Joanne's Easy Bake: Chinese Yam (Shan Yao) Stir-Fry

Joanne's Easy Bake: Chinese Yam (Shan Yao) Stir-Fry: Chinese yam (also known as Shan Yao or Wai Shan or Discorea Polystachya (botanical name)) is normally sold dried and used for soups. In ...

Chinese Yam (Shan Yao) Stir-Fry

Chinese yam (also known as Shan Yao or Wai Shan or Discorea Polystachya (botanical name)) is normally sold dried and used for soups. In recent years, this root vegetable is available fresh throughout the year in most Asian supermarkets in Canada and very popular among the Asian communities especially Chinese and Koreans. I am not sure about its efficacy, but it is certainly quite palatable when stir-fried with other vegetable and lean meat. There is a lot of cutting (which is required in most stir-fry recipes). This dish was made to celebrate Chinese New Year with my friends at church two weeks ago.

Utensils Needed:-

Your favourite chef knife
Vegetable peeler
Cutting boards (one for meat and one for vegetables)
Frying ladle
Straining ladle
Deep non-stick frying pan and lid

Ingredients:-

For the stir-fry
1 cup thinly sliced pork tenderloin
1/2 cup Chinese yam (Shan Yao or Discorea Polystachya)
1 cup onion
1-1/2 cup king mushrooms
1 cup carrot
1 cup snap peas or whole green peas
1 tablespoon fresh ginger
2 cups cold water (for blanching snap peas)
1 tablespoon olive oil

For the gravy
2 teaspoons cooking wine (you may use any Sherry that is not too sweet)
1-1/2 teaspoons corn starch
1-1/2 teaspoons salt
1 tablespoon light soy sauce
2 teaspoons fish sauce
1/2 teaspoon sugar
1/4 cup cold water

Method:-

1. Clean and washed all the root vegetables and peas. Remove skins of carrots, yam and ginger by using a vegetable peeler; remove onion skins and remove the two tough ends of the snap peas.

2. First cut carrots and yam into 2" chunks and then slice each chunk into approximately 3 mm thick slices.

3. Slice ginger thinly; stack the slices and cut them into tiny triangular pieces.

4. Clean, cut and slice the king mushrooms into approximately 3 mm thick slices.

5. Cut onions into half and then each half into thirds.

6. Place all the cut and sliced vegetables on a big plate.

7. Boil 2 cups cold water in the frying pan and blanch snap peas. Once the peas turn a bright and deep green, scoop peas immediately from the water using straining ladle and dunk the peas in a bowl of cold water for 1 - 2 minutes to stop the cooking. Drain and set aside the peas. Throw out both the boiling and soaking water.

8. Cut and slice pork tenderloin.

9. Place all the ingredients for the gravy in a bowl and stir to combine evenly. Set aside until ready to use.

10. Heat frying pan on medium high heat. First fry pork tenderloin until the pork is cooked. Then add all the root vegetables and mushrooms. Stir-fry the mixtures until they are evenly mixed. Cover the frying pan immediately with a lid for 5 minutes to let the yam cook or until the yam turns transparent. Once the yam turns transparent, remove the lid and add the blanched green peas. Make a well in the center and add the gravy mixture. Stir the gravy mixture constantly to prevent lumps. When the gravy mixture boils and turns transparent, stir everything to mix and drizzle olive oil on top. Scoop out with the ladle and serve.
Please enjoy with your friends and family! Share every good food! :)))  

Joanne's Easy Bake: Simple Walnut Brittle

Joanne's Easy Bake: Simple Walnut Brittle: Walnut brittle is an old time favorite, no matter on what occasion. I was first introduced to this exquisite item, decades ago in Hong Ko...

Simple Walnut Brittle

Walnut brittle is an old time favorite, no matter on what occasion. I was first introduced to this exquisite item, decades ago in Hong Kong and was only available during the Chinese New Year. It was almost like limited edition and exceptional pricey. Recently, I saw my cousin's, Miki, posting on her blog, dingoozatfood.blogspot.com, and thought I will give it a try and to my surprise, it is amazingly easy to make. The measurements in my recipe are all in cups as it is faster and more convenient for me. I hope you will enjoy this as much as I do.

Utensils

Measuring cup
Measuring spoons
Medium sized mixing bowl
A high heat resistant silicone spatula
Jelly roll baking pan (12-1/2" X 17")
Parchment paper

Ingredients

2 cups raw walnuts
1/3 cup golden syrup (I used Rogers golden syrup)
1 tablespoon raw white sesame seeds
1 tablespoon bonito and seaweed flavoring powder (optional)

Method

1. Preheat your oven to 325 degrees F and line baking tray with parchment paper.

2. Measure and place all ingredients in the mixing bowl. Lightly mix everything using the spatula.

3. Then place the nuts mixture on your lined pan and bake for 20 minutes. **Note: Half way through baking, remove the pan from the oven and stir the nuts mixture so that they will be evenly browned and coated with syrup. Return to continue until 20 minutes is up.

4. Once the baking time is up, remove tray from oven and stir again to coat nuts and to ensure that they are well coated with syrup, using the spatula. Ensure to spread the nuts out in a single layer and do not let them clump together. Then leave to cool completely and the syrup will harden as it cools. Serve only when completely cooled and any unconsumed can be stored in an airtight container for 1 week (if they ever last that long). Enjoy snacking!!!  

Joanne's Easy Bake: Easy Meatloaf

Joanne's Easy Bake: Easy Meatloaf: I came across this recipe from the Milk Calendar several years ago and was originally titled "Double-Duty Meatloaf". It was ...

Easy Meatloaf

I came across this recipe from the Milk Calendar several years ago and was originally titled "Double-Duty Meatloaf". It was so named because it can be served as burger or meatloaf and it is really satisfying and easy to make. For those nights when you are in a rush, you can make this the day before and just reheat and serve up a hearty dinner in no time. You can also cut it into slices and use them as burgers with bread. This is my usual dinner staple when we expect to run late for dinner during the weekdays. The original version calls for different spices but I prefer my own concoction and it really taste good!

Utensils need:-

1 large mixing bowl
Measuring cups and spoons
9" loaf pan (metal or glass)
A wooden spoon
Some food safe gloves if you do not like touching the meat directly

Ingredients:-

1-1/2 lbs lean ground beef
3/4 cups quick cooking or minute oats
1 teaspoon thyme
1 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
2 tablespoons onion powder ( not onion salt )
1/4 teaspoon fennel seeds
2 large eggs, lightly beaten
3/4 cups fresh milk ( you may use skim milk )
1/4 cup Heinz ketchup

Method:-

1. Preheat oven to 375 degrees F and prepare 1 loaf pan.  Glass loaf pan is preferred to metal. If using metal, you have to line with parchment paper.

2. Place all the dry ingredients in a large mixing bowl and mix them. 

3. Add lightly beaten eggs, milk and ketchup and let stand for 5 minutes.


4. Then add the ground beef. Using a wooden spoon or your hand, gently blend meat in until well incorporated, do not over mix, otherwise loaf will be tough.


5. Transfer to the prepared loaf pan and pack it firmly. Flatten the center with the spoon so that loaf will rise evenly.


6. Cover loosely with aluminium foil and bake in preheated oven for one hour until meat juice is clear.


7. Drain off excess meat juice if serving immediately. If you wish to eat it the next day or two, you may leave the meat juice with the meat loaf so that it will not be too dry when you reheat.
Serve with your favorite salad and ketchup or spicy chilly sauce!

Enjoy! * Note: you can double the ingredients and make two loaves.