

Multi-Layer Onion Pancake
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


Chinese Meat Pocket (牛肉夹馍)
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


Salmon Rice with Korean BBQ Marinated Short Ribs
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


Kungpao Crispy Stuffed Eggplant
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


Kungpao Multi-Layer Meat Pie
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


Mongolian Chicken
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.


Quick Grilled Pork Tenderloin
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.


Pork Tofu Stir Fry
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