Vegetarian - Yan Can Cook

Yin Yang Vegetable Pockets

Fri, 13 Oct 2023 07:00:31 +0000

Yin Yang Vegetable Pockets

Servings10-12 dumplings

Ingredients

Filling

1tbsp plus 1 tsp Vegetable oil
1tsp minced garlic
1cup shredded napa cabbage
½ cup shredded carrot
½ cup yellow chivescut into 1-inch pieces or bean sprouts
¼ cup shredded red onion
1tbsp oyster-flavored sauce
1tsp sesame oil
3 eggsbeaten
¼tsp salt
1/8tsp ground black pepper

Instructions

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.
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.
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.
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.
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.
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.

The post Yin Yang Vegetable Pockets first appeared on Yan Can Cook.

Vegetarian Cold Noodles

Fri, 22 Sep 2023 07:00:08 +0000

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

1/2lb fresh egg noodles
1/4cup shredded snow peas
1 medium carrotcut into matchstick pieces
2 green onionscut into 2-inch slivers
2tbsp shredded Sichuan preserved vegetables
4 bamboo pithsrinsed

Dressing

2tbsp soy sauce
2tbsp red wine vinegar
2tbsp Vegetable oil
1tbsp sesame oil
1/2tsp chili oil
1/2tsp sugar
1/8tsp white pepper

Instructions

Combine dressing ingredients in a small bowl; set aside.
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.
Poach bamboo piths in hot water for 3 – 5 minutes. Cut into 1-1/2-inch lengths.
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

The post Vegetarian Cold Noodles 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.

Yuzu Tofu in Savory Tomato Sauce

Fri, 01 Sep 2023 07:00:03 +0000

Yuzu Tofu in Savory Tomato Sauce

Servings4 Servings

Ingredients

1in package yuzu or egg tofuavailableJapanese stores
2tablespoons cornstarch
2tablespoons Vegetable oil
1 medium-sized tomatoskin removed, diced
2tablespoons ketchup
1tablespoon mirin
2teaspoons soy sauce
2teaspoons sugar
¼cup vegetable stock
1teaspoon sesame oil
1cup assorted mushrooms

Instructions

Remove tofu from its tube wrapping. Slice into 1/2-inch thick rounds. Dust with cornstarch.
Heat oil in a non-stick skillet over medium-high heat. Pan-fry tofu until golden brown on both sides, about 4-5 minutes.
Remove tofu from pan. Add tomato and cook until soft, about 3 minutes. Add ketchup, mirin, soy sauce, sugar, stock and sesame oil. Add assorted mushrooms and stir to combine. Return tofu to pan and simmer for 2 minutes.

Recipe Notes

The post Yuzu Tofu in Savory Tomato Sauce first appeared on Yan Can Cook.

Eight Treasure Noodle Pancake

Fri, 18 Aug 2023 07:00:28 +0000

Eight Treasure Noodle Pancake

Servings6 Servings

Ingredients

6 dried black mushrooms
1 package fresh egg noodlesabout 1 pound
tablespoons About 3 vegetable oil
2ounces Chinese sausagesthinly sliced diagonally, about 2each
2 stalks celerycut into matchstick pieces
1/2 small red bell pepperseeded and cut into matchstick pieces
2 green onionscut into 2-inch slivers, including tops
1tablespoon cornstarch mixed with 2 tablespoons water

Sauce

2/3cup chicken stock
2tablespoons soy sauce
1teaspoons sesame oil
½teaspoon sugar

Instructions

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
Combine sauce ingredients in a small bowl; set aside.
Cook noodles according to package directions until tender but firm to the bite. Drain well.
Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.

Recipe Notes

The post Eight Treasure Noodle Pancake first appeared on Yan Can Cook.

Mama Yan’s Scramble

Fri, 30 Jun 2023 07:00:17 +0000

This is one of the most popular homemade dishes in Chinese cuisine! This dish also has an unforgettable nostalgia taste rooted deeply in Chef Yan’s childhood memory.

What is your favorite dish that can bring back your childhood memory? You are welcome to share your favorite dish’s name and recipe with Yan Can Cook Team via email: info@yancancook.com.

