While preparing stir fry, chicken will retain its juices if it’s cut very thin and marinated with egg white and corn starch, according to an area cook.
This is one tip Ying Stoller passes on when teaching others to prepare Chinese food. Through her own cookbook and cooking classes, Stoller has shared her insight for years.
Her latest venue to spread the word is through instructional DVDs. “This is the tool that will solve the problem for those who love Asian food but have trouble to make it on their own. Now they can make delicious and healthy food in their own kitchen at home,” said Stoller, who resides in Gurnee.
She is working with a cookware company to market the easy to follow DVD.
About two months ago, Stoller also came out with a line of bottled sweet and sour and stir-fry sauces and marinades. They are available at a handful of specialty gourmet stores and on her Web site, www.yingskitchen.com.
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