Ty Ling Sushi Donuts Open Recipe

INGREDIENTS:

Tuna Yamakake: 
  • 3 slices sushi-grade tuna, cubed
  • white sesame seed, to taste
  • Seaweed salad
  • wasabi peas for decoration
Seared Salmon and Ikura: 
  • 150 g sushi-grade salmon, sliced
  • Avocado sliced
  • 3 thin slices lemon
Shrimp:
  • 100g cooked shrimp, sliced in half
  • Lemon slices
White Fish:
  • 100g white fish, sliced
  • Radishes finely sliced

DIRECTIONS:

  1. Combine the rice with Ty Ling Sesame Oil in a medium bowl.
  2. Now in a silicone donut mold add the sticky rice and press the rice down so it holds its shape.
  3. Flip the mold onto a cutting board, then remove the silicone mold carefully.
  4. Top each donut with the toppings listed in ingredients. Decorate with some micro green leaves.

Recipe Creator: Annika @the.friesen.kitchen
 
 
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Saucy Chinese Noodles with Ginger & Caramelized Onions Open Recipe

INGREDIENTS:

  • 10 oz. Ty Ling Chinese Noodles
  • 2 cups Spinach, lightly chopped
  • 2 cups Vegetable Broth
  • 2-3 cups Mushrooms, sliced
  • ¼ cup Honey
  • 1/3 cup Low Sodium Soy Sauce
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Tahini
  • 2 Garlic Cloves, grated or minced
  • ½” Fresh Ginger, grated
  • Salt & Black Pepper, to taste

DIRECTIONS:

  1. To Make the Sauce: Combine the honey, soy sauce, balsamic, tahini, and 1/3 cup water in a small bowl. Mix well. Set aside.
  2. To Make the Noodles: Bring a large pot of salted water to a boil. Cook the Ty Ling Chinese Noodles according to package directions. Drain, rinse with cold water, then toss in sesame. Set aside.
  3. In the same pot, add the olive oil to heat up over medium high heat.
  4. Add the mushrooms, minced garlic, and ginger into the hot pan. Sauté for 5-8 minutes, until caramelized. Add half of the sauce mixture and the cooked noodles. Cook for 1-2 minutes, until the sauce has well-coated the noodles and mushrooms.
  5. In a separate large pot, add the broth and chopped spinach into the same pot. Add the remaining sauce. Season with salt and black pepper. Stir until warm and the spinach is tender.
  6. To Serve: Distribute the noodles amount the serving bowls. Add a generous scoop of the broth on top of the noodles, or to desired taste.
  7. Garnish with sesame seeds and chopped spring onions.
  8. Enjoy warm!
Recipe Creator: @brightmomentco
 
 
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TyLing Inspired Pull-Apart Tree Open Recipe

INGREDIENTS:

  • 2 tbsp softened butter
  • 1/4 cup Litehouse Chunky Blue Cheese Dressing
  • 4 oz. cream cheese, softened
  • 1/4 cup hot sauce
  • 1/2 tsp EACH chili powder, cumin, smoked paprika, garlic powder, onion powder
  • salt to taste
  • 1 cup freshly grated sharp cheddar cheese divided
  • 1 cup freshly grated mozzarella cheese divided
  • 2 cups packed shredded chicken (about 1 ½ pounds)
  • 4 pieces Cooked and crumbled bacon
  • 2 pizza dough
Dipping sauce:

DIRECTIONS:

  1. For the filling, mix all ingredients together in a large bowl.
  2. Roll out one of the pizza dough on the counter top, spread the filling evenly on the dough, then roll out the other dough and cover the filling.
  3. Cut out a tree shape. Slice the side of the tree in stripes then twist each stripe. 
  4. Bake at 400F 20-30 minutes or until golden brown. 
  5. Serve the tree with Ty Ling Duck Sauce and Hot Mustard Sauce.
Recipe Creator: Anika @the.friesen.kitchen
 
 
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Lemongrass Ginger Carrot Soup Open Recipe

INGREDIENTS:

2 tbsp Ty Ling Sesame Oil
1 1/2 cups diced onion
1 1/2 lbs thinly sliced carrots
2 tbsp peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups chicken bone broth
Sea salt, to taste

DIRECTIONS:

  1. In a large saucepan over medium heat, heat Sesame Oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
  2. Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the Sesame Oil. Reduce the heat to medium-low and cook for 10 minutes.
  3. Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
  4. Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
  5. You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
Recipe Creator: Annie Siegfried
 
 
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Fluffy Pumpkin Sesame Dip Open Recipe

INGREDIENTS:

1 box Finn Crisp® Caraway Sourdough Rye Thins
1 tbsp TyLing™ Pure Sesame Oil
7 oz canned pure pumpkin puree
12 oz whipped cream cheese,
1 tsp salt
1 tbsp honey
1 tsp sesame seeds, for garnish
1 tsp scallion, for garnish

DIRECTIONS:

  1. Add pure pumpkin puree, whipped cream cheese, salt, honey, and TyLing™ Pure Sesame Oil to a mixing bowl then whisk until combined.
  2. Spoon the dip into a bowl then garnish with sesame seeds and thinly sliced scallion. Serve with Finn Crisp® Caraway Sourdough Rye Thins.
Recipe Creator: @thefriesenkitchen
 
 
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Viral Carrot Salad Open Recipe

INGREDIENTS:

2 carrots, shredded
1 teaspoon TyLing Sesame Oil
1 teaspoon rice vinegar
½ lime
Pinch of salt and pepper
Sesame seeds

DIRECTIONS:

  1. Combine all ingredients in a bowl and mix.
  2. Enjoy!
 
 
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Butternut Squash Ramen Open Recipe

INGREDIENTS:

3 teaspoon Ty Ling Sesame Oil, divided
2 small leeks white parts only, trimmed, rinsed, and thinly sliced
16 ounces butternut squash peeled, deseeded, and cubed
¼ cup low-sodium soy sauce
2 teaspoons maple syrup
5 cups low-sodium broth
1 teaspoon crushed red pepper to taste
15- ounce can coconut milk
8 ounces mushrooms sliced or torn depending on the variety
8 ounces Brussels sprouts trimmed and halved
16 ounces Ty Ling Chinese Noodles
Salt and pepper to taste

DIRECTIONS:

Sauté the leeks:
  • Heat 1 teaspoon Ty Ling Sesame Oil in a large pot. Add the leeks and cook for 3 minutes.

Sauté squash:
  • Add the butternut squash to the leeks and season with salt and pepper. Cook for 5–6 minutes until it just begins to brown around the edges

Simmer the broth:
  • Add the soy sauce, 1 teaspoon Ty Ling Sesame Oil, and maple syrup and toss to coat. Pour in the stock and bring to a boil. Reduce heat and simmer for 30 minutes until the squash is very tender.

Blend the broth:
  • Use an immersion blender to blend the broth until smooth and creamy. Pour in the coconut milk and red pepper flakes and simmer for 10 minutes—taste and season to preferences.

Cook the vegetables and noodles:
  • Bring a pot of water to a boil and cook the Ty Ling Noodles according to package instructions. Drain and set aside.
  • Heat the remaining teaspoon Ty Ling Oil in a skillet over medium-high heat. Add the mushrooms and cook for 4–6 minutes (depending on variety) until they brown and crisp up. Add the brussels sprouts and continue cooking until they car and begin to soften, about 8–10 minutes depending on the size. Adjust the heat as necessary to prevent them from burning—season with salt and pepper.

