Asian-Style Pigs in a Blanket Open Recipe


30-40 wonton wrappers

One 12 oz package cocktail hot-dogs (about 30)

3 tbsp Thai sweet chili sauce, divided

1 tbsp TyLing Sesame Oil

Sesame seeds, optional 

1 jar TyLing Hot Mustard


  1. Preheat the oven to 350° F and line a rimmed sheet pan with parchment paper. 
  2. Place a wonton wrapper on a clean work surface with a corner pointing upward (like a diamond). Fold the outside corners into the center to create a strip about 2” wide. 
  3. Brush the center of the wonton wrapper with sweet chili sauce and then place a cocktail hot-dog at the bottom. Roll the hot-dog tightly in the wonton wrapper and place seam side down on the baking sheet. Repeat with the remaining hot-dogs. 
  4. Brush the tops of the wonton wrappers with sesame oil and sprinkle with sesame seeds. Bake for 15-20 minutes, until the tops are lightly browned and the edges are deeply golden. 
  5. While the pigs in a blanket are baking, make the dipping sauce. Stir together one jar of TyLing hot mustard and 1 tbsp sweet chili sauce. 
  6. Serve the pigs in a blanket warm with the mustard dipping sauce. 
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Valentine's Day Fortune Cookies Open Recipe


30 TyLing Fortune Cookies

6 oz candy melts, light pink

6 oz candy melts, dark pink

Assorted Valentine’s Day sprinkles


  1. Remove all fortune cookies from their packaging and line a sheet pan with parchment paper. 
  2. Place the candy melts into two bowls and microwave according to package instructions, until completely melted and smooth. 
  3. Dip each fortune cookie into the melted candies, let drip, and then place on the parchment paper. Decorate with sprinkles while they are still wet, and repeat with the remaining fortune cookies. Let cool until set and dry to the touch, about 30 minutes. 
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Wonton Soup Open Recipe


  • 6 cups chicken broth low sodium
  • 1- inch piece fresh ginger, sliced thin
  • 1 clove minced garlic
  • 20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s
  • 1 1/2 cups sliced shiitake mushrooms
  • 4 baby bok choy, halved lengthwise and halved
  • 1 tablespoon soy sauce
  • 1 teaspoon Ty Ling Sesame Oil
  • scallions, sliced green parts only for garnish


  • Bring chicken broth to a boil in a large pot.
  • Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
  • Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
  • Stir in soy sauce and sesame oil.
  • Divide soup in four bowls. Garnish with fresh scallions.
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Japanese Scrambled Eggs Open Recipe


1 teaspoon Ty Ling Sesame Oil 

3 Large Eggs 

1/2 teaspoon Soy Sauce 

1 teaspoon Sugar 

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1 cup Cooked White Rice 

1/2 Roasted Nori Sheet, cut into strips

1/2 teaspoon Toasted Sesame Seeds


  1. Crack the eggs into a bowl then add the soy sauce, sugar, salt and black pepper. Whisk well then set aside.
  2. Heat a non-stick skillet over medium heat and add Ty Ling Sesame Oil, then the egg mixture. Using a rubber spatula, stir occasionally to end up with large curds, and so the eggs cook slowly and evenly, about 2 to 3 minutes.
  3. Plate the eggs over cooked rice and top with roasted nori strips and toasted sesame seeds.


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Chicken Tempura Open Recipe


Chicken marinade:

1 large skinless chicken breast (about 125g)

½ tsp minced ginger

1 clove garlic, minced

Freshly ground black pepper

¼ tsp sea salt

1 tbsp soy sauce

Tempura batter:

1 large egg 

⅓ cup (45g) cake flour

⅓ cup (50g) cornstarch or potato starch

⅓ cup cold water

3 cups oil for frying

Ty Ling Hoisin Sauce, for dipping


  1. Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.
  2. Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter.
  3. Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well.
  4. Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.
  5. Gradually add in the ⅓ cup cold water and mix everything until just combined and a batter forms.
  6. Add the chicken pieces to the bowl a few at a time and coat well with the batter.
  7. Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).
  8. Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.
  9. Add Ty Ling Hoisin Sauce as a side for dipping. Enjoy!
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Water Chestnut Cake Open Recipe


5 ounces Water Chestnuts, chopped

3/4 cup Water Chestnut Powder 

½ cup Granulated Sugar 

3 cups Water, divided

Ty Ling Sesame Oil, to drizzle


  1. To a bowl, add 1 cup water and water chestnut powder. Whisk until combined. 
  2. Add 2 cups of water to sauce pot and bring to a simmer then add the sugar. Turn heat to low and mix until sugar is dissolved.
  3. Next, add the in the water chestnut mixture to the pot and stir constantly until the mixture has slightly thickened and coats the back of the spoon. 
  4. Now add the chopped Reese® Water Chestnuts and fold into the mixture.
  5. Pour into a lightly greased small square pan and steam in a steam basket over high heat for 10 mins. After 10 minutes, turn down heat and continue to steam for another 15-20 minutes. Let cool completely before slicing. 
  6. Drizzle with Ty Ling Sesame Oil. Serve warm or at room temperature.
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Steamed Fish Open Recipe


1 Tablespoon Ty Ling Sesame Oil

1 Tilapia (head-on, scaled and gutted)

4 slices Ginger

2 stalks Scallion, sliced

1 Tablespoon Cooking Oil

1 Tablespoon Soy Sauce

4 small Chilis, sliced

Handful Chives, sliced

1 teaspoon Sichuan Peppercorn


  1. Wash the fish thoroughly then pat dry with paper towel.
  2. Stuff the fish with the sliced ginger and scallion. Next, drizzle the fish with the cooking oil and Ty Ling™ Sesame Oil and rub into the skin.
  3. Heat a large skillet with 2 cups of water. Once at a simmer, add the bamboo steamer lined with parchment. Place the fish on top of the parchment paper, add the top then steam for 10 minutes.
  4. Carefully remove the fish from the steam basket and place on top of a serving platter. Drizzle the fish with soy sauce, Ty Ling Sesame Oil and garnish with sliced chili, chives and toasted Sichuan peppercorns.
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Steamed Money Bags Dumplings Open Recipe


Ty Ling Orange Ginger Glaze

3 tablespoons Cooking Oil 

1/4 cup Firm Tofu, crumbled

1/3 cup Shiitake Mushrooms, finely diced

1/4 cup Carrot, finely diced

1/4 cup Cabbage, finely chopped

2 teaspoons Ginger, minced

4 teaspoons Soy Sauce 

16 Chives

16 Hong-Kong-Style Dumpling Wrappers


  1. Heat a large skillet on medium-high heat then add the cooking oil. 
  2. Stir fry the finely diced shiitake mushrooms in the cooking oil for 5-8 minutes.
  3. Next, add the crumbled tofu and stir fry for 5 minutes. 
  4. Add the finely chopped carrot, cabbage and ginger. Stir fry and cook for 10 minutes.
  5. Season the mixture with soy sauce, and about 1 Tablespoon of the Ty Ling™ Orange Ginger Glaze. Stir to combine then remove from the heat and allow to cool completely.
  6. Bring a small pot of water to a boil then add the chives and cook for 2 minutes. Drain and rinse the chives under cold water, set aside.
  7. To make the dumplings, place a dumping wrapper into the palm of your hand then add a small spoon of filling. Gently close the wrapper then use a chive to tie it closed. Repeat until all of the filling has been used up. 
  8. Add about 2 cups of water to a large skillet and bring to a simmer. Next, add bamboo steamer lined with parchment and add the dumplings in the steamer, about 1 inch apart. You will steam the dumplings in batches. Add the top of the bamboo steamer then steam for 3-4 minutes.
  9. Serve the money bags dumplings with Ty Ling Orange Ginger Glaze.
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Fortune Cookie Cereal Open Recipe


Ty Ling Fortune Cookies
Milk of choice


Pour Ty Ling Fortune Cookies into a bowl of cold milk of your choice and enjoy immediately!
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Orange Ginger Ham Open Recipe


1 1/2 cup Ty Ling Orange Ginger Glaze2 tablespoons Dijon mustard
1 Ham


Preheat your oven to 325 degrees.
Combine Ty Ling Orange Ginger Glaze with Dijon mustard for the glaze; mix well.
Place your ham on a baking rack, add a little water to the bottom and cover the entire pan with tin foil.
Follow package instructions for cooking your ham. Your cooking time will vary based on the cut and type of ham.
Brush glaze on your ham during the last 20 minutes of baking. Return your ham to the oven and continue baking, this time with no tin foil.
When ham is done (internal temperature information is in the notes), remove from oven, cover, and allow to rest for 15-20 minutes before carving.
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Chinese Chili Open Recipe


2 pounds lean brisket
¼ cup soy sauce, more to taste
¼ cup Ty Ling Hoisin Sauce
2 large onions, finely chopped
1 large green bell pepper, seeded and finely chopped
2 jalapeños, seeded and slivered
1 habanero or other hot fresh chile, seeded and slivered
4 cloves garlic, minced
2-inch piece fresh ginger, peeled and minced
1 tablespoon Sichuan peppercorns, crushed in a mortar
1 tablespoon Ty Ling Five Spice
12 ounces beer, preferably amber ale
1 14-ounce can whole San Marzano tomatoes, crushed
1 tablespoon rice vinegar
Chinese hot chili oil
2 tablespoons finely chopped cilantro


Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and Ty Ling Hoisin Sauce.
Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and Ty Ling Five Spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve. Enjoy!
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Hoisin Cocktail Meatballs Open Recipe


  • 1/2 pound ground pork (230g)
  • 1/2 pound ground beef (230g)
  • 1 tablespoon hoisin sauce (15ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon ginger, minced or grated
  • 2 garlic cloves, minced or grated
  • 1 scallion, minced
  • 1 teaspoon toasted sesame oil (5ml)
  • 1 tablespoon honey (15ml)
  • 1/2 cup panko breadcrumbs (1 ounce; 30g)
  • 1 egg, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • Ty Ling Hoisin Sauce
  • 1 scallion, finely chopped
  • 1 teaspoon toasted sesame seeds (2g)


  1. For the Meatballs: Adjust oven rack to center position and preheat oven to 375°F (190°C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t overmix).

  2. With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye). Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.

  3. To Serve: Brush Ty Ling Hoisin Sauce onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.

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Roasted Root Vegetables Open Recipe


1 pound carrots, cut into large chunks
8 medium beets, peeled and cut into thin wedges
1 large red onion, peeled and cut into wedges
Olive Oil
Salt and pepper
3 tablespoons butter
2 cloves garlic, sliced
2 tablespoons miso paste
2 tablespoons mirin
1 tablespoon maple syrup
2 teaspoons Ty Ling Sesame Oil
¼ teaspoon cinnamon
1 scallion chopped, optional


Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the veggies in the oven for 45 minutes, until crisp on the outside.

