INGREDIENTS:
1 ½ lbs ground beef
1 cup dry bread crumbs
¼ tsp pepper
2 eggs, beaten
¼ cup chopped onion
1 ½ cup Ying's Spicy Kungpao Sauce
Preparation
Mix together beef, bread crumbs, pepper and eggs. Add onion and 2 tablespoons of Ying's Kungpao Sauce, and mix all ingredients thoroughly.
Cooking
Place in loaf pan. Bake at 350 degree for 50 minutes. Spread the rest of Ying's Kungpao Sauce over meat loaf and bake 10 minutes longer.
Enjoy this wonderful American traditional dish with Asian twist with your family and friends!
INGREDIENTS:
2 boneless, skinless chicken breasts
2 tablespoons oil
1 teaspoon finely chopped garlic (optional)
¼ cup green pepper, diced
¼ cup red pepper, diced
1/3 cup unsalted roasted peanuts
¼ cup Ying's Kungpao Sauce
Prepare Ingredients
Cut chicken breast into 3/8 to 1/2-inch cubes.
Stir-Fry
Heat oil in a stir fry pan over medium-high heat, and swirl. When oil is hot, add chicken and garlic, and stir-fry until fragrant. Add green and red peppers, and stir-fry for 1-2 minute or until the vegetables are tender. Add sauce and cook until the sauce is boiling and thickening and everything is evenly coated with sauce. Top with roasted peanuts. Serve and enjoy this southern favorite. Serves 2 to 3.
INGREDIENTS:
8 boneless, skinless chicken thighs
1 ½ cup Ying's Kungpao Sauce
¼ cup corn starch
1 cup vegetable oil
Preparation
First trim excess fat off chicken thighs, then rub them with ¾ cupYing's Kungpao Sauce and place them in a ziplock bag. Let them marinate for at least an hour in the refrigerator.
Remove chicken from the bag and roll it in corn starch on a plate to apply a thin coating. Gently pat off any excess starch.
Cooking
Heat oil in a skillet or frying pan over medium high heat, and pan fry chcken thighs for 3-4 minutes each side or until they are done and turn golden brown.
Allow chicken thighs to cool for 2 minutes.
Meanwhile in a sauce pan over medium heat, thin the remaining ¾ cupYing's Kungpao Sauce with ¼ cup cold water. Stir until well blended, then remove from heat.
Cut each chicken thigh into 3-4 slices and place on a serving plate or platter. Drizzle the sauce over the chicken thighs.
½ lb medium shrimp
2 tablespoons oil
1 teaspoon finely chopped garlic (optional)
1 teaspoon chopped ginger (optional)
1 cup of combination of vegetables (peapods, sliced onions, green pepper, carrot and mushrooms)
2-3 tablespoons Ying's Kungpao Sauce
¼ cup unsalted roasted peanuts
Stir-Fry Heat oil in a stir fry pan over medium high heat, and swirl. When oil is hot, add shrimp, garlic and ginger, and stir until fragrant. Add vegetables and stir for 1-2 minutes. Stir in Ying's Kungpao Sauce. Stir fry until the sauce thickens, then remove from pan. Top stir-fry with roasted peanuts
INGREDIENTS:
2 lbs gound beef
¼ cup Ying's Kungpao Sauce
Preparation and Cooking
Mix beef and Kungpao sauce together in a mixing bowl. Form burger patties and grill to your liking. Top with some more Ying's Kungpao Sauce for extra zip. Add your favorite toppings. If you really like it hot, use Ying's Extra Spicy Kungpao Sauce.
INGREDIENTS:
2 boneless, skinless chicken breasts
1 egg white (optional)
1 ½ teaspoons starch (optional)
2-3 tablespoons oil
1 ½ teaspoons ginger, peeled and finely chopped (optional)
1 clove garlic, finely chopped
¼ cup peapods
¼ cup sliced carrots
¼ cup sliced zucchini
¼ cup sliced mushrooms
¼ cup sliced yellow peppers
½ cup Ying's Stir Fry Sauce
Prepare Ingredients
Cut chicken breast into thin strips and put into mixing bowl. For extra tender chicken, stir in egg white, then 1 and ½ teaspoons starch. Mix well.
