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Yin Yang Vegetable Pockets

Fri, 13 Oct 2023 07:00:31 +0000

Yin Yang Vegetable Pockets

Servings10-12 dumplings

Ingredients

Filling

1tbsp plus 1 tsp Vegetable oil
1tsp minced garlic
1cup shredded napa cabbage
½ cup shredded carrot
½ cup yellow chivescut into 1-inch pieces or bean sprouts
¼ cup shredded red onion
1tbsp oyster-flavored sauce
1tsp sesame oil
3 eggsbeaten
¼tsp salt
1/8tsp ground black pepper

Instructions

Prepare filling: Place a wok or stir-fry pan over high heat. Add 1 tbsp oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant, about 10 seconds. Add cabbage, carrot, chives and red onion; stir fry until vegetables are tender-crisp, about 2 minutes. Add oyster-flavored sauce and sesame oil; toss to coat. Transfer vegetable mixture to a colander to drain. Set aside in a medium bowl.
Place a medium non-stick skillet over medium-high heat until hot. Add remaining 1 tsp oil, swirling to coat bottom of pan. Pour beaten egg into pan, tilting pan so egg coats bottom of pan and bottom of omelet is set, about 1 minute. Season with salt and pepper. Turn omelet over; cook until set, about 30 seconds. Slide omelet onto a cutting board. Fold in half and cut into thin shreds. Transfer to the bowl of vegetables to cool.
Form dumplings: Place one potsticker wrapper on a clean flat surface; keep remaining wrappers covered with a damp cloth to prevent them from drying out. Place one heaping tablespoon filling in center of wrapper. Moisten edges of wrapper with egg wash. Top with a second wrapper and secure edges. Starting from one end of wrapper, slightly fold over the edge (like a pie crust); continue folding around dumpling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
Yin dumplings: Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add half the filled dumplings, flat side down; cook, without turning, until golden brown, about 3 minutes. Add vinegar and water; reduce heat to medium, cover and steam until dumplings are tender, about 4 minutes.
Yang dumplings: Heat remaining 2 cups oil in a wok or stir-fry pan over medium-high heat until hot. Add remaining uncooked dumplings; shallow fry, turning once, until golden brown and crisp, about 2 minutes on each side. Lift out dumplings with a slotted spoon; drain well on paper towels.
Transfer dumplings to a serving plate. Serve with soy sauce-vinegar.

Recipe Notes

Remark: For Yang dumplings, if you don’t want to shallow-fry, you can poach dumplings instead.

The post Yin Yang Vegetable Pockets first appeared on Yan Can Cook.

Fish Tofu Chowder

Fri, 31 Mar 2023 07:00:29 +0000

Fish Tofu Chowder

Servings4 people

Ingredients

4 - 5 dried black mushroomssoaked to soften
1/2lb firm white fish filletcoarsely chopped
1teaspoon cornstarch
1/4teaspoon salt
4cups fish stock or chicken broth
2tablespoons rice vinegar
1tablespoon grated ginger
1teaspoon sesame oil
1/8teaspoon ground white pepper
1/2lb soft tofudrained and cut into small cubes, about ½ lb
2tablespoons goji berriessoaked to soften
3tablespoons cornstarchdissolved in 3water
1tablespoon chopped cilantrooptional

Instructions

Remove and discard stems from mushrooms. Coarsely chop caps. Set aside.
Combine chopped fish, cornstarch and salt in a bowl; mix well.
Heat fish stock in a saucepan. Add mushrooms, vinegar, ginger, sesame oil, pepper and salt to taste. Bring to a simmer. Add fish; cook until fish is opaque.
Gently add tofu and goji berries to the pan and cook until heated through. Increase heat, stir in cornstarch solution, and cook, stirring, until soup boils and thickens, about 1 minute. Ladle into individual bowls and garnish with chopped cilantro.

Recipe Notes

The post Fish Tofu Chowder first appeared on Yan Can Cook.

Panda Sushi

Fri, 06 Jul 2018 00:37:24 +0000

Panda Sushi

Ingredients

1/4cup rice vinegar
1/2teaspoon salt
1/2teaspoon sugar
2cups cooked medium grain rice
1sheet nori seaweed, cut into panda eyes, ears and nose

Instructions

Combine vinegar with salt and sugar
Pour vinegar mixture on warm rice, mix and fan until rice is cooled
Take 3 tablespoons of rice and shape into an oblong log. Add seaweed pieces to make panda face.