In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes. Add Ty Ling Sesame Oil and mix in.
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Vanilla Sesame Pudding Open Recipe


3 cups Whole Milk, Divided 

3 Tablespoons Cornstarch 

1/4 teaspoon Salt 

3/4 cup Sugar 

3 Egg Yolks 

2 teaspoons Ty Ling Sesame Oil

2 teaspoons Unsalted Butter 

1 teaspoon Pure Vanilla Extract


  1. In a small bowl, whisk together ¼ cup of the milk with the cornstarch then set aside. 
  2. In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming. Do not let it boil. 
  3. While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly steam ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. 
  4. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened. Remove from the heat and whisk in the Ty Ling Sesame Oil, butter, and vanilla extract. 
  5. Pour into individual serving dishes then cover with plastic wrap making sure it touches the top of the pudding to prevent a skin from forming. 
  6. Serve warm or allow to chill for several hours in the refrigerator before serving.
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TikTok Salmon Rice Bowls Open Recipe


1/2 filet salmon, about 2 ounces
1/4 cup Ty Ling Sesame Oil
1 cup cooked rice
1 ice cube
1 tbsp soy sauce or to taste
1 tbsp kewpie mayo or to taste, sub regular mayo if needed
1 tsp sriracha or to taste, optional
1/2 avocado sliced or diced, optional
1/4 cup kimchi optional
1 package roasted seaweed snack


Preheat oven to 425 F.
Place salmon fillets on baking rack and cover in Ty Ling Sesame Oil and salt and pepper to taste.
Bake for 12-15 minutes.
Remove salmon from oven and let completely cool. 
Use a fork to flake up your salmon filet.
Top your salmon with cold rice from the fridge and nestle in one ice cube.
Cover with parchment paper and microwave for 1 to 1.5 minutes. Remove the parchment paper and any ice cube remaining.
Add soy sauce to taste and mix everything up.
Top with kewpie mayo, sriracha, and avocado slices.
Enjoy with a side of kimchi and roasted seaweed!
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Hoisin Garlic Ginger Turkey Open Recipe


15-17lb turkey
3 tbsp Ty Ling Hoisin Sauce
1/4 cup black bean garlic sauce
2 tbsp soy sauce
1 tsp Ty Ling Five Spice
1 1/2 tbsp ginger minced
2 tbsp Shaoxing wine
2 tbsp salt


  1. The night before remove the giblets pack and rinse the turkey. Drain all the water and pat dry. Next take 2 tbsp of salt and thoroughly salt both sides including under the skin. Store turkey in the refrigerator covered overnight.
  2. The morning of, mix the rest of the ingredients (hoisin, black bean paste, soy sauce, five spice, ginger and Shaoxing wine).  
  3. Place the turkey in a clean and dry roasting pan and rub the turkey with the marinade, getting under the skin and inside the cavity. Turkey should marinate for at least 2 hours before roasting. At this time leave the turkey out so it can come to room temperature.
  4. Preheat the oven to 350 degrees. Cook the turkey until the internal temperature reads 165 degrees approx 3 hours, but can vary by oven. Turkey should be in a roasting pan tented with aluminum foil to reduce immediate browning and possibly burning the skin. If you want an extra juicy turkey cook in a turkey cooking bag, and remove the tented aluminum foil.
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Sesame Sticky Rice Stuffing Open Recipe


2 cups of white sushi rice
1 cup dried mushrooms (shitake is preferred, but a mix works as well)
2 tbsp Ty Ling Sesame oil
5 Chinese sausage sliced
5 cloves garlic minced
1 yellow onion minced
2 tbsp soy sauce
1 tbsp dark soy sauce
3 green onions sliced thin, green and white separated


Day Before

  1. Prepare the rice the day before. Soak the dried mushrooms in 1 cup of water for 1 hour. Water should reduce to ½ cup. Place mushrooms in a container for stir fry for the next day.
  2. Prepare sushi rice as per packaging replacing ½ cup of water with the mushroom stock. 
  3. Once sushi rice is done bring to room temperature, place in an airtight container, and store in the fridge.

Day of

  1. Prep all ingredients before starting the stir fry including chopping the re-hydrated mushrooms.
  2. In a frying pan over medium heat add the sesame oil. Once heated up add Chinese sausage and fry until outside is brown and crispy 7-10 minutes.
  3. Lower heat to medium-low and add garlic, onions, and mushrooms. Sauté for 5 minutes.
  4. Add rice and combine. Cook the rice for another 5 minutes thoroughly incorporating all the ingredients.
  5. Add soy sauces and cook for an additional 5 minutes. Remove from the heat and top with sliced green onions.
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Sweet and Sour Cranberry Sauce Open Recipe


12 oz package of fresh cranberries
1/3 cup of Ty Ling Sweet and Sour Sauce
¼ cup honey
½ cup orange juice freshly squeezed
Zest of 1 orange


1. In a saucepan over low heat add all ingredients. 
2. Simmer for 13-15 minutes, once flavors have combined and cranberries are soft crush the cranberries with the back of a spoon, leaving some whole for texture.
3. Bring to room temperature before serving.
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Orange Ginger Honey Glazed Cakes Open Recipe


Orange Cornbread Ingredients

    • 2 cup all-purpose flour
    • 2 cup cornmeal
    • 1 1/3 cup granulated sugar
    • 2 tbsp baking powder
    • 1/2 tsp salt
    • 8 tbsp butter unsalted
    • 1 cup milk room temperature
    • 2 cup Greek yogurt plain, whole milk. room temperature
    • 4 eggs room temperature
    • ¼ cup orange juice freshly squeezed

    Orange Ginger Glaze Ingredients

      • 1/4 cup Ty Ling Orange Ginger Glaze
      • 1/2 cup orange juice freshly squeezed
      • 1 tbsp honey


    1. Bring all cornbread ingredients to room temperature before starting.
    2. Pre-heat oven to 350 degrees
    3. In a large bowl combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt).
    4. Brown the butter; cut the butter into cubes and place in a small saucepan over low-medium heat. Continuously stir as the butter starts to bubble and foam. Stir for about 5-7 minutes until butter has turned brown and a nutty aroma is present. Remove off the stove and let it come back to room temp before adding to the wet ingredients. Do not walk away from the butter while it is browning.
    5. Combine milk and yogurt. In a stand mixer or by hand, whisk eggs and brown butter together. Add milk and yogurt mixture, followed by orange juice.
    6. Add wet ingredients to dry and mix until just combined.
    7. Grease mini loaf pan. (may need to bake off in 2 sets). Pour cornbread mixture into the pan and bake for 15-20 minutes or until center comes out clean. Do not over bake.
    8. Combine ingredients for honey glaze in a saucepan over low heat. Once combined take off heat and let it come to room temperature. 
    9. Once ready to serve drizzle the honey ginger glaze over each corn bread.
    Note: If you prefer a 9×9 cornbread instead of mini loafs cut the recipe in half and bake for 25 minutes.
    Credit: Eden @theboldappetite
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    Halloween Rice Balls (Onigiri) Open Recipe


    3 Cups Cooked Sushi Rice
    Non Stick Spray
    4 Sheets Dried Seaweed Snack
    4 oz Sushi Grade Salmon, sliced thin
    1 tsp Ty Ling Sesame Oil
    ¼ Cup Mayo
    2 TBSP Sriracha
    Sprinkle of Toasted Sesame Seeds, optional


    Lightly spray the insides of pumpkin and ghost shaped cookie cutters. Press rice into the cutters to shape, then carefully release the rice from the cookie cutters.

    Cut out shapes in the seaweed for the ghost eyes and mouth, and for the pumpkin eyes nose and mouth. 

    Use the same pumpkin cutter to cut out pumpkin shapes in the salmon.

    Place the salmon on top of the rice.

    Place the seaweed shapes onto the ghosts and pumpkins.

    In a small bowl, whisk together the mayo, sesame oil, and sriracha and serve alongside the rice balls for dipping.
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    Firecracker Salmon Rolls Open Recipe


    6 Sheets Rice Paper
    1 lb Fresh Salmon Filet
    4 TBSP Olive Oil
    2 TBSP Japanese Seaweed Spice Blend (Furikake)
    1 C Cooked Jasmine Rice
    1 Avocado
    1 Jalapeno
    ¼ C Ty Ling Sweet and Sour Sauce


    Heat 2 TBSP of the olive oil in a medium frying pan. Season the salmon with the japanese spice blend and sear on both sides for 3-4 minutes. Remove salmon from pan and set aside. Once cooled slightly, divide into 6 equal portions.

    Slice the avocado and jalapeno.

    Fill a wide shallow bowl or rimmed plate with water. 

    Dip each rice paper sheet into the water for 3-4 seconds, then place on a clean flat surface. 

    Add 2 TBSP cooked rice, 1 piece of salmon, 2 slices of avocado, and 1-2 jalapeno slices. Roll rice paper burrito style as tight as possible.

    Heat remaining olive oil in the same pan you cooked the fish, and sear the rolls on both sides until golden and crispy. Top with an extra pinch of the spice blend if desired.

    Serve with Ty Ling Sweet and Sour Sauce for dipping.
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    Korean Street Tacos Open Recipe


    For the slaw:

    1 tsp TyLing Hot Mustard

    2 cloves garlic, grated

    1/2 tsp grated fresh ginger

    1 tsp gochujang 

    1/4 cup rice wine vinegar

    1/2 tsp soy sauce

    1 tbsp sesame oil

    1/4 cup olive oil

    2 cups bagged coleslaw mix (combination of shredded green cabbage, red cabbage, and carrots)

    2 green onions, sliced

    For the gochujang mayo:

    1/4 cup mayonnaise

    1 tbsp gochujang

    For the beef filling: 

    4 cloves of garlic, grated

    1 1/2 tsp grated fresh ginger

    2 tbsp brown sugar

    2 tbsp soy sauce

    3 tbsp chili garlic sauce

    3 tbsp sesame oil, divided

    1/2 of a red onion, diced

    1 lb ground beef

    12 street taco tortillas or taco boats, for serving

    Sliced limes, for serving

    Fresh cilantro, for serving

    Sliced green onions, for serving


    To make the slaw: 

    1. In a large bowl, combine hot mustard, grated garlic, grated ginger, gochujang, rice wine vinegar, and soy sauce. Whisk until smooth. 
    2. While whisking, stream in the sesame oil, followed by the olive oil. Whisk until emulsified. 
    3. Stir in the slaw mix and green onion. Set aside. 

    To make the gochujang mayo: 

    1. In a small bowl, whisk together mayonnaise and gochujang sauce.

    To make the beef filling and tacos: 

    1. In a medium bowl, whisk together grated garlic, grated ginger, brown sugar, soy sauce, chili garlic sauce, and 1 tbsp of sesame oil. Set aside. 
    2. Heat the remaining 2 tbsp of sesame oil in a large saute pan over medium heat. When the oil is hot, add the red onion and cook for about 3 minutes, until softened. 
    3. Add the ground beef and break up with a wooden spoon. Cook, stirring occasionally, until meat is browned all over. 
    4. Add the sauce to the skillet and bring to a simmer. Cook for 7-8 minutes, until the sauce has reduced and slightly thickened. Taste and season with salt and pepper if needed. 
    5. Spoon meat into tortillas, along with some of the slaw, and garnish with lime, cilantro, sliced green onions, and gochujang mayonnaise. 
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    Spicy Peanut Noodles Open Recipe


    3 oz. ramen
    2 tbsp peanut butter
    1 tsp Ty Ling 100% Pure Sesame Oil
    1-2 tbsp relish
    1 tbsp soy sauce
    Chopped green onions and peanuts for garnish


    Cook ramen according to package directions.
    Mix cooked ramen, peanut butter, Ty Ling Sesame Oil, relish, and soy sauce. 
    Garnish with green onions  and peanuts. Enjoy!
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    Firecracker Chicken Open Recipe


    For the chicken:

    1½ pounds boneless, skinless chicken breasts, chopped
    Kosher salt and freshly ground black pepper
    ⅓ cup cornstarch
    2 large eggs
    ¼ cup vegetable oil

    For the sauce:

    1 tablespoon unsalted butter
    3 garlic cloves, minced
    ¼ cup sriracha
    1 teaspoon Ty Ling Sesame Oil
    ¼ teaspoon unseasoned rice vinegar
    3 tablespoons light brown sugar
    ½ teaspoon crushed red-pepper flakes
    1 bunch scallions, thinly sliced, divided
    Sesame seeds and steamed rice, for serving



    1. Make the Chicken: In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. In a medium bowl, crack the eggs and whisk to combine.

    2. In a large skillet, heat the oil over medium heat. When the oil is hot, dip each piece of chicken into the egg and then add to the skillet.

    3. Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 9 minutes.

    4. Make the sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

    5. Add the sriracha, rice vinegar, brown sugar, sesame oil, crushed red-pepper flakes, and half of the scallions. Bring the mixture to a simmer, stirring constantly, and cook for 1 minute; remove from the heat.

