Sentences with phrase «remaining ginger and garlic»

oil in a large skillet over medium - high and cook collard greens, cardamom, if using, and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes.

Add the remaining ginger and garlic and cook until fragrant, about 30 seconds.

Not exact matches

Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

Heat remaining oil in a pan, addgreen chillies and ginger garlic paste saute for a minute.

Add the remaining mango, garlic, curry powder, allspice, paprika, ginger, Tabasco sauce and vegetable broth.

Meanwhile, prepare the sauce by mixing together until smooth the remaining 1 1/2 tablespoons soy sauce, 2 tablespoons rice vinegar, tahini, warm water, sambal, ginger and garlic.

To make the dressing, saute garlic and ginger in sesame oil on medium - low heat for 2 - 3 minutes and stir in remaining ingredients.

Add the remaining 1 tablespoon of oil to the same pan and add the minced ginger and minced garlic along with dry red chilies and white parts of green onion.

Place 1/2 onion, garlic, ginger, cashews, cilantro and 1 cup of crushed tomatoes into food processor bowl (reserve remaining onion and crushed tomatoes).

Return skillet to medium heat and add remaining 1 tsp of oil, snap peas, 1 garlic clove and 1 tsp of ginger; cook for 1 minute, stirring occasionally.

Add the remaining tablespoon vegetable oil, the ginger, and garlic to the pan and cook until they're fragrant, about a minute.

In a small bowl, combine the minced ginger, garlic, brown rice syrup, and remaining 2 tbsp tamari.

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

garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce.

Add the remaining 1 tbsp of avocado oil to the Instant Pot and add onion, ginger and garlic.

Add remaining veggies, ginger, salt, pepper, garlic powder, and turmeric.

Add onions, tomatoes and potatoes to the leftover oil along with ginger, garlic and remaining spices.

Add remaining oil to skillet, along with garlic, ginger, white parts of scallions and dried chili peppers.

Mix together hoisin, orange juice and remaining soy sauce, ginger and garlic in a small bowl; set aside.

Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds.

Heat the remaining oil and fry the ginger, garlic and chile until golden.

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms.

Return the skillet to the stove and add the remaining peanut oil, along with the toasted sesame oil, garlic, ginger, and 1/4 teaspoon red pepper flakes.

Scatter remaining garlic, scallions, and ginger over fish.

Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp.

Add remaining vegetable oil, sesame oil, garlic, ginger and eggplant to saucepan.

Add the remaining 3 tablespoons coconut oil and the scallions, ginger, and garlic and cook, stirring, until fragrant, 1 to 2 minutes.

Melt 1 - 2 Tablespoons of coconut oil and mix in the remaining garlic, ginger and peppers.

Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half.

Uncover, add remaining garlic and ginger and sauté until they are fragrant and turn lightly golden, 1 to 2 minutes.

Tip the browned lamb into a sturdy roasting tin, around 25 x 30 cm or so, and add the remaining tablespoon oil, the garlic, half the ginger and half the chilli with 1 tablespoon of soy sauce and the shaoxing rice wine or sherry.