Recipes

Pan-seared ribeye steak (2 servings)

Ingredients:

2, 14 oz ribeye steaks about 1 inch thick.
1/3 teaspoon (approximately 4 good pinches) garlic salt.
1/4 teaspoon fresh ground black pepper.
4-5 tablespoons MaJiSu All Purpose sauce.
1 tablespoon light olive oil or any other cooking oil.

Instructions:

Take steaks out of fridge and set in room temperature for 20 minutes. Steak cooks more evenly at room temperature.

Evenly sprinkle both sides of steaks with garlic salt and ground pepper.
Heat non-stick frying pan or skillet on high for 3 minutes.
Add oil then place steaks in hot pan, turn heat to medium. For medium done steaks, sear each side for 5-6 minutes. Steaks should be golden brown on both sides.
Leave medium heat on, take steaks out and place on plate. Discard the oil and place steaks back into pan over heat.
Add MaJiSu All Purpose sauce to the top of the steaks one spoon at a time. Let the steaks sear on each side for 30 seconds to 1 minute or until sauce is thickened and it glazes the meat. Both sides of steaks should be slightly charred.
Remove steaks from pan, pour the sauce over steaks, and let them rest for a few minutes before serving.

Pan-seared shrimps (2 servings)

Ingredients:

10 raw extra large or jumbo shrimps, defrosted. Shrimp sizes are either 26/30 or 21/25.
3-4 tablespoons MaJiSu All Purpose sauce.
2 pinches fresh ground pepper.
1/2 teaspoon garlic salt.
1 tablespoon light olive or any other cooking oil.
Optional: 1 tablespoon diced green onions.
Optional: 1/2 fresh jalapeno sliced.

Instructions:

If not already done so, peel and devein shrimps. For quicker preparation, buy raw frozen or fresh shrimps that is already peeled and deveined.

Evenly sprinkle shrimps with garlic salt.

Heat non-stick frying pan or skillet on high for 3 minutes.
Add oil to hot pan then add shrimps.
Sear shrimps on one side for 3-4 minutes or until golden brown. Turn shrimp to other side, add green onions and jalapeno. Let it cook for 3-4 minutes or until golden brown.
Add MaJiSu All Purpose sauce and stir the ingredients around with a tong/spatula. Cook until the sauce is thickened or is glazing the shrimps. This step usually takes 1-2 minutes before it is ready to be served.
Shrimps can be served as a main course with some sides or as an appetizer.

Pan-seared tofu (2-3 servings)

Ingredients:

1 block firm tofu (16 oz).
3-4 tablespoons MaJiSu All Purpose sauce.
2-3 pinches fresh ground pepper.
3/4 teaspoons garlic salt.
2 tablespoons light olive oil or any other cooking oil.
Optional: 1 tablespoon diced green onions.
Optional: 1/2 fresh sliced jalapeno.

Instructions:

Remove tofu from package, discard water, and cut tofu into approximately 1/2 inch slice.
Coat tofu with 1 tablespoon oil.
Evenly sprinkle tofu with ground pepper and garlic salt.

Heat non-stick frying pan or skillet on high for 3 minutes.
Add oil to hot pan then add tofu.
Sear tofu on one side for 6-8 minutes or until golden brown. Turn tofu to other side, let it sear for about 6 minutes. Add jalapenos and green onions, cook for 2 more minutes.
Add MaJiSu All Purpose sauce and cook for 1 minute. Turn tofu to the other side and cook for another minute.
When the sauce is thickening, glazing the tofu and veggies, it is ready to be placed on a plate to be served.

Pan-seared salmon (2 servings)

Ingredients:

2 medium-size salmon fillets. The thickest part of salmon is typically 1-1.5 inches thick.

1/2 teaspoon garlic salt.
1/4 teaspoon fresh ground black pepper.
2 tablespoons olive oil.
3-4 tablespoons MaJiSu All Purpose sauce.

Instructions:

Use 1 tablespoon of olive oil to evenly coat salmon.
Sprinkle garlic salt and ground pepper evenly on both sides of salmon.
Heat non-stick pan on high for 3 minutes.
Add oil, place salmon in pan and turn heat to medium-high and fry for 6-7 minutes on each side.
Leave stove on, remove salmon from pan and discard excess oil.
Place salmon back on pan.
Add MaJiSu All Purpose sauce in, let it cook for about 30 seconds. Turn salmon onto the other side and cook for another 30 seconds or until sauce is thickened or glazed over salmon.
Serve and enjoy!