    6. When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.

    7. Garnish with the sesame seeds and remaining scallions. Serve with the rice.

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    Sesame Chicken Wonton Cups Open Recipe


    For the Wonton Cups:

    12 Egg Roll Wrappers
    2 Boneless Skinless Chicken Breasts
    2 TBSP Ty Ling Sesame Oil
    4 TBSP Soy Sauce
    2 Garlic Cloves, smashed & skins removed
    1 tsp Fresh Ginger Paste
    2 TBSP Rice Wine Vinegar
    2 cups Shredded Lettuce
    2 cups Slaw Mix
    ¼ cups Red Bell Pepper, diced
    2 tsp Toasted Sesame Seeds
    ¼ cups Packaged Crispy Wonton Strips

    For the Tahini Dressing:

    ¼ cup Tahini
    1 tsp Ty Ling Sesame Oil
    1 tsp Rice Wine Vinegar
    1 tsp Honey
    2 tsp Fresh Lemon Juice
    Salt and Pepper to Taste


    For the Wonton Cups:

    • In a large ziplock bag, combine the sesame oil, soy sauce, garlic cloves, ginger paste, rice wine vinegar and some salt and pepper. Shake to combine. Add chicken breasts and let marinade for 30 minutes. Then grill or pan fry chicken until fully cooked. Set aside.
    • Preheat the oven to 400. Line a large muffin tin with the egg roll wrappers and spray with canola oil spray (or any non stick spray) Bake at 400 for 7-8 minutes, or until golden.
    • In a large bowl, toss the shredded lettuce, slaw mix, and red pepper. Shred the chicken and mix that in as well.
    • Spoon the mixture into the crispy shells. Top with sesame seeds, crispy wonton strips, and tahini dressing.

    For the Tahini Dressing:

    • Whisk all ingredients together until well combined.
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    Mongolian Turkey Bowls Open Recipe


    For the turkey:
    2 tbsp olive oil
    1 lb ground turkey
    1 red bell pepper, diced finely
    1 onion, diced finely
    4 cloves garlic, finely diced

    For the Mongolian Sauce:
    ¼ cup soy sauce
    1 tablespoon Ty Ling Hoisin Sauce
    1 tablespoon Ty Ling Sesame Oil
    2 teaspoons white sugar
    1 tablespoon minced garlic
    1 tablespoon red pepper flakes (optional)

    For the rice:
    1 cup rice
    1 ¾ cup water
    1 tsp salt

    For Garnish:
    Green onions, to garnish
    1 tbsp sesame seeds


    For the Rice:
    1. Start boiling water and add salt as you begin to cook ground turkey.
    2. Watch for water to boil, and add rice.
    3. Let rice boil 2-3 minutes, stirring 1-2 times to prevent clumping.
    4. Reduce heat to as low as possible and cover to cook for 19 minutes.
    5. When rice is cooked, remove from heat and let sit covered for another 5 minutes (do not lift lid.)
    6. Fluff rice with fork just before serving.

    For Ground Turkey (as rice boils/simmers, cook the ground turkey):
    1. In a large, heavy pan, add olive oil and heat on medium high heat until shimmery.
    2. Add ground turkey and break apart with a spatula as turkey browns.
    3. Add in onion, pepper, and garlic and brown with turkey, stirring occasionally to prevent sticking and burning.
    4. In a small bowl, add sauce ingredients and stir.
    5. Add sauce to pan and toss turkey and vegetables.
    6. Turn heat to low and wait for rice to finish.
    7. When rice is done, fluff and scoop into bowls. Top with ground turkey in sauce, and garnish with sesame seeds and green onions.
      Close Recipe
      Baked Veggie Egg Rolls Open Recipe


      1 1/2” piece of ginger, peeled

      3 cloves garlic

      2 tbsp soy sauce

      1 tsp fish sauce

      4 tbsp vegetable or peanut oil, divided

      1/2 lb ground turkey, chicken, or pork

      1 cup shredded Napa cabbage

      2 carrots, finely chopped

      2 green onions, thinly sliced

      2 tbsp fresh cilantro

      1 tsp cornstarch, divided

      12 egg roll wrappers

      TyLing Duck Sauce, for serving


      Finely grate the garlic and fresh ginger. Place in a small bowl, along with 1/2 tsp of the cornstarch, soy sauce, and fish sauce, and whisk to form a paste. Set aside. 

      Heat 2 tbsp of oil in a large sauté pan over medium high heat. Add the ground turkey and break up with a spoon. Cook for 3-4 minutes, until the meat is browned. 

      Add the cabbage and carrots, along with a pinch of salt, and sauté for another 5 minutes, until the veggies are soft. Add the ginger/garlic paste, stir to coat, and cook for one minute more. Remove the mixture from the heat and stir in the fresh cilantro. Let cool completely. 

      Preheat the oven to 400° and line a rimmed sheet tray with parchment paper. Whisk the remaining 1/2 tsp of cornstarch with 1/4 cup of water in a small bowl. 

      Place an egg roll wrapper on a clean work surface and fill with 2-3 tbsp of the cooled filling. Wrap the egg roll, brushing the edges with the cornstarch/water mixture to seal, and place the egg roll on your prepared sheet tray. Repeat with the remaining egg roll wrappers. 

      Brush the tops of the egg rolls with the remaining 2 tbsp oil and bake for 10 minutes. Carefully flip the egg rolls and continue to bake for 5-7 minutes until golden brown. Turn the oven to broil and cook for 1-2 minutes until egg rolls are crispy. Let cool before serving with
      TyLing Duck Sauce.
      Close Recipe
      Orange Ginger Shrimp Stir Fry Open Recipe


      2 Tbsp coconut oil, or avocado oil
      1/2 yellow onion, diced
      Ty Ling Stir Fry Mixed Veggies
      Ty Ling Orange Ginger Glaze
      4 cloves garlic, minced
      2 tsp fresh ginger, peeled and grated
      4 cups white rice, steamed
      1 bunch green onion, chopped
      1 1/2 pounds raw shrimp, deveined
      5 Tbsp coconut aminos, + more to taste


      Heat the oil in a large skillet or wok over medium-high heat. Add the onion and Ty Ling Stir Fry Mixed Veggies and sauté, stirring frequently, until vegetables begin to soften, about 3 minutes. 

      Add the ginger, garlic, shrimp, and Ty Ling Orange Ginger Glaze. Cook, stirring frequently, until the shrimp has cooked through and the sauce is thick, about 10 to 12 minutes. Taste for flavor and add more sea salt or coconut aminos to taste.

      Serve shrimp stir fry over cooked white rice or brown rice or choice of zucchini noodles, cauliflower rice or vegetable rice of choice. Garnish with green onions. Enjoy!
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      Asian Popcorn Open Recipe


      1 bag plain or lightly salted popcorn
      3 tsp soy sauce
      1 tsp Ty Ling Sesame Oil
      ½ tsp chili oil (optional)
      1 cup wasabi peas


      Pop popcorn according to package directions.

      In a small bowl stir together the soy sauce, sesame oil, and chili oil if using.
      Drizzle over the popcorn and toss to coat evenly. Toss in the wasabi peas. Enjoy!
      Close Recipe
      Crispy Shrimp Dumplings with Hot Mustard Open Recipe


      3 cloves garlic
      1” piece of fresh ginger, peeled
      2 green onions, thinly sliced
      1/3 cup fresh cilantro
      2 tbsp soy sauce
      1/2 lb shrimp, peeled and deveined
      12 oz package wonton wrappers
      24 oz neutral oil for frying
      Ty Ling Chinese Style Hot Mustard


      In the bowl of a food processor fitted with the blade attachment, combine garlic, ginger, green onions, and cilantro. Pulse for 1 minutes, until everything is broken down and finely chopped. 

      Remove the tails from the shrimp. Add the shrimp and soy sauce to the food processor and pulse again for 30 seconds to 1 minute, until everything is well combined and the shrimp is finely chopped. 

      Filling mixture can be made a day ahead and stored in the freezer until ready to assemble the wontons.

      When you are ready to assemble the wontons, line a sheet tray with parchment paper and set aside. 

      Scoop a small amount (about 1 tsp) of filling into the center of each wonton wrapper. Brush the edges with a bit of water and fold into a triangle. Seal the edges with your fingers. Grab the two bottom corners of the triangle and bring them to meet in the center. Pinch to seal and then place the wonton on the prepared sheet tray. Repeat with the remaining wonton wrappers and filling. 

      When you are ready to cook the wontons, heat oil in a large bottomed pot until it reaches 350°. Use a slotted spoon to add the wontons (a few at a time) to the oil and fry for 1-2 minutes, rotating if needed, until deeply golden brown all over. 

      Use a slotted spoon to remove wontons from the oil and drain on a plate lined with a paper towel. Repeat until all of the wontons have been fried. 

      Serve fresh wontons with Ty Ling Chinese-Style Hot Mustard for dipping.
      Close Recipe
      Asian Slaw Open Recipe


      For the dressing: 
      ¼ cup cashew or peanut butter
      2 tablespoons white miso paste
      2 tablespoons lime juice
      1 teaspoon Ty Ling 100% Pure Sesame Oil
      1 teaspoon grated ginger
      2 to 5 tablespoons water, or as needed

      For the slaw:
      6 to 7 cups shredded red and/or green cabbage
      Mix of peppers (6 small or 1 large) 
      2 scallions, chopped
      ½ cup chopped cilantro, including stems
      ½ cup fresh basil, Thai basil, and/or mint
      2 Thai chiles or 1 serrano pepper, diced
      Sea salt
      ¼ cup toasted peanuts, pepitas, and/or sesame seeds
      1 ripe peach, thinly sliced


      Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.

      In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.

      In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.
      Close Recipe
      Sesame Broccoli Open Recipe


      2 small heads of broccoli , cut into florets
      2 tsp oil
      2 large cloves of garlic, finely chopped or thin small slices
      1 tsp Ty Ling 100% Pure  Sesame Oil
      2 tsp sesame seeds
      2 tsp soy sauce
      1/2 tsp red pepper flakes
      1 tbsp water
      Sesame seeds and red pepper flakes for garnish , while and black sesame seeds


      Bring a large pot of water to a boil. Add a generous pinch of salt. Add the broccoli and cook for 3 to 5 mins (depends on the size of the florets and amount of florets to water).

      Once the broccoli is bright green, take off heat, drain and wash with cold water.

      Heat oil in a skillet over medium low heat. Once the oil is hot, add garlic, reduce heat to low. Mix well and cook until the garlic is golden (4 to 5 mins). Slow cooking the garlic will roast it without burning.

      Add sesame seeds and sesame oil and continue to cook until the seeds start to change color.

      Add soy sauce, red pepper flakes and mix well for a few seconds. Add a tbsp of water and mix and take off heat.

      Drizzle over broccoli or add broccoli to the skillet and mix well. Add a dash of salt and pepper to taste. Serve and enjoy!
      Close Recipe
      Sweet and Sour Shrimp Open Recipe


      3 cups Ty Ling Sweet and Sour Sauce
       pounds shrimp (peeled and deveined)
      1 cup cornstarch
      1/4 cup flour
      1/2 teaspoon salt
      1/4 teaspoon ground black pepper
      2 eggs, beaten
      Canola oil for frying
      1 cup pineapple chunks
      1 red bell pepper (cut into 1-inch chunks)
      1 green bell pepper (cut into 1-inch chunks)
      1 yellow onion (cut into 1-inch chunks)
      3 cloves garlic (minced)


      In a large, shallow bowl, whisk cornstarch, flour, salt, and black pepper. Add beaten eggs to another bowl. Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.

      Dip the shrimp into the beaten eggs. Add the shrimp to the cornstarch mixture and toss until well coated. Work in batches.

      Cook it in batches in the hot oil until golden and crispy. Remove to a plate and set aside. Discard all the oil, leaving only 2 tablespoons in the pan.

      Add the onion chunks, bell pepper chunks, garlic, and pineapple chunks, cook for 2-3 minutes, until just tender.

      Add the sauce back to the pan, stir until all the veggies are coated well. Add the shrimp and stir again to coat well in the sauce.

      Stir and cook until the sauce has thickened more and is simmering lightly. Serve over rice, garnished with sesame seeds and chopped green onions. Enjoy!

