May - 2018

YING'S

RECIPE BOX

Multi-Layer Onion Pancake

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)

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

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

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

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

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

Pork Tofu Stir Fry

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

Search By Tags

Recent Posts

Archive

Follow Us