Chinese Classics Kit for 4

This kit pairs pork fried rice with Ming’s signature potstickers! The DIY pork fried rice is packed with stir-fried pork, zucchini, edamame, and aromatics, tossed in a delicious housemade fried rice sauce, and finished with scallions and toasted sesame seeds! And the 12 addictively delicious potstickers are filled with a mixture that includes dark meat chicken, ginger, garlic, scallion, sriracha, and cream cheese, and they come with a spicy sriracha lime dipping sauce!

We don’t toss around the term “OG” lightly, but Ming Tsai definitely fits the bill! The chef, restaurateur, and TV host first introduced us to his unique style of East-meets-West cooking back in 1998, as host of the fittingly-titled Food Network show “East Meets West.” That year, he also opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts, which was a James Beard Award nominee for Best New Restaurant. Since then, Tsai has gone on to host PBS’ Emmy-winning, long-running “Simply Ming,” he’s published five cookbooks, his Boston gastropub Blue Dragon was named one of Esquire’s Best New Restaurants, and — oh, yeah — he picked up a James Beard Award for Best Chef: Northeast!

Chopsticks not included.

More Details

This package serves 4 people and includes

  • DIY Pork Fried Rice Kit
  • 12 Sriracha Chicken Potstickers (each 1 oz.)
  • 1 Jar Sriracha Lime Dipping Sauce (3 oz.)

Pork Fried Rice Kit Includes:

  • Raw Marinated Ground Pork (6 oz.)
  • Cooked Rice (15 oz.)
  • Shelled Edamame (4 oz.)
  • Zucchini, Whole (10 oz.)
  • Fried Rice Sauce (4 oz.)
  • Scallions (2 oz.)
  • Whole Garlic Cloves (1 oz.)
  • Ginger (1 oz.)
  • Toasted Sesame Seeds (1 oz.)
  • Kit requires cooking


  • Garlic
  • Ginger
  • Scallions
  • Marinated Pork – Ground Pork, Garlic, Ginger, Oyster Sauce (Water, Sugar, Salt, Oyster Juice, Soy Sauce [Water, Soybeans, Wheat, Salt], Caramel Color, Citric Acid), Tamari (Water Soybeans, Salt, Alcohol)
  • Zucchini
  • Edamame
  • Cooked Rice – Brown Rice, White Rice, Canola Oil, Water
  • Fried Rice Sauce – Tamari (Water Soybeans, Salt, Alcohol), Oyster Sauce ((Water, Sugar, Salt, Oyster Juice, Soy Sauce [Water, Soybeans, Wheat, Salt], Caramel Color, Citric Acid), Sriracha (Chili, Sugar, Salt, Garlic, Acetic Acid, Potassium Sorbate, and Sodium Bisulfite, Xanthan Gum), Rice Wine Vinegar (Sugar, Natural flavor, Dextrose, Salt, Potassium Metabisulfite)
  • Sesame Seeds
  • Sriracha Chicken Potstickers – Ginger, Garlic, Scallions, Dark Meat Chicken, Carrots, Cream Cheese, Sriracha [Chile, Sugar, Garlic, Salt, Distilled Vinegar, Potassium Sorbate And Sodium Bisulfite As Preservatives, Xanthan Gum], Kosher Salt, Black Pepper. Contains: Dairy, Wheat, Gluten
  • Sriracha Lime Sauce – Sriracha [Chile, Sugar, Garlic, Salt, Distilled Vinegar, Potassium Sorbate And Sodium Bisulfite As Preservatives, Xanthan Gum], Lime Juice, Kosher Salt
  • Wonton Wrappers – Wheat Flour, Water, Corn Starch, Salt, Sodium Benzoate

Contains Soy, Wheat, Gluten, Sesame.

Instructions / Storage

  • Items ship frozen with dry ice.
  • Dry ice may dissipate in transit, product may thaw.
  • Do not remove dry ice with bare hands.
  • Upon arrival, store pork, edamame, and rice in the refrigerator or in the freezer.
  • Upon arrival, store potstickers in the freezer.
  • Upon arrival, store sauce in the refrigerator.
  • Upon arrival, store sesame seeds at room temperature.
  • Upon arrival, store remaining items in the refrigerator.
  • Pork lasts up to 1 day in the refrigerator or up to 3 weeks in the freezer.
  • Edamame and rice last up to 5 days in the refrigerator or up to 1 month in the freezer.
  • Potstickers last up to 2 months in the freezer.
  • Sauce lasts up to 2 weeks in the refrigerator.
  • Sesame seeds last up to 1 month at room temperature.
  • Remaining items last up to 5 days in the refrigerator.

To Serve

Fried Rice Preparation

  • Mince garlic and ginger.
  • Chop scallions, keeping whites and greens separate.
  • Quarter, then slice zucchini (about ¼” thick).
  • Microwave house rice in a bowl for 2 minutes to warm through.

Fried Rice Assembly

  • Heat a wok or large sauté pan over high heat.
  • While the pan is preheating, crack 4-6 eggs (not included) into a bowl and beat well until combined.
  • Once the pan is smoking, drizzle enough cooking oil to fill the bottom of the pan by ⅛.
  • Add egg mixture and scramble for about 20-30 seconds or until just cooked through.
  • Remove from heat and transfer to a paper towel-lined plate.
  • Add ground pork into the hot pan and season with salt and pepper.
  • Using a wooden spatula, break the pork up into smaller pieces and cook for about 3-4 minutes or until nicely browned, then transfer to a plate.
  • Add scallion whites to the pan, followed by remaining garlic, ginger, and quartered zucchini.
  • Season with salt and pepper and stir-fry until zucchini begins to soften.
  • Add cooked pork, egg, edamame, house rice, and fried rice sauce into the wok. Stir-fry until evenly incorporated. Remove from heat and transfer to a large serving platter.
  • Garnish with scallion greens, toasted sesame seeds, and freshly cracked black pepper.
  • Serve and enjoy!


  • Heat a large non-stick sauté pan over medium-high heat and drizzle with cooking oil to coat.
  • Arrange potstickers in the pan, flat side down.
  • Carefully add water into the pan (should be enough to cover just the base of the potstickers).
  • Cover immediately to avoid splatter.
  • If thawed, steam for about 4-5 minutes, until the crackling sound stops and water has evaporated (if cooking from frozen, steam for 9-10 minutes).
  • Remove lid and transfer potstickers to a serving dish, crispy side up.
  • Serve with dipping sauce and enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Chef Ming Tsai ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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