Sentences with phrase «about soy sauce»

Official Premise: In «John Dies at the End», it's all about the Soy Sauce, a drug that promises an out - of - body experience with each hit.

This is tasty and great in cooking if you are trying to avoid soy, however if you are particular about soy sauce this isn't going to satisfy your tastes.

Although I wasn't necessarily excited about the soy sauce in this recipe, with a simple ingredient swap, chicken adobo is a delicious, healthy meal that can be made all in one pot!

Although I wasn't necessarily excited about the soy sauce in this recipe, with a simple ingredient swap, chicken adobo is a delicious, healthy meal that can be made all in one pot!

I'm curious about the soy sauce.

Not every cauliflower fried rice recipe has to be about soy sauce and fried eggs.

Not exact matches

1 Pork Tenderloin (about 1 1/2 pounds) 1 bag baby carrots 2 T honey 3 T apple juice 2 t Dijon mustard 1 t soy sauce salt and pepper

For barbecuing just about anything else, they often borrow from the Asian and Pacific cuisines to use soy, teriyaki, oyster, fish and hoisin sauces in combination with flavored vinegars, honey, and turbinado sugar, and fruit juices (apple, apricot, pineapple, mango, etc.) to make light and flavorful basting, marinating & serving sauces.

I subbed banana for the apple sauce and soy milk with two dates blended into it for the liquid, some vanilla, cocoa powder (about 3 or 4 Tlbs.)

Add the soy sauce and about 2/3 of the scallions and stir to incorporate.

1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)

Add the soy sauce and cook until reduced by half, about 1 minute.

Add about 1/4 cup of the kombu broth (discarding the rest), along with the soy sauce, and blend.

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.

These days, I use coconut aminos, soy sauce and tamari (gluten - free soy sauce) interchangeably, but since everyone knows what soy sauce is, let's talk about coconut aminos instead.

So now that you know what soy sauce is, let's chat about tamari.

Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste

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

Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

Add 3 1/2 cups skim milk / or soy milk and cook for about 10 minutes, until sauce is thickened.

Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minutes.

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of pepper Optional: Add a few dashes of chili flakes

Soy sauce yes but that's about it.

I feel funny calling it Chinese Chicken Salad, since there's nothing Chinese about it, except the inclusion of bok choy (a Chinese cabbage) and a dressing made with rice vinegar, sesame oil and soy sauce.

When you have about 5 minutes left on the baking / roasting time of your tofu, combine all soy honey garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly.

Something about the egg, soy sauce, and sesame oil sounds really delicious.

Add the honey, soy sauce, hoisin sauce, and rice vinegar and cook until the chicken is done, about 10 - 15 minutes.

If you're worried about sodium, reduce the Bragg (or soy sauce) by half and reduce the amount of vegan cheese used as well.

In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).

Bring juice, honey, and soy sauce to a low boil in saucepan until reduced to 1/2 cup, about 20 - 30 minutes.

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 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped

Ingredients 1/3 cup citrus juice (juice from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch of red pepper flakes

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

1 slender carrot, about 2 ounces, scraped and cut into matchsticks 2 ounces daikon, scraped and cut into matchsticks 1 tablespoon mirin 1 tablespoon light - colored soy sauce 2 sheets hoshi yuba, softened (page 261) and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1 / 4 - inch bits) I could not find this and didn't add it.

Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes.

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

david's tempeh facon 400g / 0.9 lb tempeh, super thinly sliced about 100 ml / 0.4 cup tamari or light soy sauce 1 tbsp dijon mustard 3 garlic cloves, minced a dash of smoked paprika or chipotle

The ponzu sauce added just the right acidity, with its flavors of rice vinegar, soy sauce and yuzu (I admit I had to look up ponzu sauce, but I first learned about yuzu — an Asian citrus — at Le Bernardin years ago).

Of course it's all about the sauce, which stars Sriracha, peanut butter, fresh ginger, fresh garlic, soy sauce, and lime juice.

My husband had a crazy idea about making cookies using soy sauce.

12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)

In another pot, add pepper jelly, orange juice, vinegar, soy sauce, curry powder and Tabasco and stir over medium high heat until thickened — about 8 minutes.

Add reserved soy sauce mixture; stir until heated through, about 1 minute.