green onion - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 20 Jul 2023 23:14:16 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png green onion - Yan Can Cook https://yancancook.com/home 32 32 Summer Seafood Chowder https://yancancook.com/home/recipe/summer-seafood-chowder/ Fri, 27 Oct 2023 07:00:57 +0000 https://yancancook.com/home/?post_type=recipe&p=5627
Summer Seafood Chowder
Servings6 Servings
Ingredients
Marinade
Instructions
  1. Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
  2. Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
  3. 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

© Yan Can Cook, Inc. 2023

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]]> Shanghai Sticky Rice Siu Mai https://yancancook.com/home/recipe/shanghai-sticky-rice-siu-mai/ Fri, 06 Oct 2023 07:00:22 +0000 https://yancancook.com/home/?post_type=recipe&p=5521
Shanghai Sticky Rice Siu Mai
Servings60 dumplings
Ingredients
Seasonings
Dipping Sauce:
Filling
Instructions
  1. In a medium bowl, soak mushrooms in enough warm water to cover. Soak until softened, about 20 minutes. Drain mushrooms; discard stems and finely chop caps. Set aside.
  2. Combine seasonings in a small bowl. Stir until sugar is dissolved. Set aside.
  3. Combine dipping sauce ingredients in a small bowl; set aside.
  4. Prepare filling: Place a wok or stir-fry pan over high heat. Add oil, swirling to coat sides. Add ground pork and ham; stir-fry until pork is crumbly and cooked through, 1-1/2 to 2 minutes. Add mushrooms, rice, bamboo shoots, water chestnuts, green onion and seasonings. Cook, stirring, until evenly coated, about 1 minute. Remove from heat and let cool.
  5. Form dumplings: Place 1 tablespoon rice mixture in center of wrapper. Keep remaining wrappers covered with a damp towel to prevent them from drying out. Gather up wrapper around filling, pleating as you go to form an open pouch. Carefully squeeze sides of dumpling about halfway up to give the dumpling a “waist”. Center a pea on the top of filling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
  6. Prepare a wok for steaming. Line a bamboo steamer with cabbage leaves or parchment paper. Place as many dumplings in steamer as will fit without crowding. Cover and steam dumplings until wrappers are cooked and tender to the touch, 3 to 4 minutes. Cook remaining dumplings. Serve with dipping sauce.
Recipe Notes

© Yan Can Cook, Inc, 2023

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]]> Savory Seafood over Poached Tofu https://yancancook.com/home/recipe/savory-seafood-over-poached-tofu/ Fri, 16 Jun 2023 07:00:09 +0000 https://yancancook.com/home/?post_type=recipe&p=5009
Savory Seafood over Poached Tofu
Servings4 people
Ingredients
Marinade
Instructions
  1. Combine marinade ingredients in a medium bowl. Add all seafood; toss to evenly coat. Set aside for 20 minutes.
  2. Heat a stir-fry pan over medium-high heat until hot. Add seafood; stir-fry until shrimp turn pink, about 2 minutes.
  3. Add egg whites and cook until just set.
  4. To serve, place tofu on a serving plate. Arrange seafood/egg white mixture on top.
  5. Sprinkle with green onion.
Recipe Notes

©  Yan Can Cook, Inc. 2023

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]]> Four Happiness Meatballs https://yancancook.com/home/recipe/four-happiness-meatballs/ https://yancancook.com/home/recipe/four-happiness-meatballs/#respond Fri, 03 Mar 2023 08:00:50 +0000 https://yancancook.com/home/?post_type=recipe&p=4758
Four Happiness Meatballs
Servings4 meatballs
Ingredients
Meatballs
Sauce
Cooking oil for frying
Instructions
  1. 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.
  2. 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.
  3. 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

Copyright: Yan Can Cook, Inc., 2023

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]]> https://yancancook.com/home/recipe/four-happiness-meatballs/feed/ 0 Good Fortune Gold Coins https://yancancook.com/home/recipe/good-fortune-gold-coins/ Fri, 24 Feb 2023 08:00:52 +0000 https://yancancook.com/home/?post_type=recipe&p=4724
Good Fortune Gold Coins
Servings6
Ingredients
Main Ingredients:
Filling:
Sauce:
Instructions
  1. Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
  2. In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
  3. Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 - 3 minutes or until liquid is absorbed.
  4. Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.
Recipe Notes

Copyright:  Yan Can Cook, Inc. 2023

The post Good Fortune Gold Coins first appeared on Yan Can Cook.

]]> 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…

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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.

