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Asian Slaw:
For the pork belly:
Ramen broth:
Recipe by Brittany Scott from The Salted Bite
2/3 package firm tofu drained and pressed well to remove water
1 tsp Ty Ling Sesame Oil
1 jar Ty Ling Stir-Fry Corn
1 cup peas
½ red bell pepper
½ cup Carrington Farms Ground Lupin Bean Plain
1 cup of water
Sauce
2 tbsp Ty Ling Oyster Sauce
1 tbsp rice vinegar
1 tsp water
1 ½ tbsp agave or maple syrup
1/4 tsp garlic powder
1 tsp Ty Ling Sesame Oil
Marinate #1:
Marinate #2:
Board:
Recipe Creator: Regina Foster
2 tbsp Ty Ling Sesame Oil
1 1/2 cups diced onion
1 1/2 lbs thinly sliced carrots
2 tbsp peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups chicken bone broth
Sea salt, to taste
1 box Finn Crisp® Caraway Sourdough Rye Thins
1 tbsp TyLing™ Pure Sesame Oil
7 oz canned pure pumpkin puree
12 oz whipped cream cheese,
1 tsp salt
1 tbsp honey
1 tsp sesame seeds, for garnish
1 tsp scallion, for garnish
2 carrots, shredded
1 teaspoon TyLing Sesame Oil
1 teaspoon rice vinegar
½ lime
Pinch of salt and pepper
Sesame seeds
3 teaspoon Ty Ling Sesame Oil, divided
2 small leeks white parts only, trimmed, rinsed, and thinly sliced
16 ounces butternut squash peeled, deseeded, and cubed
¼ cup low-sodium soy sauce
2 teaspoons maple syrup
5 cups low-sodium broth
1 teaspoon crushed red pepper to taste
15- ounce can coconut milk
8 ounces mushrooms sliced or torn depending on the variety
8 ounces Brussels sprouts trimmed and halved
16 ounces Ty Ling Chinese Noodles
Salt and pepper to taste
2 cans of Ty Ling’s Stir Fry Corn
3 tablespoons Ty Ling’s Sesame Oil
1 clove of garlic, chopped
1 tbsp agave syrup
Juice of 1 lemon
1/2 teaspoon of each paprika powder, cumin, za’atar seasoning
Sea salt and freshly ground black pepper to taste
Garnish
6 green onions, sliced
Red pepper flakes for spice
1- Preheat the oven to 400F and drain the corn.
2- In a small bowl add all seasonings, stir and set aside. In a bowl combine all ingredients for the seasoning and whisk together.
3- Line a baking sheet with foil and add Ty Ling’s Stir Fry Corn. Brush with marinade. Pour remaining marinade over and stir corn around. Season with salt, pepper, and red pepper flakes. Put into the oven and bake for 15 minutes.
4- Garnish with green onions. Serve and enjoy! Sprinkle with more seasonings, if wished.
For the Mochi Donuts
60 g Granulated sugar
1 Egg room temperature
120 g All-purpose flour
220 g Tapioca starch
1 teaspoon Baking powder
Pinch of salt
140 g Water quantity might need slight adjustments
1 teaspoon TyLing Sesame Oil
For the strawberry glaze
150 g White Chocolate
25 g Strawberries
40 g Heavy Cream
15 g Unsalted butter room temperature
Decoration
Freeze dried strawberries
White chocolate, melted and added to a piping bag
Make the Donuts
Strawberry glaze
Now decorate the mochi donuts which the white chocolate and freeze dried strawberries
WAFFLES INGREDIENTS
2 cups all purpose flour
4 tsp baking powder
½ tsp salt
¼ cup sugar
2 eggs
¼ cup vegetable oil
2 cups whole milk
1 tsp vanilla extract
WHIPPED BUTTERCREAM
4 cups (8 sticks) unsalted room temperature butter
1.5 cups heavy cream, room temperature
2 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
Honey Nut Cheerios
Honey
2 drops TyLing pure Sesame Oil
WHIPPED BUTTERCREAM INSTRUCTIONS
5-6 cucumbers
2 garlic cloves
1 tbsp Ty Ling Sesame Oil
2 tbsp Ty Ling Hot Oil
1 tbsp rice vinegar
1 tbsp red chili flakes
3 tbsp toasted sesame seeds
1 tsp coconut sugar or brown sugar
Ingredients
1 medium onion (about 7 ounce), cut into 1-inch pieces
1 Asian pear (about 6 ounces), peeled and cut into 1-inch pieces
3 scallions (60g), white and green parts divided, white parts cut into 1/4-inch pieces, green parts thinly sliced
5 garlic cloves
1-inch piece (1/2 ounce; 14g) fresh ginger, peeled and cut into 1/4-inch pieces
1 cup gochujang (Korean chile paste)
1/4 cup (25g) fine ground gochugaru (Korean chile powder)
2 tablespoons soy sauce
2 tablespoons Korean rice syrup
2 tablespoons mirin
1 tablespoon Ty Ling Sesame Oil
1 tablespoon freshly ground black pepper
3 pounds pork shoulder or belly, cut into 1/4-inch-thick pieces
For Serving:
2 tablespoons (12g) toasted white sesame seeds
Lettuce and perilla leaves, steamed rice, thinly sliced garlic, chiles, and scallions, and assorted banchan
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.
