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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.

Mung Bean Jelly with Sichuan Spicy Sauce

Thu, 15 Feb 2018 09:01:17 +0000

This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan!

Mung Bean Jelly with Sichuan Spicy Sauce

Ingredients

Spicy Sauce:

cup ¼ cooking oil
1tablespoon finely minced ginger
1tablespoon finely minced garlic
¼ cup chopped green onionwhite parts only (save green parts for garnish)
½ cup spicy bean pasteDouban Jang
2tablespoons fermented black beansrinsed and drained
2tablespoons soy sauce
2tablespoons Chinese black vinegar
1tablespoon sugar

Garnish:

1tablespoon chopped green onion
1tablespoon chili oil

Instructions

Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.

The post Mung Bean Jelly with Sichuan Spicy Sauce first appeared on Yan Can Cook.

Bamboo Shoots with Dill Dressing

Thu, 15 Feb 2018 08:47:37 +0000

Bamboo Shoots with Dill Dressing

Ingredients

1cup bamboo shoot slices

Dressing

½teaspoon salt
½teaspoon sugar
2teaspoon rice wine vinegar
1teaspoon sesame oil
1teaspoon chopped fresh dill

Granish

1teaspoon chili oil
fresh dill sprigs

Instructions

Place bamboo shoot slices on a serving plate.
To make dressing, combine all ingredients and whisk to combine.
Pour dressing over bamboo shoots. Garnish with chili oil and fresh dill.

The post Bamboo Shoots with Dill Dressing first appeared on Yan Can Cook.

咕老肉 Sweet Sour Pork

Tue, 18 Apr 2017 06:18:17 +0000

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

1tablespoon Chinese Xiao Xing wine or dry sherry
1teaspoon fresh gingerminced
1/2teaspoon salt

Main Ingredients

12ounces boneless lean porkcut into 3/4-inch cubes

Sweet and Sour Sauce

1/3cup distilled white vinegar
1/3cup packed brown sugar
1/4cup ketchup
1/4cup water
1tablespoon cornstarch
2teaspoons soy sauce
1teaspoon chili oil

Other Ingredients

1 egglightly beaten
cornstarch for dry-coating
Vegetable oil for deep-frying
3/4cup lychee fruit
1 small green bell pepperseeded and cut into 1-inch squares
3/4cup pineapple chunks

Instructions

Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside for 30 minutes.
Combine sauce ingredients in a small saucepan and set aside.
Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
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.
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

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