Not exact matches
In a
small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and
pepper flakes.
In a
small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black
pepper.
In a
small saucepan over low heat, combine the cornstarch, cold water, SPLENDA ® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black
pepper.
Cook oil, red
pepper flakes, and fennel seeds
in a
small saucepan over medium -
low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes.