RECIPES

DIRECTIONS:

1. Start by marinating the cucumbers in Ty Ling Sesame Oil and the salt in a small bowl and set aside 
2. In another small bowl, combine: mayonnaise, chili onion crunch, garlic powder, and ginger powder to make a spicy mayo for the tuna
3. Strain the water from the tuna cans and combine the spicy mayo and the tuna until you have a mix
4. Using a small amount of water wet a spring roll paper 
5. Lay it flat on to a plate immediately and place the mint down first 
6. Then top with marinated cucumber slices, sliced carrots, spicy tuna mix, kimchi, and a piece of cabbage
7. Roll the paper into a tight wrap and serve with Ty Ling Duck Sauce for dipping. Enjoy!

DIRECTIONS:

1. Cut the pineapple in half and scoop out the fruit from the pineapple skin, creating a boat. Dice the pineapple into cubes and set aside.
2. Season and grill the chicken tenders until cooked through, then dice them into cubes.
3. Cook the Ty Ling fried rice according to the instructions. Add grated ginger and General Tso sauce, then stir well. Add the diced pineapple and chicken to the pan.
4. Serve the rice inside the pineapple with fresh scallions and lemon juice if desired.

DIRECTIONS:

1. Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
2. Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
3. To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon: 1-2 minutes.
4. Remove, allow to cool slightly and top with your avocado, sesame seeds and drizzle of spicy mayo.

DIRECTIONS:

1. In a mixing bowl, whisk together egg white on medium low speed until frothy. While whisking, add the sugar in small increments. Once all the sugar is added, increase the speed to medium high and beat the meringue until stiff peaks. Set aside until needed.
2. In another mixing bowl, whisk together milk and matcha powder until mostly emulsified. Whisk in the egg yolk, 1/8th teaspoon Ty Ling Sesame Oil then add the flour and baking powder. Whisk everything together until just combined. *Try to complete this step as quickly as possible because it’s not good to leave the meringue sitting for too long.*
3. Add a ¼ of the stiff peak meringue into the matcha batter base and whisk it together until everything is completely incorporated and smooth. Add the remaining meringue and gently fold everything together just until combined and not more streaks remain.
4. DO NOT overmix or the pancakes won’t be as tall and will deflate easily after cooking.
5. In a nonstick pan over medium low heat, add a few drops of Ty Ling Sesame Oil.
6. Scoop the batter into the pan with a 3 inch ice cream scoop, or you can transfer the batter into a piping bag and pipe the batter into the pan. 
7. Cover the pan with a lid and let the pancakes cook for 3 minutes. Then, carefully spoon half of the water into the pan, around the pancake. Cover the pan again and let the pancake cook for another 3 minutes. Once the 3 minutes are up, gently flip the pancake, spoon the remaining water around the pan, replace the lid, and let the pancake cook for 3-5 more minutes.
8. Serve the pancakes immediately with whipped cream and a dusting of matcha and/ or fresh fruits if desired. Enjoy!

DIRECTIONS:

1. In a wok over medium heat, add the Ty Ling Sesame Oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn’t burn.
2. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves.
3. Cook for another 2 minutes, until very fragrant.
4. Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the miso veggie broth.
5. Bring to a boil and transfer to the pot you’ll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.

1. Plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer.
2. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in.
3. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce as per their preferences.
4. As the water evaporates as you’re cooking, add boiling water to the pot as needed. Enjoy!

DIRECTIONS:

1. In a large pan, boil some water. Add eggs and cook for nine minutes. Put the eggs in an ice bath to let them cool down.
2. Crack the eggs, without peeling them. Put each egg in a Ziploc bag and add food coloring. Massage the bag until eggs are coated with food coloring. Rest for half an hour. Rinse to remove the excess of food coloring. Peel.
3. Cut the eggs in half and scoop the yolk into a bowl. Mix the yolk with mayonnaise, Ty Ling Hot Mustard, tabasco, jalapeño, bacon and salt.
4. Scoop the mixture into the empty egg whites. Sprinkle with Ty Ling Five Spice Seasoning and serve. Enjoy!

