DIRECTIONS:

1. Combine the rice with Ty Ling Sesame Oil in a medium bowl.
2. Now in a silicone donut mold add the sticky rice and press the rice down so it holds its shape.
3. Flip the mold onto a cutting board, then remove the silicone mold carefully.
4. Top each donut with the toppings listed in ingredients. Decorate with some micro green leaves.

DIRECTIONS:

1. To Make the Sauce: Combine the honey, soy sauce, balsamic, tahini, and 1/3 cup water in a small bowl. Mix well. Set aside.
2. To Make the Noodles: Bring a large pot of salted water to a boil. Cook the Ty Ling Chinese Noodles according to package directions. Drain, rinse with cold water, then toss in sesame. Set aside.
3. In the same pot, add the olive oil to heat up over medium high heat.
4. Add the mushrooms, minced garlic, and ginger into the hot pan. Sauté for 5-8 minutes, until caramelized. Add half of the sauce mixture and the cooked noodles. Cook for 1-2 minutes, until the sauce has well-coated the noodles and mushrooms.
5. In a separate large pot, add the broth and chopped spinach into the same pot. Add the remaining sauce. Season with salt and black pepper. Stir until warm and the spinach is tender.
6. To Serve: Distribute the noodles amount the serving bowls. Add a generous scoop of the broth on top of the noodles, or to desired taste.
7. Garnish with sesame seeds and chopped spring onions.
8. Enjoy warm!

DIRECTIONS:

1. For the filling, mix all ingredients together in a large bowl.
2. Roll out one of the pizza dough on the counter top, spread the filling evenly on the dough, then roll out the other dough and cover the filling.
3. Cut out a tree shape. Slice the side of the tree in stripes then twist each stripe. 
4. Bake at 400F 20-30 minutes or until golden brown. 
5. Serve the tree with Ty Ling Duck Sauce and Hot Mustard Sauce.

DIRECTIONS:

1. In a large saucepan over medium heat, heat Sesame Oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
2. Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the Sesame Oil. Reduce the heat to medium-low and cook for 10 minutes.
3. Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
4. Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
5. You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

DIRECTIONS:

1. Add pure pumpkin puree, whipped cream cheese, salt, honey, and TyLing™ Pure Sesame Oil to a mixing bowl then whisk until combined.
2. Spoon the dip into a bowl then garnish with sesame seeds and thinly sliced scallion. Serve with Finn Crisp® Caraway Sourdough Rye Thins.

DIRECTIONS:

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

DIRECTIONS:

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

• Add the butternut squash to the leeks and season with salt and pepper. Cook for 5–6 minutes until it just begins to brown around the edges

• Add the soy sauce, 1 teaspoon Ty Ling Sesame Oil, and maple syrup and toss to coat. Pour in the stock and bring to a boil. Reduce heat and simmer for 30 minutes until the squash is very tender.

• Use an immersion blender to blend the broth until smooth and creamy. Pour in the coconut milk and red pepper flakes and simmer for 10 minutes—taste and season to preferences.

• Bring a pot of water to a boil and cook the Ty Ling Noodles according to package instructions. Drain and set aside.
• Heat the remaining teaspoon Ty Ling Oil in a skillet over medium-high heat. Add the mushrooms and cook for 4–6 minutes (depending on variety) until they brown and crisp up. Add the brussels sprouts and continue cooking until they car and begin to soften, about 8–10 minutes depending on the size. Adjust the heat as necessary to prevent them from burning—season with salt and pepper.

• Divide the cooked noodles between bowls and ladle the broth into the bowl. Pile the charred vegetables on top and garnish with more crushed red pepper flakes.

DIRECTIONS:

1. To make the spicy rice stick salad, cook the TyLing™ Rice Sticks according to package directions then rinse, drain and add to a bowl along with chili oil, salt and scallion. Mix well then add to a serving bowl.
2. For the cucumber sesame salad, add roughly chopped cucumber to a bowl along with sugar, rice vinegar, soy sauce, TyLing™ Pure Sesame Oil, and sesame seeds. Mix to combine then add to a serving bowl.
3. Steam the frozen Asian vegetable medley then add TyLing™ Orange Ginger Glaze, mix and add to a serving bowl.
4. To complete the Asian inspired fall board, add mini vegetable potstickers, mini egg rolls, kimchi, edamame, and two small dipping bowls for more TyLing™ Pure Sesame Oil and TyLing™ Orange Ginger Glaze.

