Chicken Vegetable Stir Fry

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General Tso’s Ribs in Crock Pot

General Tso's Ribs
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!

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Ying’s Asian Kabobs

13315261_1204122732932525_6121749248252128478_nchicken skewers _nThese 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
INGREDIENTS:
– 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

INSTRUCTIONS:

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!

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Hong Kong Style Noodles Stir Fry

Hong Kong noodles n

2 tablespoons oil
1/4 cup sliced red onion
4 baby bok choy, cut in half lengthwise
1 small jalapeno or bell pepper, sliced
1/4 cup thin sliced carrots
1/4 cup sliced bamboo shoots
8 oz. Hong Kong Style pan fried noodles
1/4 cup Ying’s Korean BBQ Marinade

Heat oil in a wok or skillet, add onion, baby bok choy, jalapeno, carrot and bamboo shoots. Stir for a couple of minutes, then add noodles and Ying’s Korean BBQ Marinade. Stir Fry for about 3 minutes or until desired tenderness.
Tip: add a little cold water if too dry while cooking. Add a little at a time.

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Hong Kong Style Noodles Stir Fry

2 tablespoons oil
1/4 cup sliced red onion
4 baby bok choy, cut in half lengthwise
1 small jalapeno or bell pepper, sliced
1/4 cup thin sliced carrots
1/4 cup sliced bamboo shoots
8 oz. Hong Kong Style pan fried noodles
1/4 cup Ying’s Korean BBQ Marinade

Heat oil in a wok or skillet, add onion, baby bok choy, jalapeno, carrot and bamboo shoots. Stir for a couple of minutes, then add noodles and Ying’s Korean BBQ Marinade. Stir Fry for about 3 minutes or until desired tenderness.
Tip: add a little cold water if too dry while cooking. Add a little at a time.

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Korean BBQ Chicken Taco

Korean BBQ Chicken Taco

6 boneless skinless chicken thighs
1/2 cup Ying’s Korean BBQ Marinade
1 tablespoon oil
1 package corn tortillas
1/4 cup hot chili sauce ( optional)
1 cup guacamole

First, place Chicken thighs in a Ziploc bag, then add Ying’s Korean BBQ Marinade. Massage chicken from outside the bag to help it absorb the marinade and allow it to marinate for at least an hour.

Heat a cast iron pan and add oil to grease the bottom. Pan seared chicken until browned and cover to finish cooking.

Let the chicken cool and then chop into small chucks.

In a small pan heat the leftover marinade to a boil, then turn off heat. Add hot chili sauce if desired.
Then pour over the chicken, and mix well.

Soften tortillas by heating them lightly in a pan or microwave.
Place about 2 tablespoons chicken in a tortilla and top with guacamole.

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Poached Fish with Kungpao Sauce

Today might be a good day to try some new recipes. Here is something new for you:

 'Before adding peanuts'

1 lb. fish ( tilapia, cod or haddock)
1 teaspoon cooking wine
1/2 teaspoon salt (optional)
1 egg white (optional)
1 1/2 teaspoons starch (optional)
1 teaspoon oil
1 clove garlic, chopped
1 teaspoon chopped ginger
4-5 dry red chillies
8-10 slices of color sweet peppers (optional)
1/4 cup Ying’s Spicy Kungpao Sauce
2 tablespoons cold water
2-3 tablespoons chopped roasted peanuts

Cut fish into thin slices and place them in a mixing bowl. Add cooking wine, salt, egg white and starch. Mix well.

In a pot, add 3 cups water and bring it to a boil. Turn down heat to keep it simmer ( about 150 degrees). Place fish pieces in the water and cook about 3 minutes or until they are done.
Remove fish from water and place them on a serving plate.
Heat oil in a wok or skillet, add garlic, ginger, and peppers. Stir for 30 seconds.
Add Ying’s Spicy Kungpao Sauce and water. Turn down heat and let it simmer for 30 seconds or until the sauce starts bubbling.
Pour sauce over fish and sprinkle peanuts on top.
This was so good my husband was about to lick the plate!

'After sprinkle peanuts'
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Eggplants with Peppers

Eggplants with Peppers

2 Chinese medium eggplants
2-3 cups vegetable oil
1 clove garlic, finely chopped
1 small onion, cut into 1 inch slices
1 cup red and yellow pepper slices
1 jalapeno, seeded and sliced
3 tablespoons Ying’s Stir Fry Sauce

First cut eggplant into wedges Sprinkle a little salt over eggplants.

Heat oil in a wok over medium high heat. When it’s hot, add eggplant wedges. Deep fry for about 3 minutes or until eggplant become browned outside. Repeat with the rest of the eggplant. Drain.

Remove oil from wok, reserving about 1 teaspoon oil. Add garlic, onion and peppers. Stir for 30 seconds. Add Ying’s Stir Fry Sauce. When it starts bubbling, add fried eggplant. Stir to coat. Serve over rice. Yum!

Note: when frying eggplants, make sure oil is hot before adding them ( It should sizzle when adding eggplant). Otherwise eggplant soaks up too much oil and the dish will be greasy.

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