Celebrations for the Chinese New Year begin this week, ushering in the Year of the Dog. Grand celebrations are in order; however, cooking Chinese cuisine is fun and easy. The wok allows us to cook fresh food fast that is healthy and tasty. When using a new wok, it needs to be seasoned. The wok interior needs to be wiped with corn oil prior to cooking. Then, wash and dry it thoroughly. This helps to “season” the wok. The more a wok is used the more seasoned it becomes. When cooking, start with the pieces of marinated protein first, such a pieces of white chicken meat. Marinate the raw chicken in 1-part soy sauce, 1-part sherry, 1-part water and 1 teaspoon of corn starch with fresh garlic for at least 30 minutes, which provides the anticipated flavoring. As soon as the chicken is cooked in the wok, remove it onto a plate. Then, cook the fresh vegetable selections. Thinly sliced carrots, zucchini, yellow squash, green pepper and bok choy are impacting. Just as the vegetables are cooked, add the chicken or protein back into the wok vegetables for a good heat-up toss. The dish is finished off with the final sauce which is 1-part soy sauce, 1-part sherry, 1-part water and 1 tablespoon of cornstarch all pre-stirred. Stir the sauce into the wok until hot. Top the dish with cashews or peanuts for an extra pop and serve on rice. Your adoring kitchen paparazzi will snap and applaud. For Chinese nouvelle cuisine, instead of pastry wrapped fried eggrolls use thinly sliced smoked salmon! Roll the fresh ingredients of thoroughly washed bean sprouts, tiny julienned carrots, cabbage and bok choy. Roll the smoked salmon spring rolls tightly and serve with a dipping sauce of soy sauce and fresh ginger. Don’t forget the chop sticks… It’s a great week to create an internationally inspired treat and welcome in the Year of the Dog. Dress up your puppy and the party is on! © Kelly McBride Loft