DIRECTIONS:

1. Toast the ground sesame seeds for 5-10 minutes, or until fragrant. You can do this on the stovetop in a skillet over medium-low heat or in the oven/toaster oven at 200F.
2. Warm the milk slightly (30 seconds in a microwave is fine).
3. In a blender, place the milk, tea, tahini, TyLing Sesame Oil, honey, sesame seeds, half and half and salt. Blend for 15-30 seconds, or until combined. Pour into a glass, microwave for 1 minute, give it a stir and serve warm.

DIRECTIONS:

1. Unpack 1 package of Ty Ling fortune cookies. Line a baking sheet with parchment. In a clean microwave-safe bowl, microwave 1/2 cup of white chocolate for 30-45 seconds. Stir until smooth and melted.
2. Dip the fortune cookie into the white chocolate, making sure the top side is completely covered and no chocolate flows into the sides. (If wished, remove fortunes with tweezers beforehand. Add to a bowl for your guests to pick a fortune out of there instead.)
3. Add to the baking sheet and let sit to harden completely. Once hardened completely, prepare edible blood by placing jam, 3 tablespoons of filtered water, and 1/4 tsp of vegan red gel food coloring in a small bowl. Whisk together until the jam has a thin, smooth consistency and is bright red.
4. One white chocolate has hardened dip the tips of the fortune cookie in fake blood and assemble on a spooky serving platter. Store any leftover fake blood in an air-tight container in the fridge. Enjoy!

DIRECTIONS:

DIRECTIONS:

Make the Donuts

1. Mix the dry ingredients in your stand mixer or by hand using a whisk; flour, salt, baking powder, tapioca flour for a minute or two until combined Mix in the egg and the TyLing Sesame Oil. Start adding water to the mixture slowly while the mixer is on. First, the mixture might separate but keep your mixer on, and the dough will come together.
2. How to check the consistency of the dough? Take a small amount of dough and start to form a ball with your hands. Stop adding water as soon as the dough is not crumbly and you are able to form a ball,
3. Once you are happy with the consistency of the dough, knead it with the palm of your hand for a minute
4. Cut 10 pieces of 10cm*10cm / 4inches*4inches square shape baking papers. Using a Digital scale form the dough into little balls about 7g each.  I suggest working with very slightly wet hands so it won’t stick to your hands.

1. Place 8 balls in a ring shape in a way that they are touching each other. Once all the donut rings are ready (should be 10 all l together), heat vegetable oil in a saucepan to 170-180C / 338-356F
2. Place 2-3 donuts into the oil with the parchment paper on them. Flip the donuts after about 30 seconds and remove the parchment paper. Fry the donuts for 1-2 minutes on each side, or until golden brown
3. Remove the donuts once they are golden brown. onto a plate with paper towel on it. Let the donuts come to room temperature before glazing

Strawberry glaze

1. Semi melt chocolate in the microwave
2. Hand blend strawberry into puree
3. Heat cream and strawberry mixture in a saucepan over medium heat just until simmering
4. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together
5. Stir in butter until fully incorporated
6. Use once glaze cooled to about 27C / 81F

Now decorate the mochi donuts which the white chocolate and freeze dried strawberries 

DIRECTIONS:

DIRECTIONS:

1. Add all ingredients into a blender, mix until smooth. Bake 6 waffles in a waffle maker. Set aside to cool off.

WHIPPED BUTTERCREAM INSTRUCTIONS

1. In a bowl of a standing mixer, add the room temperature butter and whip for 9-10 minutes on medium speed. Now lowly add the powdered sugar with a spoon while mixing. Once all the sugar is in slowly pour in room temperature heavy cream while letting the mixer run on low speed. Add in almond and vanilla extract. Whip it all on medium speed for additional 5-8 minutes.
2. Now place the first layer of waffle on a cake stand, spread a thick layer of the whipped buttercream on top, press the second waffle on top, repeat until you used all waffles. Frost cake from the outside.
3. Place Honey Nut Cheerios on the outside of the cake and let the cake set. Before serving pour the honey mixed with the Ty Ling Sesame Oil over cake and serve immediately.

DIRECTIONS:

DIRECTIONS:

1. Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add both TyLing oils and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
2. Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
3. Once rice is at room temperature, stir 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
4. Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It’s best to roll and bread all of the rice balls before beginning frying since the frying is quick.
5. Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm.

DIRECTIONS:

DIRECTIONS:

1- For the Dwaeji Bulgogi: Combine onion, Asian pear, scallion whites, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Transfer mixture to a medium bowl and whisk together with gochujang, gochugaru, soy sauce, rice syrup, mirin, sesame oil, and black pepper.

2-Place pork in a gallon zipper-lock bag or large baking dish, and pour marinade over the meat. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer pork to refrigerator, and marinate for at least 1 hour and up to 24 hours.

3-Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place wire rack on top of grill grate over the coals, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the wire rack set over the grill grate.

