egg - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Fri, 14 Jul 2023 19:22:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png egg - Yan Can Cook https://yancancook.com/home 32 32 Yin Yang Vegetable Pockets https://yancancook.com/home/recipe/yin-yang-vegetable-pockets/ Fri, 13 Oct 2023 07:00:31 +0000 https://yancancook.com/home/?post_type=recipe&p=5531
Yin Yang Vegetable Pockets
Servings10-12 dumplings
Ingredients
Filling
Instructions
  1. Prepare filling: Place a wok or stir-fry pan over high heat. Add 1 tbsp oil, swirling to coat sides. Add garlic; cook, stirring, until fragrant, about 10 seconds. Add cabbage, carrot, chives and red onion; stir fry until vegetables are tender-crisp, about 2 minutes. Add oyster-flavored sauce and sesame oil; toss to coat. Transfer vegetable mixture to a colander to drain. Set aside in a medium bowl.
  2. Place a medium non-stick skillet over medium-high heat until hot. Add remaining 1 tsp oil, swirling to coat bottom of pan. Pour beaten egg into pan, tilting pan so egg coats bottom of pan and bottom of omelet is set, about 1 minute. Season with salt and pepper. Turn omelet over; cook until set, about 30 seconds. Slide omelet onto a cutting board. Fold in half and cut into thin shreds. Transfer to the bowl of vegetables to cool.
  3. Form dumplings: Place one potsticker wrapper on a clean flat surface; keep remaining wrappers covered with a damp cloth to prevent them from drying out. Place one heaping tablespoon filling in center of wrapper. Moisten edges of wrapper with egg wash. Top with a second wrapper and secure edges. Starting from one end of wrapper, slightly fold over the edge (like a pie crust); continue folding around dumpling. Repeat with remaining wrappers and filling. Keep filled dumplings covered with a damp cloth to prevent from drying.
  4. Yin dumplings: Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add half the filled dumplings, flat side down; cook, without turning, until golden brown, about 3 minutes. Add vinegar and water; reduce heat to medium, cover and steam until dumplings are tender, about 4 minutes.
  5. Yang dumplings: Heat remaining 2 cups oil in a wok or stir-fry pan over medium-high heat until hot. Add remaining uncooked dumplings; shallow fry, turning once, until golden brown and crisp, about 2 minutes on each side. Lift out dumplings with a slotted spoon; drain well on paper towels.
  6. Transfer dumplings to a serving plate. Serve with soy sauce-vinegar.
Recipe Notes

Remark: For Yang dumplings, if you don’t want to shallow-fry, you can poach dumplings instead.

© Yan Can Cook, Inc, 2023

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]]> Crab & Asparagus Soup https://yancancook.com/home/recipe/crab-asparagus-soup/ https://yancancook.com/home/recipe/crab-asparagus-soup/#respond Fri, 07 Apr 2023 07:00:25 +0000 https://yancancook.com/home/?post_type=recipe&p=4690
Crab & Asparagus Soup
Servings6 people
Ingredients
Instructions
  1. Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
  2. 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.
  3. 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.
  4. Serve soup in individual soup bowls; garnish with cilantro.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> https://yancancook.com/home/recipe/crab-asparagus-soup/feed/ 0 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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]]> https://yancancook.com/home/recipe/pearl-rice-meatballs/feed/ 0 咕老肉 Sweet Sour Pork https://yancancook.com/home/recipe/sweet-sour-pork/ https://yancancook.com/home/recipe/sweet-sour-pork/#comments Tue, 18 Apr 2017 06:18:17 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=463 A classic dish that consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavored with ginger and garlic.

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咕老肉 Sweet Sour Pork
A classic dish from North East (Dongbei) China, originating in the city of Harbin, Heilongjiang Province. It consists of large thinly sliced pieces of pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavored with ginger and garlic. The batter absorbs the sauce and softens. A Beijing variant has the sauce thin and watery, while the dish as prepared in the North East is often a thicker sauce with some ketchup added to it. However true 咕老肉 Sweet Sour Pork is made with an amber colored sauce due to the fact that it uses caramelized sugar.
Servings4
Ingredients
Marinade
Main Ingredients
Sweet and Sour Sauce
Other Ingredients
Instructions
  1. Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside for 30 minutes.
  2. Combine sauce ingredients in a small saucepan and set aside.
  3. Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
  4. Add oil into wok to a depth of about 2 inches. Over high heat, bring oil to 360'F. Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200'F oven while cooking remaining pork.
  5. Meanwhile, cook sauce over medium-high heat, stirring until sauce boils and thickens. Stir in lychee, bell pepper, and pineapple. Reduce heat to low and cook for 1 minute. Arrange pork on a serving platter, pour sauce over pork. Serve hot.
Recipe Notes

From A Wok for All Seasons by Martin Yan. (Doubleday) Copyright 1988 by Yan Can & Company.

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]]> https://yancancook.com/home/recipe/sweet-sour-pork/feed/ 6 Five-Flavor Grilled Chicken https://yancancook.com/home/recipe/five-flavor-grilled-chicken/ https://yancancook.com/home/recipe/five-flavor-grilled-chicken/#comments Tue, 18 Apr 2017 05:42:22 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=442 Five-Flavor Grilled Chicken excerpt

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Five-Flavor Grilled Chicken
Servings4
Ingredients
Marinade
Sauce
Instructions
  1. Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
  2. Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
  3. Combine sauce ingredients except for cornstarch solution in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.
Recipe Notes

Note:
Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.

Recipe from: Blissful Cooking, Publisher: Innoform Media. Photograph by Kenneth Wong.

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