Elegant Yang Jang Pi: A Celebratory Dish
Easy to Make, Impressive to Serve: Yang Jang Pi for Any Occasion
Let me share my signature Yang Jang Pi recipe! While it appears to involve many ingredients, making it is surprisingly simple, and the result is both delicious and visually stunning. It’s a fantastic Chinese dish packed with vegetables, so it’s not greasy and you can enjoy it heartily without calorie concerns. I highly recommend you try making it!
Main Ingredients
- 12 large shrimp
- 1 squid body
- 1/2 onion
- 10 cm cucumber
- 5 cm carrot
- 5 dried shiitake mushrooms
- 3 imitation crab sticks
- 3 sheets egg omelet, julienned
- 120g beef (for bulgogi)
- 1 sheet Yang Jang Pi (sweet potato starch noodles)
Mustard Sauce
- 2 Tbsp prepared mustard (like Zhenjiang vinegar mustard)
- 2.5 Tbsp vinegar
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 pinch salt
Beef Marinade (Bulgogi Seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1/3 Tbsp cooking wine or ginger wine
- 5 Tbsp apple juice
- 1 Tbsp honey
- Pinch of black pepper
- 1 Tbsp sesame oil
- 2 Tbsp prepared mustard (like Zhenjiang vinegar mustard)
- 2.5 Tbsp vinegar
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 pinch salt
Beef Marinade (Bulgogi Seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1/3 Tbsp cooking wine or ginger wine
- 5 Tbsp apple juice
- 1 Tbsp honey
- Pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare all your ingredients. If using frozen squid, let it thaw completely. We’ll be using only the squid body.
Step 2
Make thin egg omelets, let them cool, then slice them into fine julienne strips (about 0.5 cm wide). Set aside neatly.
Step 3
For the beef, combine all the bulgogi marinade ingredients in a bowl and mix well. Marinate for about 15-20 minutes. Soak the dried shiitake mushrooms in water until soft, then remove the tough stems. Mix the shiitake mushroom seasoning ingredients and coat the mushrooms.
Step 4
Heat a lightly oiled pan over medium-high heat. Add the marinated beef and stir-fry quickly until cooked through. Transfer the cooked beef to a separate dish. In the same pan, stir-fry the seasoned shiitake mushrooms until tender. Once done, add them to the dish with the beef. Slice the onion thinly and stir-fry it briefly in the pan until slightly softened, retaining some crispness. Avoid overcooking.
Step 5
Boil some water and add the shrimp. Cook until they turn pink and are cooked through. Peel the shrimp and slice them lengthwise in half. Blanch the squid body in boiling water until opaque, then remove and slice it lengthwise into strips about 0.5 cm wide. Place the prepared shrimp and squid aside.
Step 6
Peel the cucumber (or wash thoroughly if leaving the peel on) and julienne it into strips about 0.3 cm thick. Julienne the carrot to a similar thickness. Slicing harder vegetables diagonally can make them more tender. Cut the carrot diagonally and then julienne it finely.
Step 7
Shred the imitation crab sticks along their grain into pieces roughly the same length as the julienned egg omelet. Now, all your ingredients are ready: julienned cucumber, carrot, imitation crab sticks, egg omelet, stir-fried shiitake mushrooms, stir-fried beef, blanched seafood, and stir-fried onion. Aim for uniform lengths for all julienned ingredients for a beautiful presentation.
Step 8
Yang Jang Pi is made from sweet potato starch and is hard when dry. However, after soaking and a brief blanch, it becomes translucent and chewy, similar to jellyfish. Bring a pot of water to a rolling boil. Add the Yang Jang Pi and blanch for only about 10-20 seconds. Be careful not to overcook, or it will become mushy! Drain the blanched Yang Jang Pi and rinse under cold water. Toss gently with a pinch of salt and about 1/2 Tbsp sesame oil to prevent sticking.
Step 9
In a large bowl, combine the stir-fried beef, stir-fried shiitake mushrooms, stir-fried onion, julienned cucumber, carrot, imitation crab sticks, egg omelet, blanched shrimp and squid, and the prepared Yang Jang Pi. Season the Yang Jang Pi itself very lightly (a pinch of salt is enough, as the sauce will provide flavor). Gently toss all ingredients together, being careful not to break them.
Step 10
Arrange the Yang Jang Pi and all the mixed ingredients attractively on a serving platter. Mound the Yang Jang Pi and beef mixture in the center, and artfully arrange the colorful vegetables, seafood, and egg omelet around it symmetrically. This dish is sure to impress your guests!
Step 11
This dish is surprisingly easy to make once you have the mustard sauce prepared. The zesty mustard sauce perfectly complements the Yang Jang Pi, making it my ‘signature’ dish. Its elegant appearance and clean taste will satisfy everyone.
Step 12
☆ Making the Mustard Sauce: While you can use mustard powder, prepared mustard (like Zhenjiang vinegar mustard) is easier to measure for beginners. In a bowl, combine 2 Tbsp prepared mustard, 2.5 Tbsp vinegar, 2 Tbsp sugar, 1/2 Tbsp minced garlic, and either 1 Tbsp soy sauce or two pinches of salt. Whisk until smooth and well combined. Transfer the sauce to a clean bottle and refrigerate. Chilling allows the flavors to meld beautifully.
