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Tempura
by Ying Stoller |
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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
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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. |
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Beef
w/Eggplant
by Ying Stoller |
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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
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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Lettuce
Wrap
by Ying Stoller |
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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
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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 Korean BBQ Marinade
on the side for dipping. |
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Asparagus
in Sweet & Sour Sauce
by Ying Stoller |
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INGREDIENTS:
1-2 lb asparagus
2 tablespoons olive oil
3 tablespoons Ying’s
Sweet & Sour Sauce
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. |
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Sweet & Sour Meatball Skewers
by Ying
Stoller
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INGREDIENTS:
1 lb frozen fully
cooked meatballs
1 medium red pepper
1 medium green pepper
1 medium onion
8 oz mushrooms
1 20-oz can pineapple chunks
1 pack skewers
1 cup Ying’s
Sweet & Sour Sauce
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Prepare Ingredients
Preheat oven at 350 degrees.
Heat frozen meatballs for 15 minutes or until
they are warm and soft (you can also thaw the
frozen meatballs in the microwave). Cool and set
aside. Cut green, red pepper and onion into 1
½” chunks, Drain pineapple chunks.
Skewer all the ingredients alternately. Lay over
a baking dish and brush generously with Ying’s
Sweet & Sour Sauce.
Grilling
Grill over medium heat for
2 minutes, then turn them over and grill 2 more
minutes or until they are lightly caramelized.
Baking (alternate
to grilling)
Bake
in the oven for 30 minutes. During baking, turn
skewers brush over them a few more times until
all ingredients are evenly coated.
Serve with sweet & sour sauce on the side
for dipping if desired.
This is excellent with Ying’s fried rice. |
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Ying’s
Hawaii Fried Rice |
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INGREDIENTS:
1 ½ cup
rice
4 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
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 and
peapod. 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 |
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CHICKEN
STIR FRY
by Ying Stoller |
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INGREDIENTS:
2 boneless, skinless
chicken breasts
¼ teaspoon salt
1 egg white
1 ½ teaspoons starch
3 tablespoons oil
1 ½ teaspoons ginger, peeled and
finely chopped
1 clove garlic, finely chopped
½ cup peapods
¼ cup sliced water chestnuts
½ cup baby corn, drained
½ cup Ying’s
Stir Fry Sauce
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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 oil in a wok over medium heat. Add ginger
and garlic, stir until aromatic, then add chicken.
Stir-fry for 30 seconds, add peapods, water chestnuts
and baby corn. 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. |
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Chicken
With Broccoli
by Ying Stoller |
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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
1 ½ teaspoons ginger, peeled and
finely chopped
1 clove garlic, finely chopped
½ cup Ying’s
Stir Fry Sauce |
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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, 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. |
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Sweet
& Sour Chicken
by Ying Stoller
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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
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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. |
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Korean
BBQ Short Ribs
by Ying Stoller
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INGREDIENTS
2 lb short ribs or
thin sliced rib eye
1 white onion, sliced
2 green onions, cut into 2” length
Ying’s
Korean BBQ Marinade |
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Preparation:
Place short 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 refriferator. Turn meat over after 1
hour. Let it marinate for at least 2 hours. Grill
meat for 1 minute each side or until done.
You can substitute beef with
chicken or pork.
Enjoy ! |
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