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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

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Summer Seafood Chowder

Fri, 27 Oct 2023 07:00:57 +0000

Summer Seafood Chowder

Servings6 Servings

Ingredients

1/4lb firm white fish filletscut into ½-inch squares
1/4lb medium raw shrimpshelled, deveined and diced
1/4lb sea scallopsdiced
6cups chicken stock
2cups pureed winter melon
2tsp shredded ginger
1 green onionshredded
4 dried black mushroomssoaked to soften, dice caps
1/3cup sliced bamboo shoots
1/4cup frozen peasthawed
1/4cup Shao Hsing wine
1/4tsp ground white pepper
1/4cup cornstarch dissolved in ½water
2 egg whiteslightly beaten

Marinade

Instructions

Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
Stir in seafood; cook 2 minutes. Add ginger, green onion, mushrooms, bamboo shoots, peas, wine and white pepper; cook 1 minute. Add cornstarch solution; cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring until they form threads. Serve in individual soup bowls.

Recipe Notes

The post Summer Seafood Chowder 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.

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.

蝦餃 Har Gau Prawn Dumplings

Tue, 18 Apr 2017 06:50:16 +0000

蝦餃 Har Gau Prawn Dumplings

The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài). These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on.

Servings30 dumplings

Ingredients

Wrappers

1cup wheat starch
1/3cup cornstarch
1/4teaspoon salt
1cup boiling water

Filling

3/4pound medium raw shrimp
1/4cup bamboo shootsfinely chopped
1 egg white
1tablespoon cornstarch
1teaspoon Chinese rice wine or dry sherry
1teaspoon sesame oil
3/4teaspoon salt
1/8teaspoon white pepper

Other Ingredients

1-1/2tablespoons cooking oil or solid vegetable shortening
Soy sauce and chili oil

Instructions

To make wrappers, combine wheat starch, cornstarch, and salt in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Cover and let rest for 20 minutes.
To prepare filling, shell, devein, and coarsely chop shrimp. Place in a bowl with remaining filling ingredients; mix well.
On a lightly floured board, knead dough until smooth. Add cooking oil, a teaspoon at a time, kneading to blend after each addition until dough glistens and feels satiny. Divide dough in half. Roll each half into a 15-inch long cylinder. Cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball. Cover dough to prevent drying.
To shape each dumpling, roll a portion of dough into a 3- to 3-1/2-inch circle. With your fingers, press edges of dough to make slightly thinner. Place a rounded teaspoon of filling in center of dough; fold dough over filling to form a semicircle. Pinch edges together to seal. Cover with a damp cloth while shaping remaining dumplings.
Prepare a wok for steaming*. Line the bottom of a steamer with a small damp cloth. Arrange dumplings on cloth without crowding. Cover and steam until dumplings are translucent, 18 to 20 minutes.
Serve dumplings hot or cold with soy sauce and chili oil for dipping.

Recipe Notes

You can't buy wrappers to make har gau, but the wrapper dough is easy to make from wheat starch. When these savory dumplings are steamed, the wrappers become shiny and opaque.
*To prepare a wok for steaming, pour water into wok to a depth of 2 inches. Place a bamboo steamer, cake rack, or criss-crossed chopsticks over the water (not in). Cover with wok lid and bring water to a boil (bamboo steamers come with their own lids). Place food in a heatproof dish that fits in steamer or wok. Cover and maintain heat to keep water boiling.

Recipe from The Chinese Chef, Publisher: Doubleday

The post 蝦餃 Har Gau Prawn Dumplings first appeared on Yan Can Cook.