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!
For the Salad
2 sweet potatoes
1 tablespoon oil
1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
salt and pepper to taste
1 14-ounce can black beans, rinsed and drained
1 14-ounce can sweet corn, rinsed and drained
1 romaine heart, chopped
For the Cilantro Dressing:
half an avocado
1 tbsp Ty Ling Hot Chili Glaze
1/4 cup Greek yogurt
1/2 cup water
1 cup cilantro leaves and stems
1 small clove of garlic
1/2 teaspoon salt
a squeeze of lime juice
1/2 cup Ty Ling Hoisin Sauce
1/2 cup Abokichi Spicy Chili Miso
1 pound Pork Loin, sliced
2 Tablespoons Cooking Oil
10 Steamed Bao Buns
2 Carrots, thinly sliced
1 Cucumber, thinly sliced
1 cup Rice Vinegar
1 teaspoon Sugar
1 teaspoon Salt
1 handful Cilantro
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.
1/3 cup Ty Ling Orange Ginger Glaze
2 Tablespoons Coconut Oil
2 large Sweet Potatoes, peeled & diced
1/3 cup White Onion, sliced
2 Garlic Cloves, sliced
2 Carrots, peeled & sliced
1 teaspoon Salt
6 cups Vegetable Stock
1 Green Onion, thinly sliced
1 Lime, juiced
¼ cup Full Fat Coconut Milk
1/2 teaspoon Korean Chili Flakes
For the peanut sauce:
1/4 cup creamy peanut butter
2 tbsp sugar
4 oz (1/2 cup) full fat coconut milk
1 tbsp red curry paste
2 tsp apple cider vinegar
1/4 cup water
1 tsp curry powder
1/2 tsp kosher salt
For the pizza:
1 lb pizza dough, store-bought or homemade
Semolina flour, for dusting
2 tbsp Ty Ling Hoisin Sauce
1 cup shredded chicken
1/2 cup peanut sauce, recipe above
1 carrot, grated
4 oz shredded Pepper Jack Cheese
1/4 of a red onion, thinly sliced
2 green onions, chopped
2 tbsp fresh cilantro, chopped
1/4 cup unsalted peanuts, roughly chopped
Ty Ling Hot Mustard
Make the peanut sauce:
Make the pizza:
For the cucumber salad:
1 persian cucumbers, diced
2 tbsp rice wine vinegar
1 tbsp TyLing Sesame Oil
1 tsp sesame seeds
1/2 tsp kosher salt
1 tsp sugar
For the spicy mayo:
1 tsp sriracha
1/4 cup mayonnaise
Juice of 1/2 of a lime
For the tuna:
10 oz sushi or sashimi grade tuna, cubed
1 tbsp soy sauce
2 tsp TyLing Sesame Oil
2 green onions, chopped
1 tsp rice wine vinegar
1 cup steamed white rice
1 tsp TyLing Sesame Oil
1 tsp rice wine vinegar
One avocado, cubed
Steamed edamame
Pickled ginger
For the pork topping:
2 tbsp TyLing sesame oil
3 cloves of garlic, chopped
1/2” piece of ginger, chopped
1 lb ground pork
2 tsp rice wine vinegar
1 tbsp soy sauce
1/2 cup Sui Mi Ya Cai (Chinese preserved mustard greens)
