• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

• To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
• Serve immediately, topped with wonton strips and sesame seeds.

for the sesame ginger dressing

• In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.

• Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a large bowl, combine shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; set aside.
• In a large bowl, combine rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.
• Place rice mixture in a single layer onto the prepared baking sheet.
• Place into oven and bake until the rice begins to brown, about 15-18 minutes, stirring and scraping any browned bits from the bottom of the baking sheet.
• Stir in peas and shrimp mixture. Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes.
• Serve immediately with eggs, garnished with green onions and sesame seeds, if desired.

• Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• Heat sesame oil in a large stockpot or Dutch oven over medium heat.
• Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
• Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
• Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
• Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
• Serve immediately with won ton strips, garnished with green onions, if desired.

• Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
• In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
• Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
• Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
• Serve immediately, garnished with green onions, if desired.

• In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
• Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
• Heat sesame oil in a large cast iron skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
• Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

• FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a medium bowl, combine chicken and cornstarch.
• Heat canola oil and sesame oil in a large skillet over medium high heat.
• Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
• Serve immediately, garnished with sesame seeds.

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
• In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
• Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

• In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
• Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
• Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
• Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

• In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
• Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
• Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
• Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

• In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
• Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
• In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
• Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
• Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
• Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.