La Choy® helps you celebrate the holidays with Asian flair.

• Picture-Perfect Turkey:
  Rub your Thanksgiving turkey with La Choy Garlic-Ginger Sauce before roasting—this will make the skin golden brown!
• Add Spice to Bread Stuffing:
  Flavor bread stuffing with chopped La Choy Water Chestnuts, ginger, and a dash or two of La Choy Soy Sauce for a twist on a great American classic.
• New Twist on Holiday Pie:
  Spice up your pumpkin pie with 1 to 2 teaspoons of freshly grated ginger.
• Warm Up Winter Veggies:
  Toss winter vegetables such as parsnips, beets, carrots, and baby potatoes with some La Choy Teriyaki Sauce, peanut oil, and your favorite herbs; then roast until tender on the inside and crisp around the edges.
• Add Asian Flair to Holiday Beef:
  Stew beef brisket in beef stock seasoned with La Choy Garlic-Ginger Sauce and hot pepper flakes. This will give you a delicious sauce to serve with the fork-tender beef. Save time by making it a day ahead of time!

• Turkey and Rice Casserole:
  Use leftover roast turkey to make La Choy Turkey and Rice Casserole. Just dice the roast turkey and substitute for the fresh ground turkey called for in the recipe.
• Asian Turkey and Orange Salad:
  Put a healthy spin on holiday leftovers with a light and crisp Asian-inspired salad. Make La Choy Asian Chicken and Orange Salad, but substitute leftover roast turkey for the chicken.

Try these flavorful appetizers to spice up your next holiday party!

• Cilantro-Flavored Potato Latkas:
  Add freshly chopped cilantro leaves when making golden-crisp potato latkas. Serve with La Choy Soy Sauce on the side for dipping.
• Asian-Inspired Tuna Salad on Melba Toast:
  Start with drained canned tuna, and add chopped La Choy Bamboo Shoots and La Choy Water Chestnuts. Skip the mayonnaise altogether and season with La Choy Soy Sauce, lemon juice, peanut oil, and cayenne pepper to taste. Spoon the tuna salad on melba toast.
• Crispy Asian-Style Ravioli:
  Mix together ground meat, some La Choy Soy Sauce, chopped La Choy Bamboo Shoots, and some ginger. Put a heaping teaspoon of the mixture in the center of individual wonton wrappers. Dab the edge of each wrapper with water and press a second wrapper on top, squeezing out any air, to form square raviolis. Deep-fry until golden crisp and serve with La Choy Soy Sauce on the side for dipping.