To serve:
  • Divide the cooked noodles between bowls and ladle the broth into the bowl. Pile the charred vegetables on top and garnish with more crushed red pepper flakes.
 
 
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Asian Inspired Fall Board Open Recipe

INGREDIENTS:

Spicy Rice Stick Salad:
  • 4 ounces TyLing™ Rice Sticks
  • 2 Tablespoons Chili Oil
  • 1/2 teaspoon Salt
  • 1 Tablespoon Scallion, thinly sliced
Cucumber Sesame Salad:
  • 2 Small Persian Cucumbers, roughly chopped
  • 1 teaspoon Sugar
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Soy Sauce
  • 1 Tablespoon TyLing™ Pure Sesame Oil
  • 1 teaspoon Sesame Seeds
Orange Ginger Vegetable Medly:
Other:
  • Mini Vegetable Potstickers
  • Mini Egg Rolls
  • Kimchi
  • Edamame

DIRECTIONS:

  1. To make the spicy rice stick salad, cook the TyLing™ Rice Sticks according to package directions then rinse, drain and add to a bowl along with chili oil, salt and scallion. Mix well then add to a serving bowl.
  2. For the cucumber sesame salad, add roughly chopped cucumber to a bowl along with sugar, rice vinegar, soy sauce, TyLing™ Pure Sesame Oil, and sesame seeds. Mix to combine then add to a serving bowl.
  3. Steam the frozen Asian vegetable medley then add TyLing™ Orange Ginger Glaze, mix and add to a serving bowl.
  4. To complete the Asian inspired fall board, add mini vegetable potstickers, mini egg rolls, kimchi, edamame, and two small dipping bowls for more TyLing™ Pure Sesame Oil and TyLing™ Orange Ginger Glaze.

Recipe Creator: Joni Gomes
 
 
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Sesame Chai Latte Open Recipe

INGREDIENTS:

  • 2 T black sesame powder
  • 1 cup reduced fat 2% milk
  • ¼ cup strong decaf black tea
  • 1 teaspoon honey
  • 1 teaspoon tahini
  • 1 teaspoon TyLing Sesame Oil
  • 1 T half and half
  • pinch of salt

DIRECTIONS:

  1. Toast the ground sesame seeds for 5-10 minutes, or until fragrant. You can do this on the stovetop in a skillet over medium-low heat or in the oven/toaster oven at 200F.
  2. Warm the milk slightly (30 seconds in a microwave is fine).
  3. In a blender, place the milk, tea, tahini, TyLing Sesame Oil, honey, sesame seeds, half and half and salt. Blend for 15-30 seconds, or until combined. Pour into a glass, microwave for 1 minute, give it a stir and serve warm.
Recipe Creator: Annika Friesen
 
 
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Vampire Teeth Fortune Cookies Open Recipe

INGREDIENTS:

  • 15 Ty Ling Fortune Cookies (1 package + 1 extra in case a cookie breaks)
  • 1/2 cup of vegan white chocolate, more if needed
  • Edible Fake Blood
  • 1/2 cup raspberry or strawberry jam
  • 3 tbsp filtered water
  • 1/4 tsp vegan red gel food coloring

DIRECTIONS:

  1. Unpack 1 package of Ty Ling fortune cookies. Line a baking sheet with parchment. In a clean microwave-safe bowl, microwave 1/2 cup of white chocolate for 30-45 seconds. Stir until smooth and melted.
  2. Dip the fortune cookie into the white chocolate, making sure the top side is completely covered and no chocolate flows into the sides. (If wished, remove fortunes with tweezers beforehand. Add to a bowl for your guests to pick a fortune out of there instead.)
  3. Add to the baking sheet and let sit to harden completely. Once hardened completely, prepare edible blood by placing jam, 3 tablespoons of filtered water, and 1/4 tsp of vegan red gel food coloring in a small bowl. Whisk together until the jam has a thin, smooth consistency and is bright red.
  4. One white chocolate has hardened dip the tips of the fortune cookie in fake blood and assemble on a spooky serving platter. Store any leftover fake blood in an air-tight container in the fridge. Enjoy!
Recipe Creator: Jacqueline Wormington
 
 
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TANGY ROASTED BABY CORN Open Recipe

INGREDIENTS:

  • 2 cans of Ty Ling’s Stir Fry Corn

  • 3 tablespoons Ty Ling’s Sesame Oil

  • 1 clove of garlic, chopped

  • 1 tbsp agave syrup

  • Juice of 1 lemon

  • 1/2 teaspoon of each paprika powder, cumin, za’atar seasoning

  • Sea salt and freshly ground black pepper to taste

    Garnish

  • 6 green onions, sliced

  • Red pepper flakes for spice

DIRECTIONS:

1- Preheat the oven to 400F and drain the corn.

2- In a small bowl add all seasonings, stir and set aside. In a bowl combine all ingredients for the seasoning and whisk together.

3- Line a baking sheet with foil and add Ty Ling’s Stir Fry Corn. Brush with marinade. Pour remaining marinade over and stir corn around. Season with salt, pepper, and red pepper flakes. Put into the oven and bake for 15 minutes.

4- Garnish with green onions. Serve and enjoy! Sprinkle with more seasonings, if wished.

 
 
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MOCHI DONUTS Open Recipe

INGREDIENTS:

For the Mochi Donuts

60 g Granulated sugar

1 Egg room temperature

120 g All-purpose flour

220 g Tapioca starch

1 teaspoon Baking powder

Pinch of salt

140 g Water quantity might need slight adjustments

1 teaspoon TyLing Sesame Oil


For the strawberry glaze

150 g White Chocolate

25 g Strawberries

40 g Heavy Cream 

15 g Unsalted butter room temperature


Decoration

Freeze dried strawberries

White chocolate, melted and added to a piping bag

DIRECTIONS:

Make the Donuts

  1. Mix the dry ingredients in your stand mixer or by hand using a whisk; flour, salt, baking powder, tapioca flour for a minute or two until combined Mix in the egg and the TyLing Sesame Oil. Start adding water to the mixture slowly while the mixer is on. First, the mixture might separate but keep your mixer on, and the dough will come together.
  2. How to check the consistency of the dough? Take a small amount of dough and start to form a ball with your hands. Stop adding water as soon as the dough is not crumbly and you are able to form a ball,
  3. Once you are happy with the consistency of the dough, knead it with the palm of your hand for a minute
  4. Cut 10 pieces of 10cm*10cm / 4inches*4inches square shape baking papers. Using a Digital scale form the dough into little balls about 7g each.  I suggest working with very slightly wet hands so it won’t stick to your hands.