For the sauce:
1/4 cup Chinese sesame paste
1/4 cup soy sauce
3 tbsp rice vinegar
3 cloves of garlic, grated
1/2” piece of ginger, grated
3 green onions, chopped
1 tbsp honey
1/2 tsp Sichuan peppercorns
1 tbsp chili oil
2-3 tbsp chili oil (homemade or store bought)
2 cups baby bok choy, chopped
1 package TyLing Chinese Style Noodles
Chopped green onions, for serving
For the Korean BBQ-style steak:
1/2 lb piece of skirt steak
1/4 cup soy sauce
1” piece of ginger, grated
3 cloves of garlic, grated
1 tsp brown sugar
2 tbsp TyLing Sesame Oil, divided
1 tsp rice wine vinegar
1 tbsp gochujang sauce
For the herbs:
1/4 cup chopped cilantro
2 tbsp chopped mint
2 green onions, chopped
1/4 of a white onion, diced
Juice of 1 lime
1/4 tsp salt
For the pickled cucumbers:
2 Persian cucumbers, thinly sliced
1/4 tsp salt
1 tbsp rice wine vinegar
1/2 tsp sesame seeds
For the burritos:
Large flour tortillas
Steamed white rice
Spicy mayo
Kimchi
Ingredients
Spinach Dumpling Dough
Sweet and Sour Pork & Cabbage Filling
Spinach Dumpling Dough
Sweet & Sour Pork and Cabbage Filling
Assembly + Cooking
30-40 wonton wrappers
One 12 oz package cocktail hot-dogs (about 30)
3 tbsp Thai sweet chili sauce, divided
1 tbsp TyLing Sesame Oil
Sesame seeds, optional
1 jar TyLing Hot Mustard
30 TyLing Fortune Cookies
6 oz candy melts, light pink
6 oz candy melts, dark pink
Assorted Valentine’s Day sprinkles
1 teaspoon Ty Ling Sesame Oil
3 Large Eggs
1/2 teaspoon Soy Sauce
1 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Cooked White Rice
1/2 Roasted Nori Sheet, cut into strips
1/2 teaspoon Toasted Sesame Seeds
5 ounces Water Chestnuts, chopped
3/4 cup Water Chestnut Powder
½ cup Granulated Sugar
3 cups Water, divided
Ty Ling Sesame Oil, to drizzle
1 Tablespoon Ty Ling Sesame Oil
1 Tilapia (head-on, scaled and gutted)
4 slices Ginger
2 stalks Scallion, sliced
1 Tablespoon Cooking Oil
1 Tablespoon Soy Sauce
4 small Chilis, sliced
Handful Chives, sliced
1 teaspoon Sichuan Peppercorn
Ty Ling Orange Ginger Glaze
3 tablespoons Cooking Oil
1/4 cup Firm Tofu, crumbled
1/3 cup Shiitake Mushrooms, finely diced
1/4 cup Carrot, finely diced
1/4 cup Cabbage, finely chopped
2 teaspoons Ginger, minced
4 teaspoons Soy Sauce
16 Chives
16 Hong-Kong-Style Dumpling Wrappers
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).
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.
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.
