Lettuce Wrap
YING STOLLER
INGREDIENTS:
- 1 chicken breast
- 3-4 mushrooms
- 1/3 cup water chestnuts
- 1 teaspoon starch
- 2 tablespoons oil
- ½ cup frozen peas and carrots
- ¼ cup Ying’s Korean BBQ Marinade
- 8-10 pieces of lettuce
- ¼ cup Almond slivers or Ying’s Wonton Chips
Preparation: Cut chicken breast, mushrooms and water chestnuts into small pieces or cubes. Place chicken in a bowl, add starch and mix well.
Cooking: Heat 2 tablespoons oil in a pan or wok on medium-high heat, add chicken and stir fry until no more pink, then add mushrooms, water chestnuts, peas and carrots. Stir fry for about 10 seconds, then add Ying’s Korean BBQ Marinade. Continue to stir fry for about 1 minute or until everything is cooked. Fill lettuce with stir fry and then sprinkle almond slivers or Ying’s Wonton Chips on top. Serve with Ying’s Korean BBQ Marinade on the side for dipping.
You can also serve this delicious stir fry over rice.
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Sweet & Sour Meatballs
YING STOLLER
INGREDIENTS:
1
lb frozen
fully cooked meatballs
1 medium red pepper
1 medium green pepper
1 medium onion
2 cups
pineapple
chunks
1 pack skewers
1 cup Ying's
Sweet & Sour Sauce
Thaw
frozen meatballs (you can also thaw the frozen
meatballs
in the microwave). Cut
pineapple, green, red pepper and onion
into 1” chunks. Place thawed meatballs and pineapple chucks in a
container, pour Ying's Sweet
& Sour
Sauceover
them and marinate for an hour. Then skewer
meatballs, pineapple chucks, onions, red and green pepper alternately.
Grilling
Grill over
medium
heat for 1minute, then turn
them over
and grill 1 more minute while
brushing the leftover sweet & sour sauce over the skewers generously
all over. Turn down heat and grill one more minute on each side or
until they
are lightly caramelized.
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BEEF w/ EGGPLANT
YING STOLLER
INGREDIENTS:
¼ lb skirt steak2 long eggplants
1 small red pepper
1 green chili pepper
1 small carrot, peeled
¼ cup sliced water chestnut
½ teaspoon salt
1 slice ginger, finely chopped
2 cloves garlic, finely chopped
1 green onion, chopped
3 cups cooking oil
¼ cup onions, diced
¼ cup Ying's Stir Fry Sauce
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Prepare Ingredients: Cut beef into thin slices, eggplant into thick wedges, red and green pepper into cubes. Cut carrot into 2” slices. Sprinkle ¼ teaspoon salt on eggplant wedges. Chop ginger, garlic and green onion.
Stir-Fry: Heat 2 to 3 cups of oil over medium-high heat in a large preheated skillet or wok. Lay in eggplant and deep-fry for 3 to 5 minutes or until browned. Drain eggplant on paper towel and set aside. In a wok or pan, heat 1 tablespoon of oil. When oil is hot add ginger, garlic, and green onion. Stir for a few seconds, and then add beef, stir-fry for 30 seconds, then add vegetables. Stir fry for another 30 seconds. Finally, stir in the eggplant and then the sauce. Makes 2-3 servings. Serve and enjoy.
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Hawaiian Fried Rice
Ying Stoller
INGREDIENTS:
1 ½ cup rice4 tablespoons oil
¼ cup chopped onion
8 peapods, cut in half
1 egg, beaten
½ cup fully cooked turkey ham cubes
½ cup pineapple tidbits
1 tablespoon dark soy sauce
2 tablespoons Ying’s Sweet & Sour Sauce
Salt to taste
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Prepare Rice
Add 2 cups water to 1½ cups rice in covered saucepan and place over medium heat. Boil covered for about 3-5 minutes. Reduce heat to low and simmer for another 10 minutes. Turn heat off and allow rice to sit in covered saucepan for another 5 minutes. Saucepan must always remain covered during cooking. (If you like fried rice firm, make sure cooked rice is cool before you stir-fry it).
Stir-Fry Rice: Heat 2 tablespoons oil in a wok or skillet over medium heat. Add onions and peapods. Stir fry for 1 minute or until peapods are tender. Remove vegetables from wok. Heat 2 tablespoons oil in the wok, add egg and stir until they are no longer runny. Add ham, vegetables, pineapple and rice. Stir fry for 1 more minute or until rice is heated through. Drizzle soy sauce and Ying's Sweet & Sour Sauce. Stir to mix.
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LO MEIN
YING STOLLER
INGREDIENTS:
½ lb Chinese lo mein noodles or linguine 1 or 2 boneless, skinless chicken breasts
Salt
1 small carrot, julienne
1 small stalk celery or Chinese Napa, julienne
2 green onions, cut into 2 inch pieces
Oil
Dash pepper
½ cup Ying’s Stir-fry Sauce
2 tablespoons Ying's Korean BBQ Marinade
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Prepare Ingredients: Cook noodles or linguine as instructed. Drain.
Cut chicken into thin strips. Add a little salt and 1 teaspoon oil in a mixing bowl and mix well into chicken strips. Cut carrots and Napa cabbage into small, thin strips.
Slice green onion lengthwise down middle, then into 2-inch lengths.
Stir-Fry: Put 2 tablespoons oil in a large skillet or wok heated over medium-high heat. Place chicken strips into heated oil and stir-fry until outside appears cooked. Add a dash of pepper during cooking. Add all vegetables, and stir-fry until the vegetables are tender (about 2 minutes). Add noodles, Ying’s Stir-fry Sauce and Ying's Korean BBQ Marinade. Stir-fry until sauces are evenly distributed. Mix well. Transfer to serving dish.
