CHINESE SCALLION PANCAKES
Detailed steps for making traditional Chinese scallion pancakes at home.
Provided by Elaine
Categories Breakfast staple food
Time 26m
Number Of Ingredients 13
Steps:
- Mix salt with all purpose flour.
- Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
- After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).
- Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
- Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
- Remove the circle out and cut into wedges.
Nutrition Facts : Calories 577 kcal, Carbohydrate 106 g, Protein 16 g, Fat 9 g, Sodium 501 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
GRILLED SCALLION LAMB
Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.
Provided by Florence Fabricant
Categories skewers and kebabs, main course
Time 3h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
- Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
- Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams
GRILLED LAMB WITH SCALLION PANCAKES
Here is a recipe for grilled lamb inspired by Northern China. It's treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they're spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it's party food.
Provided by Florence Fabricant
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
- Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
- Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
- Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
- Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
- Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.
MONGOLIAN LAMB STIR FRY
Mongolian Lamb Stir-Fry is a delicious main course that tastes like it came from your favorite Chinese restaurant.
Provided by Emily Paster
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the cumin, chile flakes, salt, and pepper.
- Add the lamb and toss to coat with the spice mixture.
- Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
- Peel and quarter the onion. Then, slice each quarter into three or four wedges.
- Trim the roots and tops of the scallions. Cut the white and light green parts into two or three pieces and thinly slice the dark green tops. Set aside the tops to garnish the dish.
- Heat a wok or deep large skillet over high heat until it is hot enough that a drop of water sprinkled on the pan instantly sizzles, about 2 minutes. Add two tablespoons of the oil and heat until shimmering.
- Add the onion and white and light green parts of the scallion to the wok and toss to coat with oil. Stir-fry, stirring frequently, until the vegetables are softened and browned, about five minutes.
- Transfer the vegetables to a bowl.
- Add the remaining tablespoon of the oil to the wok and swirl to coat the bottom.
- Add the lamb and stir-fry, stirring frequently, until all the pieces are browned, about 2 minutes.
- Add the garlic, ginger, soy sauce, and Shaoxing rice wine and stir to combine.
- Continue to cook for an additional minute.
- Return the onion and scallion to the wok and cook for an additional minute.
- Garnish with the scallion tops and serve immediately over rice.
Nutrition Facts : Calories 313 calories, Sugar 6.1 g, Sodium 929.4 mg, Fat 18.7 g, SaturatedFat 3.5 g, TransFat 0.1 g, Carbohydrate 11.3 g, Fiber 1.5 g, Protein 23.9 g, Cholesterol 75 mg
SCALLION BEEF STIR FRY (葱爆牛肉)
Scallion beef stir-fry features juicy beef cooked with tender Chinese scallion in a scrumptious brown sauce that's savory and sweet. It's a super quick dish for a busy weekday night and you can serve it with steamed rice for a complete, delicious and healthy meal. {Gluten-Free Adaptable}To make this dish gluten-free, use tamari instead of soy sauce and use dry sherry instead of Shaoxing wine.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Combine the beef, Shaoxing wine, and salt in a medium-sized bowl. Mix well with your hands. Add the cornstarch and mix again, until all the ingredients are evenly coated.
- Mix the sauce ingredients together in a medium-sized bowl and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the beef and spread it out as much as you can without overlapping (*Footnote 3). Let cook without touching for 30 seconds, or until the bottom is lightly browned. Flip and cook the other side for another 30 seconds, until the surface is cooked but the inside is still a bit pink. Transfer the beef to a plate and set aside.
- If your pan does not have any oil left, drizzle a bit more oil into it. Add the dried chili peppers and garlic. Stir a few times until the chili pepper turns dark.
- Add the scallions. Stir and cook for 30 seconds, until the scallions start to soften. If you are using regular leeks, you might need to cook them a bit longer.
- Add back the beef and pour in the sauce. Stir and cook until the sauce has thickened, 1 minute or so. Immediately transfer everything to a big plate. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 16 g, Protein 25.4 g, Fat 11.9 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 654 mg, Fiber 0.6 g, Sugar 8.1 g
CHINESE SCALLION LAMB
Provided by Dorothy Lee
Categories Lamb Onion Stir-Fry Quick & Easy Soy Sauce House & Garden
Yield Serve immediately to 4
Number Of Ingredients 4
Steps:
- Slice lean lamb thinly across the grain, discarding all gristle. Toss with soy sauce and allow to stand 10 minutes. Cut scallions diagonally into 1/4" sections. Heat lard or oil until very hot. Add lamb and ch'ao a minute. Add scallion and stir until wilted. Do not overcook. This dish should not have much free sauce. If it does, the heat was not high enough.
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- Pulse cumin, coriander, and fennel in a food processor until you have a rough grind. Combine half of spice mixture, salt, sugar, fish sauce, and sesame oil in a medium bowl; add lamb and toss to coat (reserve remaining spice mixture). Let lamb marinate at room temperature for at least 2 hours and up to 4 hours.
- Heat 1/4 cup vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, cook meat until brown, about 4 minutes per batch; transfer meat to a platter. Add beer; stir, scraping up browned bits from the bottom of pan. Simmer until liquid is reduced by a third, about 4 minutes. Return lamb to pot; add broth and next 6 ingredients. Bring to a simmer and cook, covered and stirring occasionally, until meat is very tender, 2–3 hours. Using a slotted spoon, transfer lamb to a baking sheet; reserve. Skim fat from braising liquid.
- Heat a griddle or large cast-iron skillet until it is very hot. Pat lamb pieces dry. Brush with oil and season with some of reserved spice mix. Working in batches, cook lamb, turning occasionally, until smoky and fragrant but not burnt, about 3 minutes per batch. Transfer lamb to a large bowl. Toss onion and red jalapeños in a bowl with 1/2 Tbsp. olive oil. Add to griddle and cook until softened and charred in spots, about 3 minutes; add to bowl with lamb.
- Bring lamb braising liquid to a simmer. Add noodles, simmer until just tender, about 1 minute. Add reserved meat, onions, and jalapeños.
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