Pan-seared chicken breast (2-3 servings)

Ingredients:

2 pieces chicken breast.
1-2 cloves smashed fresh garlic or 1/2 teaspoon garlic powder. Fresh garlic is always tastier.
1 teaspoon ground sea salt.
1/4 teaspoon fresh ground black pepper.
1 tablespoon oyster sauce.
1/2 tablespoon low sodium soy sauce.
2 tablespoons olive oil.
1/4 cup water.
4-5 tablespoons MaJiSu All Purpose Sauce.

Instructions:

Cut each piece of chicken breast into strips about 1 inch thick.
Add salt, pepper, soy sauce, oyster sauce, water, garlic, and 1 tablespoon oil to chicken.
Mix all ingredients evenly and let it marinade for 1 hour.
Heat non-stick frying pan or skillet on high for 3 minutes.
Add oil then chicken and all the garlic bits into pan. Cook each side for 4-5 minutes or until medium-brown.
Add MaJiSu All Purpose sauce, turn chicken after 30 seconds and let it cook until sauce is thickened, glazing over chicken breast. This step usually takes about 1 minute.
Remove from pan and serve with steamed rice and a side of stir-fried or grilled veggies.

MaJiSu wings (2-3 servings)

Ingredients:

2 lbs fresh chicken wings. If wings are frozen, thaw it first.
2 cloves smashed fresh garlic or 1/2 teaspoon garlic powder.
1 teaspoon ground sea salt.
1/4 teaspoon ground black pepper.
1 tablespoon olive oil.
5 tablespoons MaJiSu All Purpose sauce.
1 tablespoon low sodium soy sauce.
1 tablespoon oyster sauce.
Optional: 1/8 teaspoon dried chili pepper flakes.

Instructions:

Put chicken in a bowl and sprinkle it with salt, black pepper and garlic. Pour soy sauce and oyster sauce. Let the chicken marinate for 1 hour.
Heat frying pan on high for 3 minutes.
Add oil first then add wings and all the garlic bits.
Turn heat to medium and let chicken cook for 10 minutes on each side. Doneness can be checked by cutting in the thickest part of the wing drum. If the bone or meat close to bone still shows pink, it is not done. Let it cook for another 2 minutes with a lid cover.
After chicken wings are cooked, remove from pan and discard the oil. Turn heat to high again and place wings back into frying pan.
Add MaJiSu All Purpose sauce, occasionally turn/move the wings around for even sauce distribution and to prevent from burning. Let it cook for 1-2 minutes or until sauce is thickened creating a glaze or coat over the wings.
Place chicken wings on a plate, pour all the sauce over the top. Chicken is ready to be served.

General Tso’s chicken (2-3 servings)

Ingredients:

1/2 cup approximately 1 inch diced green bell peppers.
1/2 cup approximately 1 inch diced red bell peppers.
10 oz store bought frozen breaded chicken bites. This is approximately 10-12 pieces.
1 tablespoon diced green onions.
1/4 cup of approximately 1 inch diced white or yellow onions.
1 clove garlic, smashed.
5-6 tablespoons MaJiSu All Purpose sauce.
1/4 tablespoon olive oil or other cooking oil.
1/8 teaspoon ground sea salt.
1/8 teaspoon ground pepper.
Optional: add crushed dried chili pepper or jalapenos to your liking.

Instructions:

Bake or air fry chicken bites according to the directions on the package.
Ensure chicken bites are crispy before removing them from oven or air fryer. If needed, let them cook for 2-3 more minutes until they are crispy but not overcooked.
Heat wok or a non-stick deep-frying pan at high heat for 2-3 minutes. Wok usually heats up a little faster.
Add oil to pan or wok.
Add garlic and onions. Sauté for 30 seconds.
Add bell peppers, sea salt, and ground black pepper (and spicy option, if desired). Let everything cook for 1-2 minutes, stirring occasionally to prevent from burning.
Add MaJiSu All Purpose sauce, stir and let cook until sauce is thickened like maple syrup.
Add crispy chicken bites. Stir chicken bites and vegetables until they are well coated or glazed. This step takes about 30 seconds.
Serve and enjoy!

