. >> salt, lemon use, sesame oil, corn oil, water chestnuts, sesame oil, rice wine vinegar and i did, pork, chicken, toasted sesame seeds. the cornucopia. >> it's a lot. >> but you can get a lot of these things, the ginger and the garlic in the tubes. if you don't want to mince or chop them. the water chestnuts come in a can. >> i went half pork and half chicken. >> didn't think i didn't notice that. >> you look gorgeous. you look amazing. super skinny. >> thank you. >> she does. lots going on. >> i'm trying. >> you look great. >> what do you want me to do with this? >> chicken and pork and cook it to seer. >> i'm not going to do something you don't want me to. got it. >> lemon pepper, i like the acid that comes with it. >> so far he loves the fat and the acid. this is great. >> that's the next cookbook coming out. we've got cocked down pork and chicken. add the ginger, the garlic, the carrots and the onions. >> her hands are well washed. that's good. >> this is good. what you do -- this takes five to six minutes. you can blot it. what i tell people, instead of draining, take a paper

i like what sesame oil does. >> it smells good. >> check this out. now add the toasted sesame seeds when it's all done, and lemon use. i'm kind of lazy at my house. >> that's because you're a newly wed. >> thank you. so now you added the lemon juice and the sesame seeds. i serve it on a cutting board on the table at my house. >> everyone does their own. >> now what you do here is take a lettuce cup like so. >> you use boston, right? >> yes. just try this alone. it's a little hot. be careful. >> do this right here. >> i like all of his words. take the asi trail mix on the side, you can put these on top, put the wasabi peas on top. or if you want more herbs. >> there's scallions in it. >> scallions go here in the garbage. >> oh my god. >> finish with the fresh herbs. look at this face. do it again. the hoda dance and delicious look. >> let me e tell you something. so good. >> do your dance, your fair song. >> thanks ryan. for all of the recipes and all of our today recipes head to today.com today.com/food. >>> some amazing dogs needs a home. get your cl

some sesame oil, which is nutty and delicious. then, yeah, you can add that. salt. then we're going to whisk that all up and add our chicken. i'm going to use tongs today but sometimes at home, i like to use these gloves. >> i get it. i'm a tong guy. >> then we're going to kind of coat everything in a pie plate. i'll tell you why we're using a pie plate in a second. >> this is breast of chicken? >> yes. boneless, skinless. here's our chinese sausage. coat that all up. then we're going to use an interesting cooking method. >> i'll tell you the tasters are downstairs already. >> so good, siri. we love it. >> good. >> i like that it has a kick to it, the sriracha. >> very good. >> these are mason jar lids. i put it in a deep skillet. >> creating a steamer. >> exactly. i'll take the pie plate. >> more coated. we'll pretend. >> the lid on and it cooks for five to six minutes. that's it. >> that's enough for the chicken? >> exactly. over here, it's already cooked. we add our snow peas. then we're going to cook it for two minutes more. >> it's got a good amount of li

sesame oil. earthy nuttiness. >> mixing it all up. >> easy, right? >> it is.ve? >> sugar, salt and pepper. good seasoning. >> didn't see the sugar coming. >> yeah. >> let's pretend i mixed it up. >> that's good. >> pulled together? >> uniform. that's pretty much perfect. easy, right? >> love it. >> off with the gloves. >> now -- >> this is the part that intimidates me. what do we do? >> you take one. it's all you need. little bit of water. one finger. around the edges. my mom used to make us do this when we were little. if i can do it when i was 4 years old, you can do it. >> you might be surprised. >> teaspoon of filling. >> you don't want to overstuff on the filling. >> no. >> in the middle. >> yeah. >> you can close it simply. what i like to do is make a little bit of a crimp. >> make it pretty. where do you get the wrappers? >> chinatown. in your japan center. anywhere. >> great. >> then you're done. >> that wasn't so hard. >> it's easy. >> then what happens? >> so you fill up your tray. this is what you do to make a lot at one time. >> then dump them when

more sesame oil. that sampal. bal. i'm going to whisk it together. add the bacon and the egg. frozen peas and the scallions. >> all right. >> then i'm going to add my sauce. >> this is going to cook up for how long? >> like five to six minutes again. >> guys downstairs? final verdict? >> real hit. i love the bay con bacon. >> chicken is moist. >> siri, fantastic. thank you very much. original recipe for our viewers. >>> good morning. 1 1 degrees out side as we look at the hamilton bridge. a man will be arraigned today wi th pepper straight in a long island parking lot. police say he yelled obscenities a driver. he sprayed them with pepper sprays. >> today a high of 67, tomorrow increasing clouds, 75 is t e showers, 76 degrees. just ahead on the "today" show, the stars of the new movie "hig, rise" talk about bringing a fan-favorite to life. we'll have another update in 30 minutes. have a good morning. see you ba hre g (vo) you were born. you live in westchester. you live in the hudson valley. you live in the bronx. you want world-class medical care without having to travel for

they have quinoa, flaxseed and sesames with the good omega three oils. >> the bad thing is i want tos is what we want to do at home if we can. make them yourself. so baked with a little olive oil and sweet potato chips and have a viewer with a great kale chip recipe, and they're easy. >> funny you should mention that. we have said viewer on skype. christie ryan is joining us from salina, kansas. and you have this quick and easy kale chip recipe. tell us what it is. >> yes. i just take fresh kale and break it off from the stem into bite-size pieces, toss it with some olive oil and salt, cook for two or three minutes in the microwave until -- >> in the microwave? >> two or three minutes? >> i know. kale chips from the heartland. >> there you go. you have a healthy fat, great nutrient, salty, crunchy. >> i can hear the crunch. >> they are good and we have some right here, christie. in fact, ginger is outside, i believe, handing out your kale chips. so, ginger, what's the verdict. it's good, right? >> yeah. >> yeah. >> happy? >> happy. >> look, everyone happy with these kale chips. i can

sesame seeds y now e. coli, a little bit of chiefs. >> oh, the plating is great. >> and then maybe a little bit more oil at the end. >> and it looks justinal garnish is the sprouts, it is the dill, and that is it. >> okay. >> so i am going to pull it up there so we can see it at home. i do not want to mess up the plating. okay, we will l grab the wine and we will go trait. and i get to watch you guys do your amazing work, we get to try it. drink some amazing wine. good luck on the event, really, awesome, can i steal a fork? >> sure, plus. >> and i don't want it to go to waste. >> all right, the event is friday, saturday, sunday, friday night you can still get tickets online and we will put all of the information on our website. >> oh, there it is, again, for you, and i am going dig in here as i send it over to rose mary and ross so they can work and i will eat. >> i was going say there is something wrong with this picture, is there something wrong with my hands over here because both of them are still everyone--are still empty. >> well, at least you get to walk that direction while i go that way. >> well, we v been teasing you about th