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Yin Yang Vegetable Pockets

Fri, 13 Oct 2023 07:00:31 +0000

Yin Yang Vegetable Pockets

Servings10-12 dumplings

Ingredients

Filling

1tbsp plus 1 tsp Vegetable oil
1tsp minced garlic
1cup shredded napa cabbage
½ cup shredded carrot
½ cup yellow chivescut into 1-inch pieces or bean sprouts
¼ cup shredded red onion
1tbsp oyster-flavored sauce
1tsp sesame oil
3 eggsbeaten
¼tsp salt
1/8tsp ground black pepper

Instructions

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.
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.
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.
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.
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.
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.

The post Yin Yang Vegetable Pockets first appeared on Yan Can Cook.

Shanghai Sticky Rice Siu Mai

Fri, 06 Oct 2023 07:00:22 +0000

Shanghai Sticky Rice Siu Mai

Servings60 dumplings

Ingredients

4 to 6 dried black mushrooms
One 16ounce package siu mai wrappers
¼cup frozen peasthawed
leaves Cabbageoptional

Seasonings

Dipping Sauce:

Filling

1tbsp Vegetable oil
¼lb ground pork
¼cup finely chopped smoked ham
2cups cooked glutinous riceroom temperature
¼cup finely chopped bamboo shoots
¼cup finely chopped water chestnuts
1 green oniontrimmed and finely chopped

Instructions

In a medium bowl, soak mushrooms in enough warm water to cover. Soak until softened, about 20 minutes. Drain mushrooms; discard stems and finely chop caps. Set aside.
Combine seasonings in a small bowl. Stir until sugar is dissolved. Set aside.
Combine dipping sauce ingredients in a small bowl; set aside.
Prepare filling: Place a wok or stir-fry pan over high heat. Add oil, swirling to coat sides. Add ground pork and ham; stir-fry until pork is crumbly and cooked through, 1-1/2 to 2 minutes. Add mushrooms, rice, bamboo shoots, water chestnuts, green onion and seasonings. Cook, stirring, until evenly coated, about 1 minute. Remove from heat and let cool.
Form dumplings: Place 1 tablespoon rice mixture in center of wrapper. Keep remaining wrappers covered with a damp towel to prevent them from drying out. Gather up wrapper around filling, pleating as you go to form an open pouch. Carefully squeeze sides of dumpling about halfway up to give the dumpling a “waist”. Center a pea on the top of filling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
Prepare a wok for steaming. Line a bamboo steamer with cabbage leaves or parchment paper. Place as many dumplings in steamer as will fit without crowding. Cover and steam dumplings until wrappers are cooked and tender to the touch, 3 to 4 minutes. Cook remaining dumplings. Serve with dipping sauce.

Recipe Notes

The post Shanghai Sticky Rice Siu Mai 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.

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.

Savory Baked Pumpkin with Chicken & Mushrooms

Fri, 23 Jun 2023 07:00:22 +0000

Savory Baked Pumpkin with Chicken & Mushrooms

Servings4 people

Ingredients

Sauce

2tbsp premium soy sauce
1tsp sesame oil
1tbsp oyster-flavored sauce
1/2tsp chili sauce
2tbsp cooking oil
8oz boneless skinless chicken breast (thinly sliced)
1/2 yellow onionthinly sliced
6 fresh shiitake mushroomsthinly sliced
2tsp cornstarch mixed with 4water

Instructions

Preheat oven to 375 degrees F. Cut off top of pumpkin, scoop out seeds and a portion of pumpkin flesh (to make room for filling). Set aside pumpkin top.
Rub inside of pumpkin with wine and Chinese five-spice powder. Place pumpkin on a parchment-lined baking sheet. Bake in pre-heated oven until pumpkin is almost cooked, 30 – 40 minutes.
While pumpkin is baking, combine sauce ingredients in a small bowl; set aside.
Remove pumpkin from oven. Reduce heat to 350 degrees F.
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add chicken; stir fry for 1 minute. Add onion and mushrooms; stir-fry for 2 minutes. Stir in sauce; mix well. Add cornstarch solution; cook, stirring, until slightly thickened.
Spoon stir-fry mixture into pumpkin. Add the top, return pumpkin to 350 degree F. oven. Bake until pumpkin is tender, about 25 minutes.

Recipe Notes

The post Savory Baked Pumpkin with Chicken & Mushrooms first appeared on Yan Can Cook.