  1. Place 8 balls in a ring shape in a way that they are touching each other. Once all the donut rings are ready (should be 10 all l together), heat vegetable oil in a saucepan to 170-180C / 338-356F
  2. Place 2-3 donuts into the oil with the parchment paper on them. Flip the donuts after about 30 seconds and remove the parchment paper. Fry the donuts for 1-2 minutes on each side, or until golden brown
  3. Remove the donuts once they are golden brown. onto a plate with paper towel on it. Let the donuts come to room temperature before glazing


Strawberry glaze


  1. Semi melt chocolate in the microwave
  2. Hand blend strawberry into puree
  3. Heat cream and strawberry mixture in a saucepan over medium heat just until simmering
  4. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together
  5. Stir in butter until fully incorporated
  6. Use once glaze cooled to about 27C / 81F

Now decorate the mochi donuts which the white chocolate and freeze dried strawberries 

 
 
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CHINESE NOODLE SALAD Open Recipe

INGREDIENTS:


Salad:
1 package of Ty Ling’s Chinese Noodles
1 big cucumber, diced
2 big carrots, sliced
2 bell peppers, diced (red & yellow)

Crispy Tofu:
1 block of firm tofu
1 Tbsp Ty Ling’s Sesame oil
1 Tbsp soy sauce

Dressing:
1/2 cup peanut butter (120g)
1/4 cup soy sauce (60ml)
1/4 cup water (60ml)
Juice of 1 lime
Garlic and onion powder to taste
Red pepper flakes or chili to taste
(alternative use a store-bought dressing of choice)

DIRECTIONS:

1- Drain and press tofu (best overnight). Cut into bite-sized cubes. Heat a skillet
with Sesame Oil and fry tofu until browned and crisp. Deglaze with soy sauce.

2- Cook noodles following the package instructions.

3- To make the dressing, combine all ingredients in a bowl and whisk together.

4- Wash and cut all your veggies and divide them into fourths. Line up your mason
jars. Add around 3 tablespoons of the dressing to each jar, followed by a fourth
of the Chinese Noodles, diced cucumber, carrots, bell peppers, and fried tofu.

5- Put the lid on and store it in the refrigerator. Shake before eating, and enjoy!
 
 
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HONEY NUT O'S WAFFLE CAKE Open Recipe

INGREDIENTS:

WAFFLES INGREDIENTS

2 cups all purpose flour

4 tsp baking powder

½ tsp salt

¼ cup sugar

2 eggs

¼ cup vegetable oil

2 cups whole milk

1 tsp vanilla extract

WHIPPED BUTTERCREAM

4 cups (8 sticks) unsalted room temperature butter

1.5 cups heavy cream, room temperature

2 cups powdered sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

Honey Nut Cheerios

Honey

2 drops TyLing pure Sesame Oil

 

DIRECTIONS:

WAFFLES INSTRUCTIONS

  1. Add all ingredients into a blender, mix until smooth. Bake 6 waffles in a waffle maker. Set aside to cool off.


WHIPPED BUTTERCREAM INSTRUCTIONS

  1. In a bowl of a standing mixer, add the room temperature butter and whip for 9-10 minutes on medium speed. Now lowly add the powdered sugar with a spoon while mixing. Once all the sugar is in slowly pour in room temperature heavy cream while letting the mixer run on low speed. Add in almond and vanilla extract. Whip it all on medium speed for additional 5-8 minutes.
  2. Now place the first layer of waffle on a cake stand, spread a thick layer of the whipped buttercream on top, press the second waffle on top, repeat until you used all waffles. Frost cake from the outside.
  3. Place Honey Nut Cheerios on the outside of the cake and let the cake set. Before serving pour the honey mixed with the Ty Ling Sesame Oil over cake and serve immediately.

 

 
 
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SPIRAL CUCUMBER SALAD Open Recipe

INGREDIENTS:

5-6 cucumbers ⁣

2 garlic cloves⁣

1 tbsp Ty Ling Sesame Oil⁣

2 tbsp Ty Ling Hot Oil

1 tbsp rice vinegar ⁣

1 tbsp red chili flakes⁣

3 tbsp toasted sesame seeds⁣

1 tsp coconut sugar or brown sugar

DIRECTIONS:

1. Wash cucumbers and cut off the ends.
2. Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl.
3. Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.
4. Combine sauce ingredients in a separate bowl.
5. Pour sauce over cucumbers and gently mix. Enjoy!
 
 
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ARANCINI RICE BALLS Open Recipe

INGREDIENTS:

For the Arancini Rice Balls:
1 Tbsp TyLing Sesame Oil
1 tsp TyLing Hot Oil
2 Tbsp unsalted butter
1 medium onion, finely diced (about 1 cup)
1 cup ham, finely diced (about 3 oz)
2 cups Jasmine rice, un-rinsed
5 cups chicken broth, or stock (hot)
1 tsp salt, (plus more to sprinkle fried arancini)
1 cup frozen peas, fully thawed
1 cup parmesan cheese, shredded
4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes

For Breading/ Frying:
1 cup all-purpose flour
3 large eggs, beaten with a fork
1 1/2 cups Italian bread crumbs
Oil for frying, vegetable, canola, or grapeseed oil

DIRECTIONS:

  1. Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add both TyLing oils and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
  2. Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
  3. Once rice is at room temperature, stir 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
  4. Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It’s best to roll and bread all of the rice balls before beginning frying since the frying is quick.
  5. Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm.
 
 
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SALMON AND AVOCADO SPRING ROLLS Open Recipe

INGREDIENTS:

Sesame Vinaigrette
2 tbsp soy sauce
1⁄4 cup white vinegar
4 tbsp Ty Ling Sesame Oil
1 tbsp tahini
Sprinkles of white sesame seeds
Summer Rolls
12-round rice paper wrappers
6 slices of salmon 
1 big avocado, thinly sliced
2-3 cups of cooked Ty Ling Chinese Noodles
1 cucumber, cut into thin strips

DIRECTIONS:

Take a rice paper wrapper and completely submerge it in a bowl of hot water for 10-15
seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as you
assemble the roll. Add fillings as desired: avocado, vegan salmon, cucumbers, and noodles.
Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides,
and roll. Repeat as needed. Dip in the sesame vinaigrette and enjoy!
 
 
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DWAEJI BULGOGI Open Recipe

INGREDIENTS:

Ingredients


1 medium onion (about 7 ounce), cut into 1-inch pieces

1 Asian pear (about 6 ounces), peeled and cut into 1-inch pieces 

3 scallions (60g), white and green parts divided, white parts cut into 1/4-inch pieces, green parts thinly sliced

5 garlic cloves 

1-inch piece (1/2 ounce; 14g) fresh ginger, peeled and cut into 1/4-inch pieces

1 cup gochujang (Korean chile paste)

1/4 cup (25g) fine ground gochugaru (Korean chile powder)

2 tablespoons soy sauce

2 tablespoons Korean rice syrup 

2 tablespoons mirin

1 tablespoon Ty Ling Sesame Oil

1 tablespoon freshly ground black pepper

3 pounds pork shoulder or belly, cut into 1/4-inch-thick pieces


For Serving:

2 tablespoons (12g) toasted white sesame seeds

Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chiles, and scallions, and assorted banchan

DIRECTIONS:

1- For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.


2-Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.


3-Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.


4-Grill pork directly over the hot side of the grill. If using a charcoal grill, leave uncovered; if using a gas grill, cover. Cook, turning occasionally, until pork is cooked through and lightly charred on both sides, 4 to 6 minutes total. Transfer to a serving platter.

5- For Serving: Sprinkle pork with sesame seeds and serve immediately, passing sliced scallion greens, ssamjang, lettuces, garnishes, and banchan at the table.

