red pepper - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 14 Dec 2017 19:03:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png red pepper - Yan Can Cook https://yancancook.com/home 32 32 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.

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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 Calamari with Chinese Vinaigrette https://yancancook.com/home/recipe/calamari-with-chinese-vinaigrette/ https://yancancook.com/home/recipe/calamari-with-chinese-vinaigrette/#respond Tue, 18 Apr 2017 06:44:20 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=477 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…

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Calamari with Chinese Vinaigrette
Servings4
Ingredients
Dressing
Main Ingredients
Instructions
  1. Combine dressing ingredients in a small bowl and whisk until well blended; set aside.
  2. 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.
  3. 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.

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