Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Fri, 21 Jul 2023 00:39:26 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png Yan Can Cook https://yancancook.com/home 32 32 Spinach with Sesame Dressing https://yancancook.com/home/recipe/spinach-with-sesame-dressing/ Fri, 17 Nov 2023 08:00:14 +0000 https://yancancook.com/home/?post_type=recipe&p=5666
Spinach with Sesame Dressing
Ingredients
Instructions
  1. Place 2-1/2 tbsp sesame seeds in blender with remaining dressing ingredients; blend until smooth.
  2. 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.
  3. Arrange bundles on a serving platter; pour dressing on top. Sprinkle with remaining sesame seeds.
Recipe Notes

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]]> Chinese Napoleons https://yancancook.com/home/recipe/chinese-napoleons/ Fri, 10 Nov 2023 08:00:39 +0000 https://yancancook.com/home/?post_type=recipe&p=5647
Chinese Napoleons
Servings4 Servings
Ingredients
Sauce
Instructions
  1. Combine sauce ingredients in a small pan; cook over medium heat, stirring frequently, until
  2. sugar dissolves and sauce becomes syrupy, 3 to 4 minutes. Let cool.
  3. In a bowl, combine strawberries, mango, mandarin oranges and cooled sauce. In another bowl,
  4. whip cream with 1 tbsp powdered sugar and coconut extract until it holds soft peaks.
  5. Place remaining powdered sugar in a sieve; shake a light dusting over wonton wrappers.
  6. For each serving, place a wonton wrapper on a dessert plate. Top with a spoonful of cream and
  7. spoonful of fruit. Repeat for second and third layers. Sprinkle with coconut.
Recipe Notes

Remark: You can add / substitute other fresh fruits of your choice.

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]]> Three Treasures Stuffing https://yancancook.com/home/recipe/three-treasures-stuffing/ Fri, 03 Nov 2023 07:00:02 +0000 https://yancancook.com/home/?post_type=recipe&p=5636
Three Treasures Stuffing
Servings4 Servings
Ingredients
Stuffing
Sauce
Instructions
  1. 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.
  2. 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.
  3. 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

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]]> Summer Seafood Chowder https://yancancook.com/home/recipe/summer-seafood-chowder/ Fri, 27 Oct 2023 07:00:57 +0000 https://yancancook.com/home/?post_type=recipe&p=5627
Summer Seafood Chowder
Servings6 Servings
Ingredients
Marinade
Instructions
  1. Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
  2. Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
  3. Stir in seafood; cook 2 minutes. Add ginger, green onion, mushrooms, bamboo shoots, peas, wine and white pepper; cook 1 minute. Add cornstarch solution; cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring until they form threads. Serve in individual soup bowls.
Recipe Notes

© Yan Can Cook, Inc. 2023

The post Summer Seafood Chowder first appeared on Yan Can Cook.

]]> Bitter Melon Egg Crepe https://yancancook.com/home/recipe/bitter-melon-egg-crepe/ Fri, 20 Oct 2023 07:00:08 +0000 https://yancancook.com/home/?post_type=recipe&p=5605
Bitter Melon Egg Crepe
Servings2 Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Squeeze out excess water from bitter melon and add to egg mixture.
  4. 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

© Yan Can Cook, Inc. 2023

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

]]> Yin Yang Vegetable Pockets https://yancancook.com/home/recipe/yin-yang-vegetable-pockets/ Fri, 13 Oct 2023 07:00:31 +0000 https://yancancook.com/home/?post_type=recipe&p=5531
Yin Yang Vegetable Pockets
Servings10-12 dumplings
Ingredients
Filling
Instructions
  1. Prepare filling: Place a wok or stir-fry pan over high heat. Add 1 tbsp oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant, about 10 seconds. Add cabbage, carrot, chives and red onion; stir fry until vegetables are tender-crisp, about 2 minutes. Add oyster-flavored sauce and sesame oil; toss to coat. Transfer vegetable mixture to a colander to drain. Set aside in a medium bowl.
  2. Place a medium non-stick skillet over medium-high heat until hot. Add remaining 1 tsp oil, swirling to coat bottom of pan. Pour beaten egg into pan, tilting pan so egg coats bottom of pan and bottom of omelet is set, about 1 minute. Season with salt and pepper. Turn omelet over; cook until set, about 30 seconds. Slide omelet onto a cutting board. Fold in half and cut into thin shreds. Transfer to the bowl of vegetables to cool.
  3. Form dumplings: Place one potsticker wrapper on a clean flat surface; keep remaining wrappers covered with a damp cloth to prevent them from drying out. Place one heaping tablespoon filling in center of wrapper. Moisten edges of wrapper with egg wash. Top with a second wrapper and secure edges. Starting from one end of wrapper, slightly fold over the edge (like a pie crust); continue folding around dumpling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
  4. Yin dumplings: Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add half the filled dumplings, flat side down; cook, without turning, until golden brown, about 3 minutes. Add vinegar and water; reduce heat to medium, cover and steam until dumplings are tender, about 4 minutes.
  5. Yang dumplings: Heat remaining 2 cups oil in a wok or stir-fry pan over medium-high heat until hot. Add remaining uncooked dumplings; shallow fry, turning once, until golden brown and crisp, about 2 minutes on each side. Lift out dumplings with a slotted spoon; drain well on paper towels.
  6. Transfer dumplings to a serving plate. Serve with soy sauce-vinegar.
Recipe Notes

Remark: For Yang dumplings, if you don’t want to shallow-fry, you can poach dumplings instead.