Stir-Fry
Heat oil in a wok over medium heat. Add ginger and garlic, stir until aromatic, then add chicken. Stir-fry for 30 seconds, then add vegetables. Stir fry until chicken is no more pink, stir in the sauce, and cook until the sauce is boiling and thickening. Stir until everything is evenly coated with sauce.
Makes 3 - 4 servings.
INGREDIENTS:
½ lb Chinese lo mein noodles or linguine
1 or 2 boneless, skinless chicken breasts
1 small carrot
1 small stalk celery or Chinese Napa
2 green onions, cut into 2 inch pieces
2 tablespoons Oil
3 tablespoons Ying's Stir-Fry Sauce
¼ cup Ying's Korean BBQ Marinade
Prepare Ingredients
Cook noodles or linguine as instructed. Drain. Cut chicken into thin strips. Cut carrots and celery or 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 all vegetables, and stir-fry until the vegetables are tender (about 1 minute). Add noodles, Ying’s Stir-fry Sauce and Ying's Korean BBQ Marinade.Stir-fry until sauces are evenly distributed. Transfer to serving dish. Serve and enjoy this very popular Chinese noodle dish. Makes 4-5 servings.
INGREDIENTS:
1 lb ground meat
dash salt
dash pepper
2 Tablespoons oil
4 cups julienne cabbage
1 cup shredded carrots
1 cup bean sprouts
1 cup shredded carrots
1 Tablespoon Ying'Stir-Fry Sauce (optional if using sausage)
4 cups oil (for deep-frying)
one 25-pack of spring roll wraps
1 egg
Cooking:
Cook meat fully over medium heat, stirring often. Drain fat off meat and add one dash each of salt and pepper while cooking. Remove meat from pan and set aside. Heat 2 Tablespoons of oil over high heat in a large skillet or wok. Add a dash of pepper, and then the cabbage and carrots. Stir-fry the cabbage and carrots for a couple of seconds and add bean sprouts and Ying’s Stir-Fry Sauce. Continue to stir-fry until vegetables are fully wet and limp, but still crisp. Don’t overcook. Combine the meat with the vegetables and allow the mixture to cool. The spring roll stuffing is now ready to wrap. The egg is for sealing the wraps.
Wrapping:
Lay one wrapper at a time on a flat surface. Put about 1/4 -1/3 cup of filling at the center close to the near corner, Then lift the corner over the filling and tuck it under the filling and begin to roll in, toward the center. Bring the two side corners up over the enclosed filling. Brush the exposed far edge of the wrapper with the beaten egg. With the side corners tucked under, continue rolling to the end.
Deep-frying:
Fry wrapped rolls in 4 cups of heated oil on medium-high until golden brown. Remove rolls from oil and drain on paper towels, then allow them to cool before serving.
Note: If making spring rolls ahead of time, freeze them on a cookie sheet, then put them in zip lock bags. For best results, fry spring rolls before freezing. To reheat frozen spring rolls, place them on a cookie sheet in oven preheated to 400-degrees. Bake uncovered for 15 minutes or until the shells appear oily and crispy.
The leftover wrappers should be frozen and stored in a zip lock bag. Thaw 30 minutes before using.
INGREDIENTS:
½ lb flank steak or sirloin steak
1 egg white
1 ½ tsp corn starch
½ cup diced green pepper
½ cup diced red pepper
¼ cup diced onion
2 tablespoons oil
1 clove garlic, crushed and chopped
dash black pepper
3 tablespoonsYing's Stir-Fry Sauce
Preparation and Cooking
First cut the steak into thin slices. Place steak slices in a mixing bowl and add egg white, corn starch and mix very well. Set aside.
