Vegetables - Yan Can Cook

Spinach with Sesame Dressing

Fri, 17 Nov 2023 08:00:14 +0000

Spinach with Sesame Dressing

Ingredients

3tbsp toasted sesame seeds
2 cubes white fermented bean curdabout 1-1/2 tbsp
1tbsp Chinese rice wine or dry sherry
1tbsp sugar
1tsp bonito soup stock base mixed withhon dashi
1/4cup hot water
1/4tsp crushed red pepper
1/8tsp ground white pepper
1-1/2lbs spinach or watercresswashed

Instructions

Place 2-1/2 tbsp sesame seeds in blender with remaining dressing ingredients; blend until smooth.
Bring a large pot of water to a boil. Add spinach; cook 1 minute. Drain, rinse under cold running water; drain again. Lay 2 or 3 bunches spinach together on a work surface so they form a bundle about 1 inch in diameter; squeeze to remove as much water as possible. Trim and discard root ends; cut each bundle into 2-inch lengths. Repeat with remaining spinach.
Arrange bundles on a serving platter; pour dressing on top. Sprinkle with remaining sesame seeds.

Recipe Notes

The post Spinach with Sesame Dressing first appeared on 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.

Bitter Melon Egg Crepe

Fri, 20 Oct 2023 07:00:08 +0000

Bitter Melon Egg Crepe

Servings2 Servings

Ingredients

1 bitter melon
1tsp salt
1/4cup salted turnips
4 eggslightly beaten
1/4cup Chopped green onions
2tbsp goji berriesrinsed
2tbsp cooking oil

Instructions

Cut bitter melon in half lengthwise. Using a spoon, scoop out and discard white pith and seeds. Slice melon into 3/8-inch thick half moons and toss with salt. Set aside for a few minutes.
Soak salted turnips in enough water to cover for 5 minutes. Drain and coarsely chop. Add beaten eggs together with green onions and goji berries.
Squeeze out excess water from bitter melon and add to egg mixture.
In a non-stick skillet, heat oil over medium high heat. Add enough egg mixture to form a thin round. Let crepe cook without stirring, until bottom is golden, about 3 – 4 minutes. Flip over and cook other side. Repeat with remaining egg mixture.

Recipe Notes

The post Bitter Melon Egg Crepe first appeared on Yan Can Cook.

Poached Eggplant with Savory Garlic Sauce

Fri, 15 Sep 2023 07:00:35 +0000

This is a delectable dish that showcases the tender and melt-in-your-mouth texture of eggplant combined with a flavorful garlic-infused sauce. The savory garlic sauce adds a burst of aromatic and umami notes, elevating the natural sweetness of the eggplant. The combination of soft and velvety eggplant with the bold and garlicky sauce creates a harmonious contrast of flavors.

Poached Eggplant with Savory Garlic Sauce

Servings4 Servings

Ingredients

3cloves garlicmashed
3pieces quarter-sizeginger
2 green onionsthinly sliced
1tablespoon salt
4 Asian eggplants
1/4cup chopped nuts

Garlic Sauce

2tablespoons chopped garlic
1/3cup chicken stock
1tablespoon hoisin sauce
1tablespoon soy sauce
2teaspoons Sichuan bean sauce
2teaspoons sesame oil
1/8teaspoon ground Sichuan peppercorn
1teaspoon cornstarch

Instructions

Combine sauce ingredients in a small saucepan; bring to a boil over medium heat. Remove from heat and set aside.
Fill a large deep pot with water and bring to a boil over high heat. Add garlic, ginger, green onions and salt. Add eggplants; cook, turning occasionally, until they are just cooked through and tender when pierced with the tip of a sharp knife, about 8 minutes, depending on thickness of eggplants. Drain, discarding green onions and ginger.
Trim stems from eggplants. Using 2 forks, shred eggplant into long, thin strips.
Drizzle sauce over eggplant. Sprinkle with nuts.

Recipe Notes

The post Poached Eggplant with Savory Garlic Sauce first appeared on Yan Can Cook.

Assorted Mushrooms with Tofu

Fri, 08 Sep 2023 07:00:04 +0000

Assorted Mushrooms with Tofu is a healthy vegetarian dish that celebrates the rich and earthy flavors of mushrooms combined with the delicate creaminess of tofu. The tofu, known for its ability to absorb flavors, soaks up the delicious umami notes from the mushrooms. This combination creates a harmonious balance of textures and tastes, making this healthy dish a wholesome and satisfying choice for mushroom and vegetarian lovers alike.

