This is very popular in my hometown. You can enjoy it as part of a meal or as a snack. INGREDIENTS: 2 cups all-purpose flour 2/3 cup boiling water 1/3 cup cold water 1/3 cup oil, divided 1/8 tsp black pepper 2-3 tbsp green onions, chopped 1/2 tsp salt (optional) COOKING: 1. Mix flour with boiling water with a fork or chopsticks in a mixing bowl. 2. Add cold water little by little. When it's not too hot to handle, knead it into a soft dough. Knead for a few minutes until

Tonight we made this Chinese style meat pocket called " 牛肉夹馍”, which pronounced " Niu rou jia mo" This is my simple version. FILLING: 2-3 lb. beef roast 2 tbsp Ying's Xinjiang Dry Rub, divided (available at Mariano's) 3-4 Jalapenos, chopped 1/2 cup chopped red onion 1/4 cup chopped cilantro BREAD POCKET: 3 cups all purpose flour 1/2 tsp salt 2 tsp yeast 1 1/2 cups warm water COOKING: 1. Rub 1 tablespoon Ying's Xinjiang Dry Rub on both sides of the roast and place it in

Delicious, quick and simple dinner meal! INGREDIENTS: 1-2 cups short grain rice 1 piece salmon steak or fillet 6 pieces thinly sliced beef short ribs 2/3 cup Ying's Korean BBQ Marinade, divided 1 tbsp nori pieces 2 tsp black sesame seeds 2-3 tbsp thin sliced green onions (green part) COOKING: 1. Marinate salmon with 2 tbsp Ying's Korean BBQ and short ribs with 1/2 cup Ying's Korean BBQ. 2. Cook rice according to the instructions. 3. In the meantime, grill salmon on a gr

INGREDIENTS: ½ lb ground chicken or pork 1 tbsp finely chopped green onions 1 tbsp Ying's Spicy Kungpao Sauce 1 tsp salt 1 small egg 2 Chinese eggplants 1 cup Ying's Light & Crispy Batter Mix 2-3 cups vegetable oil COOKING: 1. Combine first 5 ingredients in a mixing bowl. Mix well. 2. Cut eggplants into 1/4 inch thick rounds. 3. Prepare the batter mix according to the instructions. 4. Place a thin layer meat mixture, about 1 1/2 teaspoons on an eggplant piece and place

This is one of my home town's specialities, also one of my family's favorites. It takes a little time to make but it's fun to try something new! DOUGH: 2 cups all purpose flour 3/4 cup + 3 tablespoons warm water FILLING: 1/2 lb. ground pork or chicken 1 tbsp Ying's Spicy Kungpao Sauce 3 tbsp chopped green onions 1 tsp finely chopped ginger 1/4 cup finely chopped cabbage 2 tbsp finely chopped black mushrooms (wood ears), optional 1/4 tsp salt 1 small egg 1/4 cup oil

INGREDIENTS: 2 boneless skinless chicken breasts 3 tbsp Ying's Korean BBQ Marinade, divided 1 bunch green onions 2 tablespoons oil COOKING: 1. Cut chicken into thin strips or slices. Add 1 tbsp Ying's Korean BBQ Marinade to chicken strips and mix well. 2. Slice green onions into 2" lengths. 3. Heat oil in a wok over medium heat, add chicken and stir fry for about 1 munute. 4. Add 1 tbsp Ying's Korean BBQ Marinade. Continue stirring until chicken is completely cooked. 5.

A Quick but Delicious Dinner 1. Cut tenderloin into about 1/2 inch thick slices, then add Ying's Korean BBQ to cover the meat. Let it marinate for 3-4 hours. 2. Grill 6-7 minutes or until they are completely cooked.

INGREDIENTS: 1/2 oz. dry black mushroom (Wood Ear) 4 oz. firm tofu 4 tbsp oil, divided 1 clove garlic, finely chopped 1 tsp ginger, finely chopped 3 oz pork, thin slices 2-3 tbsp Ying's Stir Fry Sauce 4 oz. peapods COOKING: 1. Soak dry black mushrooms in cold water until they become 3-4 times bigger. Rinse and drain. 2. Cut tofu into 1/4 inch thick slices, then into 1 inch x 1/2 inch rectangles. 3. Heat 2 tbsp oil in a skillet. Pan sear tofu slices until each side is go