Heating guide

General Tso’s, Sesame & Orange Chicken or Tofu

A five-minute stovetop finish helps the sauce caramelize.

1. Heat a pan or wok over medium-high heat and coat it lightly with oil.
2. Add the chicken or tofu and broccoli; toss to coat.
3. Cover and heat for about 3–5 minutes.
4. Add the sauce and any packed citrus component.
5. Stir-fry until the sauce is hot and caramelized around the ingredients.

Pan-fried dumplings

Keep dumplings frozen until cooking. Dumplings are raw and must reach an internal temperature of 165°F.

1. Heat 1 teaspoon of oil in a nonstick pan over medium-high heat.
2. Place frozen dumplings flat-side down.
3. Add about 1 tablespoon of water per dumpling.
4. Cover and cook for about 10 minutes, until fully cooked to 165°F.
5. Let the remaining water evaporate and crisp the flat side until golden.

Steamed dumplings

Start with boiling water so the wrappers do not become soggy.

1. Bring the steaming water to a full boil.
2. Place frozen dumplings on parchment or a leafy green over a heat-safe plate.
3. Cover and steam over medium-high heat for about 10 minutes.
4. Confirm the center reaches 165°F before serving.

Jasmine rice

A little water restores rice that has dried in the refrigerator.

1. Sprinkle a small amount of water evenly over the rice.
2. Microwave for 1–2 minutes, until the center reaches 165°F.
3. Mix and heat for another minute if water remains or the rice is not fully hot.

Pad See Ew

The vinegar and chili flakes are toppings. Save them until the noodles are hot.

1. Preheat a pan over medium-high heat.
2. Add the Pad See Ew without the toppings.
3. Sauté for 3–5 minutes, mixing well.
4. Continue until the noodles are soft and the sauce has caramelized.
5. Finish with vinegar and chili flakes to taste.

Other prepared dishes

Unless the package says otherwise, the remaining prepared dishes can be microwaved. Heat thoroughly to 165°F and follow any instructions packed with the item.