DIRECTIONS:

1. Preheat the oven to 350°, and line a 9 x 13 cake pan with parchment and spray with cooking spray.
2. In a bowl, whisk together the flour, Ty Ling Five Spice Seasoning, cinnamon, baking soda and salt, and set these dry ingredients aside for a moment.
3. In a separate bowl, whisk together the brown and granulated sugars with the eggs, then add in the Ty Ling Sesame Oil and vanilla, and whisk those in to combine; add the dry ingredients into these wet, and now using a spatula, gently mix and fold the ingredients together until mostly combined; add in the grated apples, and fold those in.
4. Pour the batter into the prepared baking pan, and bake for about 38-40 minutes, or until a toothpick inserted into the center comes out clean; allow to cool for 10 -15 minutes in the pan.
5. While the cake bakes, prepare the frosting by adding the softened cream cheese and butter into a large bowl; using a hand mixer, mix the two until light and creamy; add in the powdered sugar in increments, and mix that in; add a little of the milk or half & half at a time until you reach your desired consistency; add in the vanilla and red food coloring, and mix that in until completely combined and fluffy; set aside.
6. Carefully turn the cake out of the pan (or, you can leave it in the pan, as well) and place onto a tray or wire rack, and allow to completely cool before frosting. Enjoy!

DIRECTIONS:

Instructions:
Make the Dough:

1. Combine the flour and salt in a large bowl
2. Using a finger or a spoon, make a well in the middle of the mixture and slowly pour in the hot water.
3. Using a spatula, fold in all the flour until a rough dough forms with no dry spots of flour (if dough is too dry, add 1 tbsp cold water at a time).
4. Transfer the dough onto a cleaned surface and knead for about 10-12 minutes, then cover with a damp towel and let rest for 30 mins.

1. In a heated non-stick pan, sauté chopped white onion in 2 tsp of oil until translucent.
2. Add vegan ground beef and cook according to package instructions.
3. Add chopped green onions, Ty Ling Pure Sesame Oil, salt, white pepper, and Ty Ling  5 Spice Seasoning. Mix well and cook for an additional 2-3 minutes.

1. When the dough is ready, dust flour on the surface and roll the dough into a log, then divide the log into 10 equal portions.
2. Flatten each portion with your palm and roll it into a 4.5-inch diameter disc.
3. Place a spoonful of the filling in the middle and pleat to seal, then dab the smooth side with water and press on the sesame seeds.
4. Heat a non-stick pan with a tbsp of oil. Gently flatten each bun with your palms and place them in the pan, sesame side down.
5. Cook until golden brown, then flip.
6. Add 1-1.5 cups of water to the pan, ensuring the water covers more than ⅓th of the bun’s height.
7. Cover and lower the heat to low-medium. Cook until all water has completely evaporated, about 5 to 10 minutes.

1. Serve the crispy veggie buns with a sprinkle of chopped green onions and Ty Ling’s Oyster Sauce and Sweet & Sour Sauce for dipping.

DIRECTIONS:

1. Cook Ty Ling Chinese Noodles according to the package instructions.
2. Dice garlic clove and cook on medium heat with the oils. Toss Ty Ling General Tso sauce with garlic, brown sugar, Ty Ling Five Spice Seasoning, and cooked noodles.
3. Divide into two bowls and garnish with sliced radish, green peas, and sesame seeds.

DIRECTIONS:

1. In a medium bowl, mix the cocoa powder, granulated sugar and Ty Ling Hot Oil  together until combined. Beat in the eggs and vanilla until fully incorporated.
2. In a separate bowl, whisk the flour, baking powder and salt together until combined. Add the flour mixture to the cocoa mixture and stir to combine.
3. Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
4. Scoop about 1 tablespoon portions of the chilled cookie dough into balls. Roll each ball first in granulated sugar and then in confectioners’ sugar until it’s fully coated. 
5. Bake at 350ºF (177ºC) for about 8-10 minutes.
6. Prepare Us TwoTea Baozhong tea, and enjoy!

DIRECTIONS:

To make the crispy rice Gingerbread men:

1. Heat Ty Ling fried rice according to package directions.
2. Press tightly into a gingerbread man cookie cutter.
3. Once rice is compact and sticks together, gently remove from the cookie cutter.
4. Repeat until all rice is gone (makes about 8). 
5. Bake at 300°F for 10-15 min until crispy to the touch.

