve the following recipes alone or add steamed rice and green Oolong tea to round out your Chinese New Year dinner.

Gung Hay Fat Choy

(Peanut-Chili Pork Tenderloins)

1 tablespoon vegetable oil

3/4 teaspoon crushed red pepper

1/4 cup soy sauce

1 tablespoon dry sherry

1 1/4 teaspoons sugar

1 clove garlic, pressed

1/4 cup finely chopped unsalted roasted peanuts

2 pork tenderloins, about 3/4 pound each

Ginger-Dipping Sauce:

2 tablespoons lite soy sauce

1/2 teaspoon finely grated fresh ginger root

Combine oil and red pepper in small bowl; let stand 5 minutes. Stir in soy sauce, sherry, sugar and garlic until sugar dissolves. Add peanuts and stir to combine.

Place tenderloins in shallow foillined baking pan. Pour peanut mixture over pork; roll over to coat all sides. Let stand 30 minutes, turning over occasionally. Bake at 325 degrees for 50 to 55 minutes, or until meat thermometer inserted into thickest part registers 160 degrees. Remove from oven and let stand 10 minutes; cut across grain into thin slices and serve with Ginger-Soy Dipping Sauce.

To prepare sauce, combine lite soy sauce and fresh grated ginger root.

Yield: 6 servings.

Nutrition information per serving: 218 calories 10 grams fat (41 percent from fat), 81 milligrams cholesterol, 874 milligrams sodium, 3 grams carbohydrate, 28 grams protein.

Garlicky Green Beans

5 large cloves garlic, peeled

1/4 cup vegetable oil

2 (9-ounce) packages frozen cut green beans, thawed and drained

1/3 cup bottled stir-fry sauce

Thinly slice 4 garlic cloves. Heat oil in wok or small saucepan over medium heat until hot. Add garlic; cook about 2 minutes, or until lightly browned, stirring occasionally.

Remove with slotted spoon and drain on paper towels. Mince remaining garlic clove. Remove and reserve 1 tablespoon garlic oil. (Pour remaining garlic oil in container; cover, refrigerate and use within a few days.)

Return reserved oil to same pan and heat over medium-high heat. Add green beans and minced garlic; stir-fry 5 minutes. Reduce heat to low; pour in stir-fry sauce. Cook, stirring, until beans are coated with sauce. Just before serving, sprinkle “garlic chips” over beans.

Yield: 6 servings.

Nutrition information per serving: 59 calories 2 grams fat (31 percent from fat), no cholesterol, 478 milligrams sodium, 9 grams carbohydrate, 2 grams protein.

Pea Pod and Cucumber Salad

2 tablespoons vegetable oil

2 cloves garlic, minced

1/4 cup soy sauce

1/4 cup white vinegar

3 tablespoons sesame oil

2 tablespoons brown sugar

Dash hot pepper sauce

6-ounce package frozen pea pods, thawed and drained on paper towels

2 medium cucumbers, peeled, halved, seeded and cut into 1/4-inch sticks

1 small celery stalk, julienned

Heat oil in small skillet; add garlic and cook, stirring until garlic is lightly browned. Add soy sauce, vinegar, sesame oil, brown sugar and hot pepper sauce; mix well. Let cool.

One hour before serving, combine vegetables in large serving bowl. Pour dressing over and toss thoroughly. Cover and refrigerate until ready to serve.

Yield: 4 to 6 servings.

Almond Cakes

Almond cookies and preserved kumquats are a standard Chinese dessert offering. These cakes are a richer variation of the cookies. Serve them with green Oolong tea.

1 1/4 cups unsifted flour

1/4 cup corn starch

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs, divided

1/2 cup sugar

1/2 cup vegetable oil

2 tablespoons orange juice

1 teaspoon almond extract

1/2 teaspoon vanilla

Whole unblanched almonds

1 teaspoon water

Grease 24 (2 1/2-by 1 1/4-inch) muffin cups.

In a small bowl stir together flour, corn starch, baking powder and salt.

In large bowl, with mixer at medium speed, beat 1 of the eggs until frothy. Gradually beat in sugar until thoroughly mixed. Add vegetable oil, orange juice and extracts; beat until well mixed. Reduce speed to low; gradually beat in flour mixture until well blended.

Spoon about 1 tablespoon batter into each prepared muffin cup. Level tops. Decoratively press 3 almonds into batter in each cup. Lightly beat remaining egg with water. Brush on cakes. Bake at 400 degrees, 12 minutes or until lightly browned. Remove from cups. Cool completely on wire rack. Store in tightly covered container.

Yield: 2 dozen.

ILLUSTRATION: Photo

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