Chinese New Year Cooking

February 9, 2008 12:14:42 PM PST
Cooking instructor Ying Stoller visits ABC7 Chicago with some specific tips for how to properly cook Stir Fry.GUEST BIO:

Ying Stoller is a Chinese cooking instructor and cookbook author. She's been teaching Chinese cooking for the last few years at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style.

Ying grew up in China and learned a lot from her father who is an excellent cook. Later she got a degree in education and worked for the China Travel Agency for a few years, experiencing many different kinds of cooking styles while traveling around the country. Her family owned a restaurant in China and she had her own cooking show with Monroe Public Access Cable TV, "Ying's Kitchen".

Upon repeated students' requests, she released her first cookbook "Ying's Chinese Cookbook, Authentic but Simple". Her cookbook contains 115 Chinese recipes from all over China, some of which are first-time published. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary.



2 boneless, skinless chicken breasts

one-quarter teaspoon salt

1 egg white

1 and one-half teaspoons starch

4 tablespoons oil

2 cups broccoli

1/3 cup sliced carrots

one-half cup mushrooms

1 and one-half teaspoons ginger, peeled and finely chopped

1 clove garlic, finely chopped


one-half tablespoon soy sauce

2 teaspoons sugar

one-quarter teaspoon salt

2 tablespoons oyster sauce

1 tablespoon starch

three-quarters cup water

Prepare Ingredients: Cut chicken breast into thin strips and put into mixing bowl. Add a little salt. Stir in egg white, then 1 and ½ teaspoons starch. Mix well.

Stir-Fry Heat 2 tablespoon of the oil over medium heat in a large preheated wok or skillet. Stir in broccoli, carrots and mushrooms, stir-fry for 2 minutes or until broccoli is tender, but still crunchy. Don't overcook. Pour into container and set aside. Heat remaining oil over medium heat. Add ginger and garlic, stir until aromatic, then add chicken. Stir-fry until chicken is cooked, stirring often. Stir in the sauce, and cook until the sauce is boiling and thickening. Stir in vegetables. Stir-fry until everything is evenly coated with sauce. Makes 3-4 servings.