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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.

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.

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.