dried black mushrooms - 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 dried black mushrooms - 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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]]> Eight Treasure Noodle Pancake https://yancancook.com/home/recipe/eight-treasure-noodle-pancake/ Fri, 18 Aug 2023 07:00:28 +0000 https://yancancook.com/home/?post_type=recipe&p=5468
Eight Treasure Noodle Pancake
Servings6 Servings
Ingredients
Sauce
Instructions
  1. Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
  2. Combine sauce ingredients in a small bowl; set aside.
  3. Cook noodles according to package directions until tender but firm to the bite. Drain well.
  4. Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
  5. Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
  6. Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
  7. bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
  8. To serve, spoon sausage-vegetable mixture over noodle pancakes.
Recipe Notes

© Yan Can Cook, Inc. 2023

The post Eight Treasure Noodle Pancake first appeared on Yan Can Cook.

]]> Fish Tofu Chowder https://yancancook.com/home/recipe/fish-tofu-chowder/ Fri, 31 Mar 2023 07:00:29 +0000 https://yancancook.com/home/?post_type=recipe&p=4837
Fish Tofu Chowder
Servings4 people
Ingredients
Instructions
  1. Remove and discard stems from mushrooms. Coarsely chop caps. Set aside.
  2. Combine chopped fish, cornstarch and salt in a bowl; mix well.
  3. 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.
  4. 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

© Yan Can Cook, Inc., 2023

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

]]> Steamed Chicken Wings https://yancancook.com/home/recipe/steamed-chicken-wings/ Fri, 17 Mar 2023 07:00:15 +0000 https://yancancook.com/home/?post_type=recipe&p=4807 This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!

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Steamed Chicken Wings
This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!
Servings4
Ingredients
Marinade:
Sauce:
Instructions
  1. Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
  2. Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
  3. Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
  4. Slide 1 piece of mushroom, green onion and ham into boned space in each wing. Place stuffed wings in a single layer on a heatproof dish.
  5. Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
  6. While chicken is steaming, combine all sauce ingredients except cornstarch solution in a saucepan; bring to a boil. Add cornstarch solution and continue to cook until sauce thickens.
  7. To serve, pour sauce over chicken. Sprinkle with chopped green onion.
Recipe Notes

© Yan Can Cook, Inc., 2023

The post Steamed Chicken Wings first appeared on Yan Can Cook.

]]> Chinese Paella https://yancancook.com/home/recipe/chinese-paella/ https://yancancook.com/home/recipe/chinese-paella/#comments Sun, 18 Oct 2020 07:06:05 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=501 Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

The post Chinese Paella first appeared on Yan Can Cook.

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Chinese Paella
Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.
Servings6
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and slice caps in half. Set aside.
  2. Remove shrimp legs, leaving shells and tails intact. Cut along backs of shrimp with scissors; rinse out sand veins. Sprinkle chicken with salt, pepper and five-spice powder. Set aside.
  3. Bring mussels and water to a boil in a 2-quart pan. Cover, reduce heat to low, and cook until shells open, about 5 minutes. Discard mussels that don't open. Lift out mussels and set aside; pour liquid into a 4-cup measuring cup. Add enough chicken broth to make 4 cups of total liquid.
  4. Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add chicken and cook, turning as needed, for 10 minutes or until well browned on all sides. Add 2 tablespoons chicken broth. Cover and cook for 5 minutes. Remove chicken and set aside. Add onion and cook for 1 minute. Add bell pepper and turmeric; cook for 1 minute. Add rice, sausages and the reserved 4 cups chicken broth. Bring to a boil and cook, uncovered, until broth evaporates and crater-like holes appear, about 10 minutes.
  5. Arrange chicken, bamboo shoot and mushrooms over rice. Reduce heat to low, cover and simmer for 20 minutes. Push shrimp into top of rice and scatter snow peas on top. Cover and cook for 5 minutes. Push mussels into rice. Cover and cook until rice is tender to the bite, about 5 more minutes. Sprinkle with cilantro before serving.
Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday.

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]]> https://yancancook.com/home/recipe/chinese-paella/feed/ 1 Sizzling Rice Soup https://yancancook.com/home/recipe/sizzling-rice-soup/ https://yancancook.com/home/recipe/sizzling-rice-soup/#comments Tue, 18 Aug 2020 07:00:37 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=495 Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

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Sizzling Rice Soup
Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.
Servings6
Ingredients
Main Ingredients
Marinade
Other Ingredients
Instructions
  1. Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
  2. Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
  3. Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
  4. In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
  5. To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.
Recipe Notes

Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

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]]> https://yancancook.com/home/recipe/sizzling-rice-soup/feed/ 2 Ma Po Tofu https://yancancook.com/home/recipe/ma-po-tofu/ Sun, 05 Apr 2020 23:17:08 +0000 https://yancancook.com/home/?post_type=recipe&p=1728 A classic favorite -- Ma Po Tofu is a fiery Sichuan classic named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. Ma Po Tofu is a justly popular menu item in many Chinese restaurants, especially in Chengdu.

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Ma Po Tofu
Servings4
Ingredients
Sauce
Seasoning
Instructions
  1. In a bowl combine pork, soy sauce and cornstarch, stir until evenly distributed.
  2. In small bowl, combine sauce ingredients: water, soy sauce and sesame oil.
  3. Place wok over high heat until hot. Add oil, swirling to coat sides.
  4. Add garlic and stir-fry until fragrant about 20 seconds.
  5. Add pork and hot bean paste, stir-fry until pork is crumbly, about 2 to 3 minutes. Pour sauce into pork mixture, add water chestnuts, green onion Slide tofu into wok, and stir gently (or simply swirl the wok) to coat the tofu with the sauce and heat through, about 2 minutes.
  6. Add cornstarch solution, cook gently stirring, until sauce thickens about 1 minute.
  7. Slide tofu onto serving platter.

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]]> 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 鍋貼 Potstickers https://yancancook.com/home/recipe/potstickers/ https://yancancook.com/home/recipe/potstickers/#comments Tue, 18 Apr 2017 06:35:23 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=471 鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). This recipe highlights a fan-favorite -- the pan-fried variety.

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Potstickers
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). 鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.
Servings30 potstickers
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
  2. In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
  3. To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
  4. To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
  5. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.
Recipe Notes

Recipe from: Chinese Cooking for Dummies, Publisher: IDG Books

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