minced garlic - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Fri, 14 Jul 2023 19:22:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png minced garlic - Yan Can Cook https://yancancook.com/home 32 32 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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]]> Lemongrass Lamb Chops https://yancancook.com/home/recipe/lemongrass-lamb-chops/ Fri, 21 Jul 2023 07:00:30 +0000 https://yancancook.com/home/?post_type=recipe&p=4889
Lemongrass Lamb Chops
Servings4 people
Ingredients
Marinade
Hoisin-lemon sauce
Instructions
  1. Combine marinade ingredients in a medium bowl. Add lamb chops; stir to evenly coat. Set aside for 30 minutes.
  2. Combine hoisin-lemon sauce ingredients in a small bowl; set aside.
  3. 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.
  4. Transfer lamb chops to a serving plate. Serve with sauce on the side.
Recipe Notes

© Yan Can Cook, Inc.

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]]> Good Fortune Gold Coins https://yancancook.com/home/recipe/good-fortune-gold-coins/ Fri, 24 Feb 2023 08:00:52 +0000 https://yancancook.com/home/?post_type=recipe&p=4724
Good Fortune Gold Coins
Servings6
Ingredients
Main Ingredients:
Filling:
Sauce:
Instructions
  1. Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
  2. In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
  3. Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 - 3 minutes or until liquid is absorbed.
  4. Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.
Recipe Notes

Copyright:  Yan Can Cook, Inc. 2023

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]]> Ma Po Tofu https://yancancook.com/home/recipe/ma-po-tofu/ Sun, 05 Apr 2020 23:17:08 +0000 https://yancancook.com/home/?post_type=recipe&p=1728 A classic favorite -- Ma Po Tofu is a fiery Sichuan classic named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. Ma Po Tofu is a justly popular menu item in many Chinese restaurants, especially in Chengdu.

The post Ma Po Tofu first appeared on Yan Can Cook.

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Ma Po Tofu
Servings4
Ingredients
Sauce
Seasoning
Instructions
  1. In a bowl combine pork, soy sauce and cornstarch, stir until evenly distributed.
  2. In small bowl, combine sauce ingredients: water, soy sauce and sesame oil.
  3. Place wok over high heat until hot. Add oil, swirling to coat sides.
  4. Add garlic and stir-fry until fragrant about 20 seconds.
  5. Add pork and hot bean paste, stir-fry until pork is crumbly, about 2 to 3 minutes. Pour sauce into pork mixture, add water chestnuts, green onion Slide tofu into wok, and stir gently (or simply swirl the wok) to coat the tofu with the sauce and heat through, about 2 minutes.
  6. Add cornstarch solution, cook gently stirring, until sauce thickens about 1 minute.
  7. Slide tofu onto serving platter.

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]]> Grilled Eggplant https://yancancook.com/home/recipe/grilled-eggplant/ Fri, 04 Oct 2019 23:59:57 +0000 https://yancancook.com/home/?post_type=recipe&p=1020 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…

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Grilled Eggplant
Ingredients
Sauce:
Instructions
  1. Grill eggplant until evenly charred all over.
  2. Cut eggplant lengthwise and open from slit to flatten.
  3. 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.
  4. To serve, pour sauce over eggplant.

The post Grilled Eggplant first appeared on Yan Can Cook.

]]> Pickled Long Beans Stir-Fry https://yancancook.com/home/recipe/pickled-long-beans-stir-fry/ Tue, 05 Jun 2018 00:35:06 +0000 https://yancancook.com/home/?post_type=recipe&p=1045 A classic dish for many centuries, this recipe of pickled long beans stir-fry is sure to be mouth-watering. Give it a try and let us know how you like it.

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Pickled Long Beans Stir-Fry
Ingredients
Instructions
  1. 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.
  2. Remove beef from pan. Set aside.
  3. Wipe pan clean and add remaining 1 tablespoon oil. Heat over medium-high heat and add garlic, cook until fragrant, about 30 seconds.
  4. 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.
  5. 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).

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]]> Poached Pork Slices with Garlic Sauce https://yancancook.com/home/recipe/poached-pork-slices-with-garlic-sauce/ Mon, 04 Jun 2018 23:31:11 +0000 https://yancancook.com/home/?post_type=recipe&p=1065 Poached Pork Slices with Garlic Sauce Ingredients 2 stalks green onions 3slices gingerabout 2” rounds 3tablespoons Chinese rice winemi jiu 10oz skinless pork belly 1/2cup julienne cucumber cup ½ julienne green onion Garlic Sauce: 3tablespoons minced garlic 1tablespoon soy sauce 1teaspoon Chinese red vinegar 1teaspoon…

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Poached Pork Slices with Garlic Sauce
Ingredients
Garlic Sauce:
Instructions
  1. In a large pot of boiling water, add green onions, ginger and rice wine. Add pork and simmer for 30 minutes. Let cool completely and slice into 1/8” slices. Place a few strands of cucumber and green onion on each slice of pork, roll up and set aside.
  2. To make garlic sauce, combine all sauce ingredients. Serve pork rolls with sauce.
Recipe Notes

To check if pork is done, poke a chopstick into the center. The juices should run clear without any hint of pink.

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]]> Fresh Salad Rolls with Shrimp https://yancancook.com/home/recipe/fresh-salad-rolls-with-shrimp/ https://yancancook.com/home/recipe/fresh-salad-rolls-with-shrimp/#respond Fri, 31 Mar 2017 20:43:42 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=386 Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted.

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Fresh Salad Rolls with Shrimp
Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted chicken and shrimp. Equipment required: Large water bowl of water for dipping rice paper
Servings8 rolls
Ingredients
Spicy Peanut Dip
Fish Sauce Dip (Nuoc Mam Cham)
Other Ingredients
Instructions
  1. Combine ingredients for spicy peanut dip and fish sauce dip in separate small bowls. Set aside.
  2. Place shredded lettuce and mint in a large bowl; toss well.
  3. Fill a large bowl with hot water. Dip one rice paper round into water bowl until fully moistened (should be pliable and soft). Place rice paper round on a clean flat work surface.
  4. Place 2 shrimp halves, skin side down, on top one-third portion of rice paper round. Place a cilantro sprig on the shrimp.
  5. Place 1/3 cup lettuce-mint mixture, 1 slice chicken and 1/4 cup rice noodles about two inches from bottom edge of rice paper closest to you. Fold bottom edge over ingredients and roll over once. Fold sides over and continue rolling ingredients into a snug cylindrical package. Repeat with remaining ingredients and rice paper rounds.
  6. Cut each roll in half and arrange on a serving plate. Serve with dipping sauces on the side.

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