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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.

Jade Chicken

Fri, 25 Aug 2023 07:00:42 +0000

Jade Chicken

Servings6 Servings

Ingredients

ounces boneless chicken breastthinly sliced
12 shiitake mushroomsfresh or dried
1/2pound Smithfield or Virginia hamcut into 1/8-inch thick slices, steam for 5 minutes
2teaspoons cornstarch mixed with 4water
½pound baby bok choy leaves

Marinade

Sauce

1/2cup rich chicken stock
2tablespoons rice wine
2teaspoons oyster-flavored sauce
1teaspoon sesame oil
1/8teaspoon white pepper

Instructions

Combine marinade ingredients in a medium bowl. Add chicken. Cover and refrigerate 2 hours or overnight.
For dried shiitake mushrooms, soak in warm water to cover until softened. Remove stems from both dried and fresh mushrooms.
Arrange chicken, mushrooms and ham alternately on a plate. Steam over medium-high until chicken is cooked, about 12 minutes.
Combine sauce ingredients in a small saucepan. Bring to a boil over medium-high heat. Thicken with cornstarch solution; keep warm.
Parboil baby bok choy in boiling water until tender crisp. Drain.
To serve, arrange bok choy around rim of plate with chicken, mushrooms and ham. Pour warm sauce over all.

Recipe Notes

The post Jade Chicken first appeared on Yan Can Cook.

Golden Fried Rice

Fri, 28 Jul 2023 07:00:21 +0000

Fried rice is one of the most classic dishes in Asian. It’s a typical homemade comfort food. Golden Fried Rice is a vibrant and flavorful Asian dish. It consists of stir-fried rice with vegetables, egg yolks, and turmeric, giving it a golden hue. It is seasoned with sea salt. This versatile dish is enjoyed as a main course or side dish.

Golden Fried Rice

Servings4 servings

Ingredients

2tablespoons Vegetable oil
1/4cup diced yellow onion
2teaspoons minced ginger
2 egg yolkslightly beaten
1piece Chinese sausagethinly sliced
4ounces medium-size raw shrimppeeled, deveined and halved
2cups cold cooked rice
1-1/2teaspoons turmeric powder
2tablespoons golden raisins
1tablespoon goji berriessoaked to soften
sea salt to taste

Instructions

Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add onion and ginger; cook, stirring, until fragrant, about 15 seconds.
Add egg yolks, Chinese sausage and shrimp; cook without stirring for 30 seconds to allow eggs to set slightly. Then continue to cook, stirring to break up eggs. Cook until shrimp turn pink, about 2 minutes.
Add rice, turmeric, raisins and goji berries. Separate rice with the back o a spoon. Stir to combine all ingredients and cook until rice is heated through. Salt to taste.

Recipe Notes

The post Golden Fried Rice 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.

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.

Crab & Asparagus Soup

Fri, 07 Apr 2023 07:00:25 +0000

Crab & Asparagus Soup

Servings6 people

Ingredients

8– 10 asparagustough ends trimmed & discarded, cut into 1/2-inch pieces
1tablespoon Vegetable oil
2 green onionschopped
1teaspoon minced ginger
5cups chicken broth15 ounces
1can white asparagusdrained, and cut diagonally into 1/2 -inch pieces, 15 ounces
1/2pound cooked crabmeatflaked
2teaspoons light soy sauce
1/8teaspoon white pepper
sea salt to taste
3tablespoons cornstarch dissolved in 1/4 cup water
1 egglightly beaten
2tablespoons chopped cilantro

Instructions

Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
Serve soup in individual soup bowls; garnish with cilantro.

Recipe Notes

The post Crab & Asparagus Soup 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.