]]> Li Bai Chicken https://yancancook.com/home/recipe/tai-bai-chicken/ Mon, 04 Jun 2018 23:25:11 +0000 https://yancancook.com/home/?post_type=recipe&p=1059 Li Bai Chicken Ingredients 12oz skinless boneless chickendiced into bite-sized pieces 3tablespoons Vegetable oil cup ½ whole dried red chilies 1/3cup diced pickled chilies 1 whole star anise 3slices gingerabout 2” rounds 2 green onioncut into 2” lengths cup ¾ chicken broth 1teaspoon salt 2tablespoons…

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Li Bai Chicken
Ingredients
Instructions
  1. Heat wok over medium-high heat and add vegetable oil. Add chicken and sear until lightly golden, about 2 – 3 minutes. Remove chicken from wok, leaving behind as much oil as possible.
  2. Add dried chilies, pickled chilies, star anise, ginger slices and green onion to wok. Cook until fragrant, about 1 minute.
  3. Add broth, salt, glutinous rice wine, sugar, white pepper, Shaoxing wine, dark caramel and chicken to wok. Bring to a simmer and cook until chicken is cooked through and sauce is slightly thickened.
  4. Add sesame oil and serve hot.
Recipe Notes

Dark caramel is made by cooking sugar until it is very dark, then add a little water to liquefy.  If dark caramel is not available, substitute 1 tablespoon dark soy sauce and reduce salt to ½ teaspoon.

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]]> Warm Beef Salad https://yancancook.com/home/recipe/warm-beef-salad/ https://yancancook.com/home/recipe/warm-beef-salad/#comments Mon, 02 Oct 2017 06:14:40 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=454 Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.

The post Warm Beef Salad first appeared on Yan Can Cook.

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Warm Beef Salad
Warm, aromatic beef added to a healthy mix of salad greens. A delightful meal for all ages.
Servings4
Ingredients
Main Ingredients
Dressing
Other Ingredients
Instructions
  1. Season beef with salt and pepper.
  2. Place a grill pan over medium-high heat until hot, about 5 minutes. Brush lightly with cooking oil. Add beef; grill until medium-rare, about 3 to 4 minutes on each side. Remove and cover with aluminum foil; let stand for 15 minutes. Cut beef into thin slices across the grain.
  3. To prepare dressing: Place rice in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan and finely grind in a spice grinder. In a bowl, combine rice, shallots, mint, cilantro, lime juice, fish sauce, green onion, lemongrass, red pepper and sugar; mix well.
  4. Arrange lettuce on a platter. Just before serving, toss meat with dressing and place on top lettuce. Garnish with mint sprigs.
Recipe Notes

Recipe from Martin Yan's Asian Favorites, Publisher: Ten Speed Press. Photograph by Maren Caruso.

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]]> https://yancancook.com/home/recipe/warm-beef-salad/feed/ 2 芋頭糕 Taro Cake https://yancancook.com/home/recipe/taro-cake/ https://yancancook.com/home/recipe/taro-cake/#comments Tue, 18 Apr 2017 07:03:35 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=498 Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.

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Taro Cake
Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.
Servings20 squares
Ingredients
Seasonings
Instructions
  1. Microwave taro on HIGH for 8-10 minutes or until softened. Lightly mash and set aside.
  2. Heat wok over high heat until hot. Swirl in 1 tablespoon oil to coat sides.
  3. Add shallot, shrimp, mushrooms, sausage, and green onion; stir-fry for 1-2 minutes and set aside.
  4. Combine rice flour and water; use a whisk to break up lumps. Add potato starch, salt and boiling water and stir. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly.
  5. Pour taro mixture into a greased rectangular casserole. Cover and steam over high heat for 30 minutes or microwave on MEDIUM for 10-12 minutes or until set.
  6. Unmold taro cake onto cutting board. Cut in half lengthwise and into 2-inch squares.
  7. Heat wok over medium heat until hot. Swirl in remaining oil to coat sides. Pan fry taro squares for 2 minutes on each side or until light brown. Serve with chili sauce.
Recipe Notes

From Blissful Cooking by Martin Yan. 2001.

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]]> https://yancancook.com/home/recipe/taro-cake/feed/ 2 珍珠丸子 Pearl Rice Meatballs https://yancancook.com/home/recipe/pearl-rice-meatballs/ https://yancancook.com/home/recipe/pearl-rice-meatballs/#respond Tue, 18 Apr 2017 06:31:28 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=468 Pearl Rice Meatballs Servings24 meatballs Ingredients 1cup glutinous rice 2 dried black mushrooms 1 1/2pounds ground pork 1/4cup water chestnutschopped 3tablespoons minced Sichuan preserved vegetableoptional 2tablespoons green onionchopped 1tablespoon gingerminced 2teaspoons cilantrochopped 1tablespoon sesame oil 1teaspoon salt 1/2teaspoon white pepper 1 egg Instructions Soak rice…

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Pearl Rice Meatballs
Servings24 meatballs
Ingredients
Instructions
  1. Soak rice in water to cover for 30 minutes.
  2. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Discard stems and mince caps.
  3. Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
  4. Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.
Recipe Notes

From Martin Yan's Feast by Martin Yan, 1998 (Bay Books).

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