 
 
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THAI PEANUT WONTON CUPS SALAD Open Recipe

INGREDIENTS:

  • 24 wonton wrappers
  • vegetable oil cooking spray
  • 1/4 cup all natural peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 3 tsp Ty Ling Sesame Oil 
  • 1 tbsp soy sauce
  • 2 tbsp honey or other vegan substitute
  • 2 cloves garlic finely minced
  • 1 tbsp grated ginger
  • 1/4-1/2 tsp salt
  • 1/4 tsp red pepper flakes chili flakes
  • 450 grams shredded cabbage and carrots buy a pre-washed bag at the grocery store if you wish!
  • 1-2 tbsp sliced green onions
  • 2-3 tbsp crushed peanuts

DIRECTIONS:

1- Preheat your oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a “flower” pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. Let them cool in the muffin tin until they reach room temperature and then remove them to a wire rack or serving platter.

2- Combine the peanut butter, rice vinegar, lime juice, sesame oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well until combined. Set the dressing aside.

3- Add the shredded cabbage and carrots to a large bowl. Use a  mix of green cabbage, red cabbage and shredded carrots because the colors are gorgeous and the flavor combination is perfect for this recipe.

4- Pour the dressing over the cabbage mix and toss well to coat.

5- Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.

6- Top them with the sliced green onions and crushed peanuts and serve immediately!



To help the wonton wrappers keep their crunch it’s best to serve these immediately after assembling. If you’re making them for a party, feel free to assemble the cabbage salad ahead of time and keep it in the fridge until it’s time to serve. Simply spoon the salad into the cups right before serving, and you’re good to go!

 
 
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SPICY AHI TUNA POKE WITH CRISPY SEAWEED RICE PAPER CHIPS Open Recipe

INGREDIENTS:

  • 16 oz Sashimi Grade Ahi Tuna, cut into ½ inch cubes
  • ¼ Cup Kewpie Mayo
  • 2-3 Teaspoons Sriracha
  • 1½ Teaspoons Japanese Soy Sauce
  • 1½ Teaspoons Ty Ling Sesame Oil
  • ⅛ Teaspoon Fine Sea Salt
  • 2 Green Onions, green parts only, finely chopped
  • 2 Tablespoons finely diced Sweet Onion, (optional)
  • 1 Tablespoon Masago, (optional)
  • 32 Pieces of Roasted Seaweed
  • 8 Sheets Rice Paper (aka Bánh tráng)
  • Frying Oil

DIRECTIONS:

  1. In a bowl, add 16 oz of cubed Ahi Tuna, ¼ Cup Best Foods or Kewpie Mayo, 1-3 Teaspoons Sriracha (depending on your spice level preference), 1½ Teaspoons Japanese Soy Sauce, 1½ Teaspoons Sesame Oil, ⅛ Teaspoon Fine Sea Salt, chopped Green Onions, diced Sweet Onion, 1 Tablespoon Masago and stir to combine well. Cover and refrigerate until you’re ready to serve.
  2. Use a heavy bottom pot, add 1-2 inches of frying oil and heat the oil until it’s between 370°F-380°F. Make sure to monitor the oil with a deep fry thermometer or the chips will not puff up properly. Cut the Rice Paper into quarters. Quickly dip a piece of seaweed into a plate of water and press it down firmly onto a rice paper quarter until it’s attached. It’s best to fry each piece immediately for about 5 seconds. You’ll have to multitask since you want to fry the rice paper right after you attach the seaweed. Drain the chips on a rack. When ready to serve, scoop poke onto the chips and Enjoy!
 
 
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PATRIOTIC FORTUNE COOKIES Open Recipe

INGREDIENTS:

  • 12 Ty Ling Fortune Cookies
  • 1/2 cup blue candy melts
  • 1/2 cup white candy melts
  • 1/2 cup red candy melts
  • Patriotic nonpareils sprinkles
  • Patriotic jimmies sprinkles
  • Patriotic star sprinkles

DIRECTIONS:

  1. Line a cookie sheet with wax or parchment paper. Set aside.
  2. Add the royal blue candy melts to a microwave safe bowl and microwave for 45 seconds. Stir until melted and smooth.
  3. Dip 4  Ty Ling Fortune Cookies into the melted blue chocolate and place back on the lined cookie sheet. Immediately sprinkle with the patriotic nonpareils sprinkles before the chocolate hardens.
  4. Microwave the white candy melts for 45 seconds. Stir until melted and smooth.
  5. Dip 4 of the Ty Ling Fortune Cookies into the melted white candy and return to the cookie sheet. Sprinkle with red, white and blue jimmies sprinkles.
  6. Microwave the red candy melts for 45 seconds and stir until melted and smooth.
  7. Dip the remaining Ty Ling Fortune Cookies into the melted red candy and place back on the cookie sheet. Sprinkle with patriotic star sprinkles.
  8. Wait 15 minutes for the chocolate on the cookies to harden before serving. Makes 1 dozen cookies.
  9. ENJOY!
 
 
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CRISPY CHICKEN SALAD Open Recipe

INGREDIENTS:

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons of Ty Ling Hoisin Sauce
  • 1 teaspoon of Ty Ling Sesame Oil
  • 1/2 cup panko bread crumbs
  • 4 teaspoons sesame seeds
  • 2 teaspoons canola oil
  • 4 cups spring mix salad greens
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 medium carrot, julienned
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons thinly sliced onion
  • 2 tablespoons sliced almonds, toasted
  • 1/4 cup reduced-fat sesame ginger salad dressing

DIRECTIONS:

  1. Flatten chicken breasts to 1/2-in. thickness. Combine Ty Ling Hoisin Sauce and Ty Ling Sesame Oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture.
  2. In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side.
  3. Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.
 
 
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Spicy Southwestern Salad Open Recipe

INGREDIENTS:

For the Salad

2 sweet potatoes

1 tablespoon oil

1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)

salt and pepper to taste

1 14-ounce can black beans, rinsed and drained

1 14-ounce can sweet corn, rinsed and drained

1 romaine heart, chopped



For the Cilantro Dressing:

half an avocado

1 tbsp Ty Ling Hot Chili Glaze 

1/4 cup Greek yogurt

1/2 cup water

1 cup cilantro leaves and stems

1 small clove of garlic

1/2 teaspoon salt

a squeeze of lime juice

DIRECTIONS:

  1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
  2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
  3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!
 
 
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Sticky Pork Bao Buns Open Recipe

INGREDIENTS:

1/2 cup Ty Ling Hoisin Sauce

1/2 cup Abokichi Spicy Chili Miso

1 pound Pork Loin, sliced

2 Tablespoons Cooking Oil

10 Steamed Bao Buns

2 Carrots, thinly sliced

1 Cucumber, thinly sliced

1 cup Rice Vinegar

1 teaspoon Sugar

1 teaspoon Salt

1 handful Cilantro

DIRECTIONS:

  1. Make the pickled vegetables by adding the thinly sliced carrots and cucumber to a bowl with rice vinegar, sugar and salt. Mix to combine then set aside and allow to pickle.
  2. Cook the sliced pork in a large skillet with cooking oil until fully cooked through on both sides and slightly browned. Next, remove from the heat and add the Ty Ling™ Hoisin Sauce and Abokichi Spicy Chili Miso. Using tongs, coat the pork in the sauces.
  3. Using a steamer basket, steam the bao buns according the package directions.
  4. Fill the boa buns with the sliced and saucy pork followed by pickled vegetables and cilantro.
  5. Serve immediately.
 
