medium-size raw shrimp - 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.

Chinese Paella

Sun, 18 Oct 2020 07:06:05 +0000

Chinese Paella

Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

Servings6

Ingredients

8 dried black mushrooms
12 medium-size raw shrimp
6 chicken drumsticks or 12 chicken wing drummettes
Salt and pepper to taste
1/4teaspoon Chinese five-spice powder
12 live musselsscrubbed, beards removed, or 12 live manila clams, scrubbed
1/2cup water
3 3/4cups chicken brothapprox.
2tablespoons cooking oil
2teaspoons garlicminced
2teaspoons gingerminced
1 large onionchopped
1 red bell pepperseeded and chopped
1/2teaspoon turmeric
2cups uncooked long-grain ricerinsed and drained
2 Chinese sausagescut into 1/4-inch thick diagonal slices, about 2 oz. each
1 small whole bamboo shootcut lengthwise into thin wedges
12 snow peasends and strings removed
1/4cup cilantrochopped

Instructions

Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and slice caps in half. Set aside.
Remove shrimp legs, leaving shells and tails intact. Cut along backs of shrimp with scissors; rinse out sand veins. Sprinkle chicken with salt, pepper and five-spice powder. Set aside.
Bring mussels and water to a boil in a 2-quart pan. Cover, reduce heat to low, and cook until shells open, about 5 minutes. Discard mussels that don't open. Lift out mussels and set aside; pour liquid into a 4-cup measuring cup. Add enough chicken broth to make 4 cups of total liquid.
Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add chicken and cook, turning as needed, for 10 minutes or until well browned on all sides. Add 2 tablespoons chicken broth. Cover and cook for 5 minutes. Remove chicken and set aside. Add onion and cook for 1 minute. Add bell pepper and turmeric; cook for 1 minute. Add rice, sausages and the reserved 4 cups chicken broth. Bring to a boil and cook, uncovered, until broth evaporates and crater-like holes appear, about 10 minutes.
Arrange chicken, bamboo shoot and mushrooms over rice. Reduce heat to low, cover and simmer for 20 minutes. Push shrimp into top of rice and scatter snow peas on top. Cover and cook for 5 minutes. Push mussels into rice. Cover and cook until rice is tender to the bite, about 5 more minutes. Sprinkle with cilantro before serving.

Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday.

The post Chinese Paella first appeared on Yan Can Cook.

Grilled Skewered Prawns

Tue, 18 Apr 2017 06:52:33 +0000

Grilled Skewered Prawns

Servings16 skewers

Ingredients

Marinade

1/4cup hoisin sauce
1tablespoons soy sauce
2tablespoons Vegetable oil
1tablespoon sesame oil
black pepperpinch

Main Ingredients

32 medium-size raw shrimpabout 1 pound, peeled and deveined
16 bamboo skewers
1can (8 oz) pineapple chunksdrained
1 red or green bell pepperseeded and cut into 1-inch squares

Instructions

Combine marinade ingredients in a bowl. Add shrimp and stir to coat evenly. Cover and refrigerate for 1 hour.
Soak bamboo skewers in water for 10 minutes.
Remove shrimp from marinade; reserve marinade. On each skewer, thread 1 shrimp, 1 pineapple chunk, 1 piece bell pepper, and 1 more shrimp.
Light a charcoal fire. When the coals are all white, spread them out in one layer. Oil the grill with an oil-soaked paper towel. Place skewers on grill and cook, basting frequently with reserved marinade until shrimp feel firm and turn pink, about 3 minutes on each side.

Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday

The post Grilled Skewered Prawns first appeared on Yan Can Cook.