Easy Asian Inspired Recipes with Ty Ling - Ty Ling

Step 1

1. In a large ziplock bag, combine the soy sauce, honey, garlic, gochujang, Ty Ling Sesame Oil, and lemon juice. Add the shrimp, seal the bag and toss to coat. If desired, you can marinate the shrimp for up to 24 hours, but it’s not imperative. 2. To make the citrus butter. In a small sauce pan, combine the butter, orange juice, and lemon juice and cook over medium heat until the sauce is melted and smooth. Remove from the heat and stir in the cilantro and chiles. 3. Preheat an outdoor grill or grill pan to high.4. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through. 5. Arrange the skewers on a platter or plate and serve drizzled with the citrus butter and top with sesame seeds and cilantro. Enjoy!

Step 2

Add chicken to the crock of a six quart slow cooker.

Step 3

Add Ty Ling Hoisin sauce, chili sauce, soy sauce, ginger and garlic to slow cooker insert.

Step 4

Cook on LOW for 4 hours.

Step 5

Remove chicken to cutting board to shred and return to slow cooker. Cook on HIGH for 30 minutes uncovered to reduce liquid.

Step 6

Meanwhile, in a large bowl, add Napa cabbage, red cabbage, carrots, vinegar and sugar.

Step 7

Toss slaw ingredients together to combine.

Step 8

To serve tacos, warm tortillas and layer with cabbage slaw and chicken. Garnish with fresh cilantro, if desired.

Step 9

Place quinoa, red cabbage, bell pepper, carrot, cilantro and green onion in a large bowl then toss to combine.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

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

Step 14

Bring chicken broth to a boil in a large pot.

Step 15

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.

Step 16

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.

Step 17

Stir in soy sauce and sesame oil.

Step 18

Divide soup in four bowls. Garnish with fresh scallions.

Step 19

Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Step 20

Roast the veggies in the oven for 45 minutes, until crisp on the outside.

Step 21

In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes. Add Ty Ling Sesame Oil and mix in.

Step 22

Use a fork to flake up your salmon filet.Top your salmon with cold rice from the fridge and nestle in one ice cube.Cover with parchment paper and microwave for 1 to 1.5 minutes. Remove the parchment paper and any ice cube remaining.Add soy sauce to taste and mix everything up.Top with kewpie mayo, sriracha, and avocado slices.Enjoy with a side of kimchi and roasted seaweed!

Step 23

Top your salmon with cold rice from the fridge and nestle in one ice cube.Cover with parchment paper and microwave for 1 to 1.5 minutes. Remove the parchment paper and any ice cube remaining.Add soy sauce to taste and mix everything up.Top with kewpie mayo, sriracha, and avocado slices.Enjoy with a side of kimchi and roasted seaweed!

Step 24

Cover with parchment paper and microwave for 1 to 1.5 minutes. Remove the parchment paper and any ice cube remaining.Add soy sauce to taste and mix everything up.Top with kewpie mayo, sriracha, and avocado slices.Enjoy with a side of kimchi and roasted seaweed!

Step 25

Add soy sauce to taste and mix everything up.Top with kewpie mayo, sriracha, and avocado slices.Enjoy with a side of kimchi and roasted seaweed!

Step 26

Top with kewpie mayo, sriracha, and avocado slices.Enjoy with a side of kimchi and roasted seaweed!

Step 27

Enjoy with a side of kimchi and roasted seaweed!

Step 28

Bring a large pot of water to a boil. Add a generous pinch of salt. Add the broccoli and cook for 3 to 5 mins (depends on the size of the florets and amount of florets to water).

Step 29

Once the broccoli is bright green, take off heat, drain and wash with cold water.

Step 30

Heat oil in a skillet over medium low heat. Once the oil is hot, add garlic, reduce heat to low. Mix well and cook until the garlic is golden (4 to 5 mins). Slow cooking the garlic will roast it without burning.

Step 31

Add sesame seeds and sesame oil and continue to cook until the seeds start to change color.

Step 32

Add soy sauce, red pepper flakes and mix well for a few seconds. Add a tbsp of water and mix and take off heat.

Step 33

Drizzle over broccoli or add broccoli to the skillet and mix well. Add a dash of salt and pepper to taste. Serve and enjoy!

Step 34

Wash and slice the cucumbers and place in a medium bowl.

Step 35

Add vinegar, sesame oil, salt and pepper and toss. Top with sesame seeds if you wish.

Step 36

Eat right away or cover and store in fridge for up to two days. Enjoy!

Step 37

Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.

Step 38

Meanwhile, add remaining filling ingredients to a bowl and mix well.

Step 39

Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.

Step 40

Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.

Step 41

Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.

Step 42

Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.

Step 43

Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.

Step 44

Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.

Step 45

In a pan, heat refined oil.

Step 46

Now add, garlic and fry until just golden

Step 47

Next, add sliced onions, and spring onion whites. Fry until soft and translucent

Step 48

Now, add cabbage and sauté on high until water dries up

Step 49

Then, add carrots, green peppers and beans and fry on high for 2 minutes.

Step 50

Add salt and pepper, saute for another 30 seconds

Step 51

Now add, chilli sauce, soy sauce and rice vinegar. Sauté on high for a minute

Step 52

Lastly, add spring onion greens and sesame oil. toss on high for another 30 seconds. Please be sure to keep the mixture dry. Take it off the heat and cool.

Step 53

Spread one wrapper on the plate or cutting board

Step 54

Place the spoonful stuffing at the one end as shown below.

Step 55

Gently roll the edge covering the filling

Step 56

Apply some slurry on both the sides and bring it to the center

Step 57

Again, apply the slurry on the edges and seal the rolls. Make sure that the rolls are covered throughout to prevent drying

Step 58

Now, heat enough oil in a pan. When the oil is hot, gently slide in the rolls

Step 59

Fry them until golden

Step 60

Take them off and place it on to an absorbent towel. Crisp spring rolls are ready to serve.

Step 61

Whilst the beef is cooking, mix the orange juice, zest, sugar, soy sauce, garlic, ginger and rice vinegar and put to one side.

Step 62

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.

Step 63

Once bubbling and thick, serve up with boiled rice. Garnish with the spring onions/scallions.