 
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Asian BBQ Grilled Shrimp Open Recipe

INGREDIENTS:

2 pounds shrimp, shell off, tail on

1/4
 cup low sodium soy sauce

3
 tablespoons honey

4
 cloves garlic, minced or grated

2
 tablespoons gochujang

1
 tablespoon Ty Ling Sesame Oil
Juice of half a lemon

For Citrus Butter

2
 tablespoons butter, at room temperature

1/3
 cup fresh orange juice

1/4
 cup fresh lemon juice 

1/4
 cup fresh cilantro, roughly chopped

1
 fresno pepper, sliced

DIRECTIONS:

1. In a large ziplock bag, combine the soy sauce, honey, garlic, gochujang, Ty Ling Sesame Oil, and lemon juice. Add the shrimp, seal the bag and toss to coat. If desired, you can marinate the shrimp for up to 24 hours, but it’s not imperative. 
2. To make the citrus butter. In a small sauce pan, combine the butter, orange juice, and lemon juice and cook over medium heat until the sauce is melted and smooth. Remove from the heat and stir in the cilantro and chiles. 
3. Preheat an outdoor grill or grill pan to high.
4. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through. 
5. Arrange the skewers on a platter or plate and serve drizzled with the citrus butter and top with sesame seeds and cilantro. Enjoy! 
 
 
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One-Skillet Steak and Spring Vegetables with Hot Mustard Sauce Open Recipe

INGREDIENTS:

1 pound boneless New York strip steak, patted dry

Kosher salt, freshly ground pepper

5 garlic cloves, 1 grated, 4 thinly sliced

⅓ Cup Ty Ling Hot mustard

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon honey

1–2 pinches cayenne pepper

⅓cup plus 3 tablespoons olive oil

1 bunch scallions, thinly sliced, divided

1 10-ounce bag of fresh or frozen peas

1 bunch asparagus, trimmed, cut into 1-inch pieces

DIRECTIONS:

Season steak all over with salt and pepper.

Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season Ty Ling Hot Mustard with salt and pepper.

Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind. 

Heat remaining 2 Tbsp. oil in same skillet over low. Add 4 sliced garlic cloves and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes.

Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

Slice steak and shingle over vegetables in skillet.

Drizzle the mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

 
 
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Hot-Mustard Salmon with Miso-Glazed Asparagus Open Recipe

INGREDIENTS:

DIRECTIONS:

  • In a small bowl, combine the Ty Ling Hot Mustard with the honey. Spread the mixture on both sides of the salmon, arrange them in a single layer on a large dish and marinate in the refrigerator for at least 10 minutes and up to 30 minutes.

  • Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

  • In the meantime, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

  • Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned; rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.

 
 
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Sesame Oil Cake with Honey Whipped Cream Open Recipe

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1/4 cups brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 cup Ty Ling pure sesame oil
  • 1/4 cup neutral oil (vegetable or canola)
  • 1/2 cups whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon grated grapefruit zest
  • 1/4 cup fresh grapefruit juice
  • 1/4 cup honey (for syrup)
  • 4 tablespoons honey (for whipped cream)
  • 1/8 cup water
  • 1/2 cups heavy whipping cream

DIRECTIONS:

  1. Preheat the oven to 350° F. Lightly coat two 8-inch cake pans with cooking spray and line the bottoms with parchment paper rounds.
  2. Sift the flour into a medium bowl, then add the sugars, salt, baking soda, baking powder, and ground ginger and whisk together.
  3. In a separate large mixing bowl, combine the oils, milk, eggs, zest and juice and whisk until well-mixed. Add all of the dry ingredients to the oil mixture at once and whisk together until smooth and no lumps remain. Take care not to over-mix.
  4. Carefully divide the batter between the two pans and bake for 35-40 minutes. The cakes are done when the middles are set and spring back upon touch, and when a toothpick comes out clean or with just a few crumbs. Set aside.
  5. To make the honey syrup, simmer the water and 1/4 cup honey in a small saucepan over medium-low heat until warmed through. With the warm cakes still in their pans, brush the syrup over the cake tops, or better yet, poke small holes on the cake tops with a toothpick and pour syrup on top. Let cakes sit for 30-45 minutes while the syrup is absorbed, then invert onto a baking rack and let cool completely.
  6. When ready to serve, whip together the heavy whipping cream and 4 tablespoons of honey with a stand mixer, electric hand mixer, or by hand until soft to medium peak. Top cake slices with a dollop of fresh whipped cream to finish.
 
 
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Slow Cooker Hoisin Chili Chicken Tacos Open Recipe

INGREDIENTS:

  • 3 pounds boneless skinless chicken breasts
  • 1 cup Ty Ling Hoisin sauce
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons grated fresh ginger
  • 8 garlic cloves minced
  • 2 cups shredded Napa cabbage
  • 2 cups shredded red cabbage
  • 1 cups matchstick carrots
  • 8 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • corn tortillas
  • cilantro to garnish

DIRECTIONS:

  • Add chicken to the crock of a six quart slow cooker.
  • Add Ty Ling Hoisin sauce, chili sauce, soy sauce, ginger and garlic to slow cooker insert.
  • Cook on LOW for 4 hours.
  • Remove chicken to cutting board to shred and return to slow cooker. Cook on HIGH for 30 minutes uncovered to reduce liquid.
  • Meanwhile, in a large bowl, add Napa cabbage, red cabbage, carrots, vinegar and sugar.
  • Toss slaw ingredients together to combine.
  • To serve tacos, warm tortillas and layer with cabbage slaw and chicken. Garnish with fresh cilantro, if desired.
 
 
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Orange-Ginger Sweet Potato Soup Open Recipe

INGREDIENTS:

1/3 cup Ty Ling Orange Ginger Glaze

2 Tablespoons Coconut Oil

2 large Sweet Potatoes, peeled & diced

1/3 cup White Onion, sliced

2 Garlic Cloves, sliced

2 Carrots, peeled & sliced

1 teaspoon Salt

6 cups Vegetable Stock

1 Green Onion, thinly sliced

1 Lime, juiced

¼ cup Full Fat Coconut Milk

1/2 teaspoon Korean Chili Flakes

DIRECTIONS:

  1. Heat a large soup pot then add the coconut oil, peeled & diced sweet potato, sliced onion, sliced garlic cloves, and peeled & sliced carrots. Stir and sauté for 2-3 minutes.
  2. Next, add the vegetable stock, cover the pot and bring up to a gentle boil. Cook until the sweet potato and carrot are fork tender.
  3. Using an immersion blender blend the soup until smooth and creamy.
  4. Lastly, season with Ty Ling Orange Ginger Glaze, salt, and the juice of 1 lime. Stir to combine then taste and adjust seasoning if needed.
  5. Ladle into warm bowls then drizzle with full fat coconut milk, a bit more Ty Ling Orange Ginger Glaze and garnish with thinly sliced green onion and chili flakes.
 