To make the Hoisin Scallops:

1. In a pan over medium heat, add scallops and season with salt and red pepper flakes. Cook for 2-3 minutes.
2. Add Ty Ling Hoisin sauce and coat scallops with sauce.
3. Cook until the sauce has reduced and sticks to the scallops.
4. Serve with crispy rice gingerbread men and enjoy! 

To make the Hoisin Hearts of Palm:

1. Drain 1 can of Reese Sliced Hearts of Palm. 
2. In a pan over medium heat, add Hearts of Palm and season with salt and pepper. Cook until tender.
3. Add Hoisin sauce and coat hearts of palm with sauce.
4. Cook until the sauce has reduced and sticks to the hearts of palm.
5. Serve alongside scallops and crispy rice gingerbread men as a vegan option!

DIRECTIONS:

1. Place duck in a roasting pan with a rack. Use paper towel to dry off the duck skin completely. Remove any leftover feathers with tweezers. 
2. Carefully pour boiling water over the duck skin to tighten it. Discard the water in the bottom of the roasting pan. 
3. Tap the skin dry with more paper towels. Let the duck sit uncovered in the fridge for up to a day to let the skin dry out. The longer you let it sit the crispier the skin will be. 
4. Once your duck skin has dried out, mix the glaze: whisk together soy sauce, honey, brown sugar, and Ty Ling Five Spice Seasoning. Add more seasoning if you like a zestier glaze. 
5. Brush the sauce all over the duck skin, both sides, and put it back in the fridge. Repeat this step after ~20 minutes back in the fridge. The first coat should have dried down slightly and be tacky to the touch.
6. Once the duck is glazed, preheat the oven to 400°F.
7. Roast the duck, breast side up, for about 45 minutes but this will depend on the size of your duck. The breast should reach an internal temp of at least 140 for a touch of pink and 165 for well done. *The sugar in the glaze will caramelize quickly, if you need to you can loosely cover the duck with foil towards the end of cooking to avoid over browning. 
8. Slice the duck and serve with Ty Ling Hoisin sauce, sliced cucumbers and sliced scallions. 
9. Enjoy!

DIRECTIONS:

1. Toss butternut squash with olive oil and 1 tbsp Ty Ling 5 Spice Seasoning
2. Put butternut squash and white beans on a baking tray and bake at 400 F for 20-25 min, or until the squash is tender and the beans are crunchy.
3. Rip or cut the kale into bite sized pieces, toss with salt and massage with your hands until the kale is softer and noticeably darker in color. 
4. Add quinoa and cucumbers to the kale.
5. Mix your dressing: Add Ty Ling Hot Oil, half of the minced shallot, rice wine vinegar, and the other tbsp of Ty Ling 5 Spice Seasoning to a mason jar. Shake until emulsified. 
6. Add your kale mixture to the serving bowl of your choice, top with the rest of the shallots, crispy beans, and warm butternut squash.
7. Dress with your hot oil vinaigrette and enjoy!

DIRECTIONS:

1. Heat a large heavy–based frying pan over medium heat and add the Ty Ling Pure Sesame Oil. Add the onion and the Stir Fry Vegetables and fry for about 2 minutes or until lightly browned. Add the potato, pumpkin, and chicken and stir to coat in the oil. Add the boiling water and bring to a simmer.
2. Stir in the finely chopped curry and simmer, stirring regularly for 10 minutes or until the vegetables are tender.
3. Remove from the heat and stand for 10 minutes before serving.
4. To serve, mould 1 cup of cooked rice into a large ball. Using scissors, cut shapes from the nori to make a skeleton face on the rice, and arrange as pictured. Repeat with the remaining rice and nori.
5. To serve, divide the curry between shallow bowls and top with the skeleton rice ball with a sprinkle of the 5 Spice Seasoning.