      Close Recipe
      Vegetable Stir-Fry Open Recipe


      1 tbsp Ty Ling Sesame Oil
      1 tbsp water
      1 can Ty Ling Stir Fry Mixed Veggies
      1 medium garlic clove, minced
      1 tsp grated fresh ginger
      1/3 cup cashews
      3 tbsp chicken broth
      3 tbsp soy sauce
      1 tbsp cornstarch


      In a large skillet or wok, combine sesame oil, water, and mixed veggies. Cook on medium heat for 1 minute. Add cashews and stir fry for 2 minutes.

      Whisk together broth, soy sauce, and cornstarch. Add to vegetable mixture and stir fry for 2 minutes. 

      Serve alone or over rice or noodles. Enjoy!
      Close Recipe
      Spicy Korean Fried Chicken Sandwich Open Recipe


      Korean Fried Chicken Ingredients:
      2 large boneless, skinless chicken breasts
      1 cup buttermilk
      1 egg
      1 tablespoon fish sauce
      1 tablespoon grated ginger
      1 tablespoon sriracha
      1 cup flour
      1/4 cup potato starch
      1 tablespoon Ty Ling Hoisin Sauce
      1 teaspoon garlic powder
      1 teaspoon ground ginger
      2 teaspoons kosher salt
      Canola oil, for frying
      4 brioche burger buns, toasted with butter

      Korean Chicken Sauce
      1/2 cup soy sauce
      1/4 cup honey
      2 tablespoons Ty Ling Hoisin Sauce
      1 tablespoon gochugaru
      1 tablespoon grated ginger
      2 tablespoons rice wine vinegar
      1 teaspoon sesame oil
      1 teaspoon sesame seeds
      1/3 cup hot water

      Kimchi Slaw
      4 cups shredded green cabbage
      1 jalapeño, sliced
      1 cup kimchi, chopped
      3 scallions, sliced
      1/2 cup mayo, kewpie if you have it
      2 tablespoons rice wine vinegar
      1/2 teaspoon kosher salt


      For the fried chicken: Using a flat meat tenderizer, gently pound the fatter part of the chicken out so that the breast is uniform thickness. Cut the chicken in half. Repeat with the other breast. Whisk together the buttermilk, egg, fish sauce, sriracha and ginger together and pour the mixture into a gallon ziplock bag with the chicken. Marinate for 2-8 hours.

      In a separate gallon ziplock bag, add the flour, potato starch, hoisin sauce, ginger, garlic and salt. Shake to mix the ingredients together well. After the chicken is done marinating, transfer the chicken pieces to the flour, allowing any excess buttermilk to drain off. Seal the bag and shake really well to coat all the chicken pieces in flour.

      Heat at least 2-3″ of canola oil in a heavy bottomed pot or dutch oven to 360 degrees. Gently lower 2 pieces of chicken into the oil and fry for about 7 minutes, flipping once, until deeply golden brown and a probe thermometer registers 165 degrees. Transfer chicken to a wire rack set over a baking sheet. Repeat with the other two pieces. While the chicken is still warm, drizzle or brush the sauce liberally all over the chicken.

      For the sauce: Combine all the ingredients in a nonstick skillet and simmer until thickened slightly to the consistency of a glaze. Set aside.

      For the slaw: Combine all the ingredients, cover, and chill until ready to use. Can be made 1 day in advance.

      To assemble, lay slaw on the bottom bun of a toasted brioche burger bun. Top with chicken and pickles and top bun. Serve immediately.
      Close Recipe
      Sweet and Spicy Garlic Noodles Open Recipe


      4 tbsps soy sauce
      1 1/2 – 2 1/2 tbsps chili garlic sauce
      2 tsp Ty Ling Pure Sesame Oil
      2 tbsps sugar
      1/2 tsp granulated garlic
      1/41/3 cup chopped green onions, green part only, ( 34 green onions)
      1/2 lb Ty Ling Chinese Noodles


      Cook pasta noodles according to package instructions, drain them but don’t rinse them.

      While pasta is cooking whisk together first five sauce ingredients in a soup bowl, microwave for 30 seconds or so till sugar is dissolved.
      Add cooked pasta, sauce bowl ingredients and green onions to a medium mixing bowl, mix with tongs. Enjoy!
      Close Recipe
      Asian Chicken Soup Open Recipe



      In a large pot, heat Ty Ling Pure Sesame Oil over medium heat. Cook turmeric, ginger and chili paste in oil until fragrant, 1 to 2 minutes.

      Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions. Enjoy!
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      Asian Cucumber Salad Open Recipe


      1 large cucumber or 4 mini cucumbers washed and thinly sliced
      2 1/2 tbsp Rice Wine Vinegar
      1 tsp Ty Ling Pure Sesame Oil
      1/4 tsp Sea Salt
      1/2 tsp Black Pepper or to taste
      1 tsp sesame seeds (toasted or untoasted), optional


      Wash and slice the cucumbers and place in a medium bowl.

      Add vinegar, sesame oil, salt and pepper and toss. Top with sesame seeds if you wish.

      Eat right away or cover and store in fridge for up to two days. Enjoy!
      Close Recipe
      Orange Honey Ginger Glazed Pork Tacos Open Recipe


      1 pork tenderloin, trimmed of extra fat and cut into bite sized pieces
      Ty Ling Orange Ginger Glaze
      2 tablespoons vegetable oil
      1 ½ teaspoons corn starch

      To serve:
      8 corn tortillas
      Shredded red cabbage
      Avocado slices
      1 red chili thinly sliced
      2 green onions, thinly sliced
      2-3 radishes, thinly sliced


      Add the pork to a container and then add 2/3 cup Ty Ling Orange Ginger Glaze to the same container. Let marinade for about 15-20 minutes.

      In a heavy skillet over high heat, add the vegetable oil. Add the tenderloin and the glaze and cook the tenderloin for 5-8 minutes until just cooked through. Meanwhile make a slurry with 1/3 cup Ty Ling Orange Ginger Glaze and the cornstarch. At the 5 minute mark, add the slurry.

      When the pork is done, scoop it out using a slotted spoon and continue to cook the sauce down until thickened, another minute or two. Add the sauce to the pork and season to taste with kosher salt.

      While the tenderloin is cooking, warm the tortillas in a dry pan or over an open flame.

      Pile the tortillas with shredded red cabbage, fresh avocado, the pork and then sprinkle with fresh red chili and green onions.
      Close Recipe
      Chocolate Dipped Fortune Cookies Open Recipe


      Ty Ling Fortune Cookies
      Sprinkles (optional)


      Melt chocolate chips by microwaving for 30 seconds, stir then repeat until they are all melted. Do not over heat.

      Dip fortune cookies into chocolate and dip in sprinkles.

      Place on a cookie sheet to cool.
      Close Recipe
      Orange Ginger Glazed Salmon In Lemon Tahini Cream Sauce Open Recipe


      2 TBSP Olive Oil
      1 tsp Ty Ling Sesame Oil
      2 Lemons, halved
      1 Orange, halved
      4 Salmon Fillets
      1 Shallot, diced
      3 Cloves Garlic, Minced
      Salt and Pepper to Taste
      1/4 C Vegetable Stock (or Seafood Stock)
      1/2 C Tahini
      1 C Heavy Cream
      1/4 C Ty Ling Orange Ginger Glaze
      1/4 C Fresh Parsley, chopped finely
      1/4 C Fresh Cilantro, chopped finely
      Sesame Seeds, optional


      In a cast-iron skillet, heat the olive and sesame oil. Place the halved citrus
      in the oil to let them get a little char. 4-5 minutes. Set aside.

      Season the salmon with salt and pepper and place it into the very hot
      skillet, skin side down. Let it cook for about 5 minutes, or until the skin no
      longer sticks to the pan. Flip the salmon and cook for another 2-3 minutes. You will finish cooking in the sauce. Remove from pan and set aside.

      With the heat on medium, add the shallots and garlic to the pan. Sauté until the shallots are translucent and garlic is fragrant for about 2 minutes.

      Deglaze the pan with the vegetable stock, scraping the bottom with awooden spoon to get all of the browned bits up from the bottom. Stir in the tahini, then whisk in the cream. Whisk until smooth.

      Add the salmon back to the pan and let the sauce reduce for 3-4 minutes.
      Brush the salmon with the orange ginger glaze.
      Top with sesame seeds and chopped herbs.
      Serve with steamed rice.
      Close Recipe
      Sweet & Sour Chicken Wings Open Recipe


      -2 lb chicken flats and drumettes
      -Salt and Pepper, to taste
      -2 Tbsp Ty Ling Sesame Oil
      -½ cup Ty Ling Sweet & Sour Sauce
      -2 spring onions (green part only), sliced thin
      -2 Tbsp toasted sesame seeds


      1. Preheat oven to 425 F or air fryer to 400 F. Remove the chicken from the package and pat dry with a paper towel.  Season with salt and pepper.  Brush each wing with sesame oil.
      2. Bake in the oven for 45-50 minutes or air fry for 16 minutes (8 minutes per side) until golden brown and crispy on the inside and 165 F on the inside.
      3. In a large bowl, combine the wings with Ty Ling Sweet and Sour Sauce and toss thoroughly to fully coat each wing.
      4. Serve garnished with green onions and sesame seeds.
      Close Recipe
      No Churn Matcha Ice Cream with Sesame Drizzle Open Recipe


      20 ounces Unsweetened Full Fat Coconut Milk

      ⅓ cup Pure Cane Sugar

      2 teaspoons Matcha Powder

      1 teaspoon Pure Vanilla Extract

      ⅛ teaspoon Sea Salt

      2 tablespoons Ty Ling Sesame Oil, for drizzling



      1. Heat coconut milk over medium heat in a saucepan until hot but not boiling, about 5 minutes.
      2. Remove from heat and whisk in sifted matcha powder, sugar, vanilla extract, and sea salt until thoroughly combined. Taste and add additional sugar if desired.
      3. Transfer to a rectangle glass container with an air-tight lid. Chill mixture in the refrigerator for 30 minutes, then whisk the cold ice cream mixture, cover with plastic wrap and freeze for 2 hours.
      4. After 2 hours in the freezer, use a spoon to scrape the sides and mix the ice cream a bit for even freezing. Freeze an additional 2 hours for soft serve or 4 hours for firmer ice cream.
      5. Scoop ice cream into bowls then drizzle with Ty Ling Sesame Oil for that complimentary sesame flavor.
      Close Recipe
      Sesame Chicken Pasta Salad Open Recipe



        2 tablespoons Ty Ling Sesame Oil

        2 tablespoons Neutral Oil

        1 teaspoon Ginger, grated

        1/2 teaspoon Chili Garlic Sauce

        1 Tablespoon Sugar

        1/3 cup Rice Vinegar

        1/4 cup Soy Sauce




        8 ounces Short Pasta, cooked

        2 teaspoons Ty Ling Sesame Oil

        2 tablespoons Neutral Oil

        2 Chicken Breasts (boneless & skinless)

        2 cups Coleslaw Mix (or mixture of thinly sliced napa cabbage, green cabbage, carrots)

        1 cup Sugar Snap Peas, sliced

        1/2 cup Mandarin Slices

        1/4 cup Peanuts (roasted & unsalted), chopped

        1/2 cup Green Onions, sliced

        2 tablespoons Toasted Sesame Seeds


        1. Cook the pasta according to package instructions then drain and toss with 2 teaspoons of Ty Ling Sesame Oil. Set aside to cool.
        2. Season the chicken breasts with salt and pepper on both sides then heat a large skillet on medium heat. To the hot skillet add the cooking oil then cook the chicken on each side for 5-7 minutes or until the internal temperature reads at least 165°F. Allow the chicken to rest for 10 minutes on the cutting board before chopping into cubes.
        3. Next, add all of the dressing ingredients to a jar with a lid and shake until emulsified.
        4. Add the coleslaw mix to a large salad bowl then top with the cooked and cooled pasta, diced chicken, sliced sugar snap peas, mandarin slices, chopped peanuts, and sliced green onion.
        5. Lastly, drizzle the dressing over the top and garnish it with toasted sesame seeds.
        Toss to combine and serve.
        Close Recipe
        Asian Carrot Salad with Sesame Ginger Dressing Open Recipe


        Dressing Ingredients:

        2 Tablespoons Ty Ling Sesame Oil
        2 Tablespoons Tahini
        1 Tablespoon Lime Juice, fresh squeezed
        2 teaspoons Soy Sauce
        1 Tablespoon Honey
        2 teaspoons Fresh Ginger, grated
        1/4 teaspoon Sea Salt
        2 Tablespoons Water

        Salad Ingredients:

        4 Carrots, julienned
        1 Celery Stalk, finely diced
        1/2 cup Red Bell Pepper, diced
        1/4 cup Cilantro, chopped
        1/4 cup Cashews, chopped
        2 Scallions, diced
        2 tablespoons Toasted Sesame Seeds


        1. Add all of the sesame ginger dressing ingredients to a blender then blend on medium speed until well mixed and creamy. Taste and adjust seasoning if needed. Pour into a dressing jar with a lid and set aside.