© Yan Can Cook, Inc, 2023

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]]> Shanghai Sticky Rice Siu Mai https://yancancook.com/home/recipe/shanghai-sticky-rice-siu-mai/ Fri, 06 Oct 2023 07:00:22 +0000 https://yancancook.com/home/?post_type=recipe&p=5521
Shanghai Sticky Rice Siu Mai
Servings60 dumplings
Ingredients
Seasonings
Dipping Sauce:
Filling
Instructions
  1. 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.
  2. Combine seasonings in a small bowl. Stir until sugar is dissolved. Set aside.
  3. Combine dipping sauce ingredients in a small bowl; set aside.
  4. 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.
  5. 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.
  6. 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

© Yan Can Cook, Inc, 2023

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

]]> Rainbow Fruit Rolls https://yancancook.com/home/recipe/rainbow-fruit-rolls/ Fri, 29 Sep 2023 07:00:50 +0000 https://yancancook.com/home/?post_type=recipe&p=5512
Rainbow Fruit Rolls
Servings8 Rolls
Ingredients
Chocolate sauce:
Raspberry sauce:
Rice paper rolls:
Instructions
  1. Combine chocolate chips and half and half in a microwave safe bowl. Microwave for 30 seconds intervals, stirring at each interval, until chocolate has melted and sauce is smooth. Transfer to a serving bowl and set aside.
  2. Blend raspberries in a blender or in a small pot with an immersion blender until smooth. Add confectioners’ sugar and blend to incorporate. Transfer to a serving bowl and set aside.
  3. Fill a shallow dish half-way with warm water. Dip a sheet of rice paper in water for a few seconds until it starts to soften. Place sheet on a work surface. Place some colorful fruit and top with a few mint leaves in center of sheet. Fold the left and right sides of wrapper inward, then fold bottom edge over filling. Roll it up tightly and place it on a serving platter with seam side down. Repeat with remaining wrappers.
  4. Serve with dipping sauces.
Recipe Notes

© Yan Can Cook, Inc., 2023

The post Rainbow Fruit Rolls first appeared on Yan Can Cook.

]]> Vegetarian Cold Noodles https://yancancook.com/home/recipe/vegetarian-cold-noodles/ Fri, 22 Sep 2023 07:00:08 +0000 https://yancancook.com/home/?post_type=recipe&p=5452 This is a refreshing and satisfying dish that is perfect for warm weather or as a chilled appetizer.  It typically features long, silky noodles that are cooked until al dente and then cooled down.  The noodles are tossed with an assortment of fresh and crisp…

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]]> This is a refreshing and satisfying dish that is perfect for warm weather or as a chilled appetizer.  It typically features long, silky noodles that are cooked until al dente and then cooled down.  The noodles are tossed with an assortment of fresh and crisp vegetables such as shredded carrots, shredded snow peas, shredded Sichuan preserved vegetables, providing a delightful crunch and vibrant colors.  The dish is often flavored with a tangy and savory dressing made from ingredients such as soy sauce, sesame oil, chili oil, red wine vinegar, sugar and white pepper.  Vegetarian Cold Noodles provide both nutritious and delicious all at once!

Vegetarian Cold Noodles
Servings4 Servings
Ingredients
Dressing
Instructions
  1. Combine dressing ingredients in a small bowl; set aside.
  2. In a large pot of boiling water, cook noodles according to package instructions until tender but firm to the bite. Drain well. Transfer noodles to a large serving bowl.
  3. Poach bamboo piths in hot water for 3 – 5 minutes. Cut into 1-1/2-inch lengths.
  4. Top noodles with bamboo piths, snow peas, carrot, green onions and preserved vegetables. Whisk dressing ingredients to recombine and pour over noodles and vegetables. Toss well.
Recipe Notes

© Yan Can Cook, Inc. 2023

The post Vegetarian Cold Noodles first appeared on Yan Can Cook.

]]> Poached Eggplant with Savory Garlic Sauce https://yancancook.com/home/recipe/poached-eggplant-with-savory-garlic-sauce/ Fri, 15 Sep 2023 07:00:35 +0000 https://yancancook.com/home/?post_type=recipe&p=5440 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…

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

]]> 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
Garlic Sauce
Instructions
  1. Combine sauce ingredients in a small saucepan; bring to a boil over medium heat. Remove from heat and set aside.
  2. 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.
  3. Trim stems from eggplants. Using 2 forks, shred eggplant into long, thin strips.
  4. Drizzle sauce over eggplant. Sprinkle with nuts.
Recipe Notes

© Yan Can Cook, Inc. 2023

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

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