Serves 4-6 as single entrée meal; 6-10 as multi-entrée dish

• 1 lb. chicken breast, thinly sliced and diced
• 3 cloves chopped garlic
• Salt, pepper, and garlic powder to taste
• 2 tbsp. canola oil
• 2 cups fresh shitake mushrooms, diced
• 1 cup chopped jicama
• 1 medium size red bell pepper, diced
• 1/2 cup (about 4 stalks) chopped green onions
• 1/2 head large iceberg lettuce, quartered with core removed
• 2 tbsp. cilantro, chopped
• 1 pkg. rice stick noodles (found in Asian foods section of most grocery chains)
• oil for deep frying
• 4 tbsp. Tin Sing Classic BBQ Sauce

1. Rinse and core lettuce. Quarter lettuce and use ½ head for wraps. Refrigerate or hold lettuce in ice water as needed to retain crispy texture. When ready to serve dry lettuce leaves well and place on serving platter. (May substitute with Romaine or butter lettuce.)
2. Heat oil (about 2 inch deep) in frying pan until you begin to see small bubbles. Drop small handfuls of rice stick noodles until noodles puff up. Remove immediately from oil and repeat. Set aside in large serving bowl.
3. In another pan or wok, heat 2 tbsp. oil in pan until almost smoking, add garlic to season pan. Then add chicken and stir-fry for about 1-2 minutes. Add salt, pepper, and garlic powder to taste.
4. Add mushrooms to chicken and stir-fry until mushrooms become soft.
5. Blend in jicama, bell peppers, green onions, and cilantro for about ½ minute. Do not overcook jicama and bell peppers.
6. Add Tin Sing BBQ Sauce and coat mixture evenly.
7. To serve, transfer BBQ chicken mixture to a serving bowl. Place alongside plates of lettuce and bowl of rice stick noodles for self serving. Include a small bowl of additional Tin Sing BBQ sauce to use as a spread.
8. To assemble and eat, place small handful of rice stick noodles on to lettuce, top with BBQ chicken mixture, and top with additional BBQ sauce (optional). Wrap lettuce around filling and enjoy!

Serves 4-6

• 4 large Japanese Eggplants, cut diagonally into 1/2″ slices
• 1/2 medium yellow onion, sliced thinly into rings
• 1 red bell pepper, sliced into 1″ strips
• 1/3 cup Tin Sing Classic BBQ Sauce
• Garlic powder, to taste
• 1 tbsp. canola oil
• 2-3 tbsp. chopped cilantro or green onions (optional)
• 1 large clove chopped garlic (optional)
• 1 loaf fresh French bread

1. Place eggplant and bell pepper slices in mixing bowl and coat evenly with Tin Sing BBQ sauce. (Mix with chopped garlic if desired.)
2. Heat non-stick grill or frying pan on high heat. Add canola oil until almost smoking.
3. Add eggplant and bell peppers. Sprinkle garlic powder to taste on vegetables. Grill or stir-fry until brown on both sides and medium soft (about 4 minutes) Adjust heat as necessary. (You may baste vegetables with remaining sauce while grilling.)
4. Remove eggplant/bell peppers from pan and set aside.
5. Add onions to pan and grill or stir-fry until brown. Pour onions over other vegetables.
6. Slice French bread loaf in half and spread sides with Tin Sing BBQ sauce. Add eggplant/bell peppers to bread and top with grilled onions. (Optional) Garnish vegetables with cilantro or green onions before closing sandwich loaf.
7. Slice French loaf into desired size sandwiches to serve.

Serves 6-8

• 4 pounds pork shoulder or pork loin roast
• salt and pepper
• 1 large onion, thickly sliced
• 3 cloves crushed garlic
• 1 bottle Tin Sing Classic Chinese BBQ Sauce

1. Place sliced onions in bottom of crock pot, spreading evenly.
2. Salt and pepper pork roast to taste and place in crock pot.
3. Pour Tin Sing BBQ Sauce over pork. Cover and cook on LOW for 8 to 10 hours or 5 to 6 hours on HIGH heat setting. Remove meat from crock pot and coarsely chop or pull pork with fork. Set aside in serving dish. (Optional: You may place pork in roasting pan and brown briefly under broiler before chopping or pulling pork.)
4. Discard excess fat, garlic and onions from remaining sauce in crock pot, and place in gravy bowl.
5. Serve pulled pork over steamed rice or with favorite sandwich buns along with your favorite cooked green vegetables or salad.

This basic batter is a generic recipe that may be used to deep fry meat, poultry, seafood, and vegetables.

• 1/2 cup Flour
• 1/2 cup Corn Starch
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1/2 tsp. Sugar
• 1/2 tsp. Garlic Powder
• 3/4 cup Cold Water

1. Mix together dry ingredients in mixing bowl.
2. Slowly add water. Fold into dry ingredients.
3. Whisk batter until it thickens and resembles pancake batter. Do not over mix.