Ying Yang Marinade Food

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THE LAST 'STAGON (GRILLED FLANK STEAK) WITH YING YANG VEGETABLES



The Last 'Stagon (Grilled Flank Steak) with Ying Yang Vegetables image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 flank steak (about 2 pounds)
2 tablespoons minced garlic
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Teriyaki sauce, for brushing
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 bell peppers, halved, seeded and sliced
2 zucchini, halved lengthwise and cut into half moons
1 onion, halved and sliced
Salt and freshly ground black pepper

Steps:

  • For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
  • Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
  • For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
  • Slice the steak thinly against the grain. Serve with the vegetables.

YING YANG FRIED RICE



Ying Yang Fried Rice image

The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth!

Provided by anmwong

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups cooked white rice
3 eggs
12 jumbo shrimp, peeled and de-veined
2 chicken breasts, cut into bite-size pieces
1/2 cup green peas
1 medium tomatoes, sliced
1/2 small onion, sliced
2 teaspoons sugar
2 teaspoons salt
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 cup ketchup
vegetable oil, for stir frying
salt
sugar, to taste
2 teaspoons cornstarch, dissolved in
1 cup water

Steps:

  • Separate egg yolks and egg whites.
  • Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
  • Heat wok with 1 tablespoon oil and a sprinkle of salt.
  • Add rice and break it apart with spatula as it is being re-heated from standing overnight.
  • When it has heated through, add the egg yolk and mix in well until egg is cooked.
  • Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
  • Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
  • Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
  • Pour in egg whites and sauce solution of water and corn starch, mix well.
  • When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
  • Add onions and cook for about 1 minute, add sliced chicken and stir well.
  • When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
  • Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
  • When done, spoon over the other half of the rice, filling in the curve of the other half.

Nutrition Facts : Calories 245.6, Fat 7.9, SaturatedFat 1.9, Cholesterol 166.3, Sodium 861.8, Carbohydrate 22.2, Fiber 0.9, Sugar 5.7, Protein 20.5

YIN-YANG SALMON



Yin-Yang Salmon image

This is the best salmon recipe ever! It is awesome!

Provided by rplackter

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

½ cup hot red pepper sauce
½ cup brown sugar, or to taste
2 tablespoons butter
1 tablespoon honey
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 (2 pound) boneless salmon fillet
¼ cup chopped green onions
1 pinch salt
1 pinch freshly ground black pepper

Steps:

  • Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside.
  • Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes.
  • Preheat oven to 425 degrees F (220 C).
  • Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 22.1 g, Cholesterol 84.6 mg, Fat 20.8 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 598.2 mg, Sugar 21.1 g

YIN-YANG SHRIMP



Yin-Yang Shrimp image

This mouth-watering stir-fried shrimp and vegetables with whisky and oyster sauce make a perfectly balanced appetizer.

Provided by English_Rose

Categories     Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb raw shrimp
1 egg white
1 1/2 tablespoons cornstarch
3 tablespoons vegetable oil
6 ounces French beans, topped, tailed and halved
2 scallions, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 tablespoon Jack Daniels Whiskey
1 pinch black pepper
1/2 red pepper, thinly sliced
1 1/2 teaspoons brown sugar

Steps:

  • Peel and de-vein the prawns, then combine in a bowl with the egg white and cornstarch, adding a pinch of salt.
  • In a wok or frying pan, heat 1 tbsp of the oil on a medium heat, stir in the fine beans and scallion, add the soy sauce and stir-fry for 1-2 minutes. Transfer to a big plate.
  • Heat the remaining oil on a medium heat, add the shrimp and stir-fry until cooked. Add the oyster sauce, Jack Daniels, black pepper, pepper and brown sugar. Stir together quickly.
  • Transfer to a separate plate and arrange to resemble the Yin-Yang sign with the fine beans.

Nutrition Facts : Calories 405, Fat 13.2, SaturatedFat 1.8, Cholesterol 172.8, Sodium 898.5, Carbohydrate 36.3, Fiber 11.3, Sugar 2.6, Protein 33

YIN YANG SALAD



Yin Yang Salad image

I made up this salad to have a balance of sweet and sour. I didn't add much oil so I can eat almost the whole bowl in one setting. It makes a great lunch! I hope you like it!

Provided by ChefLee

Categories     Lunch/Snacks

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons fresh lemon juice (1/2 lemon)
1 garlic clove, crushed and easy chopped
1 teaspoon rice wine vinegar
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce
2 teaspoons honey (pref. raw thick type)
1/2 teaspoon canola oil
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1/2 red bell pepper, seeded and chopped into cubes
1 mango, peeled and cubed
1 avocado, cubed
1 jalapeno, seeded and chopped

Steps:

  • In a small bowl; mix lemon juice, garlic, rice vinegar, ginger, soy sauce, honey, and oil.
  • In a large bowl; put your chickpeas, red bell pepper, mango, avocado, and jalapeno.
  • Add the marinade to the salad and toss to coat. Enjoy!

