water chestnuts - Yan Can Cook

Four Happiness Meatballs

Fri, 03 Mar 2023 08:00:50 +0000

Four Happiness Meatballs

Servings4 meatballs

Ingredients

Meatballs

2tablespoons dried shrimpoptional
12ounces lean ground pork
4ounces raw shrimpshelled, deveined, coarsely chopped
¼cup water chestnutscoarsely chopped (fresh or canned)
1 green onionthinly sliced
2teaspoons chopped ginger
1 egg white
2tablespoons Shao Hsing wine or dry sherry
2tablespoons cornstarch
½teaspoon salt
1teaspoon sugar
¼teaspoon white pepper

Sauce

1-1/2cups chicken broth
2tablespoons oyster-flavored sauce
1teaspoon fish sauce
1teaspoon sesame oil

Cooking oil for frying

8 baby bok choy leaveshalved
1-1/2teaspoons cornstarch dissolved in 2 tablespoons wateroptional

Instructions

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs. Combine sauce ingredients in a medium bowl; set aside.
Add cooking oil to wok or stir-fry pan to a depth of about 2 inches and heat over high heat to 350 degrees F. Add meatballs, turning occasionally; cook until golden brown, about 3 minutes. Lift out and drain on paper towels. Place meatballs and sauce in a pan. Cover and simmer over medium-low heat for 12 - 15 minutes. Place bok choy leaves over meatballs. Cover and simmer 8 - 10 minutes longer.
Remark: For a thicker sauce, transfer bok choy and meatballs to a platter with a slotted spoon. Add cornstarch solution to sauce in pan over medium heat; cook, stirring, until sauce boils and thickens.

Recipe Notes

The post Four Happiness Meatballs first appeared on Yan Can Cook.

Calamari with Chinese Vinaigrette

Tue, 18 Apr 2017 06:44:20 +0000

Calamari with Chinese Vinaigrette

Servings4

Ingredients

Dressing

1teaspoon garlicminced
2tablespoons rice vinegar
2tablespoons sesame oil
1tablespoon fresh lemon juice
1teaspoon soy sauce
1teaspoon hot pepper sauce
1tablespoon sugar
1/2teaspoon salt
1/8teaspoon white pepper
1/8teaspoon red peppercrushed

Main Ingredients

1pound small squidcleaned, tentacles separated and body cut into 1/2-inch rings
2ounces snow peasends and strings removed, cut in half diagonally
2 stalks celerythinly sliced
1/2 small red onionthinly sliced
1/2cup water chestnutssliced

Instructions

Combine dressing ingredients in a small bowl and whisk until well blended; set aside.
Bring 4 inches of water in a medium saucepan to a boil. Add squid and cook for 1 minute. Drain, rinse under cold running water and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
Cook snow peas in boiling water until crisp-tender, about 1 minute. Drain, rinse under cold running water and drain again. Place squid, snow peas, celery, onion and water chestnuts in a salad bowl. Stir in remaining dressing and toss to coat evenly.

Recipe Notes

Tip:
Many fish markets sell small squid already cleaned. To do it yourself, grasp tentacles and gently pull them away from the hood. Pull and discard long, clear quill from the hood. Squeeze out and discard contents of the hood, then pull off thin speckled membrane from hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard eyes and the material attached. Pop out and discard hard beak in center of tentacles.

Recipe from Everybody's Wokking, Publisher: Harlow & Ratner. Photograph by Geoffrey Nilsen.

The post Calamari with Chinese Vinaigrette first appeared on Yan Can Cook.

珍珠丸子 Pearl Rice Meatballs

Tue, 18 Apr 2017 06:31:28 +0000

Pearl Rice Meatballs

Servings24 meatballs

Ingredients

1cup glutinous rice
2 dried black mushrooms
1 1/2pounds ground pork
1/4cup water chestnutschopped
3tablespoons minced Sichuan preserved vegetableoptional
2tablespoons green onionchopped
1tablespoon gingerminced
2teaspoons cilantrochopped
1tablespoon sesame oil
1teaspoon salt
1/2teaspoon white pepper
1 egg

Instructions

Soak rice in water to cover for 30 minutes.
Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Discard stems and mince caps.
Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.

Recipe Notes

From Martin Yan's Feast by Martin Yan, 1998 (Bay Books).

The post 珍珠丸子 Pearl Rice Meatballs first appeared on Yan Can Cook.