Heat the oil in a stir fry pan or skillet. Add garlic, black pepper and steak slices. Stir fry for 1 minute, add vegetables and continue to stir fry for another 30 seconds. Add Ying's Stir-Fry Sauce, and stir fry until everything is well coated with the sauce.
Enjoy this classic Chinese dish with your family and friends!
INGREDIENTS:
½ lb medium shrimp
2 tablespoons oil
1 teaspoon finely chopped garlic
1 teaspoon chopped ginger
1 red hot chili, chopped finely (optional)
1 cup of combination of vegetables (sliced zucchini, sliced carrots, mushrooms, peapods and broccoli)
¼ cup Ying's Stir-Fry Sauce
Stir-Fry
Place a wok or skillet over medium-high heat until hot, add 2 tablespoons oil and swirl. When oil is hot, add shrimp, garlic, ginger and stir for 30 seconds. Then add vegetables and stir for 1 minute, then stir in Ying's Stir Fry Sauce. Stir fry until the sauce thickens. Serve and enjoy!
INGREDIENTS
¼ lb skirt steak
2 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, fine chopped
2 cloves garlic, fine chopped
1 green onion, chopped
3 cups cooking oil
¼ cup diced onions
¼ cup Ying's Stir Fry Sauce
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.
INGREDIENTS:
2 boneless, skinless chicken breasts
¼ teaspoon salt
1 egg white
1 ½ teaspoons starch
4 tablespoons oil
2-3 cups broccoli
1/3 cup sliced carrots or red bell peppers
1 ½ teaspoons ginger, peeled and finely chopped
1 clove garlic, finely chopped
½ cup Ying's Stir Fry Sauce
Prepare Ingredients
Cut chicken breast into thin strips and put into mixing bowl. Add a little salt. Stir in egg white, then 1 and ½ teaspoons starch. Mix well.
Stir-Fry
Heat 2 tablespoon of the oil over medium heat in a large preheated wok or skillet. Stir in broccoli and carrots or peppers, stir-fry for 3 minutes or until broccoli is tender, but still crunchy. Don’t overcook. Pour into container and set aside.
Heat remaining oil over medium heat. Add ginger and garlic, stir until aromatic, then add chicken. Stir-fry until chicken is cooked, stirring often. Stir in the sauce, and cook for about 1 minute or until the sauce is heated through. Stir in broccoli. Stir-fry until everything is evenly coated with sauce.
Makes 3 - 4 servings
INGREDIENTS:
1 lb fresh asparagus
¼ cup Ying's Korean BBQ Marinade
2 tablespoons Ying's Stir-Fry Sauce
Preparation and Cooking
Heat 2-3 cups water in a stock pot. Add asparagus into boiling water (you can keep the rubber band on it), leave asparagus immersed and cook for about 2 minutes or until they are tender, but not overcooked. Drain and rinse in cold water. Cut into 1" lengths and place them onto a serving plate. In a measuring cup, combine Ying's Korean BBQ Marinade and Ying's Stir Fry Sauce. Stir and mix well. Pour the sauce over the asparagus and serve. Great with grilled meat marinated in Ying's Korean BBQ!
INGREDIENTS:
1 lb frozen fully cooked meatballs
1 medium red pepper
1 medium green pepper
2 cups pineapple chunks
1 pack skewers
1 cup Ying' Sweet & Sour Sauce
Prepare Ingredients
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 over them and marinate for an hour. Then skewer meatballs, pineapple chucks, onions, red and green pepper alternately.
Grilling
Grill over medium heat for 1 minute, 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.
