Calamari with Chinese Vinaigrette

Tue, 18 Apr 2017 06:44:20 +0000

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 cut into 1/2-inch rings
2ounces snow peasends and strings removed, cut in half diagonally
2 stalks celerythinly sliced
1/2 small red onionthinly sliced
1/2cup water chestnutssliced

Instructions

Combine dressing ingredients in a small bowl and whisk until well blended; set aside.
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.
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.

The post Calamari with Chinese Vinaigrette first appeared on Yan Can Cook.

Chinese Chicken Salad

Tue, 18 Apr 2017 06:02:16 +0000

Chinese Chicken Salad

Servings6-8

Ingredients

Dressing

1/4cup balsamic vinegar or Chinese dark rice vinegar
3tablespoons sesame paste or peanut butter
3tablespoons walnut oil
1tablespoon sesame oil
2tablespoons soy sauce
1teaspoon hot pepper sauce
2tablespoons sugar
1/2teaspoon black pepper

Main Ingredients

4cups iceberg lettuceshredded
2cups cooked chickenshredded
1 small carrotjulienned
1/2 cucumberpeeled, seeded, julienned
2tablespoons cilantrochopped
2tablespoons fresh basilfinely shredded

Other Ingredients

Vegetable oil for deep-frying
12 wonton wrapperscut into 1/4-inch wide strips
2tablespoons walnut oil
2tablespoons sugar
1/2cup walnut halvestoasted

Instructions

Combine the dressing ingredients in a salad bowl and whisk until smooth. Combine the salad ingredients in a large bowl, cover, and refrigerate until ready to serve.
Set a wok over medium-high heat and add oil to a depth of about 2 inches. Heat the oil to 360'F. Fry the wonton strips until golden brown, about 15 seconds. Remove them with a skimmer and drain on paper towels.
Place a wide frying pan over medium heat until hot. Add the walnut oil, swirling to coat the surface. Add the sugar, stir until it dissolves, add the walnuts, and stir until the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks.
Just before serving, pour the dressing over the salad and toss to coat evenly. Serve the salad in a wide shallow bowl, surrounded with the wonton strips. Scatter the glazed walnuts over the top.

Recipe Notes

The post Chinese Chicken Salad first appeared on Yan Can Cook.

hot pepper sauce - Yan Can Cook

Calamari with Chinese Vinaigrette

Chinese Chicken Salad