4-Grill pork directly over the hot side of the grill. If using a charcoal grill, leave uncovered; if using a gas grill, cover. Cook, turning occasionally, until pork is cooked through and lightly charred on both sides, 4 to 6 minutes total. Transfer to a serving platter.

5- For Serving: Sprinkle pork with sesame seeds and serve immediately, passing sliced scallion greens, ssamjang, lettuces, garnishes, and banchan at the table.

DIRECTIONS:

1- Preheat your oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a “flower” pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. Let them cool in the muffin tin until they reach room temperature and then remove them to a wire rack or serving platter.

2- Combine the peanut butter, rice vinegar, lime juice, sesame oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well until combined. Set the dressing aside.

3- Add the shredded cabbage and carrots to a large bowl. Use a  mix of green cabbage, red cabbage and shredded carrots because the colors are gorgeous and the flavor combination is perfect for this recipe.

4- Pour the dressing over the cabbage mix and toss well to coat.

5- Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.

6- Top them with the sliced green onions and crushed peanuts and serve immediately!

To help the wonton wrappers keep their crunch it’s best to serve these immediately after assembling. If you’re making them for a party, feel free to assemble the cabbage salad ahead of time and keep it in the fridge until it’s time to serve. Simply spoon the salad into the cups right before serving, and you’re good to go!

DIRECTIONS:

1. In a bowl, add 16 oz of cubed Ahi Tuna, ¼ Cup Best Foods or Kewpie Mayo, 1-3 Teaspoons Sriracha (depending on your spice level preference), 1½ Teaspoons Japanese Soy Sauce, 1½ Teaspoons Sesame Oil, ⅛ Teaspoon Fine Sea Salt, chopped Green Onions, diced Sweet Onion, 1 Tablespoon Masago and stir to combine well. Cover and refrigerate until you’re ready to serve.
2. Use a heavy bottom pot, add 1-2 inches of frying oil and heat the oil until it’s between 370°F-380°F. Make sure to monitor the oil with a deep fry thermometer or the chips will not puff up properly. Cut the Rice Paper into quarters. Quickly dip a piece of seaweed into a plate of water and press it down firmly onto a rice paper quarter until it’s attached. It’s best to fry each piece immediately for about 5 seconds. You’ll have to multitask since you want to fry the rice paper right after you attach the seaweed. Drain the chips on a rack. When ready to serve, scoop poke onto the chips and Enjoy!

DIRECTIONS:

1. Line a cookie sheet with wax or parchment paper. Set aside.
2. Add the royal blue candy melts to a microwave safe bowl and microwave for 45 seconds. Stir until melted and smooth.
3. Dip 4  Ty Ling Fortune Cookies into the melted blue chocolate and place back on the lined cookie sheet. Immediately sprinkle with the patriotic nonpareils sprinkles before the chocolate hardens.
4. Microwave the white candy melts for 45 seconds. Stir until melted and smooth.
5. Dip 4 of the Ty Ling Fortune Cookies into the melted white candy and return to the cookie sheet. Sprinkle with red, white and blue jimmies sprinkles.
6. Microwave the red candy melts for 45 seconds and stir until melted and smooth.
7. Dip the remaining Ty Ling Fortune Cookies into the melted red candy and place back on the cookie sheet. Sprinkle with patriotic star sprinkles.
8. Wait 15 minutes for the chocolate on the cookies to harden before serving. Makes 1 dozen cookies.
9. ENJOY!

DIRECTIONS:

1. Flatten chicken breasts to 1/2-in. thickness. Combine Ty Ling Hoisin Sauce and Ty Ling Sesame Oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture.
2. In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side.
3. Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.

DIRECTIONS:

1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!

DIRECTIONS:

1. Make the pickled vegetables by adding the thinly sliced carrots and cucumber to a bowl with rice vinegar, sugar and salt. Mix to combine then set aside and allow to pickle.
2. Cook the sliced pork in a large skillet with cooking oil until fully cooked through on both sides and slightly browned. Next, remove from the heat and add the Ty Ling™ Hoisin Sauce and Abokichi Spicy Chili Miso. Using tongs, coat the pork in the sauces.
3. Using a steamer basket, steam the bao buns according the package directions.
4. Fill the boa buns with the sliced and saucy pork followed by pickled vegetables and cilantro.
5. Serve immediately.

DIRECTIONS:

DIRECTIONS:

Season steak all over with salt and pepper.

Whisk 1 grated garlic clove, ⅓ cup mustard, 1 Tbsp. vinegar, 1 tsp. honey, a couple pinches of cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season Ty Ling Hot Mustard with salt and pepper.

Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind. 

Heat remaining 2 Tbsp. oil in same skillet over low. Add 4 sliced garlic cloves and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes.

Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

Slice steak and shingle over vegetables in skillet.

Drizzle the mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

DIRECTIONS:

• Step 1

  In a small bowl, combine the Ty Ling Hot Mustard with the honey. Spread the mixture on both sides of the salmon, arrange them in a single layer on a large dish and marinate in the refrigerator for at least 10 minutes and up to 30 minutes.

• Step 2

  Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

• Step 3

  In the meantime, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

• Step 4

  Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned; rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.

DIRECTIONS:

1. Preheat the oven to 350° F. Lightly coat two 8-inch cake pans with cooking spray and line the bottoms with parchment paper rounds.
2. Sift the flour into a medium bowl, then add the sugars, salt, baking soda, baking powder, and ground ginger and whisk together.
3. In a separate large mixing bowl, combine the oils, milk, eggs, zest and juice and whisk until well-mixed. Add all of the dry ingredients to the oil mixture at once and whisk together until smooth and no lumps remain. Take care not to over-mix.
4. Carefully divide the batter between the two pans and bake for 35-40 minutes. The cakes are done when the middles are set and spring back upon touch, and when a toothpick comes out clean or with just a few crumbs. Set aside.
5. To make the honey syrup, simmer the water and 1/4 cup honey in a small saucepan over medium-low heat until warmed through. With the warm cakes still in their pans, brush the syrup over the cake tops, or better yet, poke small holes on the cake tops with a toothpick and pour syrup on top. Let cakes sit for 30-45 minutes while the syrup is absorbed, then invert onto a baking rack and let cool completely.
6. When ready to serve, whip together the heavy whipping cream and 4 tablespoons of honey with a stand mixer, electric hand mixer, or by hand until soft to medium peak. Top cake slices with a dollop of fresh whipped cream to finish.

DIRECTIONS:

• Add chicken to the crock of a six quart slow cooker.
• Add Ty Ling Hoisin sauce, chili sauce, soy sauce, ginger and garlic to slow cooker insert.
• Cook on LOW for 4 hours.
• Remove chicken to cutting board to shred and return to slow cooker. Cook on HIGH for 30 minutes uncovered to reduce liquid.
• Meanwhile, in a large bowl, add Napa cabbage, red cabbage, carrots, vinegar and sugar.
• Toss slaw ingredients together to combine.
• To serve tacos, warm tortillas and layer with cabbage slaw and chicken. Garnish with fresh cilantro, if desired.

DIRECTIONS:

1. Heat a large soup pot then add the coconut oil, peeled & diced sweet potato, sliced onion, sliced garlic cloves, and peeled & sliced carrots. Stir and sauté for 2-3 minutes.
2. Next, add the vegetable stock, cover the pot and bring up to a gentle boil. Cook until the sweet potato and carrot are fork tender.
3. Using an immersion blender blend the soup until smooth and creamy.
4. Lastly, season with Ty Ling Orange Ginger Glaze, salt, and the juice of 1 lime. Stir to combine then taste and adjust seasoning if needed.
5. Ladle into warm bowls then drizzle with full fat coconut milk, a bit more Ty Ling Orange Ginger Glaze and garnish with thinly sliced green onion and chili flakes.

DIRECTIONS:

• Place quinoa, red cabbage, bell pepper, carrot, cilantro and green onion in a large bowl then toss to combine.
• In a small mixing bowl, whisk together all ingredients for dressing until completely incorporated. Add dressing to veggies and toss gently until combined. Season with salt and pepper then cover and refrigerate until ready to assemble spring rolls.
• Submerge one sheet of rice paper wrapper into the bowl of hot water for 2 seconds only. Allow the water to coat the entire paper evenly and allow the excess to drip off. Lay the wrapper flat onto your work surface—it will continue to soften as you add the filling.
• Place about ⅓–½ cup of filling in the center of the rice paper wrapper. Fold the left and right sides inward over the filling then tightly roll the wrapper—without breaking the rice paper—the same way you would roll a burrito. Once the rice paper touches itself, it will stick together and seal the roll.
• Repeat the rolling procedure with remaining ingredients. Once you have rolled all of your spring rolls, cover with a damp paper towel and place in the refrigerator. Serve with Ty Ling Hoisin Sauce

DIRECTIONS:

Make the peanut sauce: 

1. Combine all ingredients in a medium saucepan and bring to a boil over medium heat. When the mixture is boiling, simmer it for about 5 minutes, whisking frequently, until the sauce is thickened and smooth. Remove from heat and cool completely. 

