Best Basic Oriental Fried Rice Stephen Yan Recipes

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SOY SAUCE CHICKEN



Soy Sauce Chicken image

This recipe is from WOK WITH YAN (Chef Stephen Yan). His Television Shows were watched by many throughout Canada and the United States. As one person from Burlington VT, stated: "I watch your show so often that I am becoming a wok-a-holic."

Provided by William Uncle Bill

Categories     Sauces

Time 42m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 roasting chickens or 4 chicken legs
1 teaspoon Accent seasoning or 1 teaspoon msg
2 tablespoons light soy sauce
1 tablespoon Chinese wine
1/8 teaspoon sesame seed oil
1/2 cup peanut oil
2 only green onions, cut to 2 inch lengths
1 clove garlic, minced
1/2 teaspoon minced fresh gingerroot
6 medium dried Chinese mushrooms, soaked and cut in half
1/4 cup dark soy sauce
2 tablespoons light soy sauce
2 tablespoons granulated sugar
1/4 teaspoon Accent seasoning or 1/4 teaspoon msg
1 tablespoon Chinese wine
1/4 teaspoon sesame seed oil
1 cup water

Steps:

  • Cut chicken into pieces and place in a mixing bowl.
  • In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
  • Pour mixture over chicken, and mix to coat well.
  • Let marinate for 1 hour.
  • Heat WOK to medium-high, add peanut oil.
  • Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
  • Remove chicken from Wok and set aside.
  • Remove peanut oil from Wok into a container and reserve.
  • Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
  • Add green onions, garlic and ginger and brown, stirring continuously.
  • Return chicken to Wok and stir well with mixture.
  • Add drained mushrooms and prepared sauce (see SAUCE below).
  • Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
  • Remove chicken from Wok and cut into smaller chunks if desired.
  • Display chicken on a platter.
  • Pour sauce over chicken.
  • Serve with cooked rice.
  • SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
  • Use as noted above.

Nutrition Facts : Calories 387.4, Fat 33.3, SaturatedFat 6.3, Cholesterol 26.7, Sodium 2059.9, Carbohydrate 13.2, Fiber 1.1, Sugar 7.2, Protein 10.8

YAN CAN LO MEIN



Yan Can Lo Mein image

Make and share this Yan Can Lo Mein recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces fresh Chinese egg noodles
1 tablespoon vegetable oil
2 garlic cloves, minced
1 cup shredded carrot
2 celery ribs, juliened
2 cups bean sprouts
1/2 cup snow peas, ends trimmed and cut in half on the diagonal
1/2 cup julienned bamboo shoot
2 green onions, thinly sliced
2 tablespoons oyster sauce
1 teaspoon sesame oil

Steps:

  • Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
  • Place a stir-fry pan over high heat until hot.
  • Add the vegetable oil, swirling to coat the sides.
  • Add the garlic and cook, stirring, until fragrant, about 10 seconds.
  • Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
  • Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
  • Cook, stirring, until all the vegetables are tender, about 2 minutes.
  • Transfer to a serving plate and serve.
  • **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.

Nutrition Facts : Calories 308, Fat 7.4, SaturatedFat 1.3, Cholesterol 47.9, Sodium 298.7, Carbohydrate 50.9, Fiber 4.9, Sugar 6.1, Protein 11.2

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