Chinese rice wine - 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.

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.

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.

Spicy Crispy Beef with Rice Crusts

Thu, 05 Jul 2018 23:53:05 +0000

Spicy Crispy Beef with Rice Crusts

Ingredients

10oz flank steak
2teaspoons soy sauce
1/2teaspoon sugar
1teaspoon Chinese rice wine
1 egg white
1teaspoon cornstarch

oil for deep-frying

3 1/2oz dried rice cakes8 pieces, 2 ½” x 2 ½” each
1cup panko bread crumbs
1/2cup small whole dried red chilies

Seasonings

1/2teaspoon Sichuan peppercorn powder
1teaspoon red chili powder
1/2teaspoon salt

Instructions

Slice beef across the grain into 1/8” thick slices. Combine with soy sauce, sugar, rice wine, egg white and cornstarch. Set aside.
In a large stir-fry pan, bring oil to 390 degrees F. over medium-high heat. Gently add rice cakes and fry till crispy and lightly golden. Remove from pan and drain.
Coat each slice of beef with panko bread crumbs, pressing to make sure crumbs adhere well. Add to wok and deep-fry until beef is done and crispy, about 3 -4 minutes. Remove from pan and drain.
Pour off all but 2 tablespoons of the oil. Add dried red chilies and cook till fragrant, about 30 seconds. Add rice cakes, beef, and seasonings. Toss to combine and serve hot.

The post Spicy Crispy Beef with Rice Crusts first appeared on Yan Can Cook.

Water-Cooked Fish

Mon, 04 Jun 2018 23:44:33 +0000

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 2” lengths, green parts chopped
5slices fresh gingerabout 2” rounds
2tablespoons Doubanjiang spicy bean paste
3cups water
1teaspoon red Sichuan peppercorns
10 dried red chilies
1/2cup fresh cilantro sprigs
teaspoon ½toasted sesame seeds

Instructions

Marinate fish slices in salt, rice wine and cornstarch. Set aside.
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.
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.
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.
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.
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.
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.
Pour hot chilies and oil over fish, garnish with cilantro and sesame seeds.

Recipe Notes

Use white-fleshed fish such as flounder.
The fish is sliced thin to keep cooking time to a minimum, ensuring a tender, silky texture.
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.

The post Water-Cooked Fish first appeared on Yan Can Cook.

Poached Pork Slices with Garlic Sauce

Mon, 04 Jun 2018 23:31:11 +0000

Poached Pork Slices with Garlic Sauce

Ingredients

Garlic Sauce:

3tablespoons minced garlic
1tablespoon soy sauce
1teaspoon Chinese red vinegar
1teaspoon sugar
teaspoon ½Sichuan peppercorn powder
2tablespoons Sichuan red oil*
1teaspoon sesame oil
2tablespoons broth

Instructions

In a large pot of boiling water, add green onions, ginger and rice wine. Add pork and simmer for 30 minutes. Let cool completely and slice into 1/8” slices. Place a few strands of cucumber and green onion on each slice of pork, roll up and set aside.
To make garlic sauce, combine all sauce ingredients. Serve pork rolls with sauce.

Recipe Notes

To check if pork is done, poke a chopstick into the center. The juices should run clear without any hint of pink.

The post Poached Pork Slices with Garlic Sauce first appeared on Yan Can Cook.