Make the pizza: 

1. Preheat the oven to 450° F and sprinkle a thin layer of semolina flour on a pizza pan. 
2. Gently stretch the dough into a circle about 12-14” in diameter and place the dough on the prepared pizza pan. Bake for 8 minutes, until lightly golden. 
3. Spread hoisin sauce in an even layer over the surface of the par-baked pizza dough. 
4. In a medium bowl, toss together chicken and peanut sauce until chicken is coated. Spoon chicken in an even layer over the pizza. Sprinkle the grated carrot over the pizza followed by the cheese. Bake for about 15 minutes, until the cheese is melted and the crust is deeply browned. 

DIRECTIONS:

1. To make the cucumber salad, stir together all ingredients. Place in the refrigerator and let marinate for 30 minutes, while you prepare the rest of the ingredients. 
2. Prepare the spicy mayo by whisking together sriracha, mayonnaise, and lime juice until smooth. Set aside. 
3. In a large bowl, combine tuna, soy sauce, TyLing sesame oil, green onions, and rice wine vinegar. Stir to combine and refrigerate for 10 minutes to allow flavors to meld. 
4. Toss steamed rice with 1 tsp TyLing sesame oil and 1 tsp rice wine vinegar and divide between two bowls. Top with cucumber salad, marinated tuna, edamame, avocado, pickled ginger, and any other desired toppings. Drizzle with spicy mayo and serve immediately.

DIRECTIONS:

1. Heat sesame oil in a large skillet over medium high heat. When the oil is hot, add the chopped garlic and ginger and cook for 1-2 minutes, until fragrant. Add the ground pork and break up using a wooden spoon. Season with a large pinch of salt and let cook, without stirring for about 5 minutes, until the bottom of the pork is deeply browned. Stir and continue to cook for 2-3 minutes more, until all of the pork is cooked through. Stir in the rice wine vinegar, soy sauce, and Sui Mi Ya Cai and cook 1-2 minutes more. Remove from heat and set aside. 
2. While the pork is cooking, make the sauce by combining all ingredients in a large bowl and whisking until smooth. 
3. Meanwhile, bring a large pot of water to a boil. Add the bok choy and cook for 1-2 minutes, just until bright green and softened. Remove from the water using a slotted spoon and set aside. Bring the water back to a boil and cook noodles according to package instructions. Before draining, save 1/2 cup of the boiling water. 
4. Add that 1/2 cup of noodle water to the sauce and stir just to combine. 
5. To serve, place 1-2 tsp chili oil (depending on spice preference) in the bottom of a bowl. Spoon in a ladle of sauce, followed by a serving of noodles. Toss gently to coat. Spoon pork topping and bok choy on top of the noodles and garnish with green onions. Serve immediately.  

DIRECTIONS:

1. Place the skirt steak on a plate and season with salt and pepper. 
2. In a bowl or large measuring cup, whisk together soy sauce, grated ginger, grated garlic, brown sugar, 1 tbsp of sesame oil, 1 tsp rice wine vinegar, and gochujang sauce. 
3. Place steak in a large ziplock bag and pour the marinade in with it. Seal and refrigerate for about 30 minutes, while you make the rest of the components.
4. To make the herb topping, stir together all ingredients in a small bowl. Set aside. 
5. To make the pickled cucumbers, slice cucumbers and place them in a bowl. Add the salt, rice wine vinegar, and sesame seeds and stir to combine. 
6. Heat the remaining sesame oil in a large cast iron skillet. When the oil is hot, use tongs to take the steak out of the marinade and transfer it to the skillet. Cook for 2-3 minutes on each side, until charred on the outside and medium rare on the inside. Transfer to a cutting board and let rest for about 5 minutes. 
7. Use a sharp knife to slice the steak into cubes. 
8. To assemble burritos, place a large tortilla on a clean work surface. Spoon steamed rice in the center of the tortilla, followed by the steak, kimchi, herb topping, and pickled cucumbers. Drizzle on spicy mayo and then roll tightly. 

DIRECTIONS:

Spinach Dumpling Dough

1. Bring 1 cup of water to a boil.
2. Once water is boiling add water and 2 cups of spinach to a blender. Blend until smooth and spinach is incorporated. Strain spinach water mixture through a fine strainer to get ¾ cup. Discard pulp and any excess water.
3. In a bowl add flour, salt, and ¾ cup of spinach water. Combine with chopsticks or a fork until dough is combined, but shaggy.
4. Cover with plastic wrap and let it sit for 20 minutes. *This step allows the flour to completely absorb the water and make the kneading process easier.
5. After 20 minutes on a lightly floured surface knead the dough until smooth approx. 5 minutes.
6. Wrap the dough tightly in plastic wrap and let the dough rest for an hour. After resting, you can either roll out the dumpling wrappers OR store in the fridge for up to 1 day.
7. Dumpling wrappers can be rolled out 1 of 2 ways. 1. By hand: divide dough into 25 evenly sized pieces and roll out to 1 ¾ inch rounds. 2. Using a pasta machine: divide the dough into 4 sections. Run each section through the pasta machine starting on the widest setting and working your way down to a medium thickness. (setting 5 on an electric pasta roller). Excess dough can be run through the pasta machine to get 25 dumpling wrappers. Once rolled out cut using a 1 ¾ biscuit or cookie cutter.