Assorted Mushrooms with Tofu

Servings4 Servings

Ingredients

4ounces broccoli floretsabout 3 cups
1-1/2tablespoons Vegetable oil
1teaspoon chopped ginger
1/4teaspoon onion salt
4–6pieces oyster mushrooms
6 fresh shiitake mushroomsstems removed (halved, if large)
4 button mushroomsstems removed
1/2pkg tofudrained, cut into 8 pieces
1teaspoon cornstarch dissolved in 2 teaspoons water

Sauce

1/4cup chopped cilantro
2tablespoons mashed fermented bean curd
2tablespoons rice wine
1-1/2teaspoons sesame oil
1-1/2teaspoons sugar

Instructions

Combine sauce ingredients in a medium bowl; set aside.
Blanch broccoli in boiling water until tender-crisp, about 1 minute. Drain, rinse with cold water and drain again. Set aside.
Place a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add ginger and onion salt; cook, stirring, until fragrant, about 10 seconds. Add all mushrooms; stir fry until mushrooms are tender, about 3 minutes.
Carefully add tofu and sauce; reduce heat and cook until heated through. Add cornstarch solution if sauce needs to be thickened.
Arrange broccoli in center of a serving platter. Surround with mushroom-tofu mixture.

Recipe Notes

The post Assorted Mushrooms with Tofu first appeared on Yan Can Cook.

Grilled Eggplant

Fri, 04 Oct 2019 23:59:57 +0000

Grilled Eggplant

Ingredients

1 Chinese eggplant

Sauce:

2teaspoons cooking oil
2teaspoons minced ginger
2teaspoons minced garlic
1tablespoon chopped fresh green chili
1tablespoon chopped fresh red chili
1tablespoon Chinese black vinegar
1teaspoon sugar
1teaspoon soy sauce

Instructions

Grill eggplant until evenly charred all over.
Cut eggplant lengthwise and open from slit to flatten.
To make sauce, heat oil in a saucepan. Add ginger, garlic, green and red chilies and cook until fragrant, about 1 minute. Add vinegar, sugar and soy sauce, stir to dissolve sugar.
To serve, pour sauce over eggplant.

The post Grilled Eggplant first appeared on Yan Can Cook.

Steamed Pumpkin with Fermented Rice

Tue, 04 Jun 2019 23:49:51 +0000

Steamed Pumpkin with Fermented Rice

Ingredients

1 kabocha squash

Sauce:

cup ½ rice lees*
cup ¼ sugar
cup ½ water
2tablespoons goji berries
1tablespoon cornstarch slurry

Instructions

Remove peel and seeds from squash. Cut into wedges and place in a bowl. Steam over high heat until squash is done, about 35 minutes.
To make sauce, combine all sauce ingredients in a small saucepan. Bring to a simmer and thicken with cornstarch slurry.
To serve, invert squash onto a plate. Pour sauce over squash.

Recipe Notes

*Rice lees are the leftover rice grains from making wine. This ingredient may be purchased in jars in the refrigerated section of well-stocked Asian markets.

The post Steamed Pumpkin with Fermented Rice 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.

Sichuan Pickled Vegetables – Pao Cai

Mon, 04 Jun 2018 20:19:21 +0000

Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled vegetables.

Sichuan Pickled Vegetables - Pao Cai

Ingredients

Pickling liquid:

16cups water
2tablespoons Sichuan peppercorns
2 star anise
1 black cardamom
cup ¼ dried red chili
3slices fresh ginger
3cloves peeled garlic
1tablespoon sugar
6tablespoon salt
4tablespoons grain alcoholbaiju

The post Sichuan Pickled Vegetables – Pao Cai first appeared on Yan Can Cook.

Sous Vide Duck Confit with Heirloom Tomato Salad

Thu, 15 Feb 2018 08:58:29 +0000

Sous Vide Duck Confit with Heirloom Tomato Salad

Ingredients

Salad Dressing:

1tablespoon finely minced shallots
1tablespoon Chinese black vinegar
1teaspoon Dijon mustard
teaspoon ¼salt
3tablespoons extra-virgin olive oil

Salad:

Instructions

Rub the duck legs all over with salt, place in a sealable plastic bag. Add Sichuan peppercorns, bay leaves and vegetable oil to the bag. Immerse in water to force out as much air as possible, seal bag.
Preheat water with sous vide circulator to 158 degrees-F. Place bag in circulating water and set timer for 13 hours.
When duck is done, remove from bag and scrape off spices. Preheat broiler. Place duck, skin side up, in an oven-safe pan. Broil for 7 – 10 minutes until skin is crispy and golden brown.
To make dressing, combine all dressing ingredients in a large salad bowl and whisk to combine.
To make salad, cut tomatoes into 2” chunks and place in salad bowl. Add greens and pickled chilies and toss to coat.

Recipe Notes

When the sous vide process is over, the duck may be kept refrigerated, sealed in the bag for up to 1 week. When ready to serve, simply remove the duck and continue with step 3.

The post Sous Vide Duck Confit with Heirloom Tomato Salad first appeared on Yan Can Cook.