DIRECTIONS:

1. Preheat the oven to 400°F and place 4 ramekins on a large baking sheet.
2. Heat a large skillet over medium-high heat then add the Ty Ling Pure Sesame Oil and butter. Once melted, add the diced onion and mushrooms. Sauté for 5 minutes stirring occasionally.
3. Next, season with Ty Ling Five Spice Seasoning and stir to combine.
4. Add the flour then stir until the flour has been absorbed, about 1 minute.
5. Pour in the chicken broth and stir until thickened, about 3 minutes.
6. Lower the heat to low then add the heavy cream. Stir to combine.
7. Lastly, season with salt and add the frozen peas and carrots as well as the diced rotisserie chicken. Stir and allow to heat through, about 3 minutes.
8. Add the chicken pot pie filling to the ramekins then top with the crescent roll strips.
9. Bake at 400°F until bubbly and the top is toasty brown.
10. Allow to cool for 5 minutes before serving.

DIRECTIONS:

1. Take 1 cup of white rice and rinse until water runs clear.
2. Add rice and 2 cups of water to a small saucepan.
3. Cover and bring to a boil.
4. Cook for 20-25 min or until all the water has been absorbed. 
5. At this point you can season the rice with a splash of rice wine vinegar, while the rice is still warm.
6. Take a heaping spoonful of rice and with wet hands, form into an oval ball for the panda head. Make sure to squeeze it together! If desired you can put a small scoop of pickled plums or a protein in the center. 
7. Take two small pieces and repeat the same process to make the ears. Stick them to the Panda.
8. Either using a pre-made punch or scissors, cut out the two ears, eyes, and nose from a sheet of dried seaweed (nori). 
9. With a slightly damp hand stick the nori pieces to the panda to create the face.
10. Sprinkle some Ty Ling Sesame Oil on the panda for flavor.
11. Serve with Ty Ling Hoisin Sauce and Stir Fry Corn and the bento box fillings of your choosing.
12. Enjoy!

DIRECTIONS:

1. Press the block of tofu to remove the excess water.
2. Add tofu, cashews, panko, salt, and pepper to a food processor.
3. Blend until smooth and transfer the batter to a bowl.
4. Take a scoop of batter and roll it into a ball. 
5. Form each ball into a nugget shape and dredge each one in flour. Set aside. 
6. Add a drizzle of Ty Ling Sesame Oil to a skillet for flavor and add about 1 cup of vegetable oil to supplement.
7. Heat oil to 350 degrees or until oil is shimmering on medium/high heat.
8. Fry nuggets for a few minutes on each side until golden brown
9. Remove nuggets from oil and put on a mesh rack to cool. 
10. Prepare Ty Ling Garlic and Ginger Vegetable Fried Rice by following the package instructions
11. Enjoy with Ty Ling Duck Sauce

DIRECTIONS:

1. Combine cooked sushi rice with the rice wine vinegar and Ty Ling Sesame Oil and mix to coat evenly.
2.  Heat the waffle maker on its highest setting and grease with cooking spray. Pack half of the rice into the waffle maker and cook for about 10 minutes or until crispy and golden.
3.  Prepare the toppings then alternate between tuna, salmon, cucumber and avocado cubes, filling the waffle holes.
4. Top with your choices of wasabi, Ty Ling General Tso’s Sauce, mayonnaise, or all of the above, then garnish with sesame seeds and green onion slices and enjoy.

DIRECTIONS:

1. Heat a large skillet then add ground beef, Ty Ling Pure Sesame Oil and Ty Ling Five Spices Seasoning. 
2. Brown the meat for 5-8 minutes then add Ty Ling Oyster Style Sauce and Ty Ling Duck Sauce. Stir to combine and once the beef is fully cooked through, remove from heat.
3. Warm the flour tortillas then fill with the seasoned beef, cubed cucumber, sliced green onion, and sliced basil. Seal and roll the basil beef rolls.
4. Serve with extra Ty Ling Oyster Style Sauce, Ty Ling Duck Sauce and toasted sesame seeds.

DIRECTIONS:

1. Add egg to a large bowl and gently whisk. Add all remaining Hamburger ingredients and mix with your hands just until combined. Form mixture into 4 equal patties roughly the size of your hamburger buns. Refrigerate for 15 minutes. 
2. Mix together the Hoisin ketchup, set aside.
3. Mix together the slaw ingredients, toss to combine, set aside. 
4. Grill burgers for 4-5 minutes on each side or until desired doneness. If desired, toast buns on the grill too!
5. Assemble your burgers with hoisin ketchup and slaw and enjoy!