Sweet & Sour Pork and Cabbage Filling

1. Finely chop the napa cabbage and place in a bowl. Coat cabbage in 1 tbsp of salt. Let the cabbage sit out for an hour so the salt can draw out the water. After an hour squeeze out any excess water from the cabbage. Discard all water.
2. Add pork, ginger, garlic, Ty Ling sweet and sour sauce, soy sauce, Ty Ling sesame oil, and salt to bowl with cabbage. Combine.
3. Use immediately or store in an air tight container in the fridge for1 day.

Assembly + Cooking

1. Spoon 1 tablespoon of filling in each wrapper.
2. Wet the edge of the wrapper with water and fold tightly.
3. Add 1 tbsp of oil to a frying pan over medium-low heat. Once oil has heated up add several dumplings to the frying pan making sure you do not overcrowd the pan. Fry for approx. 3 minutes until bottoms are brown. Add ¼ cup of water to frying pan and cover with lid. The water will steam the dumplings. Remove lid after 3-4 minutes and let the rest of the water evaporate. Dumplings are done once water evaporates, but always check to make sure the pork is cooked through before removing.
4. Enjoy with Ty Ling Sweet & Sour Sauce.

DIRECTIONS:

DIRECTIONS:

1. Preheat the oven to 350° F and line a rimmed sheet pan with parchment paper. 
2. Place a wonton wrapper on a clean work surface with a corner pointing upward (like a diamond). Fold the outside corners into the center to create a strip about 2” wide. 
3. Brush the center of the wonton wrapper with sweet chili sauce and then place a cocktail hot-dog at the bottom. Roll the hot-dog tightly in the wonton wrapper and place seam side down on the baking sheet. Repeat with the remaining hot-dogs. 
4. Brush the tops of the wonton wrappers with sesame oil and sprinkle with sesame seeds. Bake for 15-20 minutes, until the tops are lightly browned and the edges are deeply golden. 
5. While the pigs in a blanket are baking, make the dipping sauce. Stir together one jar of TyLing hot mustard and 1 tbsp sweet chili sauce. 
6. Serve the pigs in a blanket warm with the mustard dipping sauce. 

DIRECTIONS:

1. Remove all fortune cookies from their packaging and line a sheet pan with parchment paper. 
2. Place the candy melts into two bowls and microwave according to package instructions, until completely melted and smooth. 
3. Dip each fortune cookie into the melted candies, let drip, and then place on the parchment paper. Decorate with sprinkles while they are still wet, and repeat with the remaining fortune cookies. Let cool until set and dry to the touch, about 30 minutes. 

DIRECTIONS:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

DIRECTIONS:

1. Crack the eggs into a bowl then add the soy sauce, sugar, salt and black pepper. Whisk well then set aside.
2. Heat a non-stick skillet over medium heat and add Ty Ling Sesame Oil, then the egg mixture. Using a rubber spatula, stir occasionally to end up with large curds, and so the eggs cook slowly and evenly, about 2 to 3 minutes.
3. Plate the eggs over cooked rice and top with roasted nori strips and toasted sesame seeds.

DIRECTIONS:

1. Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.
2. Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter.
3. Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well.
4. Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.
5. Gradually add in the ⅓ cup cold water and mix everything until just combined and a batter forms.
6. Add the chicken pieces to the bowl a few at a time and coat well with the batter.
7. Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).
8. Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.
9. Add Ty Ling Hoisin Sauce as a side for dipping. Enjoy!

DIRECTIONS:

1. To a bowl, add 1 cup water and water chestnut powder. Whisk until combined. 
2. Add 2 cups of water to sauce pot and bring to a simmer then add the sugar. Turn heat to low and mix until sugar is dissolved.
3. Next, add the in the water chestnut mixture to the pot and stir constantly until the mixture has slightly thickened and coats the back of the spoon. 
4. Now add the chopped Reese® Water Chestnuts and fold into the mixture.
5. Pour into a lightly greased small square pan and steam in a steam basket over high heat for 10 mins. After 10 minutes, turn down heat and continue to steam for another 15-20 minutes. Let cool completely before slicing. 
6. Drizzle with Ty Ling Sesame Oil. Serve warm or at room temperature.

