Ying's Kitchen on Garlic Mia on Garlic Muriel on Garlic Lili on Chayote Squash Stir Fry Jess on Princess Chicken
- October 2016
- August 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- November 2011
- September 2011
- April 2011
– 2 tablespoons oil
– 2 cloves garlic, chopped
– 1 teaspoon chopped ginger
– 1 lb large shrimp, shelled and deveined
– 1/3 cup sliced jalapeno or diced zucchini
– 1/3 cup sliced orange bell pepper
– 1/3 cup aliced yellow bell pepper
– 3 tablespoons Ying’s Spicy Kungpao Sauce
– 1/4 cup roasted peanuts
Heat oil over medium-high heat in a wok or skillet. When oil is hot, add garlic, ginger and shrimp. Stir fry until shrimp turn pink, about 1 minute. Add vegetables and stir fry for 30 seconds. Then add Ying’s Spicy Kungpao Sauce. Continue stirring until everything is completely cooked.
Place on a serving dish and top with roasted peanuts. Serve over rice.
1 lb. Beef or Pork tenderloin
1/3 cup Ying’s Korean BBQ Marinade, divided
4 tablespoons Korean red chili paste
2 teaspoons salt
1 bunch spinach
8 oz. bean sprouts
3 tablespoons oil
4 cups cooked rice
1 tablespoon sesame seeds (optional)
First cut meat in thin strips or slices.
Place meat in a container and add 4 1/2 tablespoons Ying’s Korean BBQ Marinade. Mix well.
In a separate container, combine Korean red chili paste with the remaining Korean BBQ Marinade. Set aside.
Cut zucchini and carrot into match sticks.
Place 3 cups water and salt in a pot and bring it to boil. Add zucchini and cook for 1 minute. Rinse in cold water and drain.
Repeat the same with carrot.
Blanch bean spinach for about 30 seconds.
Rinse in cold water and squeeze out excess liquid. Do the same with bean sprouts.
Add 1 tablespoon oil In a pan, cook marinated meat over medium high heat until it is completely cooked.
Heat a separate pan, then add the remaining oil. When it’s hot, crack and drop in eggs one at time. Fry eggs until they are done to your liking.(sunny side up)
In a bowl, add 1 cup rice, top with meat, vegetables, and then top with an egg. Sprinkle sesame seeds if desired.
Finally add the Korean red chili mixture.
Throughout my years as a cooking instructor and the owner of an Asian cooking business, I’ve been asked many times what kind of wok is best to purchase.
There are many types of woks out there, so here is some info about the most popular types of woks. Feel free to read, learn, and customize your wok purchase to your own preference and needs!
There are 4 Common Kinds of Woks
- Non Stick
- Carbon Steel
- Stainless Steel
- Light Weight Cast Iron
Wok Type Pros & Cons
- Non Stick
- Pros: Easy-to-use, no problems with food sticking
- Cons: Should not be heated empty (without any oil in it) or used on high heat for long periods of time, otherwise the coating could get damaged. Also, can’t use with metal cooking tools, only bamboo or wood.
- Carbon Steel
- Pros: Inexpensive, last a long time, can stand high heat for a long time
- Cons: Needs to be seasoned, should not wash with dish soap after use (otherwise, it’ll rust easily). If you don’t know how to use it correctly, it’s easy for food to get stuck to the wok.
- Stainless Steel
- Pros: Easy to clean, can stand high heat, no problem with rusting
- Cons: More expensive than carbon steel, could have a food sticking problems
- Light Weight Cast Iron
- Pros: No problem with high heat, great for pan-searing
- Cons: Costs a little more, could have problems with food sticking and rusting
Hope you found helpful, happy cooking!
Have you heard of Chinese Moon festival? Also known as Mid-Autumn Festival, this Chinese celebration takes place on the night where the moon appears to be at its roundest and brightest. This year it takes place on September 15th.
These baked pastries are traditionally eaten during the Mid-Autumn Festival. The tool depicted in the picture below can be purchased on amazon. Mooncakes require a little more preparation, but the first bite into the soft and delicately sweet pastry is more than worth it!
1 teaspoon baking soda
1 tablespoon water
1 1/3 cup home made syrup(see recipe below)
1/2 cup oil
3 cups all purpose flour
2 tablespoons coconut oil
6 cups cooked taro root
1 cup sugar
1 cup chopped roasted walnut
2 fresh lemons
1/4 teaspoon baking soda
4 cups sugar
2 tablespoons white vinegar
1 egg yoke
1 tablespoon cold water
1/2 cup all purpose flour
Homemade syrup- Cut lemons in half and squeeze juice in a cup and strain. In a separate container mix baking soda with 1 tablespoon cold water.
