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1 lb steak
2 tablespoons oil
1 teaspoon finely chopped garlic
1 teaspoon chopped ginger
2 green onions, chopped
5 -8 dry red chili peppers (optional)
1 cup mixed vegetables (peapods, sliced onions, carrot and mushrooms)
2-3 tablespoons Ying’s Kungpao Sauce
1/4 cup roasted peanut’s (optional)
1. Cut steak into slices or small cubes.
2. Heat oil in a stir fry pan over medium high heat, and swirl. When oil is hot, add garlic ginger, green onions and red chili peppers. Stir until aroma, about 5 seconds. Stir in sliced or cubed steak.
Stir for about 1 minute.
3. Add vegetables and stir for 1 minute. Stir in Ying’s Kungpao Sauce.
4. Stir fry until everything is evenly coated with sauce, then remove from pan.
Happy Mother’s Day, friend!
Try this recipe for your Mother’s Day meal!
2 lb steak or chicken breast, cut into about 1″ chunks
1 small red bell pepper, sliced into about 1″ pieces
1 small orange bell pepper, sliced into about 1″ pieces
1 small green bell pepper, sliced into about 1″ pieces
1 cup red or yellow onion, cut into chunks
1 cup mushrooms (optional)
3/4 cup Ying’s Korean BBQ Marinade
1. First soak bamboo skewers in cold water for 15 minutes.
2. Marinate meat for at least one hour with sauce of choice (the longer marinated the better the flavor! If in a rush, place meat and marinade in a ziplock bag and massage the bag with contents inside).
3. Alternate ingredients on skewers, leaving a little space between each ingredient.
4. Brush on more sauce while cooking. Grill to desired doneness. Enjoy!
Grilled Korean BBQ salmon is great for Mother’s day dinner.
Simple enough for you to be able to enjoy the day!
Grilled Korean BBQ salmon is one of our family’s favorites. We try to make it every other week. They are so easy and so good!
2 salmon steaks
1/4 cup Ying’s Korean BBQ Marinade
All you need to do is to place salmon steaks in a Ziploc bag, add Yings Korean BBQ Marinade to let them marinate for at least 30 minutes. To make sure salmon is covered and flavored with the marinade, massaging them from outside the bag.
Then you can grill them on either greased indoor grill pan or outdoor grill, about 3 minutes each side. Yum!!!
1 bunch asparagus
2 tablespoons oil
1-2 cloves garlic, crushed or finely chopped
2 tablespoons Ying’s Stir Fry Sauce
1. Wash and cut about 1 1/2 inches off from the ends. Pat dry with paper towels, then cut them into 1 1/2 inch lengths.
2. Heat oil over medium heat in a wok or large skillet.
3. When oil is hot, add garlic and stir for 5 seconds, then add asparagus and stir for 2 minutes. Add Ying’s Stir Fry sauce.
4. Stir for 1 more minute and remove from heat. Serve over rice or as a side dish.
1 boneless skinless chicken breast
1 plum tomato
1/2 cup peapods
2 tablespoons oil
1 clove garlic, finely chopped
2 tablespoons chopped red onions
2 tablespoons green curry paste
1/2 cup coconut milk
First cut chicken into slices or small chunks, mushrooms into quarters, tomato into chunks, okra and peapods in halves.
Heat oil in a pot, add garlic and onions. Stir for a few seconds and add green curry paste. Keep stirring until aromatic, about 15 seconds.
Add chicken and cook until chicken loses all pink color, add mushrioms, tomato, okra and peapods. Stir for another 10 seconds , then add coconut milk and 1/4 cup cold water. Bring it to a boil, then turn down heat and let it simmer uncovered for about 10 minutes.
Serve over rice
1 small lotus root (optimal)
2 cups vegetable oil
2 boneless skinless chicken breasts, thinly sliced
2 cloves garlic, finely chopped
Dash black pepper
5-6 dry red chili pepper (optional)
1/4 sliced onion
1/3 cup broccoli florets
1/4 cup sliced asparagus
3 mushrooms, sliced
1/4 cup yellow bell pepper
1/4 cup Ying’s Stir Fry Sauce
Peel and slice lotus root into thin wheels.
Heat oil in a wok or deep pot, deep fry lotus root slices until they turn golden brown and crispy. Remove lotus root slices and set aside.
Heat 2 tablespoons oil in a wok, add garlic. Stir until aroma, add black pepper, dry red chili pepper.
and stir for 10 more seconds.
Add chicken, stir fry until chicken appears cooked.
Then stir in onion, broccoli, asparagus, mushrooms and bell pepper. Continue stirring for about 1 minute. Add Ying’s Stir Fry Sauce, stir fry for another 30 seconds. Finally add fried lotus root slices.
Serve over rice
2 cups sauerkraut
1 tablespoon vegetable oil
½ lb. pork belly or bacon, thin strips
2 tablespoons Ying’s Korean BBQ
1 tablespoon chopped green onion
Drain and squeeze out excess water with your hands. Set aside.
Heat oil in a wok or skillet, add black pepper, pork and stir fry for 3 minutes Add Ying’s Korean BBQ and . sauerkraut. Continue stirring for another 2 minutes or until pork is completely cooked. Garnish with chopped green onion. This is one of my favorites!
Serve over rice or as a tortilla filling.
When using this dish to fill tortillas, make sure to top with Ying’s Yum Yum sauce. So good!