        2. Add the salad ingredients to a salad bowl then add the sesame ginger dressing, a light drizzle of Ty Ling Sesame Oil, and toss to combine.

        3. Serve immediately or store in an air-tight container in the refrigerator for up to 4 days.

        Close Recipe
        Spicy Chicken Ramen Open Recipe


        -3 cloves garlic, finely chopped or grated
        -1 medium shallot, finely chopped
        -1 inch fresh ginger, thinly sliced
        -1/2 teaspoon red pepper flakes
        -4 cups low sodium chicken broth
        -3/4 cup coconut milk
        -1/4 cup low sodium soy sauce
        -2 tablespoons chili paste
        -3 blocks (one package) Ty Ling ramen noodles
        -4 cups baby spinach, chopped
        -1 tablespoon toasted sesame oil
        -soft or hard-boiled eggs,
        for serving CHICKEN
        -2-4 chicken cutlets
        -1 egg
        -1 cup panko breadcrumbs
        -salt and pepper, to taste

        -soft/hard-boiled eggs
        -sesame seeds
        -green onions, thinly sliced
        -red chiles


        1. Heat a large Dutch oven over medium-high heat. Add a drizzle of sesame oil, then add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the chicken broth, coconut milk, and soy sauce, then whisk in the chili paste. Reduce the heat to medium-low and simmer for 10 minutes. 2. Meanwhile, make the chicken. Set up a dredging station (one bowl of beaten egg, one bowl of panko breadcrumbs). Season chicken with salt and pepper. Dredge both sides of the chicken through the eggs, then the panko, pressing to adhere by using your hand to really pound the crumbs in. Air-fry the chicken at 375F for 8 minutes per side, or bake in an oven at 400 for 10 minutes per side. Watch closely to remove the chicken when it is fully cooked through and the breadcrumbs are golden brown. Set aside. Once cooled, slice the chicken into thin strips. 3. To the soup, stir in the noodles, spinach, and sesame oil. Let sit for 5 minutes or until the noodles are soft. 4. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and red chiles. Serve immediately.

        Close Recipe
        Kani Salad Open Recipe


        6-8 wonton wrappers 
        2 tsp olive oil 
        Flaky salt 
        1 tbsp sesame
        1 large carrot 
        1/2 cucumber 
        1 avocado 
        1/2 cup purple cabbage, chopped 1 head butter lettuce, torn 
        8 oz imitation crab, roughly chopped 

        Duck Sauce Vinaigrette: 
        1/2” piece of fresh ginger, grated 1 clove garlic, grated 
        2 tsp TyLing Duck Sauce 
        1 tsp sesame oil 
        2 tbsp rice wine vinegar 
        1/3 cup olive oil
        1/4 tsp kosher salt


        1. To make the vinaigrette: combine grated ginger, garlic, TyLing Duck Sauce, sesame oil, rice wine vinegar, and kosher salt in a small jar. Put the lid on and shake until combined. Add the olive oil and shake until emulsified. Set aside. 
        2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the wonton wrappers in half into triangles and place them on the baking sheet. Brush each wonton wrapper with a bit of olive oil and sprinkle them with flaky salt and sesame seeds. Bake for 5-6 minutes until golden brown and crispy. 
        3. Thinly slice the carrots, cucumbers, cabbage, and avocado. Toss the vegetables with the butter lettuce and crab, dress with the vinaigrette and top with wonton chips. 

        Close Recipe
        Sticky Ginger Sesame Chicken Meatballs Open Recipe


        1 pound Ground Chicken 
        2 Scallions, thinly sliced 
        1 inch Fresh Ginger, grated 
        1 Large Clove Garlic, grated 
        1/4 teaspoon Black Pepper
        1 can Reese® Baby Corn

        2 tablespoons Sesame Oil
        1/4 cup low sodium soy sauce 
        1/4 cup orange juice
        1/3 cup Ty Ling General Tso Sauce
        2 tablespoons Rice Vinegar 

        Serve with:
        Steamed rice
        Sesame seeds
        Scallions, thinly sliced

        Credit: JONI @Foodbyjonister


        1. Preheat the oven to 450° F and line a baking sheet with parchment. 
        2. Add the ground chicken, scallions, ginger, garlic, and black pepper to a bowl. Mix until just combined. 
        3. Coat your hands with a bit of sesame oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. 
        4. Bake the meatballs in the oven for 15-20 minutes or until the meatballs are browned on the bottom and cooked through.
        5. To make the sticky sauce, add the sesame oil, soy sauce, orange juice, Ty Ling General Tso Sauce, and rice vinegar to a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat. 
        6. Pour the sauce over the meatballs, tossing to combine. 
        7. Drain and chop the Reese® Baby Corn into bite-size pieces then lightly sauté in a skillet with 1 teaspoon of sesame oil for 2-3 minutes on each side.
        8. Serve the meatballs and sauce over bowls of rice topped with the sautéd Reese® Baby Corn, scallions, and sesame seeds. 
        Close Recipe
        Grilled Chicken Skewers with Oyster Sauce Open Recipe


        4 large Chicken Breast
        2 Green Onions, sliced
        1 small head of Butter Lettuce
        1 teaspoon Sesame Seeds (for garnish)

        Marinate & Sauce:
        2 cloves Garlic, minced
        4 tablespoons Soy Sauce 
        4 tablespoons Coconut Cream
        2 tablespoons Sugar
        3 Tablespoons Rice Vinegar
        1 teaspoon Chili Paste
        2 teaspoons Ty Ling Sesame Oil
        2 tablespoon Ty Ling Oyster Sauce


        1. Mix the sauce ingredients in a bowl.
        2. Cube chicken and add ½ cup of sauce to the chicken. Mix to coat the chicken then marinate in the refrigerator for at least 30 minutes up to overnight.
        3. While the chicken marinates, soak the bamboo skewers and cook rice if desired.
        4. Thread the marinated chicken onto the bamboo skewers and place them onto a plate.
        5.  Heat your grill then grill the chicken skewers for 3-4 minutes on each side.
        6. To serve, place the grilled chicken skewers onto a bed of butter lettuce, drizzle with the reserved sauce and garnish with sliced scallion and sesame seeds.
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        Wonton Soup Open Recipe


        For the Wontons
        100 g ground pork
        100 g shrimp, finely chopped
        1 spring onion, finely chopped
        1 tsp ginger, finely chopped
        2 cloves a garlic, finely chopped
        1/2 tsp Ty Ling Oyster Sauce
        1/2 tsp soy sauce
        1/2 tsp rice vinegar
        1 tsp Ty Ling Sesame Oil
        25 wonton wrappers

        For the Soup
        5 cups chicken broth (stock)
        a handful of pak choi, blanched
        2 spring onions, chopped
        2 cloves of garlic, chopped
        1 tsp ginger, chopped


        1. To make the filling, mix all the ingredients.
        2. Place about half a teaspoon of the mixture onto a wonton wrapper, then brush the edges with water.
        3. Fold the wrapper like a triangle, then bring the corners together to seal. Repeat until you use up the mixture.
        4. Add boiling water to a pan, then add about 5-10 wontons at a time, depending how big your pan is.
        5. Leave to boil for about 5 minutes or until the wontons float and they are cooked through.
        6. To make the soup, add the chicken broth to a pan together with the garlic, ginger and spring onion, then bring to a boil.
        7. Place the blanched pak choi in a bowl, add one-two laddlefuls of the chicken broth, then some wontons.
        8. Serve hot!
        Close Recipe
        Sweet & Spicy Chicken Open Recipe


        1 lb Chicken Breast, cut into 1 inch pieces
        3 TBSP Corn Starch
        Salt and Pepper to taste
        2 Lg Eggs
        1 C Vegetable. Oil (or any good frying oil)

        1/4 C Brown Sugar
        1/4 C Ty Ling Hoisin Sauce
        1/2 C Ty Ling General Tso’s Sauce
        2 TBSP Rice Vinegar
        2 TBSP Honey
        1 tsp Red Pepper Flakes (use 1/4 tsp if you don’t want it spicy)
        2 TBSP Gochujang
        2 tsp Corn Starch
        2 tsp Water


        1. Heat the oil in a large, heavy bottomed frying pan or wok. 
        2. In a large bowl, season the chicken with salt and pepper, then toss it with the corn starch. 
        3. In another bowl, whisk the eggs and season them with salt and pepper. Test the heat of the oil by sprinkling in a bit of flour or corn starch. If it sizzles, it’s ready to go. 
        4. Shake the excess corn starch off the chicken, then lightly dip in into the egg. Shake off the excess and place it gently into the oil. 
        5. Repeat with more chicken, but cook it in batches. Don’t over crowd the pan. Cook on each side for 2-3 minutes, or until golden brown. Remove from heat onto a wire cooling rack or tray lined with paper towel. In a medium stock pot, add the brown sugar, Ty Ling Hoisin and General Tso’s Sauces, rice vinegar, honey, red pepper flakes, and gochujang. Cook over medium heat until boiling. Whisk together the corn starch and water and then add it to the boiling glaze. Cook for 2-3 minutes until thick and sticky. 
        6. Toss the chicken in the glaze, top with sliced green onion and sesame seeds, and serve with steamed rice. 
        By: Liz Buuck @BuuckFarmsBakery
        Close Recipe
        Garlic Chinese-Style Green Beans Open Recipe


        1 tablespoon Ty Ling Sesame Oil
        2 shallots, diced
        6 cloves garlic, thinly sliced
        1 pound fresh green beans, trimmed
        1/4 cup rice wine
        1 tablespoon Ty Ling Duck Sauce
        1 tablespoon soy sauce
        1/2 tsp ginger


        1. In a large, heavy pan, heat oil until shimmery.
        2. Add shallots and garlic, sitr frequently to prevent burning.
        3. When shallows and garlic have browned slightly, add green beans and toss.
        4. Cook about 8 minutes, until green beans start to soften.
        5. Deglaze pan with rice wine, stir well.
        6. Add sauces and ginger, mix.
        7. Taste to see if the dish needs any salt, and add to taste
        8. When green beans are at your desired texture, remove and plate!
        Close Recipe
        Bang Bang Shirmp Open Recipe


        1 lb. medium shrimp, peeled and deveined

        1/2 cup mayonnaise
        1/4 cup Ty Ling Sweet and Sour 
        1 tbsp chili garlic sauce

        Egg Mixture
        1 egg, beaten
        1 cup buttermilk

        Breading Mixture
        1/2 cup all-purpose flour
        1/2 cup panko breadcrumbs
        1 teaspoon salt
        1/2 teaspoon ground black pepper
        1/2 teaspoon onion powder
        1/2 teaspoon garlic powder
        1/2 teaspoon paprika

        vegetable oil


        1: In a small mixing bowl add mayonnaise, Ty Ling Sweet and Sour, and Chili Garlic Sauce. Whisk to combine. Set aside.

        2: In a separate medium mixing bowl add egg and buttermilk. Whisk to combine.

        3: In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.

        4: To bread the shrimp, dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last, you’ll dip the shrimp back in the flour mixture. Repeat for all shrimp.

