chopped cilantro - Yan Can Cook

Assorted Mushrooms with Tofu

Fri, 08 Sep 2023 07:00:04 +0000

Assorted Mushrooms with Tofu is a healthy vegetarian dish that celebrates the rich and earthy flavors of mushrooms combined with the delicate creaminess of tofu. The tofu, known for its ability to absorb flavors, soaks up the delicious umami notes from the mushrooms. This combination creates a harmonious balance of textures and tastes, making this healthy dish a wholesome and satisfying choice for mushroom and vegetarian lovers alike.

Assorted Mushrooms with Tofu

Servings4 Servings

Ingredients

4ounces broccoli floretsabout 3 cups
1-1/2tablespoons Vegetable oil
1teaspoon chopped ginger
1/4teaspoon onion salt
4–6pieces oyster mushrooms
6 fresh shiitake mushroomsstems removed (halved, if large)
4 button mushroomsstems removed
1/2pkg tofudrained, cut into 8 pieces
1teaspoon cornstarch dissolved in 2 teaspoons water

Sauce

1/4cup chopped cilantro
2tablespoons mashed fermented bean curd
2tablespoons rice wine
1-1/2teaspoons sesame oil
1-1/2teaspoons sugar

Instructions

Combine sauce ingredients in a medium bowl; set aside.
Blanch broccoli in boiling water until tender-crisp, about 1 minute. Drain, rinse with cold water and drain again. Set aside.
Place a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add ginger and onion salt; cook, stirring, until fragrant, about 10 seconds. Add all mushrooms; stir fry until mushrooms are tender, about 3 minutes.
Carefully add tofu and sauce; reduce heat and cook until heated through. Add cornstarch solution if sauce needs to be thickened.
Arrange broccoli in center of a serving platter. Surround with mushroom-tofu mixture.

Recipe Notes

The post Assorted Mushrooms with Tofu first appeared on Yan Can Cook.

Crab & Asparagus Soup

Fri, 07 Apr 2023 07:00:25 +0000

Crab & Asparagus Soup

Servings6 people

Ingredients

8– 10 asparagustough ends trimmed & discarded, cut into 1/2-inch pieces
1tablespoon Vegetable oil
2 green onionschopped
1teaspoon minced ginger
5cups chicken broth15 ounces
1can white asparagusdrained, and cut diagonally into 1/2 -inch pieces, 15 ounces
1/2pound cooked crabmeatflaked
2teaspoons light soy sauce
1/8teaspoon white pepper
sea salt to taste
3tablespoons cornstarch dissolved in 1/4 cup water
1 egglightly beaten
2tablespoons chopped cilantro

Instructions

Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
Serve soup in individual soup bowls; garnish with cilantro.

Recipe Notes

The post Crab & Asparagus Soup 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.

Cold Noodles with Spicy Meat Sauce

Mon, 04 Jun 2018 23:20:07 +0000

Cold Noodles with Spicy Meat Sauce

Ingredients

lb ½noodles

Meat Sauce:

Garnish

Instructions

Cook noodles in a large pot of boiling water. Drain, rinse under cold running water, drain and set aside.
To make meat sauce, heat oil in a pan over medium-high heat. Add garlic and green onions, saute until fragrant, about 1 minute.
Add ground pork, cook until done, using a spatula to break up pieces into small bits. Add oyster sauce, sweet bean paste or hoisin sauce and Douban bean paste.
To serve, toss noodles in red oil. Top with meat sauce, chopped pickled red chilies, cilantro and green onions.

Recipe Notes

If Sichuan red oil is not available, substitute with chili oil.

The post Cold Noodles with Spicy Meat Sauce first appeared on Yan Can Cook.