Sentences with phrase «ginger scallion oil»

Then I topped each serving of this fried rice with a ginger scallion oil.

There is a popular Cantonese poached chicken dish that is always paired with ginger scallion oil.

Not exact matches

1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water

Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame oil, and black garlic.

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Mason Jar Instant Ramen Zoodles from Strictly Delicious (choose coconut oil) Chicken Zoodle Faux Pho from Eat Heal Thrive Chicken Piccata with Zucchini Noodles from Strictly Delicious Ginger Scallion Chicken with Cold Zucchini Noodles from Fresh Tart One Pot Chicken Zoodle Stir - Fry from Strictly Delicious «Cheesy» Chicken Pasta with Butternut Sauce from Sweet Potatoes and Social Change «Cheesy» Chicken and Green Zoodles from The Castaway Kitchen (omit ghee) Chicken, Kale and Butternut Squash Noodle Soup from Strictly Delicious Bolognese Sauce with Chicken Livers and Zoodles from Healing Family Eats Turkey and Cavolo Nero Cabbage Meatballs over Zucchini Nooodles from Comfort Bites Spaghetti with Basil Avocado Sauce & Grilled Chicken from Livin'the Crunchy Life Fragrant Herb and Coconut Chicken Soup from Comfort Bites

1 tablespoon olive oil 1 medium white onion, roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for serving

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1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced

2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce

The dressing was made from the juice of two limes, low sodium soy sauce, toasted sesame seeds, scallions, ginger, Melinda's extra hot sauce and a touch of sesame oil.

At its most basic, I simply cooked the oatmeal in some chicken broth with a slice of ginger, topped it with a poached egg, drizzled a little soy sauce and sesame oil on top, and added a sprinkling of chopped scallions.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

Coconut - Marinated Short Rib Kebabs with Peanut - Chile Oil Soy - Basted Chicken Kebabs with Sesame - Citrus Sprinkle Sweet and Spicy Bacon Kebabs with Scallion - Ginger Relish Cumin - Chile Lamb Kebabs with Garlic Yogurt Barbecue Pork with Blistered Chile — Pumpkin Seed Salsa

Add the chopped scallions, chopped ginger, green chili, 2 tablespoons of olive oil to a food processor and process until you get a coarse green paste.

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

* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices

8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves

ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3 cup orange marmalade 1 serrano (seeded, small dice) 1/3 cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1 cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste)

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

Ingredients 4 soft shell crabs 1 cup milk 1 cup flour 2 tablespoons oil 1 tablespoon butter 1 teaspoon chili flakes 1 pound fresh squid ink (or regular) linguine 2 shallots, thinly sliced 1 bunch scallions (about 8), thinly sliced, white and green parts divided 1 head Napa or Chinese cabbage, thinly sliced (about 4 cups) 1 cup cilantro ginger pesto

1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package

Toasted Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped (1 cup)

Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.

Maybe some scallions or ginger or sesame oil thrown in as well.

For the salsa, I used a good amount of ginger, basil, red, green and yellow bell peppers, scallions, a little low sodium soy sauce, a splash of sesame oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce.

Swirl in the oil, then add the scallions, garlic, and ginger.

Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles

In a small saucepan combine grapeseed oil, 2 thinly sliced scallions, garlic, star anise pods, crushed red pepper, and ginger.

In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly Sliced Scallions, 2 cloves Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh Ginger.

Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and 1/4 teaspoon salt in a blender.

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

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

Step 3Stir in the scallion, sesame seeds, tamari, sesame oil, rice wine, ginger, and a few grinds of pepper.

At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

in a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper.

Asian - inspired, flavor - loaded meatballs with scallions, ginger, and sesame oil in a Hoisin based sauce.

Prepare Steak: Puree scallions, cilantro, vinegar, TABASCO ® Chipotle Sauce, ginger, soy sauce, sesame oil, pepper, sugar, garlic and corn oil in a blender until smooth.

To make the aromatic chili oil, heat the oil in a small pan over medium heat, along with the star anise, cinnamon stick, ginger, white part of scallions, fennel seeds, and Sichuan peppercorns.

1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and diced

2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes.

ingredients FRIED CHICKEN WINGS: canola oil (for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2 tablespoons sesame seeds (to garnish) 1 bunch scallions (light green and white parts only, thinly sliced, to garnish) Kosher salt and freshly ground pepper (to taste) SESAME WING SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted butter

2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds

Transfer the spices along with the Scotch bonnet peppers, scallions, shallot, ginger, garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a blender or food processor.