Recipes (Homecook)

• 2 tbsp cooking oil, divided
• 1 package J Basket Sanuki Udon
• ½ lb shrimp
• Salt and pepper to taste
• ½ medium onion, sliced
• 2 cloves garlic, minced
• 1 cup cabbage, shredded
• ¼ cup carrot, julienned
• 3 shiitake mushrooms, sliced
• 2 green onions, chopped, plus more for garnish
• J Basket Roasted White Sesame Seeds, for garnish

Sauce:

• 1 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp Dynasty Oyster Sauce
• 1 Tbsp. Kikkoman aji mirin
• 1 Tbsp. brown sugar
• ½ tsp red pepper flakes

• 1 Tbsp. Dynasty Sesame Oil
• 1 lb spaghetti, cooked and drained
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 zucchini, diced
• 4-5 dried chiles
• 1/2 cup peanuts, optional
• 1 tsp white pepper
• ½ cup Dynasty Kung Pao Sauce
• 1 Tbsp. Dynasty Sriracha Chili Sauce
• 1 Tbsp. Kikkoman Soy Sauce
• Green onions, sliced for garnish
• J Basket Roasted White Sesame Seeds, for garnish

• 1 4 oz packet instant noodle
• 2 cloves garlic, minced
• 1 green onion, sliced, white and green part separated, plus more for garnish
• 5 Tbsp. Dynasty Hot Chili Oil
• 1 tsp Kikkoman Soy Sauce
• 1 egg, fried sunny side up

• 2 lb sashimi grade ahi tuna, diced
• ¼ cup Kikkoman Soy Sauce
• ¼ red onion, thinly sliced
• ½ tsp, grated ginger
• 3 green onions, sliced
• 1 Tbsp. Dynasty Sesame Oil
• ½ tsp red pepper flakes
• 2 tsp Dynasty Sriracha Chili Sauce
• J-Basket Arajio Sea Salt to taste
• 2 tsp J Basket Roasted White Sesame Seeds
• 1 cup J Basket Seaweed Salad Chuka Wakame

Wonton Chips:

• 1 pack Dynasty Wonton Wrappers
• Vegetable oil, for frying
• Sea salt, for sprinkling

• 8 oz somyeon (thin wheat noodles)
• 1 cucumber, julienned
• 1 cup J-Basket Kimchi, chopped
• 1 boiled egg
• J Basket Roasted White Sesame Seeds, for garnish

Sauce:

• 3 tbsp Gochujang
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Sesame Oil
• 2 Tbsp. Nishiki Rice Vinegar
• 3 cloves garlic, minced
• 1 ½ Tbsp. honey
• 1 Tbsp. J Basket Roasted White Sesame Seeds

• 4 large hard boiled eggs, cooled and peeled
• 2 Tbsp. mayonnaise
• 1 Tbsp. Dynasty Chinese Mustard
• Salt and black pepper, to taste
• Paprika, for garnish
• Microgreens, for garnish

• 6 oz Dynasty Saifun Bean Threads
• 1 lb J-Basket ground amber pork
• 3 oz shrimp, peeled and deveined
• ½ small red onion, sliced
• ¼ cup green onions, sliced into batons
• ¼ cup roughly chopped cilantro
• Red pepper flakes, to taste

Dressing:

• 3 Tbsp Dynasty Fish Sauce
• 3 Tbsp. lime juice
• 2 Tbsp. sugar
• 1 long red chilli, finely chopped

• 1⁄2 cup beef broth
• 1 cup Dynasty Hoisin Sauce
• 1 teaspoon hot sauce
• 3 fresh garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 1⁄2 lbs beef round steak, cubed
• 2 yellow onions, cut in large dice
• 1 cup potatoes, cut into chunks
• 1 cup carrots, cut in large dice
• 2 celery ribs, cut into large chunks
• Dynasty Jasmine Rice, cooked, for serving

• 4 slices sourdough bread
• 4 ounces jalapeño cream cheese
• 4 ounces Dynasty Sriracha Chili Sauce
• 4 slices white cheddar cheese
• 4 slices sharp cheddar cheese
• 4 slices pepper jack cheese
• 4 slices hatch chili gouda
• 4 tablespoons unsalted butter, for spreading
• 2 jalapeño, seeded and thinly sliced

• Crispy Chicken:
• 4-6 thinly sliced chicken breasts
• ½ cup all-purpose flour
• 2 eggs, whisked
• 2 cups Dynasty Panko Breadcrumbs
• ¼ cup parmesan cheese
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon Italian seasoning
• salt and pepper to taste
• oil, for frying

Fettuccine Alfredo:

• 1 lb fettuccine, cooked al dente
• 2 cups heavy cream
• 2 tablespoons butter
• 3 garlic cloves finely minced
• ½ cup parmesan cheese
• ¼ cup reserved pasta water
• salt and pepper to taste
• Parsley, chopped, for garnish

Chicken Marinade:

• 4 small chicken breasts
• 1 cup buttermilk
• 1 tsp Dynasty 5 Spices Powder
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Chicken Coating:

• 1 ½ cups all purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1 Tbsp. Dynasty 5 Spices Powder
• 1 tsp baking powder
• 1 tsp red pepper flakes

Coleslaw:

• ⅓ white cabbage, shredded 
• 1 medium carrot, shredded
• 4 tbsp mayonnaise
• 1 Tbsp. Dynasty Chinese Mustard
• 1 tbsp honey
• 2 tsp lemon juice
• pinch black pepper

Burgers:

• Oil, for deep frying
• 4 slices gouda cheese
• 4 brioche buns, toasted
• 8 pieces crunchy lettuce
• 1 cucumber, sliced
• ½ red onion, thinly sliced
• 2 jalapenos, sliced

• 2 limes, zest removed in wide strips, plus finely grated zest for serving
• Pinch of kosher salt
• ½ cup plus 1 tablespoon sugar
• 2 ½ cups heavy cream, divided
• ⅓ cup fresh lime juice
• 1 can Dynasty Lychees, drained

Tofu:

• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Nishiki Rice Vinegar
• ½ tsp Dynasty 5 Spices Powder
• 1 Tbsp. Dynasty Fish Sauce
• 1 Tbsp. Dynasty Sesame Oil
• ½ Tbsp. light brown sugar
• 1 package firm tofu, pressed and sliced into thin strips

Pickled Carrots:

• 1 carrot, julienned
• ¼ cup Nishiki Rice Vinegar
• 2 Tbsp. sugar
• ½ tsp salt

Banh Mi:

• 2 crusty baguettes
• 6 Tbsp. vegan mayonnaise
• 1 bunch fresh cilantro leaves
• 1 bunch fresh mint leaves
• 2 red chilis, thinly sliced
• ½ cucumber, sliced

• For the stuffed wontons:
• 1 pack Dynasty Wonton Wrappers
• 1 egg
• 2 Tbsp water

For the wonton filling:

• 1 Large Chicken breast
• 2 Garlic, minced
• ½ Green onion, thinly sliced
• 1 Small carrot, roughly grated
• ½ Cup water chestnuts, chopped
• 2 Tbsp. Ginger, grated
• 1 Tsp. Garam masala
• 2 Tsp. Yellow curry powder
• ½ Tsp. Salt
• ½ Tsp. Black pepper

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• ½ Cup of Dynasty Chinese Duck Sauce, for serving

• 2 Packs Fresh Raspberries, save a few for garnish
• 1 -15 Oz can Dynasty Lychees, drained (save syrup)
• 1-2 Tbsp. Lychee syrup
• 1 Cup of Ice
• Sparkling water