red bell pepper - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 29 Oct 2020 19:35:16 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png red bell pepper - Yan Can Cook https://yancancook.com/home 32 32 Chinese Paella https://yancancook.com/home/recipe/chinese-paella/ https://yancancook.com/home/recipe/chinese-paella/#comments Sun, 18 Oct 2020 07:06:05 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=501 Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

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Chinese Paella
Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.
Servings6
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and slice caps in half. Set aside.
  2. Remove shrimp legs, leaving shells and tails intact. Cut along backs of shrimp with scissors; rinse out sand veins. Sprinkle chicken with salt, pepper and five-spice powder. Set aside.
  3. Bring mussels and water to a boil in a 2-quart pan. Cover, reduce heat to low, and cook until shells open, about 5 minutes. Discard mussels that don't open. Lift out mussels and set aside; pour liquid into a 4-cup measuring cup. Add enough chicken broth to make 4 cups of total liquid.
  4. Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add chicken and cook, turning as needed, for 10 minutes or until well browned on all sides. Add 2 tablespoons chicken broth. Cover and cook for 5 minutes. Remove chicken and set aside. Add onion and cook for 1 minute. Add bell pepper and turmeric; cook for 1 minute. Add rice, sausages and the reserved 4 cups chicken broth. Bring to a boil and cook, uncovered, until broth evaporates and crater-like holes appear, about 10 minutes.
  5. Arrange chicken, bamboo shoot and mushrooms over rice. Reduce heat to low, cover and simmer for 20 minutes. Push shrimp into top of rice and scatter snow peas on top. Cover and cook for 5 minutes. Push mussels into rice. Cover and cook until rice is tender to the bite, about 5 more minutes. Sprinkle with cilantro before serving.
Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday.

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]]> https://yancancook.com/home/recipe/chinese-paella/feed/ 1 Corn Stir Fry https://yancancook.com/home/recipe/corn-stir-fry/ https://yancancook.com/home/recipe/corn-stir-fry/#respond Tue, 18 Apr 2017 06:55:35 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=492 No doubt about it, we are definitely getting cornier. Pressed tofu is made by pressing tofu in a dark, savory marinade, and it can be found in most Asian and health-food markets. Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China and complements pressed tofu.

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Corn Stir Fry
No doubt about it, we are definitely getting cornier. Pressed tofu is made by pressing tofu in a dark, savory marinade, and it can be found in most Asian and health-food markets. Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China and complements pressed tofu.
Servings4
Ingredients
Instructions
  1. If using fresh corn, shave the kernels off each ear with a sharp knife. Transfer to a medium bowl and set aside.
  2. In a small frying pan, toast the Sichuan peppercorns over medium heat, shaking the pan frequently, until fragrant and lightly toasted, 1 - 2 minutes. Immediately pour them onto a plate to cool.
  3. Place a wok or stir-fry pan over medium-high heat. Add the oil, swirling to coat the sides. Add the corn, tomato, bell pepper, onion, jicama and tofu and stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the soy sauce, salt, sugar, and Sichuan peppercorns, tossing until well combined.
  4. Transfer to a serving plate, garnish with the cilantro and serve.
Recipe Notes

From Martin Yan's China by Martin Yan. Copyright 2008 by Yan Can Cook, Inc. (Chronicle Books)

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