green onions - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Sat, 08 Jul 2023 00:45:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png green onions - Yan Can Cook https://yancancook.com/home 32 32 Vegetarian Cold Noodles https://yancancook.com/home/recipe/vegetarian-cold-noodles/ Fri, 22 Sep 2023 07:00:08 +0000 https://yancancook.com/home/?post_type=recipe&p=5452 This is a refreshing and satisfying dish that is perfect for warm weather or as a chilled appetizer.  It typically features long, silky noodles that are cooked until al dente and then cooled down.  The noodles are tossed with an assortment of fresh and crisp…

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]]> This is a refreshing and satisfying dish that is perfect for warm weather or as a chilled appetizer.  It typically features long, silky noodles that are cooked until al dente and then cooled down.  The noodles are tossed with an assortment of fresh and crisp vegetables such as shredded carrots, shredded snow peas, shredded Sichuan preserved vegetables, providing a delightful crunch and vibrant colors.  The dish is often flavored with a tangy and savory dressing made from ingredients such as soy sauce, sesame oil, chili oil, red wine vinegar, sugar and white pepper.  Vegetarian Cold Noodles provide both nutritious and delicious all at once!

Vegetarian Cold Noodles
Servings4 Servings
Ingredients
Dressing
Instructions
  1. Combine dressing ingredients in a small bowl; set aside.
  2. In a large pot of boiling water, cook noodles according to package instructions until tender but firm to the bite. Drain well. Transfer noodles to a large serving bowl.
  3. Poach bamboo piths in hot water for 3 – 5 minutes. Cut into 1-1/2-inch lengths.
  4. Top noodles with bamboo piths, snow peas, carrot, green onions and preserved vegetables. Whisk dressing ingredients to recombine and pour over noodles and vegetables. Toss well.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> Poached Eggplant with Savory Garlic Sauce https://yancancook.com/home/recipe/poached-eggplant-with-savory-garlic-sauce/ Fri, 15 Sep 2023 07:00:35 +0000 https://yancancook.com/home/?post_type=recipe&p=5440 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…

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]]> 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
Garlic Sauce
Instructions
  1. Combine sauce ingredients in a small saucepan; bring to a boil over medium heat. Remove from heat and set aside.
  2. 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.
  3. Trim stems from eggplants. Using 2 forks, shred eggplant into long, thin strips.
  4. Drizzle sauce over eggplant. Sprinkle with nuts.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> Eight Treasure Noodle Pancake https://yancancook.com/home/recipe/eight-treasure-noodle-pancake/ Fri, 18 Aug 2023 07:00:28 +0000 https://yancancook.com/home/?post_type=recipe&p=5468
Eight Treasure Noodle Pancake
Servings6 Servings
Ingredients
Sauce
Instructions
  1. Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
  2. Combine sauce ingredients in a small bowl; set aside.
  3. Cook noodles according to package directions until tender but firm to the bite. Drain well.
  4. Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
  5. Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
  6. Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
  7. bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
  8. To serve, spoon sausage-vegetable mixture over noodle pancakes.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> Turmeric Fish https://yancancook.com/home/recipe/turmeric-fish/ Fri, 11 Aug 2023 07:00:30 +0000 https://yancancook.com/home/?post_type=recipe&p=5415 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…

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]]> 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
Instructions
  1. Combine dry rub ingredients in a bowl. Coat fish with dry rub evenly on both sides. Set aside for 30 minutes.
  2. 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.
  3. 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.
  4. 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

© Yan Can Cook, Inc., 2023

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]]> Mama Yan’s Scramble https://yancancook.com/home/recipe/mama-yans-scramble/ Fri, 30 Jun 2023 07:00:17 +0000 https://yancancook.com/home/?post_type=recipe&p=4992 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…

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]]> 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
Sauce
Instructions
  1. Combine eggs, garlic salt and sesame oil in a bowl. Beat well and set aside. Combine sauce ingredients in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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

© Yan Can Cook, Inc. 2023

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]]> Emerald Rice https://yancancook.com/home/recipe/emerald-rice/ Fri, 14 Apr 2023 07:00:59 +0000 https://yancancook.com/home/?post_type=recipe&p=4881
Emerald Rice
Servings4-6 people
Ingredients
Instructions
  1. Wash, drain and finely chop spinach leaves. Toss with salt in a bowl. Let stand until spinach is wilted, about 10 minutes.
  2. 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.)
  3. 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

© Yan Can Cook, Inc. 2023

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]]> Crab & Asparagus Soup https://yancancook.com/home/recipe/crab-asparagus-soup/ https://yancancook.com/home/recipe/crab-asparagus-soup/#respond Fri, 07 Apr 2023 07:00:25 +0000 https://yancancook.com/home/?post_type=recipe&p=4690
Crab & Asparagus Soup
Servings6 people
Ingredients
Instructions
  1. Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
  2. Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
  3. Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
  4. Serve soup in individual soup bowls; garnish with cilantro.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> https://yancancook.com/home/recipe/crab-asparagus-soup/feed/ 0 Steamed Chicken Wings https://yancancook.com/home/recipe/steamed-chicken-wings/ Fri, 17 Mar 2023 07:00:15 +0000 https://yancancook.com/home/?post_type=recipe&p=4807 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!

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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
Marinade:
Sauce:
Instructions
  1. Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
  2. Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
  3. Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
  4. 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.
  5. Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
  6. 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.
  7. To serve, pour sauce over chicken. Sprinkle with chopped green onion.
Recipe Notes

© 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.

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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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]]> Water-Cooked Fish https://yancancook.com/home/recipe/water-cooked-fish/ Mon, 04 Jun 2018 23:44:33 +0000 https://yancancook.com/home/?post_type=recipe&p=1048 Water-Cooked Fish Ingredients 1lb fish filletcut into thin slices teaspoon ½salt 1teaspoon Chinese rice wine 1teaspoon cornstarch 1cup fresh mushroomssliced 1cup Chinese celerycut into 2” lengths 5tablespoons Vegetable oilseparated 1 star anise 1 1 ” stick cinnamon 5cloves garliccrushed 2 green onionswhite parts cut into…

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Water-Cooked Fish
Ingredients
Instructions
  1. Marinate fish slices in salt, rice wine and cornstarch. Set aside.
  2. Bring a pot of water to a boil, add mushrooms and celery and blanch until done, about 1 minute. Remove with a slotted spoon and place in a large serving bowl.
  3. Heat 2 tablespoons of oil in a wok over medium-high heat. Add star anise and cinnamon and cook until fragrant, about 1 minute. Remove and discard star anise and cinnamon.
  4. Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
  5. Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
  6. Carefully add fish slices, cover and lower heat to medium-low. Simmer until fish just turns opaque. Pour the boiling fish mixture over vegetables in serving bowl. Sprinkle chopped green onions on top.
  7. Wipe the wok dry and heat remaining 3 tablespoons of oil over medium-high heat. When oil is hot, add Sichuan peppercorns and dried red chilies. Cook until oil turns red.
  8. Pour hot chilies and oil over fish, garnish with cilantro and sesame seeds.
Recipe Notes
  1. Use white-fleshed fish such as flounder.
  2. The fish is sliced thin to keep cooking time to a minimum, ensuring a tender, silky texture.
  3. The vegetables added to the bottom of this dish vary according to personal taste. Mung bean sprouts and soy bean sprouts are both popular choices.

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