Beef, Pork, Lamb - Yan Can Cook

Three Treasures Stuffing

Fri, 03 Nov 2023 07:00:02 +0000

Three Treasures Stuffing

Servings4 Servings

Ingredients

1 red or green bell peppercut into 2-inch pieces
1 Asian eggplantsliced diagonally into ¼-inch thick ovals
6 fresh shiitake mushroomsstems removed
1/2cup cornstarch for dusting
2 -3tbsp cooking oil

Stuffing

4oz ground meat
4oz raw shrimppeeled, deveined and minced
1/4cup finely chopped water chestnutsoptional
1 egg white
1tbsp minced green onion
1tbsp minced cilantro
1tsp sesame oil
1/2tsp salt
1/4tsp ground white pepper

Sauce

1tbsp cooking oil
1clove garlicminced
1tbsp minced ginger
2tbsp fermented salted black beansrinsed and lightly mashed
1/2tsp sugar
3/4cup chicken stock
2tbsp Chinese rice wine
2tbsp tsp cornstarch dissolved in 1water

Instructions

In a bowl, mix together all stuffing ingredients until well blended. Light dust pepper pieces, eggplant ovals and mushroom caps with cornstarch to cover insides. Fill each piece of vegetable with about 1 tbsp stuffing, mounding it slightly. Dust each piece with additional cornstarch to coat lightly.
Heat oil in a non-stick frying pan. Starting with stuffing side, pan sear vegetables until golden on both sides, about 3 – 4 minutes. When done, remove from pan and keep warm.
Prepare sauce: In same frying pan, add oil to sauté garlic, ginger and black beans. When fragrant, add sugar, stock and wine; bring to a simmer. Add cornstarch solution; cook until slightly thickened. Ladle over stuffed vegetables to serve.

Recipe Notes

The post Three Treasures Stuffing first appeared on Yan Can Cook.

Shanghai Sticky Rice Siu Mai

Fri, 06 Oct 2023 07:00:22 +0000

Shanghai Sticky Rice Siu Mai

Servings60 dumplings

Ingredients

4 to 6 dried black mushrooms
One 16ounce package siu mai wrappers
¼cup frozen peasthawed
leaves Cabbageoptional

Seasonings

Dipping Sauce:

Filling

1tbsp Vegetable oil
¼lb ground pork
¼cup finely chopped smoked ham
2cups cooked glutinous riceroom temperature
¼cup finely chopped bamboo shoots
¼cup finely chopped water chestnuts
1 green oniontrimmed and finely chopped

Instructions

In a medium bowl, soak mushrooms in enough warm water to cover. Soak until softened, about 20 minutes. Drain mushrooms; discard stems and finely chop caps. Set aside.
Combine seasonings in a small bowl. Stir until sugar is dissolved. Set aside.
Combine dipping sauce ingredients in a small bowl; set aside.
Prepare filling: Place a wok or stir-fry pan over high heat. Add oil, swirling to coat sides. Add ground pork and ham; stir-fry until pork is crumbly and cooked through, 1-1/2 to 2 minutes. Add mushrooms, rice, bamboo shoots, water chestnuts, green onion and seasonings. Cook, stirring, until evenly coated, about 1 minute. Remove from heat and let cool.
Form dumplings: Place 1 tablespoon rice mixture in center of wrapper. Keep remaining wrappers covered with a damp towel to prevent them from drying out. Gather up wrapper around filling, pleating as you go to form an open pouch. Carefully squeeze sides of dumpling about halfway up to give the dumpling a “waist”. Center a pea on the top of filling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
Prepare a wok for steaming. Line a bamboo steamer with cabbage leaves or parchment paper. Place as many dumplings in steamer as will fit without crowding. Cover and steam dumplings until wrappers are cooked and tender to the touch, 3 to 4 minutes. Cook remaining dumplings. Serve with dipping sauce.

Recipe Notes

The post Shanghai Sticky Rice Siu Mai first appeared on Yan Can Cook.

