Top 3 Benefits of Ea… on Mooshu Chicken Top 3 Benefits of Ea… on Preparing Wood Ear Preparing Wood Ear |… on Chicken Stir Fry with Broccoli… Ying's Kitchen on Garlic Mia on Garlic
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Here is a very simple way. All you need are:
– mung beans (I used about 1/3 cup)
– a container (I used the container in the photo below)
– a wet paper towel
First rinse mung beans with cold water in the container. Drain. Then place the wet paper towel on top of the mung beans. Put lid on and keep in a dark cool place.
Rinse and drain once every day and make sure to place a new wet paper towel on top.
Once mung beans start to sprout, place something like a small plate or bowl on top of the wet paper towel. It will keep mung beans from growing too skinny.
Bean sprouts will be ready in about 2 weeks.
Not only now you can enjoy fresh mung beans in your stir fry but also it’s so fun to see them sprout!
Who knew fungus could be a substantial protein source, or had the potential to prevent heart disease? Much less, a variety called “Black Fungus”, also known as Wood Ear?
In fact, this common Chinese cooking ingredient provides many important health benefits! Here are a few..
1. Keeps You Regular
Wood ear contains a very high amount of dietary fiber. In fact, one cup of wood ear contains over 12 times the amount of fiber in one cup of celery! That’s more than half of your daily recommended dietary fiber!
Besides relieving constipation, getting enough dietary fiber can lower the risk of heart disease diabetes, and can even lower cholesterol. Wood ear is an easy way to pack in the fiber and reap the health benefits.
2. Makes You Full
The high-fiber content in wood ear helps give your stomach the feeling of being full, while its high protein provides energy and substance to fuel your body. Wood ear contains about the same amount of protein as kale, making it one of the higher protein vegetables.
When you combine the high protein with the low fat, sugar, and sodium in wood ear, you’ve got a great option for healthy eating!
3. It’s Delicious!
Wood ear is a healthy and delicious Asian mushroom, with a slightly nutty flavor and crunchy-slippery texture!
Although it’s typically sold in its dried form, preparing and using wood ear to cook is much easier than you might think!
Wood ear can typically be found in Asian grocery stores in dried form. It may look like this:
Wood ear is also known as Black Fungus, so it may be labeled with that name in the grocery store.
Here’s what the dried form of wood ear looks like:
About a half hour before you start preparing your meal, fill a small bowl most of the way with cold water. Add the wood ear, and let soak for 30 minutes.
Keep in mind that it will expand to about 4-5x its original size, so if you’re wanting 1 cup of wood ear, you may want to soak 1/4 cup.
Once it’s expanded to about 4 or 5 times its original size, your wood ear is ready to be used in a delicious and healthy dish like this one!
– 2 tablespoons oil
– 2 cloves garlic, chopped
– 1 teaspoon chopped ginger
– 1 lb large shrimp, shelled and deveined
– 1/3 cup sliced jalapeno or diced zucchini
– 1/3 cup sliced orange bell pepper
– 1/3 cup aliced yellow bell pepper
– 3 tablespoons Ying’s Spicy Kungpao Sauce
– 1/4 cup roasted peanuts
Heat oil over medium-high heat in a wok or skillet. When oil is hot, add garlic, ginger and shrimp. Stir fry until shrimp turn pink, about 1 minute. Add vegetables and stir fry for 30 seconds. Then add Ying’s Spicy Kungpao Sauce. Continue stirring until everything is completely cooked.
Place on a serving dish and top with roasted peanuts. Serve over rice.
1 lb. Beef or Pork tenderloin
1/3 cup Ying’s Korean BBQ Marinade, divided
4 tablespoons Korean red chili paste
2 teaspoons salt
1 bunch spinach
8 oz. bean sprouts
3 tablespoons oil
4 cups cooked rice
1 tablespoon sesame seeds (optional)
First cut meat in thin strips or slices.
Place meat in a container and add 4 1/2 tablespoons Ying’s Korean BBQ Marinade. Mix well.
In a separate container, combine Korean red chili paste with the remaining Korean BBQ Marinade. Set aside.
Cut zucchini and carrot into match sticks.
Place 3 cups water and salt in a pot and bring it to boil. Add zucchini and cook for 1 minute. Rinse in cold water and drain.
Repeat the same with carrot.
Blanch bean spinach for about 30 seconds.
Rinse in cold water and squeeze out excess liquid. Do the same with bean sprouts.