        By: Liz Buuck @buuckfarmsbakery

        Close Recipe
        Pork Dumplings Open Recipe


        30 dumpling wrappers
        1 tablespoon vegetable oil
        ½ cup water

        3 cups napa cabbage finely shredded
        ½ teaspoon salt
        8 ounces ground pork
        1 tablespoon soy sauce
        2 teaspoons toasted sesame oil
        2 teaspoons rice wine
        1 tablespoon fresh ginger grated
        4 green onions very finely chopped
        ½ teaspoon pepper

        Ty Ling Hoisin Sauce 

        Recipe By: Ashleigh Amoroso


        • Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
        • Meanwhile, add remaining filling ingredients to a bowl and mix well.
        • Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
        • Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
        • Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.
        To Cook Dumplings
        • Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
        • Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
        • Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.
        Close Recipe
        Spring Rolls Open Recipe


        18 Spring Roll Sheets
        2.5 cups Cabbage, shredded
        ⅓ cup Carrot, finely chopped or sliced
        ¼ cup Beans, finely chopped
        ⅓ cup green peppers, finely chopped or sliced
        4 Garlic, chopped
        1 Onions small size, finely chopped
        1 tablespoon Spring onions, whites chopped
        ¼ cup Spring onions, greens chopped
        1 teaspoon Red chilli sauce
        ½ tablespoon Soy sauce
        1 teaspoon Rice vinegar
        Salt and pepper to taste
        1 tablespoons Oil
        ½ tablespoons Ty Ling Sesame Oil
        Oil for deep frying
        Ty Ling Duck Sauce for dipping

        For sealing the spring roll:
        5 tablespoons Cornstarch mixed with 4 tbsp of water to form a slurry.

        Recipe By: Ashleigh Amoroso


        • In a pan, heat refined oil.
        • Now add, garlic and fry until just golden
        • Next, add sliced onions, and spring onion whites. Fry until soft and translucent
        • Now, add cabbage and sauté on high until water dries up
        • Then, add carrots, green peppers and beans and fry on high for 2 minutes.
        • Add salt and pepper, saute for another 30 seconds
        • Now add, chilli sauce, soy sauce and rice vinegar. Sauté on high for a minute
        • Lastly, add spring onion greens and sesame oil. toss on high for another 30 seconds. Please be sure to keep the mixture dry. Take it off the heat and cool.

        how to make spring rolls:

        • Spread one wrapper on the plate or cutting board
        • Place the spoonful stuffing at the one end as shown below.
        • Gently roll the edge covering the filling
        • Apply some slurry on both the sides and bring it to the center
        • Again, apply the slurry on the edges and seal the rolls. Make sure that the rolls are covered throughout to prevent drying
        • Now, heat enough oil in a pan. When the oil is hot, gently slide in the rolls
        • Fry them until golden
        • Take them off and place it on to an absorbent towel.  Crisp spring rolls are ready to serve.

        ** At any point, please do not keep wrappers or spring roll exposed to air as it will make them dry. Keep them covered throughout until fried.

        These Spring rolls can be frozen easily for good 3 months.
        Close Recipe
        Longevity Noodles Open Recipe


        4 oz Chinese Noodles (Mein)
        2 Tablespoons Cooking Oil
        1/2 cup White Onion, diced
        1 cup Bell Peppers, diced
        7.5 oz Extra Firm Tofu
        10 oz Ty Ling™ Sweet & Sour Sauce
        2 Tablespoons Ty Ling™ Pure Sesame Oil
        2 large Scallions, sliced

        Recipe By: Joni @foodbyjonister


        1. Start by prepping all of the vegetables. Also, drain and pat the tofu dry then dice.
        2. Bring a large pot of water to a rolling boil then drop in the Chinese noodles (Mein) and cook according to package instructions. 
        3. Heat a large wok over high heat. Once hot, add the cooking oil.
        4. Next, add the diced onion and stir-fry for 2-3 minutes.
        5. Add the diced bell pepper and stir-fry for 4-5 minutes.
        6. To the vegetables, add the diced tofu and gently stir-fry for 2-4 minutes.
        7. Pour in the Ty Ling™ Sweet & Sour Sauce and add the Ty Ling™ Pure Sesame Oil.
        8. Add the cooked Chinese noodles and diced scallion to the wok and toss to coat well.
        9. Serve and garnish with more sliced scallions if desired.
        Close Recipe
        Crispy Orange Beef Open Recipe


        Crispy Orange Beef
        3 tbsp vegetable oil
        500 g beef steak
        2 tbsp cornflour/cornstarch
        pinch of salt and pepper
        Juice of 2 large oranges
        Zest of half an orange
        3 tbsp caster sugar
        5 tbsp soy sauce
        2 cloves of garlic – peeled and crushed
        1 thumb sized piece of ginger – peeled and finely chopped/grated
        1 tsp rice vinegar
        1 red pepper – sliced into chunks
        1 large onion peeled and sliced into chunks

        To Serve:
        Boiled rice
        4 spring onions/scallions chopped on the diagonal


        1. 1. Heat the oil in a wok or large frying. Pat the beef dry with some kitchen roll, then mix the cornflour with the salt and pepper and toss the beef in the cornflour until completely coated. When the oil is hot, tip the beef in and fry until crispy. Try not to stir the beef to get a nice crispiness.
        2.  Once the beef is crispy and cooked through, remove the beef using a slotted spoon, and place in a bowl lined with kitchen roll to soak up excess fat.
        3. Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.
        4. After the beef has been removed from the pan there should still be a little oil left. Turn the heat down a little and add the sliced red pepper and onion. Fry for a minute or two (so they’re hot but still crunchy), then pour over the orange sauce. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. If your sauce is looking too thin, you can stir in a little bit of cornflour mixed with cold water to thicken.
        5. Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.
        Close Recipe
        Veggie Fried Rice Open Recipe


        2 TBSP Ty Ling Pure Sesame Oil
        1 TBSP Olive Oil (+ more if needed)
        1 Yellow Onion, diced
        4 Lg Carrots, diced
        1/2 C Diced Mushrooms (baby bella or white)
        3 Cloves Garlic, minced
        1/2 C Asparagus, cut into 1 inch bites
        1 Can Ty Ling Stir Fry Corn
        1 lg Egg
        3 C Cooked Jasmine Rice (leftover or day old rice works best!)
        Salt & Pepper to taste
        3 TBSP Soy Sauce
        Sesame Seeds for topping, optional

        By: Liz Buuck @Buuck Farms Bakery


        1. Heat oil in large skillet. Add onion and carrot, season with salt and pepper, and sauté for 3-5 minutes, or until onion is soft and translucent.
        2. Add mushrooms, cook for another 2-3 minutes. Add Ty Ling Stir Fry Corn, asparagus, and minced garlic stir to combine. Cook for 1 minute or until garlic is fragrant.
        3. Then, move all the veggies to the outside edges of the pan, creating a circle in the middle. Crack the egg into the empty circle in the pan. Season egg with salt and pepper, then allow to cook for 30 seconds.
        4. Using a wooden spoon, scramble the egg and allow it to cook another 30 seconds, then stir it in with the cooked veggies. Add more oil if the pan gets too dry.
        5. Stir in the cooked rice. Spread the rice into an even layer in the pan and allow it to cook for 2-3 minutes without stirring it. This will create a crispy edge on some of the rice!
        6. Stir in the soy sauce. Taste for seasoning and add salt and pepper if needed. Top with sesame seeds, and enjoy.
        Close Recipe
        Pesto Rice Bowl Open Recipe


        1 Box Reese Wild Rice
        1 pint Cherry Tomatoes
        1/2 lb Asparagus, chopped to 1-2 inch pieces
        Rotisserie Chicken
        1 can Ty Ling Baby Corn
        1/4 C Sacla Garlic Pesto
        2 TBSP Olive Oil
        Salt and Pepper to taste

        By: Liz Buuck @buuckfarmsbakery


        1. Cook rice according to package directions. Boil the rice with chicken stock instead of water for extra flavor.
        2. Toss cherry tomatoes and asparagus with olive oil and salt and pepper. Spread evenly on a foil lined sheet pan and roast at 300 for 20 minutes, then raise the oven temperature to 350 and roast an additional 10 minutes.
        3. Shred or slice the chicken.
        4. Drain the baby corn and slice into bite sized pieces.
        5. Serve all ingredients in a bowl and top with pesto, then toss.
        Close Recipe
        Hoisin Sauce Glazed Turkey Open Recipe


        • 1 young turkey (10-15pounds)
        • 4 citrus fruits (lemon, grapefruit and orange), peeled
        • 6 cloves garlic, sliced 
        • 2 inches ginger, sliced 
        • 6 scallions, roughly chopped
        • 1/2 grapeseed oil
        • 2 teaspoons salt
        • 2 teaspoons coarsely ground black pepper
        • 1/2 cup Ty Ling Hoisin Sauce
        By: Joni @foodbyjonister


        1. Preheat oven to 450°F. 
        2. Coat shallow roasting pan with a rack with nonstick cooking spray.
        3. Quickly prep the turkey by placing it on top of a large baking sheet with paper towels, remove the neck and giblets from inside the turkey.
        4. Next, pat the turkey dry with a paper towel then stuff the turkey with the peeled citrus fruit, garlic cloves, ginger and scallions. Using kitchen twine, tie the legs together.
        1. Coat the turkey with the grapeseed oil then season evenly with salt and pepper. Use your hands to massage the turkey and evenly distribute the seasonings. 
        2. Put the roasting pan in the oven and set a timer for 30 minutes. After 30 minutes, lower the heat to 350°F. 
        3. Roast for 1 hour then coat the turkey with the Ty Ling Hoisin Sauce using a pastry brush.
        4. Continue roasting the turkey for 30 minutes or up to an hour until the turkey breast measures 160°F and the thigh/drumstick meat measures 170°F. Total roasting time should take about 2.5-3.5 hours.
        5. Once the turkey comes out of the oven, brush the skin with a Ty Ling hoisin sauce and allow to rest for at least half an hour before carving.
        Close Recipe
        Roasted Pumpkin Soup Open Recipe


        • 1 pumpkin (around 2 lbs.)
        • 1/2 an onion, peeled and halved
        • 4 garlic cloves
        • 3 Tablespoons grapeseed oil
        • 1/2 teaspoon ground turmeric 
        • 1 teaspoon ground ginger
        • 1 teaspoon salt
        • 1/2 teaspoon black pepper
        • 2 cups vegetable stock 
        • 4 Tablespoons coconut cream (for garnish)
        • 1 teaspoon pumpkin seeds (for garnish)
        • 1 tsp. Ty Ling Hoisin Sauce

        By: Joni @foodbyjonister


        1. Preheat oven to 425°F
        2. Use a large, sharp knife to cut the pumpkin in half, scoop out all the seeds and strings, then slice into wedges. 
        3. Place the pumpkin wedges on a baking sheet along with the peeled and half onion, whole garlic cloves, and ginger pieces. Drizzle everything with grapeseed oil and gently rub the vegetables to coat evenly.
        4. Roast pumpkin and aromatics for 35-40 minutes or until the pumpkin is soft.  
        5. Scoop out the cooked and slightly cooled pumpkin flesh then place into a high-speed blender. 
        6. Next, add the hoisin sauce, turmeric, salt, pepper and vegetable stock then blend until smooth.
        7. Squeeze the garlic cloves out of the skins and add to the blender along with add the roasted onion then blend again until smooth.
        8. Taste the soup and adjust seasoning if needed. 
        9. Serve the pumpkin soup in warm bowl and garnish with pumpkin seeds and a drizzle of coconut cream.
        Close Recipe
        Brussels Sprouts Open Recipe


        1 tsp. olive oil
        1 lb. brussels sprouts, halved
        ⅛ cup pecan pieces
        ⅛ cup cranberries
        1-2 pieces fresh rosemary, for garnishing plate
        1 tbsp Ty Ling Sweet & Sour Sauce 