Emerald Rice

Fri, 14 Apr 2023 07:00:59 +0000

Emerald Rice

Servings4-6 people

Ingredients

1 large bunch spinachtough stems discarded
2teaspoons sea salt
1tablespoon Vegetable oil
2 green onionstrimmed and chopped
4cups cold cooked long-grain ricegrains separated
1/4pound Smithfield ham or bbq porkcut into 1/2-inch cubes
1 egg omeletcut into 2-inch strips
1teaspoon oyster-flavored sauce
sea salt to taste
1tablespoon light soy sauce

Instructions

Wash, drain and finely chop spinach leaves. Toss with salt in a bowl. Let stand until spinach is wilted, about 10 minutes.
Squeeze spinach with your hands to remove excess water. Chop spinach again. (To reduce sodium in the dish, instead of salting spinach, cook it in a microwave until slightly wilted, then squeeze dry and finely chop.)
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Scatter green onions in pan; stir fry until fragrant, about 30 seconds. Add rice, ham, omelet strips and chopped spinach. Add oyster sauce, salt and soy sauce. Cook, stirring, frequently, until rice is heated through, 2 to 3 minutes.

Recipe Notes

The post Emerald Rice first appeared on Yan Can Cook.

Chilled Citrus Noodles

Fri, 24 Mar 2023 07:00:17 +0000

Chilled Citrus Noodles

This is a mouthwatering colorful vegetarian dish with two types of noodles -- rice noodles & bean curd noodles. Slurp in, don't hesitate!

Servings4 people

Ingredients

8oz dried rice stick noodles
1/4cup pressed bean curd noodles

Dressing:

3tablespoons fresh orange juice
3tablespoons Thai sweet chili sauce1
2tablespoons lemon juice
1tablespoon soy sauce
1tablespoon oyster-flavored sauce
1tablespoon sesame oil
2teaspoons lemon zest
2 orangessegmented
1tablespoon chopped fresh mint
1/4cup Chopped pistachios
1/2teaspoon toasted sesame seeds

Instructions

Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Cut into 4-inch lengths. Cook pressed bean curd noodles in boiling water for a few minutes; drain. Place both noodles in a large bowl.
To make dressing, combine all the dressing ingredients in a small bowl and mix well. Pour the dressing over the noodles. Add the citrus and toss to coat evenly. Garnish with the mint and pistachios; sprinkle with sesame seeds and serve.
Remark: You can add 1/3 cup shredded roast chicken, if desired.

Recipe Notes

The post Chilled Citrus Noodles 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.

Four Happiness Meatballs

Fri, 03 Mar 2023 08:00:50 +0000

Four Happiness Meatballs

Servings4 meatballs

Ingredients

Meatballs

2tablespoons dried shrimpoptional
12ounces lean ground pork
4ounces raw shrimpshelled, deveined, coarsely chopped
¼cup water chestnutscoarsely chopped (fresh or canned)
1 green onionthinly sliced
2teaspoons chopped ginger
1 egg white
2tablespoons Shao Hsing wine or dry sherry
2tablespoons cornstarch
½teaspoon salt
1teaspoon sugar
¼teaspoon white pepper

Sauce

1-1/2cups chicken broth
2tablespoons oyster-flavored sauce
1teaspoon fish sauce
1teaspoon sesame oil

Cooking oil for frying

8 baby bok choy leaveshalved
1-1/2teaspoons cornstarch dissolved in 2 tablespoons wateroptional

Instructions

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs. Combine sauce ingredients in a medium bowl; set aside.
Add cooking oil to wok or stir-fry pan to a depth of about 2 inches and heat over high heat to 350 degrees F. Add meatballs, turning occasionally; cook until golden brown, about 3 minutes. Lift out and drain on paper towels. Place meatballs and sauce in a pan. Cover and simmer over medium-low heat for 12 - 15 minutes. Place bok choy leaves over meatballs. Cover and simmer 8 - 10 minutes longer.
Remark: For a thicker sauce, transfer bok choy and meatballs to a platter with a slotted spoon. Add cornstarch solution to sauce in pan over medium heat; cook, stirring, until sauce boils and thickens.

Recipe Notes

The post Four Happiness Meatballs first appeared on Yan Can Cook.

鍋貼 Potstickers

Tue, 18 Apr 2017 06:35:23 +0000

Potstickers

鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). 鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.

Servings30 potstickers

Ingredients

8 dried black mushrooms
4cups napa cabbagejulienned
1teaspoon salt
3/4pound ground pork, chicken or beef
4 green onionschopped
1 1/2tablespoons gingerminced
2tablespoons oyster-flavored sauce
2teaspoons Chinese rice wine or dry sherry
1teaspoon sesame oil
1 1/2tablespoons cornstarch
1/4teaspoon white pepper
30 potsticker wrappers
3tablespoons cooking oil
1cup chicken broth

Instructions

Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.

Recipe Notes

Recipe from: Chinese Cooking for Dummies, Publisher: IDG Books

The post 鍋貼 Potstickers first appeared on Yan Can Cook.