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Three Treasures Stuffing

Fri, 03 Nov 2023 07:00:02 +0000

Three Treasures Stuffing

Servings4 Servings

Ingredients

1 red or green bell peppercut into 2-inch pieces
1 Asian eggplantsliced diagonally into ¼-inch thick ovals
6 fresh shiitake mushroomsstems removed
1/2cup cornstarch for dusting
2 -3tbsp cooking oil

Stuffing

4oz ground meat
4oz raw shrimppeeled, deveined and minced
1/4cup finely chopped water chestnutsoptional
1 egg white
1tbsp minced green onion
1tbsp minced cilantro
1tsp sesame oil
1/2tsp salt
1/4tsp ground white pepper

Sauce

1tbsp cooking oil
1clove garlicminced
1tbsp minced ginger
2tbsp fermented salted black beansrinsed and lightly mashed
1/2tsp sugar
3/4cup chicken stock
2tbsp Chinese rice wine
2tbsp tsp cornstarch dissolved in 1water

Instructions

In a bowl, mix together all stuffing ingredients until well blended. Light dust pepper pieces, eggplant ovals and mushroom caps with cornstarch to cover insides. Fill each piece of vegetable with about 1 tbsp stuffing, mounding it slightly. Dust each piece with additional cornstarch to coat lightly.
Heat oil in a non-stick frying pan. Starting with stuffing side, pan sear vegetables until golden on both sides, about 3 – 4 minutes. When done, remove from pan and keep warm.
Prepare sauce: In same frying pan, add oil to sauté garlic, ginger and black beans. When fragrant, add sugar, stock and wine; bring to a simmer. Add cornstarch solution; cook until slightly thickened. Ladle over stuffed vegetables to serve.

Recipe Notes

The post Three Treasures Stuffing first appeared on Yan Can Cook.

Bitter Melon Egg Crepe

Fri, 20 Oct 2023 07:00:08 +0000

Bitter Melon Egg Crepe

Servings2 Servings

Ingredients

1 bitter melon
1tsp salt
1/4cup salted turnips
4 eggslightly beaten
1/4cup Chopped green onions
2tbsp goji berriesrinsed
2tbsp cooking oil

Instructions

Cut bitter melon in half lengthwise. Using a spoon, scoop out and discard white pith and seeds. Slice melon into 3/8-inch thick half moons and toss with salt. Set aside for a few minutes.
Soak salted turnips in enough water to cover for 5 minutes. Drain and coarsely chop. Add beaten eggs together with green onions and goji berries.
Squeeze out excess water from bitter melon and add to egg mixture.
In a non-stick skillet, heat oil over medium high heat. Add enough egg mixture to form a thin round. Let crepe cook without stirring, until bottom is golden, about 3 – 4 minutes. Flip over and cook other side. Repeat with remaining egg mixture.

Recipe Notes

The post Bitter Melon Egg Crepe 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 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.

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.

Good Fortune Gold Coins

Fri, 24 Feb 2023 08:00:52 +0000

Good Fortune Gold Coins

Servings6

Ingredients

Main Ingredients:

2 medium lotus rootpeeled, cut into ¼-inch- thick rings
2tablespoons cornstarch

Filling:

6ounces ground pork
3 large shrimpshelled, deveined, minced
1tablespoon chopped ginger
1tablespoon chopped garlic
1teaspoon sugar
1/2teaspoon salt
1/8teaspoon white pepper
1tablespoon Shao Hsing (Shaoxing) rice wine or dry sherry
1teaspoon sesame oil
4tablespoons cooking oil
1/4cup water

Sauce:

1teaspoon minced garlic
1 small fresh red chiliminced
1 green onionchopped
1teaspoon sugar
1/2cup chicken stock
1tablespoon chili garlic sauce
1tablespoon rice wine
1teaspoon Chin Kiang vinegar or balsamic vinegar
1teaspoon sesame oil
1teaspoon cornstarch dissolved in 2 teaspoons water

Instructions

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.
In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
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.
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

The post Good Fortune Gold Coins 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.

Sizzling Rice Soup

Tue, 18 Aug 2020 07:00:37 +0000

Sizzling Rice Soup

Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

Servings6

Ingredients

Main Ingredients

1/2pound chicken (boneless and skinless)

Marinade

1tablespoon Chinese rice wine or dry sherry
1teaspoon cornstarch

Other Ingredients

4 dried black mushrooms
6cups chicken broth
1/4cup canned straw mushroomsdrained
1/2cup bamboo shootssliced
1/2cup carrotsliced
1/2cup zucchinisliced
1/2cup frozen peasthawed
3tablespoons Chinese rice wine or dry sherry
1/2teaspoon salt
1/4teaspoon white pepper
cooking oilfor deep-frying
8inches pieces rice crustseach about 2 inches square

Instructions

Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.

Recipe Notes

Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

The post Sizzling Rice Soup first appeared on Yan Can Cook.

Grilled Eggplant

Fri, 04 Oct 2019 23:59:57 +0000

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 lengthwise and open from slit to flatten.
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.
To serve, pour sauce over eggplant.

The post Grilled Eggplant first appeared on Yan Can Cook.