Ying!
I made the orange chicken last night (my daughter made me) and the
family LOVED it. Kenny said it was the best orange chicken he ever
ate. Out of my kitchen, that's pretty much a miracle and you are
responsible!
enjoyed spending time with you yesterday,
April
Grayslake, IL
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Just made the orange chicken tonight. I ran out of your fabulous batter
mix, so I made my own from your cookbook. I tasted the orange sauce
out of the jar and liked it, but when I poured it on the battered
chicken and heated it in the wok, it stuck to the pieces, thickened up,
and the flavor was amazing! It wasn't super sugary or sticky and
overwhelming like restaurant orange chicken is. It was simple, clean
taste and it is an hour later and I'm still not thirsty! :)
Lisa Etherington
Gurnee, IL
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Hi, Ying! This is so fun! And, I had so much fun with the home party! Your parties are definitely in a class by themselves compared to other home parties. Thanks so much for coming down this weekend. I used my pan last night, and your stir fry sauce, and the wooden cooking utensils, and it is amazing how much easier it is to cook it & make it TASTE GOOD with the right tools!! I never really liked pea pods before when I was overcooking them in a regular pan, but with the right cookware and your tips on telling when they were done, they were so good!
Carma, Indianapolis, IN __________________________________________________________________
Hi Ying,I was at your Lake Villa Library class and I just finished watching your appetizer DVD. It was wonderful! I felt like I was having a private cooking class in your home! Even the outside of the refrigerator looked "real".I plan to bring the DVD with me and make the spring rolls and crab rangoons at a friend's farm in Wisconsin. I thank you for making this DVD.
Best Regards,
Tricia, Gages Lake, IL __________________________________________________________________
I hosted a cooking class with Lisa Etherington recently. I had never stir-fried in my life! Not only did I learn to do it, but my family loved it! The sauces/marinade were out-of-this-world wonderful! Thanks!
Pat Lee, IL __________________________________________________________________
Just wanted to let you know that now that I have learned some of your techniques for making Chinese food, my 5 year old doesn't want to go to the Chinese restaurant that we have been going to for years. He says "just make it here- you make better Chinese food than they do." I love the cookbook and the fact that my family is eating double the veggies because of this type of food. Thanks again for your leadership. Your classes are so much fun!!
Sarah Webb, IN __________________________________________________________________
I use Ying's Spicy Korean BBQ sauce to make my fried rice. The other night my boys told me they like my fried rice better than our favorite take out Chinese restaurant.
Pam Johnson, Gurnee, IL __________________________________________________________________
Recently I had the opportunity to attend a Chinese cooking party. It was a home party hosted by a friend of mine through work. At this party I met Ying Stoller.I share this with you as I am someone who has always struggled with weight. After turning forty you realize you are no longer invincible. My cholesterol was elevated and this was one of the things my doctor and I were watching. Since transitioning into a healthier cooking regimen—one that includes many vegetables and cooking with vegetable oil (such as Ying’s recipes promote) my cholesterol has dropped 28 pts. This was done without trying! I also have been able to cook healthier for my family and they love it as well. I have tried many diets over the years. The one thing I did notice is that I was spending a lot of money on them. The recipes from Ying’s Cook Book are very economical. I have saved quite a bit of money and still had quite a variety of foods.
Corinna McChristian, Lindenhurst, IL __________________________________________________________________
My 12 year old son and I took one of Ying's "Just Say Sushi" classes. It inspired us to make several different dishes for the whole family. My son especially enjoyed using the techniques that Ying taught him and modifying the recipes to his own liking. This summer, he entered his California Rolls in the County Fair and won a blue ribbon.
Raina Hodgson, WI __________________________________________________________________
Hello Ying
We attended your class (my husband and I) last Saturday at Anita Knowles home (we are her parents) anyway, last night we attempted to do this recipe from our new book [Ying's Chinese Cookbook, Authentic but Simple], we had to use vermecelli, and we used celery. the results were very very good and we ate every bite.
The night before we made the chicken and broccoli recipe with the same results. We are having a lot of fun so bring on the recipes every month and THANK YOU SO VERY MUCH.
Gene and Barbara Wessel, Noblesville, IN
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I made veggie tempura tonight- used broccoli, mushrooms, and sweet potatoes. It came out excellent! The rice steamer worked well. I was going to grill chicken but the grill ran out of propane so I fried the chicken in the extra tempura oil, using the wok. It was very tasty!
Loved your class!
Mel