DIRECTIONS:

1. Cut your seedless watermelon in half, and remove the contents inside (should equal about 1 cup), preserving the halved rind for later use.
2. In a blender, combine the coconut milk, lime juice, honey, mint, watermelon flesh and Sesame Oil. Blend until pureed then add the frozen watermelon and continue blending until creamy.
3. Pour into the halved watermelon rind and serve immediately.

DIRECTIONS:

1. In a medium bowl, add flour, sugar, salt, Ty Ling Sesame Oil, Ty Ling Oyster Sauce, kimchi brine, water, and egg and mix with a fork or a whisk until smooth. Add kimchi, onion, and green onion to the batter, and stir to combine.
2. Heat up a flat pan on the grill and add a drizzle of Sesame Oil When the grill pan gets hot but not smoking, spread the kimchi batter evenly with a ladle into pancake-sized circles.
3. Cook until golden brown (about 2 min), then flip and cook on the other side until golden brown, add a little more oil if needed.
4. Once perfectly cooked and crispy, remove from the heat and serve with Ty Ling Sweet and Sour Sauce.

DIRECTIONS:

1. In a small bowl, whisk together gochujang, red pepper flakes, soy sauce, Ty Ling Duck Sauce, rice vinegar, garlic, and Ty Ling Hot Oil. Set aside.
2. Bring a medium pot of water to a boil over high heat. Add in rice cakes and boil until softened and cooked through, about 3 to 5 minutes. Drain rice cakes in a colander and wash them with cold water until cool enough to handle. Thread rice cakes onto O-Yaki Skewers.
3. Turn on and heat up your grill to 350-400°F. While preheating, brush rice cakes with sauce all over. Place skewered rice cakes into your O-Yaki Skewer System.
4. Place O-Yaki Skewer System onto your lower-level grill grate. Grill until rice cakes develop light charing, around 5-8 minutes. Close the grill while cooking them. Transfer rice cakes to a platter and garnish with sesame seeds and chives. Serve immediately and enjoy!

DIRECTIONS:

1. Prepare catfish. Place flour in shallow bowl, whisk eggs and Oyster Sauce in a second shallow bowl, and place bread crumbs in a third shallow bowl. Slice catfish into 2-inch strips, then season with salt and ground ginger.
2. Dredge fish strips in flour, coating all sides (shake off excess), dip into egg mixture (letting excess drip off), and coat with bread crumbs, pressing with fingers to adhere (wash hands). Chill breaded fish until ready to fry.
3. Prepare sauce. Drain banana pepper rings (reserve 1 tablespoon brine); then chop finely. Combine in small bowl: banana peppers, reserved brine, mayonnaise, garlic paste, ginger paste, and Ty Ling Sesame Oil until blended. Chill until ready to serve.
4. Place Sesame Oil in large cast-iron skillet and heat to 350°F. Cut lemon into wedges. Place fish in skillet (in batches) and fry 2–3 minutes on each side until golden and 145°F. Drain fish on paper towels. Serve with dipping sauce, lemon wedges, and Ty Ling Garlic & Ginger Vegetable Fried Rice.

DIRECTIONS:

1. Heat a large skillet then add cooking oil. To the hot oil, add Ty Ling Spicy Vegetable Fried Rice, chopped quartered artichoke hearts and chopped kimchi.
2. Using a spatula break apart the rice and stir fry for a couple of minutes. 
3. Next, add the gochujang, gochugaru and sugar. Mix and stir fry on medium heat for 5-7 minutes.
4. To assemble, add the fried rice to a bowl, top with the fried egg, thinly sliced green onion, and toasted sesame seeds.

DIRECTIONS:

1. Microwave the Chocolate Deco Melt for 30 seconds at medium power and stir thoroughly
2. Dip the Ty Ling Fortune Cookies in it
3. Sprinkle them with the shining star sprinkle mix and flower fondant. Enjoy!