The post Panda Sushi first appeared on Yan Can Cook.

Calamari with Chinese Vinaigrette

Tue, 18 Apr 2017 06:44:20 +0000

Calamari with Chinese Vinaigrette

Servings4

Ingredients

Dressing

1teaspoon garlicminced
2tablespoons rice vinegar
2tablespoons sesame oil
1tablespoon fresh lemon juice
1teaspoon soy sauce
1teaspoon hot pepper sauce
1tablespoon sugar
1/2teaspoon salt
1/8teaspoon white pepper
1/8teaspoon red peppercrushed

Main Ingredients

1pound small squidcleaned, tentacles separated and body cut into 1/2-inch rings
2ounces snow peasends and strings removed, cut in half diagonally
2 stalks celerythinly sliced
1/2 small red onionthinly sliced
1/2cup water chestnutssliced

Instructions

Combine dressing ingredients in a small bowl and whisk until well blended; set aside.
Bring 4 inches of water in a medium saucepan to a boil. Add squid and cook for 1 minute. Drain, rinse under cold running water and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
Cook snow peas in boiling water until crisp-tender, about 1 minute. Drain, rinse under cold running water and drain again. Place squid, snow peas, celery, onion and water chestnuts in a salad bowl. Stir in remaining dressing and toss to coat evenly.

Recipe Notes

Tip:
Many fish markets sell small squid already cleaned. To do it yourself, grasp tentacles and gently pull them away from the hood. Pull and discard long, clear quill from the hood. Squeeze out and discard contents of the hood, then pull off thin speckled membrane from hood to expose the white meat. Rinse well inside and out. With a sharp knife, cut between the eyes and tentacles; discard eyes and the material attached. Pop out and discard hard beak in center of tentacles.

Recipe from Everybody's Wokking, Publisher: Harlow & Ratner. Photograph by Geoffrey Nilsen.

The post Calamari with Chinese Vinaigrette first appeared on Yan Can Cook.

Fresh Salad Rolls with Shrimp

Fri, 31 Mar 2017 20:43:42 +0000

Fresh Salad Rolls with Shrimp

Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted chicken and shrimp. Equipment required: Large water bowl of water for dipping rice paper

Servings8 rolls

Ingredients

Spicy Peanut Dip

2teaspoons Thai-style chili sauce
1tablespoon peanut sauce
1/2teaspoon rice vinegar

Fish Sauce Dip (Nuoc Mam Cham)

1/4cup fish sauce
1/4cup water
2tablespoons lime juice
1 fresh red chiliminced
2teaspoons minced garlic
1tablespoon sugar

Other Ingredients

1 head butter lettuceleaves separated, shredded
8 mint sprigs
8inch rice paper rounds8-1/2 diameter
8 cooked medium shrimppeeled and deveined, butterflied to cut in half
16 cilantro sprigs
8thin slices roasted chicken or cold cut such as ham1-inch x 3-inch
4ounces dried round rice noodlescooked in boiling water to soften, drained (about 2 cups cooked rice noodles)

Instructions

Combine ingredients for spicy peanut dip and fish sauce dip in separate small bowls. Set aside.
Place shredded lettuce and mint in a large bowl; toss well.
Fill a large bowl with hot water. Dip one rice paper round into water bowl until fully moistened (should be pliable and soft). Place rice paper round on a clean flat work surface.
Place 2 shrimp halves, skin side down, on top one-third portion of rice paper round. Place a cilantro sprig on the shrimp.
Place 1/3 cup lettuce-mint mixture, 1 slice chicken and 1/4 cup rice noodles about two inches from bottom edge of rice paper closest to you. Fold bottom edge over ingredients and roll over once. Fold sides over and continue rolling ingredients into a snug cylindrical package. Repeat with remaining ingredients and rice paper rounds.
Cut each roll in half and arrange on a serving plate. Serve with dipping sauces on the side.

The post Fresh Salad Rolls with Shrimp first appeared on Yan Can Cook.