CHINESE NEW YEAR By Christy Rost   Happy New Year! Although memories of New Year’s Eve 2002 may still be fresh, there is another New Year’s celebration underway this week. February 1st marks the start of the Chinese New Year, and ushers in the Year of the Sheep, also referred to as the Year of the Ram or Goat. The Chinese New Year begins when the second new moon after the winter solstice occurs, and it is an auspicious occasion to those of Chinese heritage. The New Year celebration lasts two weeks. Also called the Spring Festival, this is a time when every home is decorated with red couplets called, “chun lian”, bearing calligraphy sentiments of good fortune, wealth, longevity, and happiness. According to legend, couplets are always red, because displaying red on the front of one’s home keeps Nien away, a beast which legends say, eats people on New Year’s Eve. Nien is afraid of red, firelight, and loud noises. Prior to New Year’s Eve, every Chinese home is given a thorough cleaning to sweep out any ill-fortune which has befallen the family during the year; thus making way for good fortune in the New Year. On New Year’s Eve, the entire family gathers for a celebratory meal. Holiday meals are lavish and contain many traditional foods as symbols of luck and good fortune. Turnips symbolize good omens, fish balls and meat balls mean reunion, and rice pudding cakes are served to help people advance to a higher position. Even if you are not of Chinese heritage, you can add fun to an everyday meal by getting into the spirit of the Chinese New Year this week. Accessorize your family dinner table with red placemats or tablecloth, and Chinese décor from a local Oriental supermarket. Chinese lanterns are particularly appropriate and easy to find. While you are there, look for little red envelopes trimmed with gold. According to tradition, children and elders always receive little red envelopes of money during the Chinese New Year. Prepare a quick stirfry, like the one featured this week, some chop sticks and fortune cookies at each placesetting, and you are all set to celebrate the Year of The Sheep. Chinese Almond Chicken Stirfry Ingredients: 8 to 10 chicken breast halves 3 cups chopped celery 1 cup chopped onion 1 bunch bok choy 1 8-ounce package sliced mushrooms 2 green bell peppers 1 red bell pepper ½ pound snow peas ½ cup whole almonds 1/3 cup soy light sauce 2 tablespoons sherry 1 14.5-ounce can lowfat chicken broth 2 tablespoons cornstarch 3 tablespoons peanut oil Cooked rice Wash, skin, and de-bone chicken breasts. Slice meat into bite-size pieces. Place chicken pieces in a large bowl and add 3 tablespoons of the soy sauce and the sherry. Toss to mix, cover chicken with plastic wrap, and chill. Coarsely chop celery, onion, bok choy, and peppers. Trim stems from snow peas with a sharp knife; set vegetables aside. Spoon cornstarch into a liquid measure and whisk in a small amount of chicken broth until mixture is smooth. Add additional chicken broth to measure ½ cup; set aside. Heat a wok or large skillet over medium-high heat. Add one tablespoon of the oil and swirl to coat bottom of wok. Add one-third of marinated chicken to wok, allow to sear; then quickly stir fry until tender. Transfer chicken to a large bowl, and stirfry remaining chicken with additional oil as needed; set aside. Add remaining oil to wok. Stirfry celery, onion, and bok choy until crisp-tender. Add peppers, snow peas, and almonds; stirfry 1 minute. Return reserved chicken to wok, and stir in cornstarch mixture and enough of remaining chicken broth to make a thick sauce.  Heat through, and spoon almond chicken onto a large platter or into a large bowl. Serve over cooked rice. Recipe makes 8 to 10 servings.  Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com