DIRECTIONS:

For the pork belly:

1. Season with a layer of black pepper and your favorite BBQ rub
2. Smoke at 275 until the intern temp hit 200.
3. Glaze 2-3 times with Reese Ham Glaze during the 45 minute cook time (every 15 minutes).

Ramen broth:

4. Sauté shallots. Once translucent add in garlic and ginger (about 1 tbsp each).
5. Once fragrant add 3 tbsp miso paste, 2 tbsp soy sauce, and 2 tbsp rice wine vinegar.
6. Add 6 cups of chicken broth. Bring to a boil and add Ty Ling Chinese Noodles. Once your noodles are done it’s time to add toppings such as shredded carrots, soy eggs, fresh basil, and the Reese Ham Glazed Smoked Pork Belly.

Recipe by Brittany Scott from The Salted Bite

DIRECTIONS:

1. Combine all the vinaigrette ingredients in a jar and shake well to combine.
2. Toss all of the salad ingredients together in a large platter, then mix in the vinaigrette. Enjoy!

DIRECTIONS:

1. Cut chicken into 1 inch cubes
2. Place chicken in a bowl and add dry seasonings, salt, pepper, ginger
3. Add 1 tablespoon horseradish, 2 tablespoons Sesame Oil, and 1 cup General Tso’s Sauce
4. Stir together and cover with plastic wrap
5. Let marinate for 30 minutes in fridge
6. Add chicken pieces to skewers
7. Cook skewers at 400°F for 25 minutes or until internal temp of chicken reads 165°F
8. Brush on additional sauce, if desired
9. Garnish with sesame seeds and scallions

DIRECTIONS:

1. Add the chickpeas to your blender along with tahini, lime, garlic, Ty Ling  Sesame Oil and chickpea liquid to a high speed blender or food processor.
2. Turn your blender on high and use the tamper to push the ingredients into the blades. After 30 seconds, it should be fully blended. Your hummus will be thick, creamy and smooth. If you’d like a thinner consistency, add ¼ cup of cold water until it’s your desired consistency.
3. Transfer the hummus to a serving bowl. 
4. Garnish with crushed toasted seaweed, sesame seeds, and a drizzle of extra Ty Ling Sesame Oil if desired. Serve immediately, or cover and refrigerate for later.

DIRECTIONS:

1. Preheat the oven to 355°F/180°C. Wash and lightly scrub the carrots. Place in a baking dish and brush with agave and Ty Ling Oyster Sauce on all sides.
2. Roast for 30–40 mins, or until the carrots are tender but still have their color. Leave to cool, then cut the carrots in half lengthways.
3. While the carrots bake, process the beets in a food processor or high-speed blender. Once smooth add cream cheese and process until combined. Set aside.
4. Set the oven to 430°F/220°C. Unroll the pastry sheet onto a baking sheet lined with parchment paper. Score a border around the edge of the pastry with a butter knife, being careful not to cut all the way through. Prick the center with a fork and bake for 8–10 mins, or until lightly golden.
5. Spread the creamy beetroot mix over the baked pastry, lay the carrots on top, and bake for another 15 mins, or until golden brown. Scatter with chopped rosemary and thyme, and drizzle with Ty Ling Pure Sesame Oil. Let cool completely for the cream to set. Cut into slices and enjoy!

DIRECTIONS:

1. To Make the Sauce: Mix all ingredients together in a small bowl. Set aside.
2. To Make the Egg Rolls: Preheat oven to 425F. Line a sheet pan with parchment paper.
3. Add the Ty Ling Sesame Oil to a skillet over medium high heat to cook for 1 minute.
4. Add the ground beef to brown for 4-5 minutes.
5. Add the grated ginger and garlic. Sauté for 1 minute.
6. Add the vegetables and cook for 4-5 more minutes, until the vegetables are cooked through and tender.
7. Stir in the Ty Ling Hot Mustard and Ty Ling Hot Chili Glaze. Season with salt and black pepper to taste.
8. To Assemble: Use your fingers to brush cold water along the edges of the wrappers. Add a generous scooping of the beef mixture into the center. Fold in the sides, then roll like a burrito to seal. Place on the prepared pan.
9. Brush the egg rolls with Ty Ling Sesame Oil.
10. Bake for 8-12 minutes, flipping halfway, until golden brown and crispy.
11. Brush the egg rolls in the sauce, reserving leftover sauce to use for dipping. Enjoy warm!

