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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.

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.

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 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.

Crab & Asparagus Soup

Fri, 07 Apr 2023 07:00:25 +0000

Crab & Asparagus Soup

Servings6 people

Ingredients

8– 10 asparagustough ends trimmed & discarded, cut into 1/2-inch pieces
1tablespoon Vegetable oil
2 green onionschopped
1teaspoon minced ginger
5cups chicken broth15 ounces
1can white asparagusdrained, and cut diagonally into 1/2 -inch pieces, 15 ounces
1/2pound cooked crabmeatflaked
2teaspoons light soy sauce
1/8teaspoon white pepper
sea salt to taste
3tablespoons cornstarch dissolved in 1/4 cup water
1 egglightly beaten
2tablespoons chopped cilantro

Instructions

Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
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.
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.
Serve soup in individual soup bowls; garnish with cilantro.

Recipe Notes

The post Crab & Asparagus Soup 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.

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.

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.

Duck Egg Surprise

Mon, 04 Jun 2018 23:56:43 +0000

Duck Egg Surprise

Servings8 appetizers

Ingredients

Instructions

Crack duck eggs carefully to keep shell as intact as possible. Pour out egg whites and leave yolk in the shell.
Soak glutinous rice with water to cover for 30 minutes. Drain and set aside.
Soak dried mushroom with hot water to cover for 15 minutes. Remove and discard stem. Chop cap and set aside.
In a bowl, combine glutinous rice, mushroom, carrots, corn, green peas, green onions, soy sauce, salt and white pepper.
Spoon rice mixture into each egg shell. Steam filled eggs for 25 – 30 minutes. Slice in half to serve.

The post Duck Egg Surprise first appeared on Yan Can Cook.

揚州炒飯 Yang Chow Fried Rice

Mon, 18 Sep 2017 07:08:18 +0000

Yang Chow Fried Rice

Yang Chow Fried Rice or 揚州炒飯 (Yeung Chow fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world.

Servings4

Ingredients

Seasonings

2tablespoons soy sauce
1-1/2teaspoons sesame oil
1/8teaspoon white pepper

Main Ingredients

3tablespoons cooking oil
2 eggslightly beaten
1slice bacondiced
1/4 onionchopped
3cups cooked long-grain rice
2oz small cooked prawns / shrimpdiced
1cup lettuceshredded
3tablespoons frozen peas and carrotsthawed
1-2tablespoons water or chicken brothoptional

Instructions

Combine the seasoning ingredients in a bowl.
Place a 8- to 9-in nonstick omelet pan over medium heat until hot. Add 1/2 tablespoon oil, swirling to coat the sides. Add the eggs and cook without stirring. As the edges begin to set, lift with a spatula and shake or tilt to let the eggs flow underneath. When the eggs no longer flow freely, turn them over and brown lightly on the other side. Slide the omelet onto a cutting board. Cut into strips about 1/4 in wide.
Place a wok or wide frying pan over high heat until hot. Add the remaining 2-1/2 tablespoons oil, swirling to coat the sides. Add the bacon, onion and barbecued pork; stir-fry for 1 minute. Add the rice, prawns / shrimp, lettuce and peas and carrots; stir-fry for 2-1/2 minutes. If the mixture appears dry, add a tablespoon or two of water or chicken broth. Add the seasonings and mix well. Add the egg strips and cook until heated through.

Recipe Notes

Martin Yan Invitation to Chinese Cooking, Martin Yan, Bay Books 2000

The post 揚州炒飯 Yang Chow Fried Rice first appeared on Yan Can Cook.