black pepper - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 14 Dec 2017 19:03:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png black pepper - Yan Can Cook https://yancancook.com/home 32 32 Warm Beef Salad https://yancancook.com/home/recipe/warm-beef-salad/ https://yancancook.com/home/recipe/warm-beef-salad/#comments Mon, 02 Oct 2017 06:14:40 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=454 Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.

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Warm Beef Salad
Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.
Servings4
Ingredients
Main Ingredients
Dressing
Other Ingredients
Instructions
  1. Season beef with salt and pepper.
  2. Place a grill pan over medium-high heat until hot, about 5 minutes. Brush lightly with cooking oil. Add beef; grill until medium-rare, about 3 to 4 minutes on each side. Remove and cover with aluminum foil; let stand for 15 minutes. Cut beef into thin slices across the grain.
  3. To prepare dressing: Place rice in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan and finely grind in a spice grinder. In a bowl, combine rice, shallots, mint, cilantro, lime juice, fish sauce, green onion, lemongrass, red pepper and sugar; mix well.
  4. Arrange lettuce on a platter. Just before serving, toss meat with dressing and place on top lettuce. Garnish with mint sprigs.
Recipe Notes

Recipe from Martin Yan's Asian Favorites, Publisher: Ten Speed Press. Photograph by Maren Caruso.

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]]> https://yancancook.com/home/recipe/warm-beef-salad/feed/ 2 Grilled Skewered Prawns https://yancancook.com/home/recipe/grilled-skewered-prawns/ https://yancancook.com/home/recipe/grilled-skewered-prawns/#respond Tue, 18 Apr 2017 06:52:33 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=487 Grilled Skewered Prawns Servings16 skewers Ingredients Marinade 1/4cup hoisin sauce 1tablespoons soy sauce 2tablespoons Vegetable oil 1tablespoon sesame oil black pepperpinch Main Ingredients 32 medium-size raw shrimpabout 1 pound, peeled and deveined 16 bamboo skewers 1can (8 oz) pineapple chunksdrained 1 red or green bell…

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Grilled Skewered Prawns
Servings16 skewers
Ingredients
Marinade
Main Ingredients
Instructions
  1. Combine marinade ingredients in a bowl. Add shrimp and stir to coat evenly. Cover and refrigerate for 1 hour.
  2. Soak bamboo skewers in water for 10 minutes.
  3. Remove shrimp from marinade; reserve marinade. On each skewer, thread 1 shrimp, 1 pineapple chunk, 1 piece bell pepper, and 1 more shrimp.
  4. Light a charcoal fire. When the coals are all white, spread them out in one layer. Oil the grill with an oil-soaked paper towel. Place skewers on grill and cook, basting frequently with reserved marinade until shrimp feel firm and turn pink, about 3 minutes on each side.
Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday

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]]> https://yancancook.com/home/recipe/grilled-skewered-prawns/feed/ 0 Chinese Chicken Salad https://yancancook.com/home/recipe/chinese-chicken-salad/ https://yancancook.com/home/recipe/chinese-chicken-salad/#comments Tue, 18 Apr 2017 06:02:16 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=451 Chinese Chicken Salad Servings6-8 Ingredients Dressing 1/4cup balsamic vinegar or Chinese dark rice vinegar 3tablespoons sesame paste or peanut butter 3tablespoons walnut oil 1tablespoon sesame oil 2tablespoons soy sauce 1teaspoon hot pepper sauce 2tablespoons sugar 1/2teaspoon black pepper Main Ingredients 4cups iceberg lettuceshredded 2cups cooked…

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Chinese Chicken Salad
Servings6-8
Ingredients
Dressing
Main Ingredients
Other Ingredients
Instructions
  1. Combine the dressing ingredients in a salad bowl and whisk until smooth. Combine the salad ingredients in a large bowl, cover, and refrigerate until ready to serve.
  2. Set a wok over medium-high heat and add oil to a depth of about 2 inches. Heat the oil to 360'F. Fry the wonton strips until golden brown, about 15 seconds. Remove them with a skimmer and drain on paper towels.
  3. Place a wide frying pan over medium heat until hot. Add the walnut oil, swirling to coat the surface. Add the sugar, stir until it dissolves, add the walnuts, and stir until the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks.
  4. Just before serving, pour the dressing over the salad and toss to coat evenly. Serve the salad in a wide shallow bowl, surrounded with the wonton strips. Scatter the glazed walnuts over the top.
Recipe Notes

From Everybody's Wokking by Martin Yan. Copyright 1991 by Martin Yan. (Harlow & Ratner).

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