Sentences with phrase «sauteed ginger and garlic»

Once hot, saute ginger and garlic until fragrant, 2 -3 minutes.

In a large pot, saute the ginger and garlic in coconut oil for about two minutes, making sure not to burn.

Saute ginger and garlic in oil until fragrant.

Not exact matches

About 5 minutes of effort: I chopped all the vegetables (including the ginger) into big chunks, sauteed onions and garlic, added everything else (including still - frozen chicken broth).

Directions The marinade In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic.

Based on other comments, made the following changes: sauteed the ginger, garlic and shallots (minced) in oil until fragrant.

Add some oil to the heated wok, saute the chopped ginger and garlic till fragrant.

Add garlic and ginger and continue sauteing 1 - 2 minutes, until fragrant.

Heat about 2 tbsp oil, saute chopped garlic and ginger slices till light brown and fragrant.

My favorite style: with sauteed red bell peppers, ginger, garlic, sesame oil, and soy sauce!

But I did a little research and now I know that yu choy is a Chinese green, great to saute with a little ginger and garlic.

I saute kale or chard with garlic and ginger and a little braggs.

Add the onion, garlic, ginger and salt and saute until softened but not browned.

Add the ginger and garlic paste and saute till the raw smell is gone.

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

This miso soup instead relies on the subtle flavours of sauteed ginger, garlic and scallions.

In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft.

I made a couple modifications though... I added some onion and garlic to the sauteed scallions and ginger, then added some fresh lemon juice and a little garam masala when the soup was done cooking.

First use the Saute function of the Instant Pot to cook the ground meat, then add the coleslaw mix, chicken stock, soy sauce, minced garlic and ground ginger.

Once the oil was hot, I sauteed a diced onion, two tablespoons of chopped cilantro, about an inch of sliced lemongrass, two cloves of minced garlic, and one teaspoon each of turmeric, curry, ginger powder, and cumin.

Add the garlic, ginger and red pepper flakes to the cast iron pan and drizzle with a little oil and saute until fragrant (about a minute) being careful not to burn.

Add garlic and ginger and saute for another 2 - 3 minutes.

Add ginger - garlic paste and saute till the raw smell is gone.

In a saucepan, saute the onion, ginger, and garlic in the oil until soft.

In a large pan, saute the onions, garlic, and ginger in the butter until soft.

Move onion to sides of sauce pan, reduce heat to medium, add ginger garlic sesame and oil mixture to the middle of the saucepan and saute until fragrant for 1 minute.

Saute onion or shallot, toss in minced ginger and garlic, cayenne, and then a can of fire roasted tomatoes, chilis optional.

Heat about 1 tablespoon oil in a wok or saucepan, add in chopped onion, garlic and ginger, saute for a few minutes until the onions are softened.

Once it's shimmering, add the ginger, shallot, and garlic and saute until fragrant, about 1 minute.

To add some fresh veggies to my plate, I blanched and then sauteed fresh green beans in a little bit of garlic and ginger:

Add ghee, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.

Then add chopped onions and ginger - garlic paste and saute it till golden brown.

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 ginger, garlic and saute 2 minutes

Added a bit more ginger and lime to the sauce and also garlic as well as sauteed onions.

Add the onion, ginger, and garlic and saute until softened, about 3 minutes.

Add ginger garlic paste and saute another 2 minutes.

I'm making pho tonight and this is giving me some tips I can still do this time (red pepper flake garnish) and some tips for next time, like roasting the spices first and sauteing the garlic, ginger, etc. before simmering the broth.

Add the garlic, ginger, and red pepper flakes and saute for 1 more minute.

• add garlic, ginger and saute for 1 minute.

Harvest Vegetables and Other Sides Coriander and Cumin - Glazed Carrots Buckwheat - Honey Seared Carrots Glazed Carrots with Mint and Preserved Lemon Honey - Almond Acorn Squash Butternut Squash Tagine Parsley - Garlic Spaghetti Squash Breaded Lemon - Coriander Acorn Squash with Marinara Sauce Roasted Squash with Parmesan - Parsley - Garlic Crumble Braised Apple - Caraway Cabbage Maple and Ham Braised Cabbage Lemon and Parsley Potato Salad Smoked Paprika Roasted Potatoes Mashed Sweet Potatoes Roots O'Plenty Maple and Rutabaga Gratin Magical Root Vegetable and Maple Gratin Charred Brussel Sprouts and Broccoli Ginger - Lemon Brussel Sprouts Bacon and Apple Braised Greens Maple - Sauteed Sweet Potato Greens Butternut Squash and Kale sautéed with Black Olives and Garam Masala Pumpkin Mac n» Cheese with Caramelized Apples, Onions and Sage

Add garlic and ginger and saute for 3 minutes.

Add the onion, parsnips, carrots, garlic, and ginger and saute for about 10 minutes, until onions are translucent and vegetables are starting to become tender.

Saute the onion until translucent and add the ginger, garlic and jalapeno.

Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass, fish sauce, soy sauce, Sriracha, Togarashi seasoning and black pepper and cook for about 5 minutes or so until the pork is cooked all the way through.

Saute the red pepper, shallots, garlic, and ginger in the oil, using a little cooking spray if needed.

I forgot to add - we didn't want to dirty the blender, so we just minced the garlic and ginger together and let it saute for a little before adding the chicken.

When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds.

In the meantime, in a saucepan, heat the coconut oil and saute the garlic and ginger for a few minutes.

Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.