Add sugar and 1 1/4 cup cold water in a pot over medium heat. Cook until sugar completely dissolved. Turn down heat to low. Add lemon juice and vinegar to the pot. Continue cooking for 30 minutes on low. Add baking solution and remove from heat. Let cool completely (make this a few days ahead of time for best result)
Mooncake- In a mixing bowl combine Dough ingredients and fold to mix with a spatula into smooth dough.
You can buy taro root in almost any Asian or Hispanic stores. Peel and cut into small cubes. In a pot add 3 cups cold water and cook until taro is mushy.
easily poke though with a fork. Drain and mash it with potato masher.
In a wok or skillet add coconut oil, taro and sugar. Cook on low for 10 minutes or until the mixture appears dry. Remove from heat and let it cool.
Then add walnuts to the filling and mix well. Divide the dough into 20 parts. Roll each part into a ball.
Divide the dough into 20 parts also. Take one piece and roll into a ball in your hands. Press it down on a flat surface into a round.
Available on Amazon
Place a taro ball and place it on the center of the round. Hold it in one hand and the other push the dough upward gradually to cover the ball completely. Then dust the ball with the dry flour.
Lay it on a flat surface and place the mold over the ball and press down. Take it out of mold and place on a baking sheet.
Combine egg yoke and cold water in a small container and mix well. Set aside.
Preheat oven to 375 degree and bake for 6 minutes. Take it out of the oven and brush light with egg yoke liquid. Turn down heat to 350 degree and bake another 5 minutes. Brush one more time with egg yoke liquid and continue baking for 6 more minutes or until they are golden.
Remove and cool. Its best to enjoy after letting them set for a couple days.
Labor Day weekend is coming up! Here is my recipe for you. Hope you can make and enjoy them with friends and family over the weekend. Happy Labor Day!
4 oz dried thin rice noodles
1 cup shredded lettuce
1/4 thin sliced red onion
3 tablespoons chopped cilantro
2 tablespoons fish sauce
1-2 tablespoons Vietnamese hot chili sauce or siracha
1 Granny Smith apple
1 lb. medium shrimp, cooked
1 pack Spring Roll Rice Paper
Dipping Sauce: two options
1. Ying’s Yum Yum
This sauce is awesome for the spring rolls, specifically if you have people who are allergic to peanuts.
2. Peanut Sauce
1/4 cup peanut butter
1/3 cup Hoisin sauce
3/4 cup cold water
In a mixer combine peanut butter, hoisin sauce and cold water. Blend until smooth.
Cook rice noodles in hot water for 2 minutes or until they are tender. Rinse in cold water and drain well.
In a mixing bowl place noodles, lettuce, red onion and cilantro. Add fish sauce and hot chili sauce and mix well. Refrigerate for 10 minutes. Meanwhile, peel the apple and cut into strips about the thinness of a chopstick (like you’re cutting up little chopsticks made of apple).
Take a rice paper and submerge it in cold water for about 15 seconds. Lay it flat on a kitchen towel. Place about 1/2 cup filling at the center, a little closer to the corner nearest you, then lay 2 shrimps and 2 apple strips. Lift the near corner over the filling and tuck it under the filling.
Begin to roll toward the opposite corner. About midway through, fold the two side corners over the enclosed filling. Continue rolling to the end.
Place it on a serving plate. Repeat the process until you’ve made all your spring rolls. Serve them with Ying’s Yum Yum Sauce or Peanut Sauce, or both!
It’s so easy and it does not heat up your house!
1 slab of baby back ribs.
1- 1 1/2 cups Ying’s General Tso’s Sauce
Cut ribs into 2-3 rib sections. Place ribs in crock pot and cook for about 30 minutes on high. Then turn down to low and cook for 3 hours or until the ribs are completely done. Drain off excess meat juice.
Pour sauce over ribs and cook for another 15 minutes. Enjoy!
These meat and vegetable skewers are as appealing to both the eyes and the stomach! Colorful and delicious, this is a perfect choice for a backyard barbecue!
Yings Asian Kabob
– 2 lb chicken breast or beef
– 1 small red bell pepper
– 1 small orange bell pepper
– 1 small green bell pepper
– 1 cup red onion, cut into chunks
– 1 cup mushrooms
– Ying’s Kungpao sauce or Korean BBQ Marinade
First soak bamboo skewers in cold water for 15 minutes.
Marinate meat for at least one hour with sauce of choice (the longer marinated the better the flavor! If in a rush, put meat and marinade in a ziplock bag and massage the bag with contents inside).
Cut bell peppers, onion, and meat into medium sized chunks. Alternate ingredients on skewers, leaving a little space between each ingredient. Brush on more sauce while cooking. Grill to desired doneness. Enjoy!