MaJiSu BBQ ribs (3-4 servings)

Ingredients:

1 rack baby back pork ribs.
1 jar (15 oz) MaJiSu All Purpose sauce. Can add more to make extra sauce, if desired.
3 cloves garlic, smashed.
1 fresh jalapeno, sliced.

Instructions:

Divide ribs into 3 sections and rinse them off with cold water for a minute.

Pat dry ribs and place them with garlic and jalapeno in a large ziplock bag. Add 1 jar of MaJiSu All Purpose sauce. Ensure ziplock bag is tightly sealed, rotate ribs by turning the bag upside down and back up a couple of times to evenly marinade ribs. Keep ribs in ziplock bag and place them on a foil pan or large bowl.
Let them marinate in refrigerator for 6-8 hours or overnight.
For best result, ensure ribs are covered under sauce or rotate ribs after 3-4 hours of marinating. Ensure the bag is completely sealed, turn it upside down and let ribs marinate for another 4 hours.
After marinating for 6-8 hours, preheat oven to bake at 400 degrees. Take ribs out of ziplock bag and place them on a foil or baking pan. Do not discard the marinade, this will be the base for the BBQ sauce. Pour the marinade into a 3-4 quart size pot for now.
Place ribs side by side with meat side up on a baking or foil pan and tightly seal/wrap baking pan with 2 layers of aluminum foil. Once oven is heated to 400 degrees, place ribs in and bake for 1 hour and 15 minutes.
While ribs are baking, make the BBQ sauce.

To make the BBQ sauce, place the pot of sauce over high heat on the stove. Bring the sauce marinade to a boil then turn it down to a slow boil (medium-low heat). Check and stir sauce occasionally to prevent from burning. BBQ sauce is ready when it has the same consistency as maple syrup. This usually takes about an hour.
After baking time is up, remove ribs from oven and discard the juice, if any.
Turn oven temperature to broil.
Place ribs back on baking pan. If pan appears to have too much burnt sauce, use a clean one. Evenly brush thickened BBQ sauce on ribs. Save leftover sauce for dipping.
Place ribs back into oven with the meat side up. Be meticulous and stay at oven’s side on this step because ribs can burn very fast on broil. Ribs should be broiled on each side for about 1-2 minutes or until golden brown with charred edges.
Take ribs out, let them cool for a few minutes. Cut into individual pieces before serving. If there is leftover BBQ sauce, this can be brushed on ribs, if desired. Leftover BBQ sauce can alternatively be saved for dipping or as a condiment for chicken nuggets, hamburger, or pulled pork sandwiches, etc. Keep it refrigerated.

Teriyaki sauce

Ingredients:

1/2 cup MaJiSu All Purpose sauce.
1 teaspoon light olive oil.
2 pinches garlic powder.
Optional: 1/8 teaspoon dried chili pepper flakes or 1 teaspoon finely diced fresh spicy pepper of your choice.

Instructions:

Dice up fresh spicy pepper, if desired.

Heat small sauce pan (1-2 quarts) on high then add oil.
Add MaJiSu All Purpose sauce, garlic powder, and pepper (optional).
Bring sauce to a boil.
Turn heat to medium low and let it simmer for 15-20 minutes. Sauce is done when its consistency is similar to maple syrup.
Ingredients make about 1/4 cup of sauce. If more sauce is needed, double up on each of the ingredients listed above. Teriyaki sauce can be served warm or cold.

Dumpling (or wonton) dipping sauce*

Ingredients:

1 tablespoon MaJiSu All Purpose sauce.
2 teaspoons cold water.
1 teaspoon low sodium soy sauce.
2-4 drops sesame oil.
Optional (but highly recommended): thinly shredded ginger or thinly sliced green onions.
Optional: a small quantity of thinly sliced fresh Thai chili peppers. Fresh Thai chili peppers can be very spicy!

Instruction:

Mix all liquid ingredients together then top with garnishment of ginger, green onions, and or Thai chili pepper.

Siracha dipping Sauce: for whatever you want*

Ingredients:

1 tablespoon MaJiSu All Purpose sauce.
1 teaspoon low sodium soy sauce.
1 teaspoon Siracha sauce.
2-4 drops of sesame oil.

Instruction:

Mix all ingredients together.

*Dumplings and Siracha sauce recipes yield approximately 1 ounce (30 ml). If more sauce is needed, just adjust the amount of each ingredient proportionately. For example, if you need 2 ounces of dumpling sauce, double up on each ingredients listed.