DIRECTIONS:

1. Bring a skillet filled with water to a boil. 
2. Add Ty Ling Chinese Noodles and cook for 4 minutes. Drain the excess water. 
3. To the cooked noodles add the butter, crack the eggs in and stir until the eggs are cooked. Now add the minced garlic, shredded cheese, salt and pepper and to round the dish up add a couple dashes of Ty Ling Five Spices Seasoning. 
4. Now add in Ty Ling Hoisin sauce.
5.  Finish the dish with some sesame seeds and green onions. 
6. Serve and enjoy.

DIRECTIONS:

1. Cook large pearl tapioca according to package directions then drain and cool. Next, add green maraschino cherry syrup to the cooked tapioca, and allow to soak for a minimum of 30 minutes.
2. Using a blender, mix together the milk and Ty Ling Sesame Oil.
3. In another glass, mix together sifted matcha powder and water.
4. To make the green boba tea, add the green sugar boba pearls to the bottom of the glass, followed by the sesame milk, then topped with the matcha. Serve with a wide straw.

DIRECTIONS:

1. Cook rice according to package directions. While rice is cooking, finely shred the imitation crab and add that to a bowl with sriracha, wasabi, green onion, cream cheese, Ty Ling Sweet and Sour Sauce and kewpie mayo. Stir to combine. When the rice is done cooking, add rice vinegar, salt, and sugar. Stir to combine.
2. Press the rice into the bottom of an 8×8 baking dish. Sprinkle it with furikake seasoning. Spread the crab mixture on top of the rice and sprinkle with more furikake. Drizzle with extra Sriracha and kewpie mayo if desired.
3. Broil for 10 minutes.
4. Serve with seaweed snacks and dip into Ty Ling Oyster Style Sauce.

DIRECTIONS:

DIRECTIONS:

1. Combine all ingredients in a cocktail shaker and shake with ice to chill.
2. Strain over fresh ice into a double old-fashioned glass.
3. Garnish with a slice of fresh fruit of choice or herbs. Enjoy!

DIRECTIONS:

1. Start by heat-treating your flour. Do not skip this step, as raw flour is not safe for consumption. Heat-treat the flour either in the oven or the microwave & then let it cool.
   • Oven: Preheat to 350°F. Measure flour into a small/medium pan & bake for 9-12 min or until it reaches a temperature of 160°F.
   • Microwave: Measure flour into a microwave-safe bowl & heat for 1 min. Check the temperature with a thermometer. Continue heating in 15-sec intervals until it reaches 160°F.
2. In a saucepan combine sugar and water. Bring to a boil and let it cook for 3 minutes. Then add vinegar, vanilla extract, Ty Ling Pure Sesame Oil and food coloring. Boil until it reached 245°F. If you don’t have a thermostat: drop a little spoonful of the syrup in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.
3. While the sugar syrup is cooking sieve flour onto a clean work surface.
4. Grease a nonstick pan with Ty Ling Pure Sesame Oil and pour the cooked syrup into the pan. Let cool for 5 minutes, then fold the outer ends into the middle. Let cool for another 5-10 minutes. 
5. Grease your hands with Ty Ling Sesame Pure Oil and divide cooled sugar syrup (should still be a little warm but not hot) into 1/2. Take 1 half and fold the syrup in your hands for around 1-2 minutes. Shape it into a disk, then gently shape a hole in the middle. It should look like a donut now. 
6. Place the donut into flour, and sprinkle more on top. Gently stretch the donut, to widen the circle. Once wide enough, twist and fold over each other. When twisting it should look like an 8, then bring one side over on top of the other. Now we have 2 stands, stretch that out and gently pull then make an 8 again and pull again. Repeat until the candy turns into fine strands. 
7. Portion and serve with freshly chopped nuts. Enjoy!

