TRY not to eat everything / spoon the entire peanut
ginger sauce before you even finish your rolls.
Not exact matches
Add the
ginger and garlic to the pan and quickly add the soy
sauce and water
before the garlic scorches.
In order to infuse lobsters with Chinese and other Asian flavors, Ching prepares a complex
sauce of chiles, lemongrass,
ginger and shrimp paste mixed in peanut oil and coconut milk, then marinates the boiled lobsters in it for several hours
before grilling.
Make sure to slice then mince the
ginger first
before putting into the blender (if you don't the
ginger will shred and look like strands of hair in the
sauce... not a good look!)
I browned some garlic and
ginger before adding the chicken and once it was nearly cooked, added a mixture of soy
sauce and brown sugar.
THE SEASONING Just
before serving, Yang dresses the meat with a sweet - salty mixture of soy
sauce,
ginger, garlic, gochugaru (Korean red pepper powder), Chinese mustard powder, and sugar.
Add minced
ginger and garlic to the pan and quickly add the soy
sauce and water
before the garlic scorches.