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6-8 wonton wrappers
2 tsp olive oil
Flaky salt
1 tbsp sesame
1 large carrot
1/2 cucumber
1 avocado
1/2 cup purple cabbage, chopped 1 head butter lettuce, torn
8 oz imitation crab, roughly chopped
Duck Sauce Vinaigrette:
1/2” piece of fresh ginger, grated 1 clove garlic, grated
2 tsp TyLing Duck Sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
1/3 cup olive oil
1/4 tsp kosher salt
1. To make the vinaigrette: combine grated ginger, garlic, TyLing Duck Sauce, sesame oil, rice wine vinegar, and kosher salt in a small jar. Put the lid on and shake until combined. Add the olive oil and shake until emulsified. Set aside.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the wonton wrappers in half into triangles and place them on the baking sheet. Brush each wonton wrapper with a bit of olive oil and sprinkle them with flaky salt and sesame seeds. Bake for 5-6 minutes until golden brown and crispy.
3. Thinly slice the carrots, cucumbers, cabbage, and avocado. Toss the vegetables with the butter lettuce and crab, dress with the vinaigrette and top with wonton chips.
1 pound Ground Chicken
2 Scallions, thinly sliced
1 inch Fresh Ginger, grated
1 Large Clove Garlic, grated
1/4 teaspoon Black Pepper
1 can Reese® Baby Corn
Sauce:
2 tablespoons Sesame Oil
1/4 cup low sodium soy sauce
1/4 cup orange juice
1/3 cup Ty Ling General Tso Sauce
2 tablespoons Rice Vinegar
Serve with:
Steamed rice
Sesame seeds
Scallions, thinly sliced
Credit: JONI @Foodbyjonister
Ingredients:
4 large Chicken Breast
2 Green Onions, sliced
1 small head of Butter Lettuce
1 teaspoon Sesame Seeds (for garnish)
Marinate & Sauce:
2 cloves Garlic, minced
4 tablespoons Soy Sauce
4 tablespoons Coconut Cream
2 tablespoons Sugar
3 Tablespoons Rice Vinegar
1 teaspoon Chili Paste
2 teaspoons Ty Ling Sesame Oil
2 tablespoon Ty Ling Oyster Sauce
1: In a small mixing bowl add mayonnaise, Ty Ling Sweet and Sour, and Chili Garlic Sauce. Whisk to combine. Set aside.
2: In a separate medium mixing bowl add egg and buttermilk. Whisk to combine.
3: In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.
4: To bread the shrimp, dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last, you’ll dip the shrimp back in the flour mixture. Repeat for all shrimp.
By: Liz Buuck @buuckfarmsbakery
** At any point, please do not keep wrappers or spring roll exposed to air as it will make them dry. Keep them covered throughout until fried.
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
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.
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.
Soy Sauce Eggs:
6 hard boiled eggs
½ c warm water
4 tbsp sugar
2 tbsp rice vinegar
1 c soy sauce