Mama Yan’s Scramble

Servings4

Ingredients

6 eggs
1tsp garlic salt
1tsp sesame oil
3tbsp cooking oildivided
2tsp minced ginger
3-1/4lbs heirloom tomatoescored and cut into 1-inch chunks
2 green onionsthinly sliced

Sauce

Instructions

Combine eggs, garlic salt and sesame oil in a bowl. Beat well and set aside. Combine sauce ingredients in a small bowl; set aside.
Heat a non-stick frying pan or stir-fry pan over medium-high heat until hot. Add 2 tbsp of the cooking oil, swirling to coat sides. Add eggs; cook, stirring, until eggs are barely set. Remove eggs from pan into mixing bowl; set aside.
Heat remaining 1 tbsp oil in same non-stick pan. Add ginger; cook, stirring until fragrant, about 15 seconds. Add tomatoes cook, stirring, until softened, about 2- 3 minutes.
Add sauce; cook, stirring, until sauce boils and thickens slightly. Break up eggs a bit, then add to tomato mix. Continue cooking a bit longer until cooked through. Sprinkle with green onions.

Recipe Notes

The post Mama Yan’s Scramble first appeared on Yan Can Cook.

Emerald Rice

Fri, 14 Apr 2023 07:00:59 +0000

Emerald Rice

Servings4-6 people

Ingredients

1 large bunch spinachtough stems discarded
2teaspoons sea salt
1tablespoon Vegetable oil
2 green onionstrimmed and chopped
4cups cold cooked long-grain ricegrains separated
1/4pound Smithfield ham or bbq porkcut into 1/2-inch cubes
1 egg omeletcut into 2-inch strips
1teaspoon oyster-flavored sauce
sea salt to taste
1tablespoon light soy sauce

Instructions

Wash, drain and finely chop spinach leaves. Toss with salt in a bowl. Let stand until spinach is wilted, about 10 minutes.
Squeeze spinach with your hands to remove excess water. Chop spinach again. (To reduce sodium in the dish, instead of salting spinach, cook it in a microwave until slightly wilted, then squeeze dry and finely chop.)
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Scatter green onions in pan; stir fry until fragrant, about 30 seconds. Add rice, ham, omelet strips and chopped spinach. Add oyster sauce, salt and soy sauce. Cook, stirring, frequently, until rice is heated through, 2 to 3 minutes.

Recipe Notes

The post Emerald Rice first appeared on Yan Can Cook.

Chilled Citrus Noodles

Fri, 24 Mar 2023 07:00:17 +0000

Chilled Citrus Noodles

This is a mouthwatering colorful vegetarian dish with two types of noodles -- rice noodles & bean curd noodles. Slurp in, don't hesitate!

Servings4 people

Ingredients

8oz dried rice stick noodles
1/4cup pressed bean curd noodles

Dressing:

3tablespoons fresh orange juice
3tablespoons Thai sweet chili sauce1
2tablespoons lemon juice
1tablespoon soy sauce
1tablespoon oyster-flavored sauce
1tablespoon sesame oil
2teaspoons lemon zest
2 orangessegmented
1tablespoon chopped fresh mint
1/4cup Chopped pistachios
1/2teaspoon toasted sesame seeds

Instructions

Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Cut into 4-inch lengths. Cook pressed bean curd noodles in boiling water for a few minutes; drain. Place both noodles in a large bowl.
To make dressing, combine all the dressing ingredients in a small bowl and mix well. Pour the dressing over the noodles. Add the citrus and toss to coat evenly. Garnish with the mint and pistachios; sprinkle with sesame seeds and serve.
Remark: You can add 1/3 cup shredded roast chicken, if desired.

Recipe Notes

The post Chilled Citrus Noodles first appeared on Yan Can Cook.

Fresh Fruit Popsicles

Thu, 02 Jan 2020 01:26:04 +0000

Fresh Fruit Popsicles

Servings4 popsicles

Ingredients

cup ½ sliced kiwi
cup ½ sliced strawberries
cup ½ blueberries
2cups apple juice or Lutien Lotus Seed Drink

Instructions

Place fruits into popsicle molds.
Fill molds with apple juice.
Freeze overnight.

The post Fresh Fruit Popsicles first appeared on Yan Can Cook.