 
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Veggie Sesame Spring Roll Open Recipe

INGREDIENTS:

FILLING

  • 1 1/2 cups cooked quinoa, cooled
  • 1 cup red cabbage, chopped
  • 1/2 red bell pepper, finely sliced
  • 1 large carrot, grated or finely sliced
  • 1/2 cup cilantro
  • 2 green onions, sliced
  • salt and pepper, to taste

DRESSING

  • 1/4 cup lime juice, fresh-squeezed
  • 2 Tbsp soy sauce
  • 1 Tbsp oil
  • 1 Tbsp Ty Ling Sesame Oil
  • 2 Tbsp honey
  • 1/2 tsp dry mustard powder
  • 1/4 – 1/2 tsp red pepper, crushed

    DIRECTIONS:

    • Place quinoa, red cabbage, bell pepper, carrot, cilantro and green onion in a large bowl then toss to combine.
    • In a small mixing bowl, whisk together all ingredients for dressing until completely incorporated. Add dressing to veggies and toss gently until combined. Season with salt and pepper then cover and refrigerate until ready to assemble spring rolls.
    • Submerge one sheet of rice paper wrapper into the bowl of hot water for 2 seconds only. Allow the water to coat the entire paper evenly and allow the excess to drip off. Lay the wrapper flat onto your work surface—it will continue to soften as you add the filling.
    • Place about ⅓–½ cup of filling in the center of the rice paper wrapper. Fold the left and right sides inward over the filling then tightly roll the wrapper—without breaking the rice paper—the same way you would roll a burrito. Once the rice paper touches itself, it will stick together and seal the roll.
    • Repeat the rolling procedure with remaining ingredients. Once you have rolled all of your spring rolls, cover with a damp paper towel and place in the refrigerator. Serve with Ty Ling Hoisin Sauce
       
       
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      Spicy Asian Pizza Open Recipe

      INGREDIENTS:

      For the peanut sauce:

      1/4 cup creamy peanut butter

      2 tbsp sugar

      4 oz (1/2 cup) full fat coconut milk

      1 tbsp red curry paste

      2 tsp apple cider vinegar

      1/4 cup water

      1 tsp curry powder

      1/2 tsp kosher salt


      For the pizza: 

      1 lb pizza dough, store-bought or homemade 

      Semolina flour, for dusting

      2 tbsp hoisin sauce

      1 cup shredded chicken

      1/2 cup peanut sauce, recipe above

      1 carrot, grated

      4 oz shredded Pepper Jack Cheese

      1/4 of a red onion, thinly sliced

      2 green onions, chopped

      2 tbsp fresh cilantro, chopped

      1/4 cup unsalted peanuts, roughly chopped

      Ty Ling Hot Mustard

      DIRECTIONS:

      Make the peanut sauce: 

      1. Combine all ingredients in a medium saucepan and bring to a boil over medium heat. When the mixture is boiling, simmer it for about 5 minutes, whisking frequently, until the sauce is thickened and smooth. Remove from heat and cool completely. 

      Make the pizza: 

      1. Preheat the oven to 450° F and sprinkle a thin layer of semolina flour on a pizza pan. 
      2. Gently stretch the dough into a circle about 12-14” in diameter and place the dough on the prepared pizza pan. Bake for 8 minutes, until lightly golden. 
      3. Spread hoisin sauce in an even layer over the surface of the par-baked pizza dough. 
      4. In a medium bowl, toss together chicken and peanut sauce until chicken is coated. Spoon chicken in an even layer over the pizza. Sprinkle the grated carrot over the pizza followed by the cheese. Bake for about 15 minutes, until the cheese is melted and the crust is deeply browned. 
      Remove from the oven and top with sliced red onion, chopped green onions, fresh cilantro, and peanuts. Drizzle with Ty Ling Hot Mustard and serve.
       
       
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      Sushi Bowl Open Recipe

      INGREDIENTS:

      For the cucumber salad: 

      1 persian cucumbers, diced

      2 tbsp rice wine vinegar

      1 tbsp TyLing Sesame Oil

      1 tsp sesame seeds

      1/2 tsp kosher salt

      1 tsp sugar


      For the spicy mayo:

      1 tsp sriracha

      1/4 cup mayonnaise

      Juice of 1/2 of a lime


      For the tuna: 

      10 oz sushi or sashimi grade tuna, cubed

      1 tbsp soy sauce

      2 tsp TyLing Sesame Oil

      2 green onions, chopped

      1 tsp rice wine vinegar


      1 cup steamed white rice

      1 tsp TyLing Sesame Oil

      1 tsp rice wine vinegar

      One avocado, cubed

      Steamed edamame

      Pickled ginger

      DIRECTIONS:

      1. To make the cucumber salad, stir together all ingredients. Place in the refrigerator and let marinate for 30 minutes, while you prepare the rest of the ingredients. 
      2. Prepare the spicy mayo by whisking together sriracha, mayonnaise, and lime juice until smooth. Set aside. 
      3. In a large bowl, combine tuna, soy sauce, TyLing sesame oil, green onions, and rice wine vinegar. Stir to combine and refrigerate for 10 minutes to allow flavors to meld. 
      4. Toss steamed rice with 1 tsp TyLing sesame oil and 1 tsp rice wine vinegar and divide between two bowls. Top with cucumber salad, marinated tuna, edamame, avocado, pickled ginger, and any other desired toppings. Drizzle with spicy mayo and serve immediately.
       
       
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      Dan Dan Noodles Open Recipe

      INGREDIENTS:


      For the pork topping: 

      2 tbsp TyLing sesame oil

      3 cloves of garlic, chopped

      1/2” piece of ginger, chopped

      1 lb ground pork

      2 tsp rice wine vinegar

      1 tbsp soy sauce

      1/2 cup Sui Mi Ya Cai (Chinese preserved mustard greens)


      For the sauce:

      1/4 cup Chinese sesame paste

      1/4 cup soy sauce

      3 tbsp rice vinegar

      3 cloves of garlic, grated

      1/2” piece of ginger, grated

      3 green onions, chopped

      1 tbsp honey

      1/2 tsp Sichuan peppercorns

      1 tbsp chili oil


      2-3 tbsp chili oil (homemade or store bought)

      2 cups baby bok choy, chopped

      1 package TyLing Chinese Style Noodles

      Chopped green onions, for serving 

      DIRECTIONS:

      1. Heat sesame oil in a large skillet over medium high heat. When the oil is hot, add the chopped garlic and ginger and cook for 1-2 minutes, until fragrant. Add the ground pork and break up using a wooden spoon. Season with a large pinch of salt and let cook, without stirring for about 5 minutes, until the bottom of the pork is deeply browned. Stir and continue to cook for 2-3 minutes more, until all of the pork is cooked through. Stir in the rice wine vinegar, soy sauce, and Sui Mi Ya Cai and cook 1-2 minutes more. Remove from heat and set aside. 
      2. While the pork is cooking, make the sauce by combining all ingredients in a large bowl and whisking until smooth. 
      3. Meanwhile, bring a large pot of water to a boil. Add the bok choy and cook for 1-2 minutes, just until bright green and softened. Remove from the water using a slotted spoon and set aside. Bring the water back to a boil and cook noodles according to package instructions. Before draining, save 1/2 cup of the boiling water. 
      4. Add that 1/2 cup of noodle water to the sauce and stir just to combine. 
      5. To serve, place 1-2 tsp chili oil (depending on spice preference) in the bottom of a bowl. Spoon in a ladle of sauce, followed by a serving of noodles. Toss gently to coat. Spoon pork topping and bok choy on top of the noodles and garnish with green onions. Serve immediately.  
       