Nutrition Facts : Calories 1074.2, Fat 37.6, SaturatedFat 5.1, Sodium 1502.5, Carbohydrate 171, Fiber 38.4, Sugar 47, Protein 28.3

YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING



Yin & Yang Tofu Salad With Peanut-Sesame Dressing image

This delicious main dish salad is a perfect balance between the crunchiness of the vegetables and the rich and creamy peanut dressing. If you have any leftover salad, you can turn this recipe into a "Quick Soba Noodle Surprise" by tossing 4 cups of the salad (about 1/4 of the recipe) with 1 pound of cooked, cooled soba noodles and 2 tsp toasted sesame oil. Add 1/2 cup of cubed Ginger Tofu and dressing. Recipe is from "The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian" based on the vegan LA restaurant of the same name. Recipe requires at least 4 hours marinating time for the tofu.

Provided by blucoat

Categories     Salad Dressings

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 23

4 cups shredded napa cabbage
3 cups shredded red cabbage
2 carrots, peeled and julienned
2 1/2 inches piece daikon radishes, peeled and julienned
10 green onions, julienned
2 tablespoons toasted sesame seeds
2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tablespoons water
2 tablespoons tamari
1 tablespoon fresh ginger
2 garlic cloves
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes (if you love spice, use more)
1 cup lightly packed fresh cilantro leaves
2 (12 ounce) containers water-packed extra firm tofu
2/3 cup tamari
1/4 cup brown rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon canola oil

Steps:

  • Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
  • Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
  • Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
  • Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
  • Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 488.2, Fat 34.4, SaturatedFat 5.9, Sodium 2308.9, Carbohydrate 29.9, Fiber 6.8, Sugar 16.1, Protein 23.4

YANG-YANG CRISPY BEEF



Yang-Yang Crispy Beef image

Make and share this Yang-Yang Crispy Beef recipe from Food.com.

Provided by JackieOhNo

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

peanut oil, for frying
1 lb sirloin steak, pounded 1/4-inch thick and finely sliced into strips
3 tablespoons cornstarch
sea salt
1/2 cup sweet chili sauce
2 tablespoons light soy sauce
1 orange, juice and zest
1 head romaine lettuce, shredded
1/2 cucumber, sliced in half, seeds removed, thinly sliced into half moons
1 -2 tablespoon rice wine vinegar
1 large scallion, thinly sliced on the bias, for garnish

Steps:

  • For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
  • Place beef strips in a large bowl and add 2 T. cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 T. cornstarch right before frying and toss to coat.
  • Fry the beef in 2 to 3 batches until golden, 4-5 minutes. Drain on paper towels and season with sea salt.
  • For the sauce: Set another wok or saute pan over high heat and add the chili sauce, soy sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1-2 minutes. Toss the beef in the sauce to coat thoroughly.
  • Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

Nutrition Facts : Calories 305.8, Fat 15, SaturatedFat 5.9, Cholesterol 85, Sodium 576.5, Carbohydrate 16.8, Fiber 4.5, Sugar 5.8, Protein 26.6

YING YANG MARINADE



Ying Yang Marinade image

Make and share this Ying Yang Marinade recipe from Food.com.

Provided by Chef BoyamIhungry

Categories     Chicken

Time 35m

Yield 2 Porkloins

Number Of Ingredients 8

1/2 cup soy sauce
1/4 cup scallions or 1/4 cup green onion, finely chopped
2 tablespoons brown sugar
1 tablespoon honey
1 garlic clove, minced
1/4 cup fresh lime juice
1 teaspoon red pepper flakes (though I use "100% Pain" Hot sauce)
8 -10 diced hot red chili peppers

Steps:

  • For Porkloin: Make several small incisions in the pork loin and stuff the chili peppers into the incisions periodically as you marinate.
  • Marinate overnight (or 24 hours for best flavor) being sure to turn the pork loin in the marinade every couple of hours.
  • Grill over medium heat (I use a mixture of charcoal and hickory chips) about 30-40 minutes per pound.
  • Should yield enough marinade for 2 1lb. loins.

Nutrition Facts : Calories 215.9, Fat 1.1, SaturatedFat 0.1, Sodium 4047.1, Carbohydrate 46.5, Fiber 4, Sugar 33.6, Protein 11.5

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