Serve and enjoy this very popular Chinese noodle dish. Makes 4-5 servings.
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General Tso's Chicken
Ying Stoller
INGREDIENTS:
-2 boneless, skinless chicken breasts
-½ cup Ying’s Batter Mix
-2-3 cups cooking oil-¼ teaspoon red pepper (optional)
-2 slices ginger, peel and finely chopped
-2 cloves garlic, finely chopped
-1 tablespoon chopped green onion
-¼ cup white onions, cubed
-¼ cup carrots, thin sliced
-½ teaspoon sesame oil
-1/3 cup Ying’s Spicy Sweet & Sour Sauce
-2 tablespoons Ying's Stir Fry Sauce
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Prepare Ingredients
Cut chicken breast into cubes, set aside. In a mixing bowl, make batter according to Ying’s Batter Mix instructions. Then add chicken cubes and mix well. Mix until the chicken is evenly coated.
Combine sauces in a mixing bowl, and mix well.
Deep fry:
Heat 2 to 3 cups oil over medium heat in a large preheated skillet or wok for deep-frying. When the oil is hot, fry a few pieces chicken at a time until light brown. Use a clean utensil to keep the pieces separated after they have been frying for a few seconds and to remove them when they are done. Take chicken out and set aside. After all the chicken is done frying, turn the heat on high and fry the chicken again until golden brown. Remove and set aside.
Stir-Fry:
Reserve 1 tablespoon of oil and keep heated to medium-high. Add red pepper, ginger, garlic, and green onion. Stir for about 30 seconds or until aromatic. Add carrots and onions, then add sauce. When the sauce is boiling and thickening, add chicken and stir until the sauce coats evenly. Remove from heat and add sesame oil. Serve and enjoy the rich flavors of this world-famous dish. Makes 3-4 servings.
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Candied Bananas
Ying Stoller
INGREDIENTS:
1/2 cup
Ying’s Batter Mix 2 teaspoons vegetable oil
1/3 cup ice cold water
2-3 ripe bananas
½ cup sugar
1 teaspoon decorative sugar
2-3 cup oil
In a mixing bowl, combine Ying’s Batter Mix with oil and ice cold water. Mix well.
Cut the bananas into 1 ½” length slices. Coat bananas with batter. Heat the oil in a wok or saucepan. Deep-fry a few pieces at a time until golden brown. Remove and dry on a paper towel. Repeat until all battered banana pieces are fried. Reserve about 1 tablespoon oil in the wok or the saucepan. Reduce heat to low. Add the sugar, and keep stirring until the sugar melts and turns golden brown or begins to boil, and then add the bananas. Quickly stir to coat the bananas evenly while removing the wok from the stove, and immediately sprinkle decorative sugar over the bananas. Use colored crystals or decorative candy if desired. To serve immediately, quickly dip the bananas in cold water. It will cool them to a consumable temperature and crisp the candy coating.
Makes 2 to 3 servings.
Enjoy!
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Tempura
by Ying Stoller
INGREDIENTS
1 cup Ying's Batter Mix
1 1/2 tablespoons vegetable oil
1/2 cup plus 1 1/2 tablespoons ice cold water
1 lb. shrimp, shelled and deveined
Green beans
Mushrooms
1 zucchini
1 yellow squash
1 sweet potato
1 eggplant
Preparation and Cooking:
First cut zucchini, squash, sweet potato and eggplant into 1/4" thick slices.
Put Ying's Batter Mix with oil and ice cold water in a mixing bowl.
Mix until batter is smooth. Coat shrimp and vegetables with batter mix.
Heat 2-3 cups oil in a wok on medium heat and fry coated vegetables for 2-3 minutes or until they turn golden brown.
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Smoky Zesty Sweet &Sour Meatballs
Ying Stoller
Ingredients:
1/2 bottle (about 8oz) Kraft Honey Hickory- smoked BBQ Sauce
1 bottle Ying’s Spicy Sweet & Sour Sauce
3-4 lbs frozen meatballs
Combine BBQ sauce and Ying's Spicy Sweet & Sour Sauce in a mixing bowl, mix well. Place meatballs in a crockpot, pour the sauce over meatballs. Cook meatball for about 1 hour on high. Serve as a main dish or appetizers. They are soooo good! Excellent for holiday parties!
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MU SHU CHICKEN
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BY YING STOLLER
INGREDIENTS: 1-2 chicken breasts
1 green onion
1 teaspoon starch
4 tablespoon oil
2 eggs, beaten
Dash black pepper
2 cups Cole slaw
¼ cup Ying’s Korean BBQ Marinade
8 whole wheat soft taco shells (wraps)
1 green onion, sliced
Prepare Ingredients:
Slice chicken into thin strips. Slice green onion into 2-inch lengths, then cut each section in half widthwise. Mix starch with 2 tablespoons water in a measuring cup.
Stir-Fry:
Heat 2 tablespoons of oil over medium to high heat in a large preheated wok or skillet. Add beaten eggs and stir-fry until cooked. Remove eggs from pan and set aside, but reserve oil. Heat another 2 tablespoons oil to medium-high heat in skillet or wok. Add a dash black pepper and strips of chicken, stir fry until chicken has no more pink, then add vegetables and stir fry for a few seconds. Add cooked eggs and Ying’s Korean BBQ Marinade. Stir until eggs are mixed in evenly. Then thicken the sauce with starch solution. Cook until the sauce is thickened.
Fill a whole wheat soft taco with ¼ cup Mu Shu chicken stir fry. Top with green onion slices. Fold it like taco and enjoy!
You can also serve as a delicious stir fry with rice.
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