Recipes (Homecook)

• 6 ounces Dynasty Saifun Bean Threads, prepared according to package instructions
• ½ pound shrimp, peeled and deveined
• 1 tablespoon Kikkoman soy sauce
• 2 tablespoons avocado oil
• 1 tablespoon scallions, thinly sliced

Sauce:

• 8 cloves garlic, minced
• 1 medium red hot pepper, minced
• 1 tablespoon Kikkoman soy sauce
• 1 tablespoon Dynasty Oyster Sauce
• Pinch of white pepper
• 2 tablespoons avocado oil, or other high-smoking point oil

• 1 pack Dynasty Gyoza Wrappers
• 1 Tbsp. neutral oil
• 1 Tbsp. water

Filling:

• 1 cup J-Basket ground amber pork
• 1 inch ginger, minced
• 3 garlic cloves, minced
• 1 cup red bell pepper, finely diced
• 2 green onions, finely chopped
• 1 tsp sugar
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Dynasty Sesame Oil
• 1 Tbsp. Nishiki Rice Vinegar

Dipping Sauce:

• 3 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. sugar
• 1 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. Dynasty Hot Chili Oil

Meatloaf:

• 2 pounds ground beef
• 1 cup bread crumbs
• 1 medium onion, finely chopped
• ½ cup Dynasty Sweet and Sour Sauce
• 1 egg, lightly beaten
• Salt and pepper to taste

Sauce:

• 1 cup Dynasty Sweet and Sour Sauce
• ½ cup ketchup
• 2 cups water
• ¼ cup light brown sugar
• ¼ cup white vinegar
• Parsley, chopped for garnish
• Mashed potatoes, for serving

• 4 pork chops
• Salt and pepper to taste
• 1 ½ tbsp sunflower oil
• 1 onion, thinly sliced
• 1 cup chicken stock
• 1 Tbsp. Dynasty Chinese Mustard
• ½ cup heavy whipping cream
• ½ tsp Worcestershire sauce

• 1 pound ground beef
• 1½ tablespoons honey
• 1 tsp. Dynasty Chinese Five Spices
• 1 tablespoon Dynasty Sesame Oil
• 1 tablespoon Nishiki rice vinegar
• ⅓ cup peeled and chopped pear
• ¼ cup chopped onion
• ½ tablespoon grated ginger
• 3 tablespoons Kikkoman soy sauce
• 2 cloves garlic, minced
• 1 large egg, beaten
• ⅓ cup dry bread crumbs
• 6 ounces J Basket Sanuki Udon, cooked according to package instructions, reserve ¼ cup cooking water
• 3 green onions, sliced for garnish
• 1 cup cilantro, chopped, for serving
• Lime wedges, for serving

• 1 tablespoon Dynasty Sesame Oil
• 1½ cups onion, thinly sliced
• 1 cup sliced red bell pepper
• 2 cups sliced Portobello mushrooms
• 4½ cups shrimp stock
• 3 tablespoons tom yum paste
• 1 tablespoon Dynasty Fish Sauce
• 1 can J-Basket coconut milk
• 1 lime, juiced
• 1 lb. shrimp, deveined and peeled
• Fresh cilantro for serving
• Bean sprouts, for serving
• Lime wedges for serving

Wings:

• 1½ lbs chicken wings
• 2 Tbsp cornstarch
• Cooking spray

Sauce:

• 2 Tbsp butter:
• 3 garlic cloves, minced
• ¼ cup Kikkoman Soy Sauce
• 1 Tbsp Dynasty Sesame Oil
• ¼ cup dark brown sugar
• 2 Tbsp Kikkoman aji mirin
• 2 Tbsp water
• 2 tsp cornstarch

For serving:

• Green onions, thinly sliced
• J Basket Roasted White Sesame Seeds

• 1 cup tteokbokki, soaked in water
• 2 ounces J Basket Sanuki Udon, cooked according to package directions
• 2 strips bacon, sliced
• 2 sheets of fish cake, sliced
• 6 pcs Vienna sausage
• ½ small onion, sliced
• 4 cloves garlic, minced
• 2 hard-boiled eggs to serve
• Grated parmesan cheese to serve
• Chopped green onions to garnish
• J Basket Roasted White Sesame Seeds, for garnish

Rose Sauce:

• ½ cup cream
• 1 cup whole milk
• ½ cup Korean soup stock or dashi
• 2 tbsp parmesan cheese
• 2 Tbsp. Dynasty Sriracha Chili Sauce
• 2 Tbsp. gochujang
• 2 tsp gochugaru
• 2 tsp brown sugar
• Salt and pepper to taste

• 1½ pounds boneless skinless white fish filets
• 15 corn tortillas for serving
• Oil for frying

Spicy Panko Crust:

• 1½ cups beer
• 1 cup flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ¾ teaspoon garlic powder
• 1 Tbsp. cayenne pepper
• 1¼ cups Dynasty Panko Bread Crumbs

Toppings:

• 2½ cups shredded red cabbage
• 2 jalapenos, sliced
• Guacamole
• 1 bunch radish, sliced
• 1 mango, diced
• Fresh lime wedges for serving

• ½ cup fresh raspberries
• 8 Dynasty Lychees
• 2 tablespoons Dynasty Lychees syrup
• 1 cup ice
• Sparkling water

• 2 large naan or flatbread
• 2 fresh peaches, sliced
• 4 Chinese sausages, sliced
• Dynasty Hot Chili Oil
• 1 cup burrata
• ¼ cup grated parmesan cheese
• Basil leaves

Hoisin Grilled Chicken:

• ¼ cup Dynasty Hoisin Sauce
• 8 medium garlic cloves, minced
• 2 tablespoons Kikkoman Soy Sauce
• 1 tablespoon peeled and grated fresh ginger
• 2 teaspoons Dynasty Sesame Oil
• 1 teaspoon grated lime zest
• ½ teaspoon kosher salt
• Six 6-ounce skinless, boneless chicken breast
• Cooking spray

Dressing:

• 5 tablespoons extra virgin olive oil
• ½ teaspoon Dynasty Sesame Oil
• ¼ cup Nishiki Rice Vinegar
• 1 teaspoon Kikkoman Soy Sauce
• 1 teaspoon fresh ginger, grated
• 1 ½ tablespoons honey
• 2 tablespoons Dynasty Hoisin Sauce
• 2 teaspoons J Basket Roasted White Sesame Seeds

Chopped Salad:

• ½ head Napa cabbage, shredded
• 1 cup shredded carrot
• ½ cup fresh cilantro, chopped
• 1 stalk celery, diced
• 1 avocado, sliced
• 1 cup fried wonton strips
• ¼ cup roasted peanuts, chopped
• 1 bunch green onions, chopped

• 4 ounces linguine, cooked according to package instructions
• 7 cloves garlic, minced
• 2 tablespoon butter
• 2 teaspoons olive oil
• 4 tablespoons Dynasty Oyster Sauce
• Chives, sliced for garnish
• J Basket Roasted White Sesame Seeds, for garnish

Stir-Fry Chili Sauce:

• 2 Tbsp Dynasty Fish Sauce
• 1 tsp sugar
• 2 Tbsp Kikkoman Soy Sauce
• 2 tsp chili sauce
• 1 pinch ground black pepper

Fried Rice:

• 2½Tbsp. peanut oil, divided
• 4 cloves garlic, minced
• ¼ cup onion, minced
• 4 tablespoons Shaoxing wine
• 1 cup chicken, diced
• 8 medium shrimp, peeled and deveined
• 2 large eggs
• 4 cups cooked Dynasty Jasmine Rice
• ½ cup frozen peas or mixed vegetables
• ½ cup cashews, optional
• Fresh lime or lemon juice, to taste, optional
• 1 green onion, thinly sliced, for garnish
• Sliced fresh chiles, optional, for serving

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 eggs, beaten
• 3 cups day-old Dynasty Jasmine White Rice
• 1 tablespoon Kikkoman Soy Sauce
• 2 teaspoons Dynasty Fish Sauce
• 1 teaspoon sugar
• ¼ teaspoon white pepper
• 1 tablespoon unsalted butter
• 1 can (6-oz / 170 g) lump crab meat , drained
• 1/3 cup shredded carrots
• 1 red bell pepper, diced
• ⅓ cup WelPac shelled edamame
• ¼ white onion, finely chopped
• 2 green onions, sliced, plus more for garnish

Garnish:

• 1 cucumber, sliced
• 1 lime, sliced into wedges
• Green onion, sliced