Chicken Vegetable Stir Fry

You Zha Gao 油炸糕 (Sticky Rice Treat)

Here is a Gluten Free delicious treat called You Zha Gao (油炸糕），my hometown specialty. Click the link below and learn how to make it! Let me know if you have any questions. Have fun cooking!

You Zha Gao (油炸糕）

Triple Eggplant Delight (地三鲜）

Do you like eggplant? I mean the slender Asian eggplant. It’s one of my favorite vegetables!

Triple Eggplant Delight is my hometown special eggplant dish, a vegetarian dish with only 5 ingredients.

2 slender Chinese eggplant

1 medium potato

1 green bell pepper

2 cloves garlic

2-3 cups oil for frying

Click the link below to watch my video on how to make this dish

 

Purple Sticky Rice Treats

This morning is one of those rare occasions that I have a little bit time to make something before heading out.

Chinese people love to eat sticky rice treats, especially on holidays. These sticky rice treats are made with glutenous rice or glutenous rice flour. 
To make it more interesting, colorful and nutritious, sometimes we will add some pumpkin, sweet potato, even the purple sweet potato to it.

If you like sticky rice, you might want to give this a try!

2 medium purple sweet potatoes
1/4 cup sugar
1/2 cup glutenous rice flour
1/4 cup milk or Almond milk
1/2 cup sesame seeds
Pam oil spray

First cut potato into thick slices and steam them until they are cooked and soft. Place sesame seeds in a bowl.
Mash sweet potatoes completely and then add sugar, rice flour and milk. Mix well. (Adjust the dry and wet ingredients amount accordingly as sweet potatoes are not all the same as far as moisture goes)
Wet your hands in cold water to avoid the dough sticking to your hands. Scoup 1 heap tablespoon mixture and roll into a ball with your hands. Then coat the ball with sesame seeds evenly.

Spray Pam on a cookie sheet, place the sesame ball on it and press it down.

Preheat oven to 350 degree and bake for about 15 minutes.
Make 14 pieces
Enjoy!

 

Eggplant with Chili Pepper, Curry Chicken with Kabocha Squash, and Whole Wheat Chinese Pancake.

3-4 Indian Eggplants, julienned
2-3 chili peppers, thinly sliced
1 small red bell pepper, thinly sliced…
2 tablespoons oil
1 clove garlic, finely chopped
2 tablespoons Ying’s Stir Fry Sauce

Heat oil in a wok or stir fry pan, add garlic and stir for 5 seconds. Stir in julienned eggplants and stir fry about 2 minutes. Add chili and red pepper and stir fry for 30 seconds. Finally add Ying’s Stir fry sauce and continue storing for another 30 seconds.
Serve over rice or with tortilla.

kungpao Tofu

1 (8oz) extra firm or firm tofu
1/3 cup Yings Batter mix or flour
1/4 cup oil…
1 clove garlic, chopped
1/2 cup cubed red bell pepper
1/2 cup sliced celery
2-3 tablespoons Yings Spicy Kungpao Sauce
2-3 tablespoons roasted peanuts

First cut tofu into 1/2” thick slices, then cut each slice in half lengthwise. Then cut them into 3 sections. Then coat tofu pieces with a thin layer of dry batter mix or flour. Heat oil in a skillet or wok, pan fry tofu pieces until golden brown.
Remove oil from the skillet or wok, reserving about 1 tablespoon. Add garlic and stir for 5 seconds and then add red bell pepper and celery and stir fry for about 30 seconds. Finally add Yings Spicy Kungpao Sauce and stir to coat.
Place it in a serving plate and top with roasted peanuts. Serve over rice.

Stir-Fry Eggplant

3 small eggplants
2 cups oil
1-2 cloves garlic, chopped…
1／3 diced onion
1 small red bell pepper, cut into chucks
3 small green chillies, sliced
2-3 tablespoons Yong’s Stir Fry Sauce

First cut eggplant into wedges or cubes. Heat oil in a wok and deep fried eggplant wedges until brown. Drain and set aside.
Remove oil from wok, reserving about 1 tablespoon oil in the wok, add chopped garlic and stir fry for 5 seconds, add onion and peppers, continue to stir fry for 30 seconds, add Yings Stir Fry Sauce and deed fried eggplant. Stir to coat. Serve over rice.