        1. In a skillet, add olive oil and heat to medium.
        2. When hot, add in the brussels sprouts and let sear for 5 minutes until they start to brown and crisp up. Add Ty Ling Sweet & Sour Sauce and toss sprouts to coat them. Lower heat, cover and let steam for 10 minutes until they are softened.
        3. Heat back to medium and add the pecans, cranberries and keep tossing for another 2 minutes to get them a little more crispy. Then take off heat and plate with rosemary for garnish.
        Close Recipe
        Pumpkin Hummus Open Recipe


        1 15-ounce can chickpeas, drained
        1 cup organic pumpkin purée
        ¼ cup tahina paste (or tahini)
        2 small garlic cloves, roughly chopped
        1 teaspoon honey
        1 teaspoon sriracha seasoning
        ¼ teaspoon fresh cilantro, roughly chopped
        2 tablespoons extra virgin olive oil
        Salt and pepper
        Toasted pumpkin seeds for garnish
        1 teaspoon Ty Ling Sesame Oil


        In a food processor, add the garbanzo beans, pumpkin purée, and tahina paste and pulse until smooth.
        Add in the garlic, honey, sriracha seasoning, and cilantro and pulse another 20 seconds.
        From the top of the processor, pour in the olive oil and Ty Ling sesame oil pulse until puréed and hummus is a creamy texture.
        Taste for seasoning and add a pinch of salt and pepper. When ready to serve, drizzle with Ty Ling Sesame Oil if so desired and top with toasted pumpkin seeds for garnish.
        Serve hummus with your favorite crackers or fresh cut veggies.
        Close Recipe
        Summer Rolls Open Recipe


        For the Summer Rolls
        -12 Sheets Rice Paper
        -6 Leaves Butter Lettuce
        -2 Carrots, peeled and julienned
        -1 English Cucumber, peeled and julienned
        -1/4 Head Purple Cabbage, shredded
        -9-10 Large Shrimp, cooked and cooled
        -3 TBSP Teriyaki Sauce 
        *Makes 6 Rolls

        For the Magic Mustard Sauce:
        -2 TBSP Ty Ling Hot Mustard
        -1 TBSP Tahini Paste
        -1 TBSP Soy Sauce
        -3 TBSP Heavy Cream 

        By: Elizabeth Buuck @buuckfarmsbakery


        For the Summer Rolls
        -Prepare all of the veggies, by washing, then shredding the cabbage, and julienned slicing the carrots and cucumber
        -Slice the shrimp in half lengthwise 
        -Dip the rice paper in water 1 sheet at a time for a few seconds. Layer two rice paper sheets on top of each other, slightly offset to give room to roll
        -Layer the butter lettuce, then veggies, then the shrimp with the outside of the shrimp facing down.
        -Drizzle the veggies and shrimp with teriyaki sauce. 
        -Roll the summer rolls burrito style and slice in half. Serve with magic mustard sauce

        For the Magic Mustard Sauce
        -Combine the Ty Ling Hot Mustard, tahini, and soy sauce in a small bowl. Whisk until well combined. 
        -Stir in the heavy cream. Serve with Summer Rolls.
        -Sauce will keep in the fridge for 2 weeks.
        Close Recipe
        Thai Curry Soup Open Recipe


        -3 TBSP Olive Oil
        -1 medium onion, diced
        -1 Red Bell Pepper, diced
        -3 cloves garlic, minced
        -3 TBSP Red Curry Pasta
        -1 TBSP Fresh Ginger, minced
        -5 1/ C Chicken or Vegetable Stock
        -1 16oz Can Coconut Cream 
        -1/2 lb Rotisserie Chicken, shredded
        -1 package Thai Rice Noodles
        -1 Can Ty Ling Baby Corn
        -1/4 C Cilantro, chopped

        -Thinly sliced radishes
        -Enoki Mushrooms
        -Thinly sliced scallions
        -lime wedge 

        By: Elizabeth Buuck @buuckfarmsbakery


        -Heat the olive oil in a large stockpot, then add the onion and bell pepper, season with salt and pepper and cook until soft, about 5 minutes
        -Add the garlic, red curry paste, and ginger, and cook until fragrant, about 1 minute
        -Add the stock and coconut cream, and bring to a boil
        -Add Rotisserie chicken
        -Add the noodles and reduce to a simmer. Cook noodles for 5-6 minutes, or until tender. 
        -Add in the Ty Ling baby corn, and mushrooms until heated through, about minutes
        -Add remaining toppings, serve immediately
        Close Recipe
        Sticky Sweet and Sour Chicken Wings Open Recipe


        1 lb chicken wings, drumsticksand flats
        4 tablespoons
        Ty Ling Sweet and Sour Sauce, plus more for dipping
        1/4 cup soy sauce
        2 tablespoon water
        1 tablespoon rice vinegar
        1 tablespoon brown sugar
        1 teaspoon chili paste
        1 teaspoon toasted sesame oil
        4 cloves garlic, minced
        Toasted sesame seeds
        Optional: White rice for serving 

        By: Megan Mckeehan @brokegirltable


        1. Make the marinade: In a medium mixing bowl, whisk together the Sweet and Sour sauce, soy sauce, water, rice vinegar, brown sugar, chili paste, sesame oil, and garlic until smooth and fully combined. Toss the chicken wings in the sauce, then let the wings marinate in the fridge for at least two hours (or up to 24 hours if prepping in advance).

        2. When ready to cook, preheat the oven to 400
        oF. Line a baking sheet with parchment paper, then lay out the wings evenly on the pan. Bake the wings in the oven for 20 min. Retain the leftover marinade!

        3. While the wings are cooking, bring the remaining marinade to a rapid simmer on the 
        stove for about 5 min. This will reduce the marinade to a thicker sauce.

        4. After the first 20 minutes of cooking, remove the wings from the oven and brush with the reduced sauce, then continue to cook for another 15-20 minutes or until the internal temp reaches 165

        5. Before serving, garnish the wings with chopped scallions and toasted sesame seeds, and serve with white rice (
        optional) and more Sweet and Sour Sauce for dipping. 

        Close Recipe
        Spicy Chicken Pad Thai Open Recipe


        2 tablespoons soy sauce
        2 ½ tablespoons chili paste, add more if you like it really hot!
        2 tablespoons creamy peanut butter
        2 tablespoons rice vinegar
        1 tablespoon fish sauce
        ¼ cup packed brown sugar
        2 teaspoons
        Ty Ling Chinese Five Spice
        Juice from ½ of a lime

        Stir Fry
        8 oz. ¼” wide rice noodle
        1 lb boneless, skinless chicken thighs,
        thinly sliced
        1 teaspoon Ty Ling Chinese Five Spice
        1 small yellow onion, thinly sliced
        ¼ cup scallions, chopped
        3 cloves garlic, minced
        2 eggs, beaten
        2 cups mung bean sprouts
        ½ cup roasted peanuts, roughly chopped
        2 tablespoons oil, vegetable or Ty Ling Sesame Oil

        By: Megan Mckeehan @brokegirltable


        1. Prepare rice noodles according to package instructions, leaving them slightly al dente as they will continue to cook later. When cooked, rinse them in cold water and toss in a little bit of oil to prevent them from sticking. Set aside.

        2. Make the Sauce
        : In a small bowl, whisk together the soy sauce, chili paste, peanut butter, rice vinegar, fish sauce, brown sugar, 5 spice, and lime juice until smooth. Set aside.

        3. In a large skillet or wok, heat 2 tablespoons of oil on medium-high heat. Add the thinly
        sliced chicken to the pan, and sprinkle with 1 teaspoon of 5 spice. Saute the chicken for about 3 minutes, then add onion and scallions to the pan. Continue to cook until the chicken and onions turn slightly golden in color, then add in garlic and cook for about 1 minute. Remove everything from the pan and set aside.

        4. Lower the heat to medium, then add whisked eggs and continuously scramble for about
        30 seconds. Add cooked chicken, onions, and garlic back into the pan along with the rice noodles, bean sprouts, and sauce. Gently fold all of the ingredients together, until evenly coated and heated through.

        5. Garnish with chopped peanuts, cilantro, lime, and more scallion and bean sprouts. 

        Close Recipe
        Roasted Tomatillo Chicken Rice Bowls Open Recipe


        Roasted Tomatillo Sauce:
        20 tomatillos
        3 poblanos
        2 jalapeños
        2 shallots
        olive oil
        5 cloves garlic
        1 1/2 cups chicken broth
        1/2 teaspoon salt
        1 bunch cilantro
        1/2 cup half and half
        1/2 cup water

        Chicken and Rice Bowl
        1 1/4 lbs. boneless skinless chicken breasts
        1/2 cup
        1 cup white rice
        10 corn tortillas
        oil for frying
        salt to taste
        additional cilantro, sour cream, and limes for topping


        1. For the sauce: Preheat the oven to 425 degrees. Peel the paper off of the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet. Place on the baking sheet. Roast everything for 40 minutes, stirring halfway through to prevent burning. Pulse all the roasted ingredients in a food processor with the broth, salt, and cilantro.
        2. For the chicken and rice: Cook the rice according to package directions. Meanwhile, toss the chicken in the Ty Ling General Tso Sauce and make sure it’s evenly coated. Heat a little bit of oil in a large skillet and add the chicken. Sprinkle with salt and pepper; flip once when chicken is lightly browned on the outside. Add the tomatillo sauce to the chicken and let it gently simmer over very low heat for 15-20 minutes to finish cooking. Remove the chicken, shred with two forks, and return to pan. Stir in the half and half and extra water if necessary. (I’ve also added sour cream which is delicious!)
        3. For the Tortilla Strips: In a heavy skillet, heat oil over medium low heat (oil should be about one inch deep). Cut the tortillas into small strips. Test the oil with by letting a drop of water fall in the pan – if it sizzles, the oil is ready. Add the tortilla strips in batches, flipping or stirring occasionally to prevent burning. When the tortilla strips are crispy and golden, remove and set on a paper towel lined plate. Sprinkle with salt. Repeat until all tortillas are done.
        4. Assemble the bowls with rice, chicken, tortilla strips, cilantro, sour cream, and lime juice. Yum!
        Close Recipe
        Beef and Broccoli Salad Open Recipe


        4 1-inch thick pieces of beef tenderloin steak (about 6 ounces each)
        Salt and pepper
        Vegetable oil cooking spray
        1 head broccoli, stem trimmed of fiberous skin, cut in florets and stem cut into chunks
        1 sack mixed baby greens (6-8 ounces)
        1 red bell pepper, seeded and very thinly sliced
        4 scallions, sliced on an angle into 1-inch pieces
        1 cup pea pods, sliced on an angle
        1 cup shredded carrots
        8 hot cherry peppers or pepperoncini, chopped
        2 tablespoons chopped cilantro leaves, optional


        1/4 cup Ty Ling Sweet and Sour sauce
        1 inch ginger root, finely chopped
        1 lime, juiced
        2 tablespoons rice wine vinegar or white vinegar
        1/2-1 teaspoon crushed red pepper flakes
        1/4 cup vegetable oil


        1. Pre-heat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3-5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes.
        2. In a pan, bring one inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3-5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool.
        3. Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens.
        4. Combine sweet and sour sauce with ginger, lime juice, vinegar and crushed pepper flakes. Whisk in oil.
        5. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.
        Close Recipe
        Miso Potato Salad Open Recipe


        1 1/2 cups baby potatoes
        1/2 cup of Ty Ling Bean Sprouts 
        10 radishes, trimmed and thinly sliced
        1 cucumber, cut in half lengthwise and cut into slices (not too thin to keep them crunchy)
        1 small red onion, thinly sliced
        4 tablespoons toasted pumpkin seeds
        3 tablespoons each: chopped dill, parsley and basil leaves
        sea salt + black pepper

        Miso Dressing
        3 tablespoons mayo
        2 tablespoons yogurt
        2 garlic cloves, minced
        1 teaspoon mustard
        2 teaspoons white miso
        1 teaspoon lemon juice
        sea salt + black pepper


