fresh ginger - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 05 Jul 2018 21:54:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png fresh ginger - Yan Can Cook https://yancancook.com/home 32 32 Hot Pot Broth https://yancancook.com/home/recipe/hot-pot-broth/ Thu, 05 Jul 2018 21:54:02 +0000 https://yancancook.com/home/?post_type=recipe&p=1722 Hot Pot Broth Ingredients 3tablespoons Vegetable oil 1tablespoon dried red chili pieces 2tablespoons DouBanJang spicy bean paste 1teaspoon fermented black beans, rinsed and drained 2slices fresh ginger 1stalk green onion 2pieces bay leaves 1tablespoon fennel seeds 5 round cardamom fruitFructus Amomi Kravanh 1teaspoon Sichuan peppercorn…

The post Hot Pot Broth first appeared on Yan Can Cook.

]]>

Hot Pot Broth
Ingredients
Instructions
  1. Heat oil in a pot over medium-high heat. Add dried red chilies and cook until oil turns red. Add spicy bean paste and fermented black beans. Continue to cook for one minute.
  2. Add ginger and onion and cook until both are golden brown. Add bay leaves, fennel seeds, round cardamom fruit and Sichuan peppercorns.
  3. Add broth and water, bring to a simmer. Add rock sugar.

The post Hot Pot Broth first appeared on Yan Can Cook.

]]> 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…

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

]]>

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.

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

]]> Sichuan Pickled Vegetables – Pao Cai https://yancancook.com/home/recipe/sichuan-pickled-vegetables-pao-cai/ Mon, 04 Jun 2018 20:19:21 +0000 https://yancancook.com/home/?post_type=recipe&p=1005 Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled vegetables.…

The post Sichuan Pickled Vegetables – Pao Cai first appeared on Yan Can Cook.

]]> Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled vegetables.


Sichuan Pickled Vegetables - Pao Cai
Ingredients
Pickling liquid:

The post Sichuan Pickled Vegetables – Pao Cai first appeared on Yan Can Cook.

]]> 咕老肉 Sweet Sour Pork https://yancancook.com/home/recipe/sweet-sour-pork/ https://yancancook.com/home/recipe/sweet-sour-pork/#comments Tue, 18 Apr 2017 06:18:17 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=463 A classic dish that consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavored with ginger and garlic.

The post 咕老肉 Sweet Sour Pork first appeared on Yan Can Cook.

]]>

咕老肉 Sweet Sour Pork
A classic dish from North East (Dongbei) China, originating in the city of Harbin, Heilongjiang Province. It consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavored with ginger and garlic. The batter absorbs the sauce and softens. A Beijing variant has the sauce thin and watery, while the dish as prepared in the North East is often a thicker sauce with some ketchup added to it. However true 咕老肉 Sweet Sour Pork is made with an amber colored sauce due to the fact that it uses caramelized sugar.
Servings4
Ingredients
Marinade
Main Ingredients
Sweet and Sour Sauce
Other Ingredients
Instructions
  1. Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside for 30 minutes.
  2. Combine sauce ingredients in a small saucepan and set aside.
  3. Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
  4. Add oil into wok to a depth of about 2 inches. Over high heat, bring oil to 360'F. Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200'F oven while cooking remaining pork.
  5. Meanwhile, cook sauce over medium-high heat, stirring until sauce boils and thickens. Stir in lychee, bell pepper, and pineapple. Reduce heat to low and cook for 1 minute. Arrange pork on a serving platter, pour sauce over pork. Serve hot.
Recipe Notes

From A Wok for All Seasons by Martin Yan. (Doubleday) Copyright 1988 by Yan Can & Company.

The post 咕老肉 Sweet Sour Pork first appeared on Yan Can Cook.

]]> https://yancancook.com/home/recipe/sweet-sour-pork/feed/ 6