DIRECTIONS:

Pop popcorn according to package directions.

In a small bowl stir together the soy sauce, sesame oil, and chili oil if using. Drizzle over the popcorn and toss to coat evenly. Toss in the wasabi peas. Enjoy!

DIRECTIONS:

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

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

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

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

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

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

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

Serve fresh wontons with Ty Ling Chinese-Style Hot Mustard for dipping.

DIRECTIONS:

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

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

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

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:

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

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

Serve alone or over rice or noodles. Enjoy!

DIRECTIONS:

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

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

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

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

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

To assemble, lay slaw on the bottom bun of a toasted brioche burger bun. Top with chicken and pickles and top bun. Serve immediately.

DIRECTIONS:

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

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

DIRECTIONS:

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

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

DIRECTIONS:

DIRECTIONS:

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

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

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

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

Pile the tortillas with shredded red cabbage, fresh avocado, the pork and then sprinkle with fresh red chili and green onions.

DIRECTIONS:

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

Dip fortune cookies into chocolate and dip in sprinkles.

Place on a cookie sheet to cool.

DIRECTIONS:

DIRECTIONS:

1. Preheat oven to 425 F or air fryer to 400 F. Remove the chicken from the package and pat dry with a paper towel.  Season with salt and pepper.  Brush each wing with sesame oil.
2. Bake in the oven for 45-50 minutes or air fry for 16 minutes (8 minutes per side) until golden brown and crispy on the inside and 165 F on the inside.
3. In a large bowl, combine the wings with Ty Ling Sweet and Sour Sauce and toss thoroughly to fully coat each wing.
4. Serve garnished with green onions and sesame seeds.

DIRECTIONS:

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

DIRECTIONS:

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

Toss to combine and serve.

DIRECTIONS:

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

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

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

DIRECTIONS:

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

DIRECTIONS:

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

DIRECTIONS:

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

DIRECTIONS:

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

DIRECTIONS:

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

DIRECTIONS:

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

By: Liz Buuck @BuuckFarmsBakery

DIRECTIONS:

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

DIRECTIONS:

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

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

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

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

By: Liz Buuck @buuckfarmsbakery

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

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

DIRECTIONS:

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

DIRECTIONS:

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

DIRECTIONS:

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

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.

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.

DIRECTIONS:

1. In a skillet, add olive oil and heat to medium.

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.

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.

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

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. 

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. 

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!

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.

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.

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.

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.

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!

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.

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.

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.