        1. Bring a large pot of salted water to a boil. Scrub and clean the potatoes, leaving skin on. Add potatoes and cook until ready for about 15 minutes.
        2. Drain and run under cold water to stop them from continuing to cook. Cut into small pieces.
        3. When potatoes are cooled combine them with Ty Ling Bean Sprouts radishes, cucumber, parsley, dill, basil, red onion and pumpkin seeds in a large bowl.
        4. In a small bowl whisk all dressing ingredients until smooth. Pour the dressing over the salad and gently stir until completely coated. Season with salt and pepper to taste. 
        5. Garnish with extra dill and parsley. Serve cold or at room temperature.
        Close Recipe
        Teriyaki Udon Noodles with Veggies Open Recipe


        1 small broccoli head
        3 spring onions
        10 oz chicken tenders
        3 small carrots
        8 oz brown mushrooms
        7.5 oz Ty Ling Bean Sprouts
        16 oz fresh udon noodles
        4 tbsp veggie oil
        Sesame seeds for topping
        Teriyaki sauce
        1 tsp Ty Ling Sesame Oil
        1/2 cup soy sauce
        2 tablespoon Ty Ling Hoisin Sauce
        3/4 cup water
        1 tablespoon honey

        By: Anika @thefriesenkitchen


        1. Make the teriyaki sauce first. Combine all ingredients mix well and set aside.
        2. Strain Ty Ling bean sprouts. Clean the mushrooms gently with a paper towel, slice roughly. Peel and julienne the carrots, cut the broccoli into florets. Slice the chicken tenders thin lengthwise. Cut the green onions in thirds.
        3. In a large skillet, heat 2 tablespoon vegetable oil on high heat. Sear the chicken for 3 minutes while stirring, take the chicken out and place it on a plate. In the same skillet add all prepared veggies except the bean sprouts and sear on high heat for 5 minutes, stir constantly. To the seared veggies add bean sprouts, udon noodles and the seared chicken. Pour in teriyaki sauce and let it cook for 5 min on medium heat. The Udon
        noodles will cook in the sauce and soak up all the liquids.
        Close Recipe
        Shrimp Spring Rolls Open Recipe


        12 oz (345g) shrimp
        1/2 head cabbage
        2 small carrots
        2 stalks green onions
        1/2 tsp salt
        Pinch of black pepper
        1 tablespoon Ty Ling Hoisin Sauce
        2 tsp Ty Ling Sesame Oil
        1 can Ty Ling Bean Sprouts
        1 egg, beaten
        12 spring roll wrappers
        Vegetable oil for frying
        Sweet Chili sauce for dipping

        By: Anika Friesen of @thefriesenkitchen 


        1. Peel and julienne carrots, slice cabbage and scallions thin, chop raw shrimp into small pieces.

        2. Heat a large skillet or wok over medium-high heat, add 1 teaspoon Ty Ling sesame oil,
        cabbage, carrots and green onions and cook, stirring constantly, until aromatic, about 8
        minutes. Add the shrimp and sear for 2 more minutes, season with salt and pepper. Add
        strained Ty Ling bean sprouts, mix well and remove from heat. Let the mixture cool for 15
        minutes. Add 1 teaspoon Ty Ling sesame oil and 1 tablespoon Ty Ling hoisin sauce, mix until
        well combined.

        3. Place 1 spring roll wrapper on a work surface with a corner facing you (it should be a
        diamond shape). Put about 1 tablespoon of the shrimp mixture on the lower end of the
        wrapper and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, fold
        the sides in and keep rolling all the way up. Brush the top edge of the wrapper with the beaten
        egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or
        baking sheet until ready to fry. Repeat with the remaining wrappers and filling.

        4. Fill a pot with 3 inches of oil and attach a deep-fry thermometer to the side. Heat the oil over
        medium-high heat to 340 degrees F. Fry the spring rolls in batches, 3 or 4 at a time, until lightly
        golden, about 5-8 minutes. Remove with a slotted spoon to a paper towel-lined tray to drain.
        Serve with the sweet chili sauce.
        Close Recipe
        General Tso Chicken Tacos Open Recipe


        Chicken Taco Ingredients:
        • 1 pound skinless, boneless chicken thighs, cut into small, bite-size pieces
        • 2 cloves garlic, pressed through garlic press
        • 2 teaspoons soy sauce, plus 2 tablespoons, divided use
        • 1 teaspoon grated ginger, plus 1/4 teaspoon, divided use
        • 1/4 teaspoon salt
        • 1 egg white, slightly whisked
        • 1/2 cup all-purpose flour
        • 1/2 cup cornstarch
        • 1/2 teaspoon baking powder
        • Peanut oil, for frying (about 4 cups or 1 quart)
        • 1/4 cup sweet chili sauce
        • 1 teaspoon Ty Ling Sesame Oil
        • Warm corn tortillas (I like to double up so they don’t fall apart)
        • Cilantro leaves, for garnish
        • Lime wedges, optional
        ½ cup of Ty Ling General Tso’s Sauce

        Spicy Asian Slaw Ingredients:
        • 1 1/2 cups thinly shredded yellow cabbage
        • 1 1/2 cups thinly shredded red cabbage
        • 1/4 cup shredded carrots
        • 1 tablespoon chopped cilantro
        • 2 tablespoons sweet chili sauce
        • 1 1/2 tablespoons soy sauce
        • 1/2 teaspoon Ty Ling Sesame Oil
        • 1/2 teaspoon rice vinegar
        • 1/4 teaspoon red pepper flakes


        –Begin by adding your bite-size chicken pieces to a medium bowl, and adding in the 2 cloves of pressed garlic, the 2 teaspoons of soy sauce, the 1 teaspoon of grated ginger, the 1/4 teaspoon of salt and the slightly-whisked egg white, and combine; allow the chicken to marinate for 20 minutes.

        –To a gallon-size ziplock bag, add the flour, cornstarch and baking powder and whisk it around to combine; set aside until you’re ready to coat and fry your chicken.

        –While the chicken marinates, prepare your slaw: add the yellow and red cabbage to a bowl, along with the carrot and cilantro, and toss to mix; to make the dressing, in a small bowl whisk together the sweet chili sauce, the soy sauce, the sesame oil, the rice vinegar and the red pepper flakes, and set aside until read to serve. Then, combine the dressing with the slaw.

        –To fry your chicken: add your peanut oil to a deep pot or skillet (you want it to come up about an 1 1/2” up the sides) and bring to 365°.

        –While your oil is heating, add your marinated chicken pieces to the ziplock bag with the flour/cornstarch/baking powder mixture, and shake it very well to coat the pieces thoroughly; remove the pieces and put them on a plate.

        –Working in batches, carefully add the chicken pieces to the hot oil and fry them for 2 1/2 – 3 minutes, then remove and place on a wire rack to drain. Repeat with the rest of the chicken.

        –Add the fried chicken pieces to a small bowl, drizzle over the sauce, and toss to coat until glossy.

        –To assemble the tacos, take two warm corn tortillas, and add about 1/4 cup of the chicken, followed by the dressed spicy slaw; sprinkle over cilantro and serve with lime, if desired!
        Close Recipe
        Sesame Noodles with Soy Sauce Eggs Open Recipe


        Sesame Noodles:
        9 oz package soba noodles (or noodles of choice)
        ¼ c rice vinegar
        ¼ c soy sauce
        2 Tbsp Ty Ling Sesame Oil
        1 Tbsp minced garlic (about 6 cloves)
        2 Tbsp peanut butter, optional
        1 c Ty Ling canned bean sprouts, drained
        1 Tbsp black sesame seeds, optional

        Soy Sauce Eggs:
        6 hard boiled eggs 
        ½ c warm water
        4 tbsp sugar 
        2 tbsp rice vinegar 
        1 c soy sauce

        Garlic Bok Choy:
        1 tbsp oil
        6-8 medium to large boy choy, halved or quartered
        6 cloves garlic, minced
        2 tbsp soy sauce
        1 tsp Ty Ling Sesame Oil


        Soy Sauce Eggs:
        – Prepare hard boiled eggs by placing eggs in a medium pot with enough water to cover by 1 inch. Bring water to a rolling boil.
        – Turn off heat, cover pot with a lid and let eggs sit for 6-10 minutes (depends on how you enjoy your eggs).
        – Remove eggs into an ice bath. Peel shells. 
        – Whisk together all remaining ingredients.
        – Place peeled, hard boiled eggs into the soy sauce mixture. Place a small plate or lid on top of the eggs to keep them full submerged in the liquid.
        – Chill in the fridge for 2-24 hrs.

        Garlic Bok Choy:
        – Heat oil in a large skillet over medium heat. Add garlic, stirring frequently until fragrant (30 seconds – 1 minute). Add all remaining ingredients.
        – Toss to fully coat. Cook for 2-3 minutes uncovered.
        – Toss, cover and cook an additional 3-5 minutes, depending on level of preferred crunchiness.

        Sesame Noodles:
        Prepare noodles according to package directions.
        Drain, but don’t rinse noodles.
        Whisk together all remaining ingredients until smooth and well combined.
        Toss cooked noodles with the sesame sauce until full coated.
        Top with soy sauce eggs, garlic bok choy, bean sprouts and black sesame seeds.

        Close Recipe
        Hoisin Chicken Tostadas Open Recipe


        For Tostadas:
        8 wonton wrappers
        1 teaspoon + 2 tablespoons Ty Ling Sesame Oil, divided
        6 ounces boneless skinless chicken breast
        1 cup Napa cabbage, shredded
        ⅓ cup cilantro, chopped
        2 tablespoons green onion, chopped

        For Sauce:
        ½ cup Ty Ling Hoisin Sauce
        1 tablespoon Ty Ling Sesame Oil
        2 tablespoons Rice Vinegar
        ¼ teaspoon toasted sesame seeds


        – Heat oven to 350ºF and line a medium baking sheet with parchment paper.
        – Place 8 wonton wrappers on baking sheet and lightly brush with 1 teaspoon of sesame oil. Bake for 7-8 minutes or until golden brown.
        – In the meantime, stir together ingredients for sauce and divide into 2 bowls. Set one bowl onto a serving plate.
        – Finely chop chicken into ½ inch cubes. Heat 2 tablespoons of sesame oil over medium heat in a medium skillet. Cook chicken in skillet for 10 minutes or until golden brown. Pour reserved sauce over chicken and stir to coat. Cook 2 minutes longer.
        – Stir Napa cabbage and cilantro together in a medium mixing bowl. Top each wonton with Napa cabbage mixture, chicken and green onion. Serve with reserved sauce for dipping/drizzling.
        Close Recipe
        Shrimp Stir Fry Open Recipe


        1 lb shrimp, medium size
        1 avocado
        1/2 orange bell pepper
        1/2 Yellow bell pepper
        1/2 red bell pepper
        1 cilantro, leaves
        6 cloves garlic
        1 tsp lime zest
        1 lime wedge
        8 tsp lime juice
        1 white onion
        3 (3 ounce) packages Ramen noodle soup
        Fusion sauce, Asian
        3/4 cup Ty Ling Hoisin Sauce
        Salt and black pepper
        1/2 tsp chili powder
        Sesame seeds
        1 tsp ground cumin
        2 tbsp Water
        Ty Ling Sesame Oil


        -Place the shrimp into a large bowl, and drizzle in about 1-2 tablespoons of the oil; add in 2 cloves worth of the pressed garlic, the chili powder, cumin, a pinch or two of the salt and pepper, as well as the lime zest and lime juice, and toss to coat; marinate for about 20 minutes.
        -Place a large cast-iron skillet (or a heavy-bottom skillet/pan) over medium-high heat, and drizzle in 3-4 tablespoons of oil; once hot, add in the shrimp and sear on the first side for a couple of minutes, then flip them and sear them until golden-brown and cooked through; remove from pan.
        -Into the skillet add a another drizzle of oil if needed, and add in the sliced bell peppers and onions, and allow them to sit in the skillet, undisturbed, for a few minutes, until a nice char forms; stir and allow them to continue to char up a bit more, until slightly caramelized.
        -Stir in the remainder of the pressed garlic, and toss in the cooked ramen noodles, coating the the veggies with the Hoisin Sauce.
        – Drizzle Sesame Oil on top for extra flavor. 

        Close Recipe