Tip:
1. Make sure oil is hot when placing eggplant in. It should sizzle. Otherwise eggplant soak up too much oil and gets very oily.
2. Don’t too many pieces in the oil at one time. Single layer.

Banana Poppers

1 cup Ying’s Batter Mix…
8 ripe bananas, Do Not use over ripe ones!
2 cups oil

Place batter mix in a mixing bowl and prepare batter according to instructions.
Cut bananas into 3/4 inch pieces and place bananas pieces into batter.

Heat oil in a wok over medium heat. Make sure oil sizzles when you place battered bananas in it.

Coat each banana piece with batter and place them into hot oil. Deep fried until golden brown. Yum Yum! Can’t stop eating them:)

You can also sprinkle some rainbow sprinkles and or drizzle chocolate syrup.

Red bean Coconut Popsicle

1 cup red mung beans
1 can coconut milk
1 cup sugar or to your taste

…

Wash and soak red mung bean in a pot overnight. Add 2 cups water and bring it to a boil. Turn down heat and let it simmer until red beans are soft and ready to eat. Drain.

Pour coconut milk in a pot, add sugar. Stir often and bring it to a boil. Remove from heat and let it cool.

Add milk to red bean. Fill popsicle mode and place popsicle stick in place. Place them in freezer for at least 4 hours or until they freeze solid.

Run hot water on all sides of the popsicle mode. Remove popsicles from mode.

To store, place a piece of wax paper over each popsicle and lay them in Ziploc bag. Store them in freezer.

Chicken with Potato Stew

4 skinless and boneless chicken thighs
2-3 medium potatoes
1 green bell pepper…
2 tablespoons oil
1 1/2 tablespoons sugar (optional)
1-2 cloves garlic, sliced
1 small piece ginger, sliced (see photo #3)
5-6 whole red chilli peppers(optional)
2 tablespoons Ying’s XinJiang Dry Rub
1/2 cup yellow onion chucks
Salt to taste if desired

First cut chicken thighs and potatoes into chucks. Seeded and slice green pepper.

Heat oil in a wok or skillet over medium heat.
Add sugar and turn down heat. Cook until sugar turn golden ( Do not burn it), add chicken chunks. Turn up heat to medium and stir for 10 seconds, add garlic, ginger, red chili peppers, Yings XinJiang Dry Rub and onion.
Continue stirring for 1 minute. Add enough water to cover chicken. Then add potatoes.
Cover and let it simmer for about 15 minutes or until potatoes are tender and no extra liquid remain.
Add green bell pepper and stir for 30 seconds. Add salt if desired.

Crispy Chicken Stir Fry

1 lb. chicken breasts or thighs
1/2 cup Yings Light and Crispy Batter Mix
2-3 cups oil…
1-2 cloves garlic, chopped
5-6 dried red chilies
1/3 cup sliced red onion
1 cup sliced cabbage
1 cup mixed sliced peppers (red, yellow sweet peppers and jalapeños)
2-3 tablespoons Ying’s Spicy Kungpao Sauce

First cut chicken into chunks. Prepare Batter Mix according to instructions. Then coat chicken with the batter.

Heat oil in a wok or pot over medium high heat, deep fry chicken until golden brown and completely cooked (fry a few pieces at a time, remove chicken from oil when they are done. Repeat the process with the remaining chicken)
Remove oil from wok, reserving 2 tablespoons. Add garlic, stir for 30 seconds.
Add red chilies, then red onions and cabbage.
Stir fry for 1minute. Stir in peppers and stir fry for another 30 seconds.

Pour sauce in and add fried chicken. Stir until everything is coated with the sauce evenly.

Enjoy over rice.