Sentences with phrase «teaspoons soy sauce salt»

3 Tablespoons Vegetable Oil, Divided 1/2 Pound Shrimp, Cleaned & Coarsely Chopped 5 Scallions, Chopped, White & Green Parts Separated 1 to 1 1/2 Cups Chopped Kimchi 1 to 2 Tablespoons Gochujang (Korean Chili Paste) 4 Cups Cooked Brown Rice 1 Teaspoon Sesame Oil 2 Teaspoons Soy Sauce Salt & Pepper 4 Eggs, Scrambled Optional Topping: Finely Sliced Seaweed

Not exact matches

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi powder or paste 1 tablespoon of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to taste

Whisk the remaining 1 teaspoon salt into the chili oil along with the vinegar, soy sauce and sesame oil.

1 tablespoon soy sauce 1 tablespoon mild honey 2 tablespoons Asian fish sauce, divided 1/4 teaspoon salt 1 pound flank steak (I used a flat iron steak, much cheaper!)

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce pan over medium heat.

3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds

3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water

Dressing: 1/4 cup red - wine vinegar 2 tablespoons light sesame oil 1 tablespoon honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to taste Freshly ground black pepper to taste

1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves

12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup diced orange pepper 1/3 cup salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

1/2 cup ketchup 1 tablespoon orange juice 2 teaspoons fresh ginger root, peeled and minced 1 clove garlic, minced 2 teaspoons dark blackstrap molasses 1 teaspoon balsamic vinegar 1 teaspoon gluten - free soy sauce 1/2 lime, juiced - Salt and pepper, to taste

For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil

12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.

* 4 eggs * 1 teaspoon gluten - free soy sauce or Bragg's liquid aminos * 1/2 teaspoon Asian sesame oil * 2 Tablespoons oil, divided * 1/2 teaspoon salt * 1/3 cup shredded carrots * 1/4 pound shrimp, peeled, deveined and roughly chopped * 1/2 cup shredded Napa cabbage * 1/3 cup finely sliced green onion

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

Whisk together 1/4 cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less - sodium soy sauce, 1 1/2 teaspoons sambal oelek or Sriracha, and 1/4 teaspoon salt.

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

1 pound fajita - style beef strips 2 tablespoons cooking oil 1 egg, separated, reserving the white 1/2 cup dried red chile pods, coarsely chopped 2 tablespoons fresh ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon salt

Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste

For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying

ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)

I'd keep everything as is and simply replace about 1 teaspoon or so of salt for the soy sauce.

shitake mushrooms, stems removed (equal to about 2 - 3 mushrooms, sliced) 1/2 to 1 teaspoon grated fresh ginger 1 to 1 1/2 teaspoons low - sodium soy sauce 1 to 1 1/2 teaspoons mirin (sweetened sake) or sweet white wine salt and fresh ground black pepper to taste

Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...

FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay leaves

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried parsley 1 carrot Optional: 2 - 4 Tablespoons of Soy sauce, tamari, coconut aminos or 1/4 -3 / 4 teaspoons salt, to taste.

Combine the soy yogurt, adobo sauce, the zest of one lime, the juice of 1/2 a lime and 1/4 teaspoon salt in a bowl and refrigerate.

2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten

1/2 cup balsamic vinegar 1/4 cup low sodium soy sauce 1/2 cup honey 2 Tablespoons olive oil 4 garlic cloves, minced 2 teaspoons minced fresh ginger 2 Tablespoons chopped scallions 1/2 teaspoon salt 6 large bone - in, skin - on chicken thighs (about 2 1/4 pounds) 1 Tablespoon cornstarch

For dressing 1 small shallot, minced 2 tablespoons champagne vinegar Juice of 1 lime 2 tablespoons soy sauce 1 teaspoon agave nectar 2 teaspoons hazelnut oil 1/4 cup olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper

I made mine with 5 tablespoons soy yogurt, 1/2 teaspoon white wine vinegar, 1/2 teaspoon soy sauce, 1/2 teaspoon lemon juice and 1/4 teaspoon salt.

Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.

1 1/2 tablespoon hoisin sauce (preferably Koon Chun) 1 tablespoon soy sauce 1 tablespoon crushed salted roasted peanuts (smashed with side of chef's knife) 1 1/2 teaspoons ketchup 1 teaspoon unseasoned rice vinegar 1/4 teaspoon sriracha chile garlic sauce 1 tablespoon water

Brush soy sauce mixture over skewers; sprinkle with remaining 1/8 teaspoon salt.

In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt.

Ingredients: 1 cup millet 3 cups water 1/2 cup sunflower seeds 1/3 onion 1/4 cup dried parsley 1 carrot Optional: 2 - 4 Tablespoons of Soy sauce, tamari, coconut aminos or 1/4 -3 / 4 teaspoons salt, to taste.

1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving

1 pound ground pork, beef, chicken, turkey or veal 2 tablespoons cold water 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon kosher salt 1 teaspoon minced fresh ginger 1/2 pound Chinese cabbage, trimmed and finely chopped (about 2 cups)