DIRECTIONS:

1. Wash the fish thoroughly then pat dry with paper towel.
2. Stuff the fish with the sliced ginger and scallion. Next, drizzle the fish with the cooking oil and Ty Ling™ Sesame Oil and rub into the skin.
3. Heat a large skillet with 2 cups of water. Once at a simmer, add the bamboo steamer lined with parchment. Place the fish on top of the parchment paper, add the top then steam for 10 minutes.
4. Carefully remove the fish from the steam basket and place on top of a serving platter. Drizzle the fish with soy sauce, Ty Ling Sesame Oil and garnish with sliced chili, chives and toasted Sichuan peppercorns.

DIRECTIONS:

1. Heat a large skillet on medium-high heat then add the cooking oil. 
2. Stir fry the finely diced shiitake mushrooms in the cooking oil for 5-8 minutes.
3. Next, add the crumbled tofu and stir fry for 5 minutes. 
4. Add the finely chopped carrot, cabbage and ginger. Stir fry and cook for 10 minutes.
5. Season the mixture with soy sauce, and about 1 Tablespoon of the Ty Ling™ Orange Ginger Glaze. Stir to combine then remove from the heat and allow to cool completely.
6. Bring a small pot of water to a boil then add the chives and cook for 2 minutes. Drain and rinse the chives under cold water, set aside.
7. To make the dumplings, place a dumping wrapper into the palm of your hand then add a small spoon of filling. Gently close the wrapper then use a chive to tie it closed. Repeat until all of the filling has been used up. 
8. Add about 2 cups of water to a large skillet and bring to a simmer. Next, add bamboo steamer lined with parchment and add the dumplings in the steamer, about 1 inch apart. You will steam the dumplings in batches. Add the top of the bamboo steamer then steam for 3-4 minutes.
9. Serve the money bags dumplings with Ty Ling Orange Ginger Glaze.

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

1. For the Meatballs: Adjust oven rack to center position and preheat oven to 375°F (190°C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t overmix).

2. With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye). Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.

3. To Serve: Brush Ty Ling Hoisin Sauce onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.

DIRECTIONS:

DIRECTIONS:

1. In a small bowl, whisk together ¼ cup of the milk with the cornstarch then set aside. 
2. In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming. Do not let it boil. 
3. While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly steam ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. 
4. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened. Remove from the heat and whisk in the Ty Ling Sesame Oil, butter, and vanilla extract. 
5. Pour into individual serving dishes then cover with plastic wrap making sure it touches the top of the pudding to prevent a skin from forming. 
6. Serve warm or allow to chill for several hours in the refrigerator before serving.

DIRECTIONS:

DIRECTIONS:

1. The night before remove the giblets pack and rinse the turkey. Drain all the water and pat dry. Next take 2 tbsp of salt and thoroughly salt both sides including under the skin. Store turkey in the refrigerator covered overnight.
2. The morning of, mix the rest of the ingredients (hoisin, black bean paste, soy sauce, five spice, ginger and Shaoxing wine).  
3. Place the turkey in a clean and dry roasting pan and rub the turkey with the marinade, getting under the skin and inside the cavity. Turkey should marinate for at least 2 hours before roasting. At this time leave the turkey out so it can come to room temperature.
4. Preheat the oven to 350 degrees. Cook the turkey until the internal temperature reads 165 degrees approx 3 hours, but can vary by oven. Turkey should be in a roasting pan tented with aluminum foil to reduce immediate browning and possibly burning the skin. If you want an extra juicy turkey cook in a turkey cooking bag, and remove the tented aluminum foil.

DIRECTIONS:

Day Before

1. Prepare the rice the day before. Soak the dried mushrooms in 1 cup of water for 1 hour. Water should reduce to ½ cup. Place mushrooms in a container for stir fry for the next day.
2. Prepare sushi rice as per packaging replacing ½ cup of water with the mushroom stock. 
3. Once sushi rice is done bring to room temperature, place in an airtight container, and store in the fridge.

Day of

1. Prep all ingredients before starting the stir fry including chopping the re-hydrated mushrooms.
2. In a frying pan over medium heat add the sesame oil. Once heated up add Chinese sausage and fry until outside is brown and crispy 7-10 minutes.
3. Lower heat to medium-low and add garlic, onions, and mushrooms. Sauté for 5 minutes.
4. Add rice and combine. Cook the rice for another 5 minutes thoroughly incorporating all the ingredients.
5. Add soy sauces and cook for an additional 5 minutes. Remove from the heat and top with sliced green onions.

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

To make the slaw: 

1. In a large bowl, combine hot mustard, grated garlic, grated ginger, gochujang, rice wine vinegar, and soy sauce. Whisk until smooth. 
2. While whisking, stream in the sesame oil, followed by the olive oil. Whisk until emulsified. 
3. Stir in the slaw mix and green onion. Set aside. 

