Authentic Asian Cooking | Ying's Kitchen

YING'S

RECIPE BOX

Egg Foo Young

Egg Foo Young

INGREDIENTS: 2 eggs 3 tablespoons cooked chicken, chopped 1 tablespoon corn starch 2 mushrooms, chopped 1 tablespoon green onions, chopped 2 tablespoons diced onion ½ cup bean sprouts 1/8 teaspoon salt 2 tablespoons vegetable oil Sauce 1⁄3 cup chicken broth 1/8 teaspoon black pepper 3 tablespoons Ying's Stir Fry Sauce 1½ teaspoons starch salt to taste COOKING INSTRUCTIONS: 1. Beat eggs. Stir starch into eggs and mix well. Then add chicken, mushrooms, green onio

Black Pepper Chicken with Mushroom

Black Pepper Chicken with Mushroom

INGREDIENTS: 1 boneless, skinless chicken breast 1 (8 oz) package of mushrooms 2 tablespoons oil 1 green onion, chopped 1 slice of ginger, chopped 1 clove garlic, chopped ½ teaspoon black pepper 3 tablespoons Ying’s Stir Fry Sauce COOKING INSTRUCTIONS: 1. Cut chicken into small chunks and mushrooms into quarters. 2. Heat oil in a wok, add chicken and stir fry for 30 seconds. Add garlic, ginger and green onions and continue stir-fry until chicken is no more pink (3-4 mi

Shrimp with Lotus

Shrimp with Lotus

INGREDIENTS: 2 tablespoons oil 1 lb large shrimp, shelled and deveined 1 green onion, chopped 1 slice ginger, chopped (about 1 teaspoon) 1 clove garlic, chopped 1 stalk celery, sliced ½ lotus, peeled and thin sliced 1/3 cup baby corn ¼ cup straw mushrooms 1 small red pepper, chunks ¼ cup Ying’s Stir Fry Sauce COOKING INSTRUCTIONS: 1. Heat oil in a stir fry pan or wok, add shrimp, onion, ginger and garlic. 2. Stir fry for 2 minutes and then add all vegetables. Contin

Vietnamese Beef with Rice Noodle Soup (Pho)

Vietnamese Beef with Rice Noodle Soup (Pho)

INGREDIENTS: 4 cups of beef broth or homemade broth (recipe below) ½ lb beef (tenderloin or brisket), thin-sliced 2-3 tablespoons Ying’s Stir Fry Sauce 1 cinnamon stick 2 anise stars 2-3 pieces rock sugar (or 1 teaspoon sugar) 2 slices ginger root 2 tablespoons fish sauce 4-6 oz. fresh or dried rice noodle* 1/8 teaspoon black pepper 1 cup bean sprouts 1 bunch Thai basil 1 fresh lime, cut into wedges 1 jalapeno (optional), cut into thin rings 2 teaspoons srirac

Omelet Pancake

Omelet Pancake

1 tablespoon chopped green onions 1 tablespoon chopped tomato or red bell pepper 1 cup flour 1/3 cup warm water 3 tablespoons vegetable oil 3 teaspoons Ying’s Stir Fry Sauce 4 thin slices ham Mix flour with water in a mixing bowl, a little at a time. knead into a smooth dough. Cover and set aside for 10 minutes. Beat eggs in a separate mixing bowl and add chopped green onions and tomato, mix well. Coat frying pan with 1- 1 ½ teaspoons vegetable oil. Add half of the egg mix

Chicken Mushroom Rice Bowl

Chicken Mushroom Rice Bowl

INGREDIENTS: 1 boneless, skinless chicken breast 2 tablespoons oil 1 clove garlic, finely chopped 1-2 baby bok choy 3-4 mushrooms, sliced 3 tablespoons Ying’s Stir Fry Sauce COOKING INSTRUCTIONS: 1. Cut chicken breast into thin slices and marinate them with 1 tablespoon Ying’s Stir Fry Sauce in a mixing bowl. Set aside. 2. Heat oil in a wok over medium heat. Add garlic, stir until aromatic, then add chicken. 3. Stir-fry for 1 minute, add baby bok choy and mushrooms. 4. S

Pasta Stir Fry

Pasta Stir Fry

INGREDIENTS: 1 cup penne rigate 1-2 tablespoons oil 1 clove garlic, chopped 1/4 cup diced red onion 1/4 sliced carrot 1/2 cup peapods 2 tablespoons Ying's Kungpao Sauce or Ying's Stir Fry Sauce COOKING INSTRUCTIONS: 1. Prepare pasta according to directions. Rinse with cold water and drain. Set aside. 2. Heat oil in a wok or skillet, add garlic and red onion, stir fry for a few seconds. 3. Add carrots, peapods and stir fry for 1 minute. 4. Add Ying's sauce and stir fry f

Beef Broccoli Noodles

Beef Broccoli Noodles

INGREDIENTS: 1/4 lb. spaghetti 1/3 lb. tender loin or chuck steak 1-2 green onions 2 tablespoons vegetable oil 1 clove chopped garlic 1 cup broccoli florets 1/2 cup sliced mushrooms 1 small orange pepper, cut into thin slices ¼ cup Ying’s Stir Fry Sauce COOKING INSTRUCTIONS: 1. Cook spaghetti noodles as instructed. Drain. Cut steak into thin slices. Slice green onion into 2-inch lengths. 2. Place oil in a skillet or wok over medium-high heat. When oil is hot add beef

Cashew Chicken

Cashew Chicken

INGREDIENTS: 1 lb. boneless and skinless chicken breasts 2 tablespoon oil 2 cloves garlic, chopped 1 slice ginger, finely chopped 1 green onion, sliced ¼ cup sliced zucchini or green pepper ¼ cup sliced carrots ¼ cup Ying’s Stir Fry Sauce ½ cup unsalted roasted cashew nuts COOKING INSTRUCTIONS: 1. Cut chicken breasts into small cubes. 2. Heat the oil in a stir fry pan or skillet. Add chicken, and stir fry for 2 minutes. 3. Add garlic, ginger and green onion. Stir for

Shrimp Vegetable Stir Fry

Shrimp Vegetable Stir Fry

INGREDIENTS: 2 tablespoons oil 1 lb large shrimp, shelled and deveined 1 green onion, chopped 1 slice ginger, chopped (about 1 teaspoon) 1 clove garlic, chopped 2 cups mix vegetables (broccoli, onion, carrot, zucchini & jalapeno) ¼ cup Ying’s Stir Fry Sauce COOKING INSTRUCTIONS: 1. Heat oil in a stir fry pan or wok, add shrimp, onion, ginger and garlic. 2. Stir fry for 1 minute and then add all vegetables. Continue stir-frying for 2 minutes. 3. Add Ying’s Stir Fry Sauce

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