DIRECTIONS:

1. Cook chicken wings following these baking instructions, these Instant Pot instructions or these air fryer instructions
2. Add ½ of the wings in Ty Ling General Tso Sauce and place them back into the oven to heat them up then place them on the board. 
3. With the other half of the wings, make the marinate #2 and sprinkle some sesame seeds on top, then bake for 3 more minutes. Then place the wings on a large board. Place the Ty Ling Hot Mustard and Duck Sauce on the board as well. 
4. Fill in the remaining space on the board with tons of sliced veggies.
5.  Lastly, prepare the Ty Ling Vegetable Fried Rice following the instructions on the back of the package. Serve along with the Match Board. Enjoy!

DIRECTIONS:

1. Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the radish that you will also use.
2. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid.
3. Add it to the mixing bowl with the cooked turnip.
4. Clean your wok or pan and place it over medium heat. Add a couple tablespoons of Ty Ling Sesame Oil . Add the shrimp, mushrooms, and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
5. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for 15 minutes.
6. Give the batter a final stir, and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
7. Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
8. Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who’d enjoy it just like that, but most people pan-fry the turnip cake first. Add a couple tablespoons of Sesame Oil to a non-stick or seasoned cast iron pan over medium heat. Fry the cakes on both sides until golden and crispy. Serve with Ty Ling Oyster sauce!

Recipe Creator: Regina Foster

DIRECTIONS:

1. For each color of dumpling, mix together the ingredients in a bowl until you have a smooth dough. 
2. Cover and let them rest.
3. Meanwhile mix everything together for the filling.
4. Now divide each dough onto small pieces and roll it out to a circle. Fill those little rounds with the ground beef mixture. Fold the edges together so it looks like a dumpling.
5. In a small skillet add ½ teaspoon Ty Ling Sesame Oil, then place the dumplings in there, pour in ¼ cup of water and steam on low heat for 20 minutes.
6. Serve with Ty Ling General Tso’s Sauce!

DIRECTIONS:

1. In a medium bowl, combine the raw chicken, spinach, garlic, Reese Chopped Artichoke Hearts, soy sauce, and a pinch of black pepper.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

3. To make the broth. Melt together 2 tablespoons butter and the onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you’ll want to slowly add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10 minutes until you’ve used all wine and the onions are deeply caramelized. Add 1 tablespoon butter, and season with chili flakes and pepper. Add the broth, soy sauce and bay leaf. Simmer over low heat, 10 minutes.

4. Meanwhile, heat 1 tablespoon of Ty Ling Sesame Oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn the heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate.

5. Arrange the dumplings in shallow bowls. Ladle the steaming broth and onions over top. Top with green onions and sesame seeds. Enjoy!

DIRECTIONS:

1. Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
2. Season with salt rubbing the salt into the cuts.
3. Drizzle 1 teaspoon of the TyLing Sesame Oil on the grill and cook under a preheated grill 4 minutes each side. Meanwhile heat a wok, add the remaining 1 teaspoon Ty Ling Sesame Oil, add ginger, chili and vegetables tossing well over high heat for 2-3 minutes.
4. Add Ty Ling Sweet and Sour sauce and Ty Ling Oyster Style Sauce and bring to the boil.
5. Now prepare the Ty Ling Fried Rice according to the package directions, then place on a big plate. 
6. Place fish on the fried rice and spoon sauce and vegetables over the top.

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.

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!

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.

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.

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.

DIRECTIONS:

1. Combine all ingredients in a bowl and mix.
2. Enjoy!

DIRECTIONS:

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

• 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

• 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.

• 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.

• 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.

• 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.

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.

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.

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!

DIRECTIONS:

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 

DIRECTIONS:

DIRECTIONS:

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.

DIRECTIONS:

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.

DIRECTIONS:

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.

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!

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!

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!

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.

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!

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.

DIRECTIONS:

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.

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. 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.

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.

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.

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.

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

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. 

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.

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.  

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. 

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.

DIRECTIONS:

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. 

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. 

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.

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.

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!

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.

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.

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.

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

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.

DIRECTIONS:

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.

DIRECTIONS:

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.

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.

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

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. 

DIRECTIONS:

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.

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.

DIRECTIONS:

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.

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.

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

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!

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS: