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Eight Treasure Noodle Pancake

Fri, 18 Aug 2023 07:00:28 +0000

Eight Treasure Noodle Pancake

Servings6 Servings

Ingredients

6 dried black mushrooms
1 package fresh egg noodlesabout 1 pound
tablespoons About 3 vegetable oil
2ounces Chinese sausagesthinly sliced diagonally, about 2each
2 stalks celerycut into matchstick pieces
1/2 small red bell pepperseeded and cut into matchstick pieces
2 green onionscut into 2-inch slivers, including tops
1tablespoon cornstarch mixed with 2 tablespoons water

Sauce

2/3cup chicken stock
2tablespoons soy sauce
1teaspoons sesame oil
½teaspoon sugar

Instructions

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
Combine sauce ingredients in a small bowl; set aside.
Cook noodles according to package directions until tender but firm to the bite. Drain well.
Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.

Recipe Notes

The post Eight Treasure Noodle Pancake 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.