To make the gochujang mayo: 

1. In a small bowl, whisk together mayonnaise and gochujang sauce.

To make the beef filling and tacos: 

1. In a medium bowl, whisk together grated garlic, grated ginger, brown sugar, soy sauce, chili garlic sauce, and 1 tbsp of sesame oil. Set aside. 
2. Heat the remaining 2 tbsp of sesame oil in a large saute pan over medium heat. When the oil is hot, add the red onion and cook for about 3 minutes, until softened. 
3. Add the ground beef and break up with a wooden spoon. Cook, stirring occasionally, until meat is browned all over. 
4. Add the sauce to the skillet and bring to a simmer. Cook for 7-8 minutes, until the sauce has reduced and slightly thickened. Taste and season with salt and pepper if needed. 
5. Spoon meat into tortillas, along with some of the slaw, and garnish with lime, cilantro, sliced green onions, and gochujang mayonnaise. 

DIRECTIONS:

DIRECTIONS:

1. Make the Chicken: In a large bowl, season the chicken with salt and pepper. Add the cornstarch and toss well to coat. In a medium bowl, crack the eggs and whisk to combine.

2. In a large skillet, heat the oil over medium heat. When the oil is hot, dip each piece of chicken into the egg and then add to the skillet.

3. Cook the chicken, turning a few times, until each piece is evenly golden brown and fully cooked, 7 to 9 minutes.

4. Make the sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

5. Add the sriracha, rice vinegar, brown sugar, sesame oil, crushed red-pepper flakes, and half of the scallions. Bring the mixture to a simmer, stirring constantly, and cook for 1 minute; remove from the heat.

6. When the chicken is done cooking, transfer it from the pan to a large bowl. Add the sauce, and toss well to combine.

7. Garnish with the sesame seeds and remaining scallions. Serve with the rice.

DIRECTIONS:

For the Wonton Cups:

• In a large ziplock bag, combine the sesame oil, soy sauce, garlic cloves, ginger paste, rice wine vinegar and some salt and pepper. Shake to combine. Add chicken breasts and let marinade for 30 minutes. Then grill or pan fry chicken until fully cooked. Set aside.
• Preheat the oven to 400. Line a large muffin tin with the egg roll wrappers and spray with canola oil spray (or any non stick spray) Bake at 400 for 7-8 minutes, or until golden.
• In a large bowl, toss the shredded lettuce, slaw mix, and red pepper. Shred the chicken and mix that in as well.
• Spoon the mixture into the crispy shells. Top with sesame seeds, crispy wonton strips, and tahini dressing.

For the Tahini Dressing:

• Whisk all ingredients together until well combined.

DIRECTIONS:

1. Start boiling water and add salt as you begin to cook ground turkey.
2. Watch for water to boil, and add rice.
3. Let rice boil 2-3 minutes, stirring 1-2 times to prevent clumping.
4. Reduce heat to as low as possible and cover to cook for 19 minutes.
5. When rice is cooked, remove from heat and let sit covered for another 5 minutes (do not lift lid.)
6. Fluff rice with fork just before serving.

1. In a large, heavy pan, add olive oil and heat on medium high heat until shimmery.
2. Add ground turkey and break apart with a spatula as turkey browns.
3. Add in onion, pepper, and garlic and brown with turkey, stirring occasionally to prevent sticking and burning.
4. In a small bowl, add sauce ingredients and stir.
5. Add sauce to pan and toss turkey and vegetables.
6. Turn heat to low and wait for rice to finish.
7. When rice is done, fluff and scoop into bowls. Top with ground turkey in sauce, and garnish with sesame seeds and green onions.

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

In a large, shallow bowl, whisk cornstarch, flour, salt, and black pepper. Add beaten eggs to another bowl. Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.

Dip the shrimp into the beaten eggs. Add the shrimp to the cornstarch mixture and toss until well coated. Work in batches.

Cook it in batches in the hot oil until golden and crispy. Remove to a plate and set aside. Discard all the oil, leaving only 2 tablespoons in the pan.

Add the onion chunks, bell pepper chunks, garlic, and pineapple chunks, cook for 2-3 minutes, until just tender.

Add the sauce back to the pan, stir until all the veggies are coated well. Add the shrimp and stir again to coat well in the sauce.

Stir and cook until the sauce has thickened more and is simmering lightly. Serve over rice, garnished with sesame seeds and chopped green onions. Enjoy!

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

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.

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. 

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:

DIRECTIONS:

DIRECTIONS:

DIRECTIONS:

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.

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