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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