Add 1 tablespoon oil In a pan, cook marinated meat over medium high heat until it is completely cooked.
Heat a separate pan, then add the remaining oil. When it’s hot, crack and drop in eggs one at time. Fry eggs until they are done to your liking.(sunny side up)
In a bowl, add 1 cup rice, top with meat, vegetables, and then top with an egg. Sprinkle sesame seeds if desired.
Finally add the Korean red chili mixture.
Throughout my years as a cooking instructor and the owner of an Asian cooking business, I’ve been asked many times what kind of wok is best to purchase.
There are many types of woks out there, so here is some info about the most popular types of woks. Feel free to read, learn, and customize your wok purchase to your own preference and needs!
There are 4 Common Kinds of Woks
- Non Stick
- Carbon Steel
- Stainless Steel
- Light Weight Cast Iron
Wok Type Pros & Cons
- Non Stick
- Pros: Easy-to-use, no problems with food sticking
- Cons: Should not be heated empty (without any oil in it) or used on high heat for long periods of time, otherwise the coating could get damaged. Also, can’t use with metal cooking tools, only bamboo or wood.
- Carbon Steel
- Pros: Inexpensive, last a long time, can stand high heat for a long time
- Cons: Needs to be seasoned, should not wash with dish soap after use (otherwise, it’ll rust easily). If you don’t know how to use it correctly, it’s easy for food to get stuck to the wok.
- Stainless Steel
- Pros: Easy to clean, can stand high heat, no problem with rusting
- Cons: More expensive than carbon steel, could have a food sticking problems
- Light Weight Cast Iron
- Pros: No problem with high heat, great for pan-searing
- Cons: Costs a little more, could have problems with food sticking and rusting
Hope you found helpful, happy cooking!
Have you heard of Chinese Moon festival? Also known as Mid-Autumn Festival, this Chinese celebration takes place on the night where the moon appears to be at its roundest and brightest. This year it takes place on September 15th.
These baked pastries are traditionally eaten during the Mid-Autumn Festival. The tool depicted in the picture below can be purchased on amazon. Mooncakes require a little more preparation, but the first bite into the soft and delicately sweet pastry is more than worth it!
1 teaspoon baking soda
1 tablespoon water
1 1/3 cup home made syrup(see recipe below)
1/2 cup oil
3 cups all purpose flour
2 tablespoons coconut oil
6 cups cooked taro root
1 cup sugar
1 cup chopped roasted walnut
2 fresh lemons
1/4 teaspoon baking soda
4 cups sugar
2 tablespoons white vinegar
1 egg yoke
1 tablespoon cold water
1/2 cup all purpose flour
Homemade syrup- Cut lemons in half and squeeze juice in a cup and strain. In a separate container mix baking soda with 1 tablespoon cold water.
Add sugar and 1 1/4 cup cold water in a pot over medium heat. Cook until sugar completely dissolved. Turn down heat to low. Add lemon juice and vinegar to the pot. Continue cooking for 30 minutes on low. Add baking solution and remove from heat. Let cool completely (make this a few days ahead of time for best result)
Mooncake- In a mixing bowl combine Dough ingredients and fold to mix with a spatula into smooth dough.
You can buy taro root in almost any Asian or Hispanic stores. Peel and cut into small cubes. In a pot add 3 cups cold water and cook until taro is mushy.
easily poke though with a fork. Drain and mash it with potato masher.
In a wok or skillet add coconut oil, taro and sugar. Cook on low for 10 minutes or until the mixture appears dry. Remove from heat and let it cool.
Then add walnuts to the filling and mix well. Divide the dough into 20 parts. Roll each part into a ball.
Divide the dough into 20 parts also. Take one piece and roll into a ball in your hands. Press it down on a flat surface into a round.
Available on Amazon
Place a taro ball and place it on the center of the round. Hold it in one hand and the other push the dough upward gradually to cover the ball completely. Then dust the ball with the dry flour.
Lay it on a flat surface and place the mold over the ball and press down. Take it out of mold and place on a baking sheet.
Combine egg yoke and cold water in a small container and mix well. Set aside.
Preheat oven to 375 degree and bake for 6 minutes. Take it out of the oven and brush light with egg yoke liquid. Turn down heat to 350 degree and bake another 5 minutes. Brush one more time with egg yoke liquid and continue baking for 6 more minutes or until they are golden.
Remove and cool. Its best to enjoy after letting them set for a couple days.