Sweet & Sour Chicken
For Orange Chicken, use Ying's Orange Sauce
and Orange Slices in place of Pineapple
by Ying Stoller
INGREDIENTS:
2 boneless, skinless chicken breasts
¼ teaspoon salt
½ cup water
½ onions, diced
½ cup green pepper, diced
½ cup red pepper, diced
1 14oz. can pineapple chunks
1 cup Ying's Sweet & Sour Sauce
1/2 cup Ying's Batter Mix
2 teaspoons vegetable oil
1/4 cup plus 2 teaspoons ice cold water
Prepare Ingredients:
Cut chicken breast into 1-inch cubes, and stir in 1/4 teaspoon salt. Mix well.
Batter Mix:
Combine Ying's Batter Mix with oil and water in a container.
Cooking:
Heat 2 to 3 cups oil over medium-high heat in a large skillet or wok. Dip chicken into the batter, and fry until golden brown; take chicken out and place in serving container. Remove oil, reserving 1 tablespoon in wok over medium-high heat. When oil is heated, add onions, green and red peppers, stir for a few seconds, then add the sauce and heat for 1 minute. Remove from heat, pour over the chicken, and add some pineapple cubes on top. Serve and enjoy. Makes 4 servings.
INGREDIENTS:
1 ½ cup rice
4 tablespoons oil
¼ cup chopped onion
¼ cup sliced carrots
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
Prepare Rice
Cook rice according to the instruction or see “how to cook rice”.
Stir-Fry Rice
Heat 2 tablespoons oil over medium heat in a wok or skillet . Add onions, carrots and peapods. Stir fry for 1 minute or until peapods are tender. Remove vegetables from wok. Heat another 2 tablespoons oil in the wok, add egg and stir until no more running. Add ham, vegetables, pineapple and rice. Stir fry for 1 more minute or until rice is heated through. Drizzle soy sauce and sweet & sour sauce. stir to mix.
Tip
It’s best to use left over rice or cook rice a day ahead and keep it in refrigerator overnight. Fried rice will be firm. Makes 4 servings
Prepare Ingredients
First cut off the tough ends of asparagus. Line cookie sheet with parchment paper. Lay asparagus in a singer layer. Brush asparagus with olive oil.
Cooking
Broil asparagus in the oven for about 15 minutes or until tender, then drizzle Ying's Sweet & Sour Sauce over asparagus and heat for 1 more minute.
Preparation and Cooking
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!
INGREDIENTS:
½ lb Chinese lo mein noodles or linguine
1 or 2 boneless, skinless chicken breasts
1 small carrot
1 small stalk celery or Chinese Napa
2 green onions, cut into 2 inch pieces
2 tablespoons Oil
3 tablespoons Ying's Stir-Fry Sauce
¼ cup Ying's Korean BBQ Marinade
Prepare Ingredients
Cook noodles or linguine as instructed. Drain. Cut chicken into thin strips. Cut carrots and celery or 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 all vegetables, and stir-fry until the vegetables are tender (about 1 minute). Add noodles, Ying’s Stir-fry Sauce and Ying's Korean BBQ Marinade.Stir-fry until sauces are evenly distributed. Transfer to serving dish. Serve and enjoy this very popular Chinese noodle dish. Makes 4-5 servings.
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 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 Star Chef Korean BBQ Marinade on the side for dipping.
INGREDIENTS
2 lb baby back ribs or thin sliced rib eye
1 white onion, sliced
2 green onions, cut into 2” length Ying's Korean BBQ Marinade
Preparation:
Place ribs or sliced rib eye in a baking dish, add white and green onions, then pour Ying's Korean BBQ Marinade over meat. Make sure the meat is covered with marinade. Cover with foil and place in refrigerator. Allow meat to marinate for at least 2 hours, turning over after 1 hour. For thin-sliced rib eye, grill meat on high for 1 minute each side or until desired doneness. For baby back ribs, preheat grill on high, then grill on low heat for about 1 hour or until done. (cooking times will vary depending on your grill) For extra flavor, baste with leftover marinade and grill for another few minutes.
You can substitute beef with chicken or pork, but adjust cooking times accordingly.
