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Spinach with Sesame Dressing

Fri, 17 Nov 2023 08:00:14 +0000

Spinach with Sesame Dressing

Ingredients

3tbsp toasted sesame seeds
2 cubes white fermented bean curdabout 1-1/2 tbsp
1tbsp Chinese rice wine or dry sherry
1tbsp sugar
1tsp bonito soup stock base mixed withhon dashi
1/4cup hot water
1/4tsp crushed red pepper
1/8tsp ground white pepper
1-1/2lbs spinach or watercresswashed

Instructions

Place 2-1/2 tbsp sesame seeds in blender with remaining dressing ingredients; blend until smooth.
Bring a large pot of water to a boil. Add spinach; cook 1 minute. Drain, rinse under cold running water; drain again. Lay 2 or 3 bunches spinach together on a work surface so they form a bundle about 1 inch in diameter; squeeze to remove as much water as possible. Trim and discard root ends; cut each bundle into 2-inch lengths. Repeat with remaining spinach.
Arrange bundles on a serving platter; pour dressing on top. Sprinkle with remaining sesame seeds.

Recipe Notes

The post Spinach with Sesame Dressing first appeared on Yan Can Cook.

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.

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.

Vegetarian Cold Noodles

Fri, 22 Sep 2023 07:00:08 +0000

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

1/2lb fresh egg noodles
1/4cup shredded snow peas
1 medium carrotcut into matchstick pieces
2 green onionscut into 2-inch slivers
2tbsp shredded Sichuan preserved vegetables
4 bamboo pithsrinsed

Dressing

2tbsp soy sauce
2tbsp red wine vinegar
2tbsp Vegetable oil
1tbsp sesame oil
1/2tsp chili oil
1/2tsp sugar
1/8tsp white pepper

Instructions

Combine dressing ingredients in a small bowl; set aside.
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.
Poach bamboo piths in hot water for 3 – 5 minutes. Cut into 1-1/2-inch lengths.
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

The post Vegetarian Cold Noodles first appeared on Yan Can Cook.

Assorted Mushrooms with Tofu

Fri, 08 Sep 2023 07:00:04 +0000

Assorted Mushrooms with Tofu is a healthy vegetarian dish that celebrates the rich and earthy flavors of mushrooms combined with the delicate creaminess of tofu. The tofu, known for its ability to absorb flavors, soaks up the delicious umami notes from the mushrooms. This combination creates a harmonious balance of textures and tastes, making this healthy dish a wholesome and satisfying choice for mushroom and vegetarian lovers alike.

Assorted Mushrooms with Tofu

Servings4 Servings

Ingredients

4ounces broccoli floretsabout 3 cups
1-1/2tablespoons Vegetable oil
1teaspoon chopped ginger
1/4teaspoon onion salt
4–6pieces oyster mushrooms
6 fresh shiitake mushroomsstems removed (halved, if large)
4 button mushroomsstems removed
1/2pkg tofudrained, cut into 8 pieces
1teaspoon cornstarch dissolved in 2 teaspoons water

Sauce

1/4cup chopped cilantro
2tablespoons mashed fermented bean curd
2tablespoons rice wine
1-1/2teaspoons sesame oil
1-1/2teaspoons sugar

Instructions

Combine sauce ingredients in a medium bowl; set aside.
Blanch broccoli in boiling water until tender-crisp, about 1 minute. Drain, rinse with cold water and drain again. Set aside.
Place a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add ginger and onion salt; cook, stirring, until fragrant, about 10 seconds. Add all mushrooms; stir fry until mushrooms are tender, about 3 minutes.
Carefully add tofu and sauce; reduce heat and cook until heated through. Add cornstarch solution if sauce needs to be thickened.
Arrange broccoli in center of a serving platter. Surround with mushroom-tofu mixture.

Recipe Notes

The post Assorted Mushrooms with Tofu 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.

Eight Treasure Noodle Pancake

Fri, 18 Aug 2023 07:00:28 +0000

Eight Treasure Noodle Pancake

Servings6 Servings

Ingredients

6 dried black mushrooms
1 package fresh egg noodlesabout 1 pound
tablespoons About 3 vegetable oil
2ounces Chinese sausagesthinly sliced diagonally, about 2each
2 stalks celerycut into matchstick pieces
1/2 small red bell pepperseeded and cut into matchstick pieces
2 green onionscut into 2-inch slivers, including tops
1tablespoon cornstarch mixed with 2 tablespoons water

Sauce

2/3cup chicken stock
2tablespoons soy sauce
1teaspoons sesame oil
½teaspoon sugar

Instructions

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
Combine sauce ingredients in a small bowl; set aside.
Cook noodles according to package directions until tender but firm to the bite. Drain well.
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.
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.
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
bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.

Recipe Notes

The post Eight Treasure Noodle Pancake 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.

Pistachio Smoothie

Fri, 14 Jul 2023 07:00:37 +0000

Pistachios are a good source of several vitamins and minerals. It will help you get an antioxidant boost, too. A tasty healthy drink can make your day!

Pistachio Smoothie

Servings4

Ingredients

Garnish

Instructions

Blend together pistachios, banana, coconut milk, and sugar; blend until well combined.
Add ice and yogurt; blend until smooth.
Pour into individual glass cups. Garnish with extra chopped pistachios and mint.
Remark: You can also prepare with your favorite flavored yogurt instead of plain. Adjust sugar accordingly.

Recipe Notes

The post Pistachio Smoothie 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.