Lemongrass Lamb Chops

Fri, 21 Jul 2023 07:00:30 +0000

Lemongrass Lamb Chops

Servings4 people

Ingredients

Marinade

2tablespoons soy sauce
2tablespoons rice wine
1tablespoon chopped lemongrass
1teaspoon minced garlic
1teaspoon minced ginger
2teaspoons cornstarch
1/8teaspoon ground black pepper
4 lamb chops

Hoisin-lemon sauce

1tablespoon hoisin sauce
1teaspoon oyster-flavored sauce
2teaspoons lemon juice
1teaspoon sesame oil
1/2teaspoon chili garlic sauce
1teaspoon lemon zest
1teaspoon chopped mint leaves
1teaspoon Vegetable oil

Instructions

Combine marinade ingredients in a medium bowl. Add lamb chops; stir to evenly coat. Set aside for 30 minutes.
Combine hoisin-lemon sauce ingredients in a small bowl; set aside.
Heat a grill pan over medium-high heat until hot. Brush with oil. Place lamb chops on grill pan. Cook, turning once, until medium-rare, about 3 minutes on each side.
Transfer lamb chops to a serving plate. Serve with sauce on the side.

Recipe Notes

The post Lemongrass Lamb Chops first appeared on 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.

Good Fortune Gold Coins

Fri, 24 Feb 2023 08:00:52 +0000

Good Fortune Gold Coins

Servings6

Ingredients

Main Ingredients:

2 medium lotus rootpeeled, cut into ¼-inch- thick rings
2tablespoons cornstarch

Filling:

6ounces ground pork
3 large shrimpshelled, deveined, minced
1tablespoon chopped ginger
1tablespoon chopped garlic
1teaspoon sugar
1/2teaspoon salt
1/8teaspoon white pepper
1tablespoon Shao Hsing (Shaoxing) rice wine or dry sherry
1teaspoon sesame oil
4tablespoons cooking oil
1/4cup water

Sauce:

1teaspoon minced garlic
1 small fresh red chiliminced
1 green onionchopped
1teaspoon sugar
1/2cup chicken stock
1tablespoon chili garlic sauce
1tablespoon rice wine
1teaspoon Chin Kiang vinegar or balsamic vinegar
1teaspoon sesame oil
1teaspoon cornstarch dissolved in 2 teaspoons water

Instructions

Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 - 3 minutes or until liquid is absorbed.
Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.

Recipe Notes

The post Good Fortune Gold Coins first appeared on Yan Can Cook.

Pickled Long Beans Stir-Fry

Tue, 05 Jun 2018 00:35:06 +0000

Pickled Long Beans Stir-Fry

Ingredients

2tablespoons Vegetable oildivided
10oz lean ground beef
1tablespoon rice wine
1tablespoon soy sauce
1teaspoon oyster sauce
1tablespoon minced garlic
cup ½ finely diced red bell peppers
cup ½ finely diced yellow bell peppers
cup ¼ serrano peppersliced into rings
cup ¾ pickled long beanscut into 1/4” pieces
1teaspoon sugar
2teaspoons rice wine
cup ½ finely chopped green onions

Instructions

Heat 1 tablespoon oil in a stir-fry pan over medium-high heat. Add beef and stir-fry, breaking beef up into small pieces. Add rice wine, soy sauce and oyster sauce. Cook until beef is completely cooked and no liquid remains in the pan, about 5 minutes.
Remove beef from pan. Set aside.
Wipe pan clean and add remaining 1 tablespoon oil. Heat over medium-high heat and add garlic, cook until fragrant, about 30 seconds.
Add red, yellow and serrano peppers, cook until crisp-tender, about 1 minute. Add pickled long beans, sugar and rice wine; cook for 1 – 2 minutes. Return ground beef to pan and toss to combine.
Serve hot, garnished with green onions.

Recipe Notes

If pickled long beans are not available, it is ok to substitute store-bought giardiniera (Italian pickled vegetables).

The post Pickled Long Beans Stir-Fry first appeared on Yan Can Cook.

