Monthly Archives: March 2016

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 … Continue reading →

2 tablespoons oil 2 cloves garlic, chopped 1 green onion, chopped 1 lb large shrimp, shelled and deveined 1/3 cup sliced jalapeno or diced zucchini 1/3 cup sliced carrot 2- 3 tablespoons Ying’s Spicy Kungpao Sauce Heat oil over medium-high … Continue reading →

This is so good! You’ve got to try it. 2 salmon steaks 1/4 cup Ying’s Korean BBQ Marinade 1 tablespoon oil Marinate salmon with Ying’s Korean BBQ in a Ziploc bag and let it marinate for at least 30 minutes. … Continue reading →

1 lb large shrimp 1 zucchini 1 Chinese eggplant 1 sweet potato 1 1/2 cups Ying’s Batter Mix 3 cups oil 1 cup Ying’s Yum Yum Sauce (optional) Shell and devein shrimp, leaving tail part of shell on. Slice zucchini, … Continue reading →

1(14 oz) can chicken broth 1 dash pepper 1 tablespoon starch 1 large egg, beaten 1/2 teaspoon sesame oil 1 teaspoon chopped green onion Boil chicken broth in a medium saucepan. Add pepper. Mix starch with 2 tablespoons cold water, … Continue reading →

2 skinless boneless chicken breasts (small-medium size) 1 cup Ying’s Batter Mix 3 cups vegetable oil 1 clove garlic, chopped 1 jalapeno, seeded and cut into slices 1/4 cup sliced carrot 1 cup Ying’s General Tso’s Sauce 2 teaspoons toasted … Continue reading →