       
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      Korean BBQ Burrito Open Recipe

      INGREDIENTS:

      For the Korean BBQ-style steak:

      1/2 lb piece of skirt steak

      1/4 cup soy sauce

      1” piece of ginger, grated

      3 cloves of garlic, grated

      1 tsp brown sugar

      2 tbsp TyLing Sesame Oil, divided

      1 tsp rice wine vinegar

      1 tbsp gochujang sauce


      For the herbs:

      1/4 cup chopped cilantro

      2 tbsp chopped mint

      2 green onions, chopped

      1/4 of a white onion, diced

      Juice of 1 lime

      1/4 tsp salt


      For the pickled cucumbers:

      2 Persian cucumbers, thinly sliced

      1/4 tsp salt

      1 tbsp rice wine vinegar

      1/2 tsp sesame seeds


      For the burritos:

      Large flour tortillas

      Steamed white rice

      Spicy mayo

      Kimchi

      DIRECTIONS:

      1. Place the skirt steak on a plate and season with salt and pepper. 
      2. In a bowl or large measuring cup, whisk together soy sauce, grated ginger, grated garlic, brown sugar, 1 tbsp of sesame oil, 1 tsp rice wine vinegar, and gochujang sauce. 
      3. Place steak in a large ziplock bag and pour the marinade in with it. Seal and refrigerate for about 30 minutes, while you make the rest of the components.
      4. To make the herb topping, stir together all ingredients in a small bowl. Set aside. 
      5. To make the pickled cucumbers, slice cucumbers and place them in a bowl. Add the salt, rice wine vinegar, and sesame seeds and stir to combine. 
      6. Heat the remaining sesame oil in a large cast iron skillet. When the oil is hot, use tongs to take the steak out of the marinade and transfer it to the skillet. Cook for 2-3 minutes on each side, until charred on the outside and medium rare on the inside. Transfer to a cutting board and let rest for about 5 minutes. 
      7. Use a sharp knife to slice the steak into cubes. 
      8. To assemble burritos, place a large tortilla on a clean work surface. Spoon steamed rice in the center of the tortilla, followed by the steak, kimchi, herb topping, and pickled cucumbers. Drizzle on spicy mayo and then roll tightly. 
       
       
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      Sweet and Sour Pork & Cabbage Potstickers Open Recipe

      INGREDIENTS:

      Ingredients

      Spinach Dumpling Dough

      • 300 grams flour all purpose (1 3/8 cup)
      • 1 cup water
      • 2 cups raw spinach
      • 1/4 tsp salt

      Sweet and Sour Pork & Cabbage Filling

      • 1 1/2 cups napa cabbage
      • 1 lb ground pork
      • 1 tsp ginger, minced
      • 4 cloves garlic, minced
      • 2 tbsp Ty Ling Sweet & Sour Sauce
      • 2 tbsp soy sauce
      • 1 tbsp Ty Ling Sesame Oil
      • 1 tsp salt + 1 tbsp for napa cabbage

      DIRECTIONS:

      Spinach Dumpling Dough

      1. Bring 1 cup of water to a boil.
      2. Once water is boiling add water and 2 cups of spinach to a blender. Blend until smooth and spinach is incorporated. Strain spinach water mixture through a fine strainer to get ¾ cup. Discard pulp and any excess water.
      3. In a bowl add flour, salt, and ¾ cup of spinach water. Combine with chopsticks or a fork until dough is combined, but shaggy.
      4. Cover with plastic wrap and let it sit for 20 minutes. *This step allows the flour to completely absorb the water and make the kneading process easier.
      5. After 20 minutes on a lightly floured surface knead the dough until smooth approx. 5 minutes.
      6. Wrap the dough tightly in plastic wrap and let the dough rest for an hour. After resting, you can either roll out the dumpling wrappers OR store in the fridge for up to 1 day.
      7. Dumpling wrappers can be rolled out 1 of 2 ways. 1. By hand: divide dough into 25 evenly sized pieces and roll out to 1 ¾ inch rounds. 2. Using a pasta machine: divide the dough into 4 sections. Run each section through the pasta machine starting on the widest setting and working your way down to a medium thickness. (setting 5 on an electric pasta roller). Excess dough can be run through the pasta machine to get 25 dumpling wrappers. Once rolled out cut using a 1 ¾ biscuit or cookie cutter.

      Sweet & Sour Pork and Cabbage Filling

      1. Finely chop the napa cabbage and place in a bowl. Coat cabbage in 1 tbsp of salt. Let the cabbage sit out for an hour so the salt can draw out the water. After an hour squeeze out any excess water from the cabbage. Discard all water.
      2. Add pork, ginger, garlic, Ty Ling sweet and sour sauce, soy sauce, Ty Ling sesame oil, and salt to bowl with cabbage. Combine.
      3. Use immediately or store in an air tight container in the fridge for1 day.

      Assembly + Cooking

      1. Spoon 1 tablespoon of filling in each wrapper.
      2. Wet the edge of the wrapper with water and fold tightly.
      3. Add 1 tbsp of oil to a frying pan over medium-low heat. Once oil has heated up add several dumplings to the frying pan making sure you do not overcrowd the pan. Fry for approx. 3 minutes until bottoms are brown. Add ¼ cup of water to frying pan and cover with lid. The water will steam the dumplings. Remove lid after 3-4 minutes and let the rest of the water evaporate. Dumplings are done once water evaporates, but always check to make sure the pork is cooked through before removing.
      4. Enjoy with Ty Ling Sweet & Sour Sauce.
       
       
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      Sesame Chicken Open Recipe

      INGREDIENTS:

      Batter

      • 1 egg
      • 3 tablespoons cornstarch
      • 2 tablespoons soy sauce
      • 1 pound chicken, boneless and skinless, cut into 1/2- to 3/4-inch chunks (455 grams)

      Dry Coating

      • 1/2 cup cornstarch (65 grams)
      • 1/2 cup all-purpose flour (65 grams)
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon kosher salt

      Sauce

      • 1 teaspoon peanut or neutral flavored oil
      • 2 medium cloves garlic, minced
      • 1/2-inch piece ginger, minced
      • 3 tablespoons soy sauce
      • 2 tablespoons dry sherry, optional
      • 2 tablespoons brown sugar
      • 2 tablespoons white sugar
      • 1 tablespoon cornstarch
      • 1 tablespoon distilled white vinegar
      • 2 teaspoons TyLing Sesame Oil
      • 1 teaspoon chicken bullion powder
      • 2 tablespoons toasted sesame seeds

      DIRECTIONS:

      1. Whisk to combine egg, cornstarch, and soy sauce in a mixing bowl.  Once you have a smooth batter add the chicken and let sit for half an hour.
      2. In a second mixing bowl cornstarch, flour baking soda, and salt. Whisk combine.
      3. Heat oil in, preferably, a heavy bottom frying pan or a wok.  You know the oil is hot enough when you drop in a bit of batter and it sizzles.  You want a temperature between 325°F and 375°F.
      4. Roll each piece of battered chicken in the dry mixture.  Shake off excess and add it to the hot oil. Repeat until the pan is full but not over crowded.  Fry until crispy and place on a paper towel lined plate. Repeat in batches with the remaining pieces of chicken.
      5. Add in a frying pan add oil.  When it begins to shimmer add garlic and ginger.  Lightly fry for about 10 seconds constantly stirring.  
      6. Add soy sauce, sherry if desired, brown sugar, white sugar, cornstarch, vinegar, sesame oil, and bullion powder. Stir until everything is well combined including the sugar.  Simmer until it develops a thick syrup-like texture. Let cool slightly.
      7. Place the chicken in the sauce, sprinkle sesame seeds, and toss to coat.
       