3 cups Whole Milk, Divided
3 Tablespoons Cornstarch
1/4 teaspoon Salt
3/4 cup Sugar
3 Egg Yolks
2 teaspoons Ty Ling Sesame Oil
2 teaspoons Unsalted Butter
1 teaspoon Pure Vanilla Extract
Day Before
Day of
For the slaw:
1 tsp TyLing Hot Mustard
2 cloves garlic, grated
1/2 tsp grated fresh ginger
1 tsp gochujang
1/4 cup rice wine vinegar
1/2 tsp soy sauce
1 tbsp sesame oil
1/4 cup olive oil
2 cups bagged coleslaw mix (combination of shredded green cabbage, red cabbage, and carrots)
2 green onions, sliced
For the gochujang mayo:
1/4 cup mayonnaise
1 tbsp gochujang
For the beef filling:
4 cloves of garlic, grated
1 1/2 tsp grated fresh ginger
2 tbsp brown sugar
2 tbsp soy sauce
3 tbsp chili garlic sauce
3 tbsp sesame oil, divided
1/2 of a red onion, diced
1 lb ground beef
12 street taco tortillas or taco boats, for serving
Sliced limes, for serving
Fresh cilantro, for serving
Sliced green onions, for serving
To make the slaw:
To make the gochujang mayo:
To make the beef filling and tacos:
For the chicken:
1½ pounds boneless, skinless chicken breasts, chopped
Kosher salt and freshly ground black pepper
⅓ cup cornstarch
2 large eggs
¼ cup vegetable oil
For the sauce:
1 tablespoon unsalted butter
3 garlic cloves, minced
¼ cup sriracha
1 teaspoon Ty Ling Sesame Oil
¼ teaspoon unseasoned rice vinegar
3 tablespoons light brown sugar
½ teaspoon crushed red-pepper flakes
1 bunch scallions, thinly sliced, divided
Sesame seeds and steamed rice, for serving
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.
For the Wonton Cups:
12 Egg Roll WrappersFor the Tahini Dressing:
¼ cup TahiniFor the Wonton Cups:
For the Tahini Dressing:
1 1/2” piece of ginger, peeled
3 cloves garlic
2 tbsp soy sauce
1 tsp fish sauce
4 tbsp vegetable or peanut oil, divided
1/2 lb ground turkey, chicken, or pork
1 cup shredded Napa cabbage
2 carrots, finely chopped
2 green onions, thinly sliced
2 tbsp fresh cilantro
1 tsp cornstarch, divided
12 egg roll wrappers
TyLing Duck Sauce, for serving
3 cloves garlic
1” piece of fresh ginger, peeled
2 green onions, thinly sliced
1/3 cup fresh cilantro
2 tbsp soy sauce
1/2 lb shrimp, peeled and deveined
12 oz package wonton wrappers
24 oz neutral oil for frying
Ty Ling Chinese Style Hot Mustard
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!
-2 lb chicken flats and drumettes
-Salt and Pepper, to taste
-2 Tbsp Ty Ling Sesame Oil
-½ cup Ty Ling Sweet & Sour Sauce
-2 spring onions (green part only), sliced thin
-2 Tbsp toasted sesame seeds
20 ounces Unsweetened Full Fat Coconut Milk
⅓ cup Pure Cane Sugar
2 teaspoons Matcha Powder
1 teaspoon Pure Vanilla Extract
⅛ teaspoon Sea Salt
2 tablespoons Ty Ling Sesame Oil, for drizzling
Dressing Ingredients:
2 Tablespoons Ty Ling Sesame Oil
2 Tablespoons Tahini
1 Tablespoon Lime Juice, fresh squeezed
2 teaspoons Soy Sauce
1 Tablespoon Honey
2 teaspoons Fresh Ginger, grated
1/4 teaspoon Sea Salt
2 Tablespoons Water
Salad Ingredients:
4 Carrots, julienned
1 Celery Stalk, finely diced
1/2 cup Red Bell Pepper, diced
1/4 cup Cilantro, chopped
1/4 cup Cashews, chopped
2 Scallions, diced
2 tablespoons Toasted Sesame Seeds
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.
BROTH
-3 cloves garlic, finely chopped or grated
-1 medium shallot, finely chopped
-1 inch fresh ginger, thinly sliced
-1/2 teaspoon red pepper flakes
-4 cups low sodium chicken broth
-3/4 cup coconut milk
-1/4 cup low sodium soy sauce
-2 tablespoons chili paste
-3 blocks (one package) Ty Ling ramen noodles
-4 cups baby spinach, chopped
-1 tablespoon toasted sesame oil
-soft or hard-boiled eggs,
for serving
CHICKEN
-2-4 chicken cutlets
-1 egg
-1 cup panko breadcrumbs
-salt and pepper, to taste
TOPPINGS
-soft/hard-boiled eggs
-sesame seeds
-green onions, thinly sliced
-red chiles
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.
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