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Summer Seafood Chowder

Fri, 27 Oct 2023 07:00:57 +0000

Summer Seafood Chowder

Servings6 Servings

Ingredients

1/4lb firm white fish filletscut into ½-inch squares
1/4lb medium raw shrimpshelled, deveined and diced
1/4lb sea scallopsdiced
6cups chicken stock
2cups pureed winter melon
2tsp shredded ginger
1 green onionshredded
4 dried black mushroomssoaked to soften, dice caps
1/3cup sliced bamboo shoots
1/4cup frozen peasthawed
1/4cup Shao Hsing wine
1/4tsp ground white pepper
1/4cup cornstarch dissolved in ½water
2 egg whiteslightly beaten

Marinade

Instructions

Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
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

The post Summer Seafood Chowder 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.

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.

Turmeric Fish

Fri, 11 Aug 2023 07:00:30 +0000

Turmeric Fish is a delightful dish that showcases the aromatic and vibrant flavors of turmeric. It typically features a piece of firm white fish fillet such as cod or catfish coated with dry-rub in golden-hued ground turmeric, onion powder, cajun spice, sugar and cornstarch to give the texture and flavor to this dish. The turmeric lends a warm and earthy note to the dish, while the other seasonings add depth and complexity. Turmeric Fish is a delicious and healthy option that brings together the goodness of fish and the unique flavor profile of turmeric, making it a standout dish that is both visually appealing and a delight for the taste buds. Bon Appétit!

Turmeric Fish

Ingredients

2teaspoons ground turmeric
1/2teaspoon onion powder
1/2teaspoon sugar
1/4teaspoon cajun spiceoptional
2teaspoons cornstarch
1pound firm white fish fillet such as cod or catfishcut into 4 equal pieces
2tablespoons Vegetable oil
1/4 yellow onionthinly sliced
¼ purple onionthinly sliced
2 green onionsthinly sliced
Salt and pepper to taste
2teaspoons chopped fresh dill
Dash of fish sauce and rice wine
Roasted nuts for garnishoptional

Instructions

Combine dry rub ingredients in a bowl. Coat fish with dry rub evenly on both sides. Set aside for 30 minutes.
Heat oil in a large non-stick skillet over medium-high heat until hot. Add fish; pan fry until golden brown on both sides. Remove fish from pan; keep warm.
Add yellow and red onions and green onions to skillet over medium heat (add extra oil if needed) ; stir-fry until soft, about 3 minutes. Season with salt and pepper.
Place onion mixture on a serving platter, place fish fillets on top and sprinkle with fish sauce, rice wine, dill and roasted nuts.

Recipe Notes

The post Turmeric Fish 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.

Savory Seafood over Poached Tofu

Fri, 16 Jun 2023 07:00:09 +0000

Savory Seafood over Poached Tofu

Servings4 people

Ingredients

2oz shelled and deveined shrimphalved
2oz bay scallops
4oz white fish filletcut into 1/2-inch squares
2tbsp cooking oil
3 egg whitesbeaten
1 pkg silken tofucut into 1-inch cubes, poached and drained well, about 1 lb
1 green onionthinly sliced (for garnish)

Marinade

Instructions

Combine marinade ingredients in a medium bowl. Add all seafood; toss to evenly coat. Set aside for 20 minutes.
Heat a stir-fry pan over medium-high heat until hot. Add seafood; stir-fry until shrimp turn pink, about 2 minutes.
Add egg whites and cook until just set.
To serve, place tofu on a serving plate. Arrange seafood/egg white mixture on top.
Sprinkle with green onion.

Recipe Notes

The post Savory Seafood over Poached Tofu first appeared on Yan Can Cook.

Mother’s Purse

Sun, 14 May 2023 07:00:22 +0000

What is the best gift for Mother’s Day? Maybe you can try to make a couple of “purses” for your lovely mom this year! It’s a simply, beautiful, and delightful dish that can put a smiling face on your mom. Why not roll up your sleeves and give it a try for the person whom you love!

Mother’s Purse

Servings6-8 purses

Ingredients

2tbsp cooking oil
1/4cup each: diced raw shrimpdiced carrot, diced jicama, fresh corn kernels, yellow chives (1-inch strips), diced red bell pepper, diced yellow onion
6 – 8 thin egg white omelets
6 - 8 green onion stripsparboiled until soft and limp

Sauce

Glaze

1/3cup soup stock
1tsp sesame oil
3/4tsp sugar
2tsp cornstarch

Instructions

Combine sauce ingredients in a medium bowl; set aside. Heat glaze ingredients in a small saucepan; keep warm.
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add shrimp and remaining vegetables; toss and stir fry 2 – 3 minutes.
Add sauce; cook until lightly thickened.
To serve, place 2 heaping tablespoons of stir-fry mixture in center of an egg white omelet. Gather on top and carefully tie with a green onion strip. Continue making remaining purse omelets.
Serve in individual plates drizzle with warm glaze.

Recipe Notes

The post Mother’s Purse first appeared on Yan Can Cook.

Fish Tofu Chowder

Fri, 31 Mar 2023 07:00:29 +0000

Fish Tofu Chowder

Servings4 people

Ingredients

4 - 5 dried black mushroomssoaked to soften
1/2lb firm white fish filletcoarsely chopped
1teaspoon cornstarch
1/4teaspoon salt
4cups fish stock or chicken broth
2tablespoons rice vinegar
1tablespoon grated ginger
1teaspoon sesame oil
1/8teaspoon ground white pepper
1/2lb soft tofudrained and cut into small cubes, about ½ lb
2tablespoons goji berriessoaked to soften
3tablespoons cornstarchdissolved in 3water
1tablespoon chopped cilantrooptional

Instructions

Remove and discard stems from mushrooms. Coarsely chop caps. Set aside.
Combine chopped fish, cornstarch and salt in a bowl; mix well.
Heat fish stock in a saucepan. Add mushrooms, vinegar, ginger, sesame oil, pepper and salt to taste. Bring to a simmer. Add fish; cook until fish is opaque.
Gently add tofu and goji berries to the pan and cook until heated through. Increase heat, stir in cornstarch solution, and cook, stirring, until soup boils and thickens, about 1 minute. Ladle into individual bowls and garnish with chopped cilantro.

Recipe Notes

The post Fish Tofu Chowder first appeared on Yan Can Cook.

Steamed Chicken Wings

Fri, 17 Mar 2023 07:00:15 +0000

Steamed Chicken Wings

This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!

Servings4

Ingredients

12 chicken wingsmid-joint section only

Marinade:

1/2teaspoon sea salt
1/4teaspoon ground white pepper
1/2teaspoon cornstarch
4 - 5 dried black mushroomssoaked to soften
2 green onions
2oz hamsliced 1/8-inch thick

Sauce:

1/2cup chicken broth
1tablespoon Chinese rice wine
2teaspoons salted black beansrinsed and crushed
2teaspoons oyster-flavored sauce
3/4teaspoon sugar
dash of ground white pepper
2teaspoons cornstarch dissolved in 1 tablespoon water
2teaspoons chopped green onion

Instructions

Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
Slide 1 piece of mushroom, green onion and ham into boned space in each wing. Place stuffed wings in a single layer on a heatproof dish.
Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
While chicken is steaming, combine all sauce ingredients except cornstarch solution in a saucepan; bring to a boil. Add cornstarch solution and continue to cook until sauce thickens.
To serve, pour sauce over chicken. Sprinkle with chopped green onion.

Recipe Notes

The post Steamed Chicken Wings first appeared on Yan Can Cook.