       
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      Asian-Style Pigs in a Blanket Open Recipe

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      30 TyLing Fortune Cookies

      6 oz candy melts, light pink

      6 oz candy melts, dark pink

      Assorted Valentine’s Day sprinkles

      DIRECTIONS:

      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

      INGREDIENTS:

      • 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

      DIRECTIONS:

      • 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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      Ty Ling Fortune Cookies
      Milk of choice

      DIRECTIONS:

      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

      INGREDIENTS:

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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      • 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)

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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
      Salt
      Pepper

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

      DIRECTIONS:

      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

      INGREDIENTS:

      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

        DIRECTIONS:

        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

        INGREDIENTS:

        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

        DIRECTIONS:

        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

        INGREDIENTS:

        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

        DIRECTIONS:

        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

        INGREDIENTS:

        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

        DIRECTIONS:

        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

        INGREDIENTS:

        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

        DIRECTIONS:

        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

        INGREDIENTS:

        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

         

        DIRECTIONS:

        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

        INGREDIENTS:

        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

        DIRECTIONS:

        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

        INGREDIENTS:

        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

        DIRECTIONS:

        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.
           
           
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          Baked Veggie Egg Rolls Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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.
           
           
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          Orange Ginger Shrimp Stir Fry Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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

          INGREDIENTS:

          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

          DIRECTIONS:

          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!
           
           
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          Crispy Shrimp Dumplings with Hot Mustard Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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.
           
           
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          Asian Slaw Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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.
           
           
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          Sesame Broccoli Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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!
           
           
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          Sweet and Sour Shrimp Open Recipe

          INGREDIENTS:

          3 cups Ty Ling Sweet and Sour Sauce
          2
           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)

          DIRECTIONS:

          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!

           
           
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          Vegetable Stir-Fry Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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!
           
           
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          Spicy Korean Fried Chicken Sandwich Open Recipe

          INGREDIENTS:

          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
          Pickles

          DIRECTIONS:

          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.
           
           
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          Sweet and Spicy Garlic Noodles Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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!
           
           
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          Asian Chicken Soup Open Recipe

          INGREDIENTS:

          DIRECTIONS:

          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

          INGREDIENTS:

          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

          DIRECTIONS:

          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!
           
           
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          Orange Honey Ginger Glazed Pork Tacos Open Recipe

          INGREDIENTS:

          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
          Cilantro

          DIRECTIONS:

          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.
           
           
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          Chocolate Dipped Fortune Cookies Open Recipe

          INGREDIENTS:

          Ty Ling Fortune Cookies
          Chocolate
          Sprinkles (optional)

          DIRECTIONS:

          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.
           
           
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          Orange Ginger Glazed Salmon In Lemon Tahini Cream Sauce Open Recipe

          INGREDIENTS:

          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

          DIRECTIONS:

          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.
           
           
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          Sweet & Sour Chicken Wings Open Recipe

          INGREDIENTS:

          -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

          DIRECTIONS:

          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.
           
           
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          No Churn Matcha Ice Cream with Sesame Drizzle Open Recipe

          INGREDIENTS:

          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

           

          DIRECTIONS:

          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.
           
           
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          Sesame Chicken Pasta Salad Open Recipe

          INGREDIENTS:

            Dressing:

            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

             

             

            Salad:

            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

            DIRECTIONS:

            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.
             
             
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            Asian Carrot Salad with Sesame Ginger Dressing Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.

             
             
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            Spicy Chicken Ramen Open Recipe

            INGREDIENTS:

            BROTH
            -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

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

            DIRECTIONS:

            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.

             
             
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            Kani Salad Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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. 

             
             
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            Sticky Ginger Sesame Chicken Meatballs Open Recipe

            INGREDIENTS:

            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

            Sauce:
            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

            DIRECTIONS:

            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. 
             
             
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            Grilled Chicken Skewers with Oyster Sauce Open Recipe

            INGREDIENTS:

            Ingredients:
            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

            DIRECTIONS:

            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

            INGREDIENTS:

            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

            DIRECTIONS:

            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!
             
             
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            Sweet & Spicy Chicken Open Recipe

            INGREDIENTS:

            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)

            Glaze:
            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

            DIRECTIONS:

            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
             
             
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            Garlic Chinese-Style Green Beans Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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!
             
             
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            Bang Bang Shirmp Open Recipe

            INGREDIENTS:

            1 lb. medium shrimp, peeled and deveined

            Sauce
            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

            Frying
            vegetable oil

            DIRECTIONS:

            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

             
             
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            Pork Dumplings Open Recipe

            INGREDIENTS:

            30 dumpling wrappers
            1 tablespoon vegetable oil
            ½ cup water

            Filling:
            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

            Dipping:
            Ty Ling Hoisin Sauce 

            Recipe By: Ashleigh Amoroso

            DIRECTIONS:

            • 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.
             
             
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            Spring Rolls Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            • 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.
             
             
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            Longevity Noodles Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Crispy Orange Beef Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Veggie Fried Rice Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Pesto Rice Bowl Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Hoisin Sauce Glazed Turkey Open Recipe

            INGREDIENTS:

            • 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

            DIRECTIONS:

            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.
             
             
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            Roasted Pumpkin Soup Open Recipe

            INGREDIENTS:

            • 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

            DIRECTIONS:

            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.
             
             
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            Brussels Sprouts Open Recipe

            INGREDIENTS:

            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 

            DIRECTIONS:

            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.
             
             
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            Pumpkin Hummus Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Summer Rolls Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Thai Curry Soup Open Recipe

            INGREDIENTS:

            -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

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

            By: Elizabeth Buuck @buuckfarmsbakery

            DIRECTIONS:

            -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
             
             
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            Sticky Sweet and Sour Chicken Wings Open Recipe

            INGREDIENTS:

            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
            Scallions,
            chopped
            Optional: White rice for serving 

            By: Megan Mckeehan @brokegirltable

            DIRECTIONS:

            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
            oF.

            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. 

             
             
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            Spicy Chicken Pad Thai Open Recipe

            INGREDIENTS:

            Sauce:
            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
            Cilantro
            Lime
            2 tablespoons oil, vegetable or Ty Ling Sesame Oil

            By: Megan Mckeehan @brokegirltable

            DIRECTIONS:

            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. 

             
             
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            Roasted Tomatillo Chicken Rice Bowls Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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!
             
             
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            Beef and Broccoli Salad Open Recipe

            INGREDIENTS:

            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

            Dressing:

            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

            DIRECTIONS:

            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.
             
             
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            Miso Potato Salad Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Teriyaki Udon Noodles with Veggies Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.
             
             
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            Shrimp Spring Rolls Open Recipe

            INGREDIENTS:

            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 

            DIRECTIONS:

            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.
             
             
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            General Tso Chicken Tacos Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            –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!
             
             
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            Sesame Noodles with Soy Sauce Eggs Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            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.


             
             
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            Hoisin Chicken Tostadas Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            – 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.
             
             
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            Shrimp Stir Fry Open Recipe

            INGREDIENTS:

            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

            DIRECTIONS:

            -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. 

             
             
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