Poached Pork Slices with Garlic Sauce

Mon, 04 Jun 2018 23:31:11 +0000

Poached Pork Slices with Garlic Sauce

Ingredients

Garlic Sauce:

3tablespoons minced garlic
1tablespoon soy sauce
1teaspoon Chinese red vinegar
1teaspoon sugar
teaspoon ½Sichuan peppercorn powder
2tablespoons Sichuan red oil*
1teaspoon sesame oil
2tablespoons broth

Instructions

In a large pot of boiling water, add green onions, ginger and rice wine. Add pork and simmer for 30 minutes. Let cool completely and slice into 1/8” slices. Place a few strands of cucumber and green onion on each slice of pork, roll up and set aside.
To make garlic sauce, combine all sauce ingredients. Serve pork rolls with sauce.

Recipe Notes

To check if pork is done, poke a chopstick into the center. The juices should run clear without any hint of pink.

The post Poached Pork Slices with Garlic Sauce first appeared on Yan Can Cook.

Cold Noodles with Spicy Meat Sauce

Mon, 04 Jun 2018 23:20:07 +0000

Cold Noodles with Spicy Meat Sauce

Ingredients

lb ½noodles

Meat Sauce:

Garnish

Instructions

Cook noodles in a large pot of boiling water. Drain, rinse under cold running water, drain and set aside.
To make meat sauce, heat oil in a pan over medium-high heat. Add garlic and green onions, saute until fragrant, about 1 minute.
Add ground pork, cook until done, using a spatula to break up pieces into small bits. Add oyster sauce, sweet bean paste or hoisin sauce and Douban bean paste.
To serve, toss noodles in red oil. Top with meat sauce, chopped pickled red chilies, cilantro and green onions.

Recipe Notes

If Sichuan red oil is not available, substitute with chili oil.

The post Cold Noodles with Spicy Meat Sauce first appeared on Yan Can Cook.

Warm Beef Salad

Mon, 02 Oct 2017 06:14:40 +0000

Warm Beef Salad

Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.

Servings4

Ingredients

Main Ingredients

1pound beef flank steak
1/4teaspoon salt
1/8teaspoon black pepper
1teaspoon cooking oil

Dressing

1tablespoon riceuncooked
1/2cup shallotsjulienned
1/2cup mint leavescoarsely chopped
1/2cup cilantro leavescoarsely chopped
1/3cup lime juice
3tablespoons fish sauce
1tablespoon green onionchopped
1 1/2teaspoons lemongrassfinely minced
1 1/2teaspoons red peppercrushed
1 1/2teaspoons sugar

Other Ingredients

3cups iceberg lettucetorn into bite-sized pieces
mint sprigs for garnish

Instructions

Season beef with salt and pepper.
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.
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.
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.

The post Warm Beef Salad first appeared on Yan Can Cook.

Grilled Lemongrass Lamb Chops

Tue, 18 Apr 2017 06:39:36 +0000

Grilled Lemongrass Lamb Chops

Ingredients

Marinade

1tablespoon lemongrasschopped
1teaspoon fresh galangalfinely grated
4tablespoons tamarind juice
2tablespoons fish sauce
1teaspoon Sriracha chili sauce
1teaspoon sesame oil
2tablespoons palm sugar
1/2teaspoon Chinese five-spice powder
Salt and pepper to taste

Main Ingredients

8 lamb chopsseparated and "lollipoped"
1tablespoon cooking oil

Garnish

Instructions

Combine marinade ingredients in a large bowl. Add lamb chops; toss to coat evenly. Cover and refrigerate for up to 2 hours.
When ready to cook, remove lamb chops from bowl, reserving marinade.
Heat grill over medium-high heat until hot; brush with oil. Grill chops, 2 - 3 minutes on each side or to desired doneness.
Bring reserved marinade to a boil in a small saucepan. Pour over lamb chops.
Serve with lime and tomato wedges and mint leaves on the side.

Recipe Notes

Tamarind juice adds a tart sweetness to this lamb dish.
Lemongrass, galangal, tamarind and Asian sauces may be purchased in Asian markets such as 99 Ranch (in CA, WA, NV & TX), or on-line at melissas.com
To "lollipop" lamb chops, trim meat, fat and connective tissues away from bone, leaving only the eye of the chop connected to the bone.
To make grill marks, place the chops on hot grill for about a minute. Then rotate them 90-degrees and grill for another minute. Turn the chops over and repeat.

The post Grilled Lemongrass Lamb Chops first appeared on Yan Can Cook.