Grilled Shrimp
with Ying's Korean BBQ Marinade
by Ying Stoller
INGREDIENTS:
2 lbs shrimp, deveined and shelled
¼ cup Ying's Korean BBQ Marinade
1 teaspoon sesame seeds, optional
Preparation and Cooking
Place shrimp in a container or a ziplock bag, add Ying's Korean BBQ Marinade. Stir or shake the bag to coat shrimp with marinade. Marinate for 30 minutes. Grill shrimp on skewers or directly on grill (indoor or out) or even stir-fry if you prefer. Sprinkle sesame seeds over shrimp. You can do the same with beef, lamb or chicken (cut meat into small cubes first). Very Very Yummy!
INGREDIENTS:
1 lb fresh asparagus
¼ cup Ying's Korean BBQ Marinade
2 tablespoons Ying's Stir-Fry Sauce
Preparation and Cooking
Heat 2-3 cups water in a stock pot. Add asparagus into boiling water (you can keep the rubber band on it), leave asparagus immersed and cook for about 2 minutes or until they are tender, but not overcooked. Drain and rinse in cold water. Cut into 1" lengths and place them onto a serving plate. In a measuring cup, combine Ying's Korean BBQ Marinade and Ying's Stir Fry Sauce. Stir and mix well. Pour the sauce over the asparagus and serve. Great with grilled meat marinated in Ying's Korean BBQ!
INGREDIENTS:
1-2 chicken breasts
1 green onion
1 teaspoon starch
4 tablespoon oil
2 eggs, beaten
Dash black pepper
2 cups Cole slaw
8 whole wheat soft taco shells (wraps)
1 green onion, sliced
¼ cup Ying's Korean BBQ Marinade
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.
Preparation and Cooking
First mix ginger powder and garlic powder in a small bowl. Pat dry chops with a paper towel. Rub the mixture on both sides of the pork chops. In a skillet or saucepan, brown both sides of chops in oil. Place the browned chops in a baking pan.
Cover baking pan with foil, and bake at 350 degrees for 20 minutes. Drain juice out of the baking pan. Brush with Ying’s Orange Sauce and bake uncovered for 10 minutes. Repeat for each side until meat is done.
Sweet & Sour Chicken
For Orange Chicken, use Ying's Orange Sauce
and Orange Slices in place of Pineapple
by Ying Stoller
INGREDIENTS:
2 boneless, skinless chicken breasts
¼ teaspoon salt
½ cup water
½ onions, diced
½ cup green pepper, diced
½ cup red pepper, diced
1 14oz. can pineapple chunks
1 cup Ying's Sweet & Sour Sauce
1/2 cup Ying's Batter Mix
2 teaspoons vegetable oil
1/4 cup plus 2 teaspoons ice cold water
Prepare Ingredients:
Cut chicken breast into 1-inch cubes, and stir in 1/4 teaspoon salt. Mix well.
Batter Mix:
Combine Ying's Batter Mix with oil and water in a container.
Cooking:
Heat 2 to 3 cups oil over medium-high heat in a large skillet or wok. Dip chicken into the batter, and fry until golden brown; take chicken out and place in serving container. Remove oil, reserving 1 tablespoon in wok over medium-high heat. When oil is heated, add onions, green and red peppers, stir for a few seconds, then add the sauce and heat for 1 minute. Remove from heat, pour over the chicken, and add some pineapple cubes on top. Serve and enjoy. Makes 4 servings.
INGREDIENTS
1 cup Ying's Batter Mix
1 1/2 tablespoons vegetable oil
1/2 cup plus 1 1/2 tablespoons ice water
green beans
mushrooms
1 zuccini
1 yellow squash
1 sweet potato
1 eggplant
Preparation and Cooking
First cut zuccini, squash, sweet potato and eggplant into 1/4" thick slices.
Put batter mix with oil and ice water in a mixing bowl.
Mix until batter is smooth. Coat 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.
