Bring Global Inspiration To Signature Dishes When it comes to global flavors, diners have spoken: they crave authenticity. But they also want to see something familiar on their plate. We have the products to help you achieve that balance. Flavor-packed sauces to transform a familiar protein into something new. To give a tried-and-true favorite an exotic twist. Get inspired. Featured Products MINOR’S® Roasted Garlic Flavor Concentrate Product Information MINOR’S® General Tso RTU Sauce Product Information Steel Cut Oatmeal Risotto Mexican Vegetarian Meatball and Mushroom Soup Summer Rolls - Vegetarian, Pork, or Shrimp General Tso Chicken Salad Steel Cut Oatmeal Risotto Print Ingredients Steel Cut Oatmeal MINOR’S® Classical Reductions Reduced Vegetable Stock or, use MINOR’S® Classical Reductions Reduced Chicken Stock. Avocado oil Mushrooms or, use pulled rotisserie chicken for a higher protein option. Shallot MINOR’S® Roasted Garlic Flavor Concentrate White wine Parmesan cheese Fresh herbs Chef Orlando Apodaca Build It Prep stock and set aside. Sauté the diced shallots, mushrooms, and Garlic Flavor Concentrate in avocado oil. Add white wine. Add steel cut oats to the skillet, mix well. Slowly add the stock to the mixture. One the oatmeal is tender, plate and garnish with chopped fresh herb and shaved parmesan cheese. Mexican Vegetarian Meatball and Mushroom Soup Print Ingredients Mushrooms MINOR’S® Roasted Garlic Flavor Concentrate MINOR’S® Classical Reductions Reduced Vegetable Stock Avocado oil Seitan Meatballs Cilantro MINOR’S® Sauteed Vegetable Base (Mirepoix) Fresno chile pepper Avocado Queso fresco or cotija cheese Chef Orlando Apodaca Build It Prep Vegetable Stock. Set aside. Sauté diced yellow onions, carrots, celery, garlic and sliced mushrooms. Add meatballs, and stock. Garnish with sliced avocado, cilantro, sliced chiles, and queso fresco. Summer Rolls - Vegetarian, Pork, or Shrimp Print Ingredients MINOR’S® General Tso’s Ready-To-Use Sauce Or, try our MINOR’S® Sweet Chili Ready-To-Use Sauce Ground Pork Or, change it up with shrimp, chicken, or plant-based grounds Minced onions or shallots Shredded Carrots Mung Bean Sprouts Sliced Green Onions Peanuts or fried onions (optional garnish) Rice paper sheets or wonton skins Chef Christopher Britton Build It Sauté pork with chopped onions until cooked through. Toss with Ready-To-Use Sauce, vegetables, and garnish for crunch. Fill the rice paper or wontons with mixture. Serve cold or fried as a shareable appetizer with additional sauce. General Tso Chicken Salad Print Ingredients Breaded chicken tenders or nuggets MINOR’S® General Tso’s Ready-To-Use Sauce Shredded Napa or Savoy cabbage Julienne carrots Mung bean sprouts Rice wine vinegar Sliced scallions Toasted sesame seeds (for garnish) Chef Christopher Britton Build It Fry chicken until cooked through. Toss with the sauce to coat well and keep warm. Add some vinegar to the Ready-To-Use Sauce to make a vinaigrette. Toss with vegetables. Place salad in bowl and top with chicken. Garnish with sesame seeds and scallions. Share this recipe family: More Like This Appetizers A First Impression They Won’t Forget Up and Coming Street Foods: The Flatbread Connection Global Flavors Qué Desayuno Industry Trends The Evolution Of Comfort Food
