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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
2 cups pineapple chunks
1 pack skewers
1 cup Ying's Star
Chef Sweet & Sour Sauce
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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 Star Chef 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.
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| Chicken
Stir-Fry
This Demo also works for Ying's Szechuan/Kungpao Sauce
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 Star
Chef 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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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 Star
Chef 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 Star Chef 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. |
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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 Star
Chef 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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Kungpao Chicken
by Ying Stoller |
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INGREDIENTS:
2 boneless,
skinless chicken breasts
¼ cup green pepper, diced
¼ cup red pepper, diced
1/3 cup unsalted roasted peanuts
¼ cup Ying's Star
Chef Kungpao Sauce |
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Prepare
Ingredients
Cut chicken breast into thin strips and
put into mixing bowl.
Stir-Fry
Add chicken, and stir-fry for 1 minute,
then add green and red peppers. Stir-fry
until 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. |
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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 Star
Chef 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
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 or red bell peppers
1 ½ teaspoons ginger, peeled
and finely chopped
1 clove garlic, finely chopped
½ cup Ying's Star
Chef 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 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 |
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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's Star
Chef 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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| 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 Star
Chef Sweet & Sour Sauce
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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 Star Chef
Sweet & Sour Sauce over asparagus
and heat for 1 more minute. |
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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 Star
Chef 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 Star Chef 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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As the title
suggests, this cookbook is intended to demonstrate that
real Chinese cooking does not need to be complicated. |
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