Sentences with phrase «soy sauce if»

You can mix wasabi into your soy sauce if you want to, even if some people view it as an American thing to do...

Taste and adjust the seasoning, adding more soy sauce if necessary.

2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups water 2 big spoonfuls Better than Bullion (more or less to taste) 1/2 onion, chopped 1 tsp fresh ginger, grated 3 - 4 cups carrots, chopped 2 - 3 cups celery, chopped 6 - 8 garlic cloves, minced 1 tsp ground turmeric 1 package riced cauliflower (fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T. dried basil 3 T. coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt, more or less to taste 1/4 tsp black pepper, more or less to taste

Remove from heat and check for seasoning and add more soy sauce if desired.

I used sea salt, but you could also use natural soy sauce if your students are not allergic to soy.

You can serve it with soy sauce if you like.

Microwave and stir the above until well combined add a couple squirts of lime juice and taste add more peanut butter if needed or more soy sauce if you want it saltier

** Can also use gluten - free soy sauce if not Paleo or allergic to soy.

Taste and add more tamari / soy sauce if need be.

Add mushroom soy sauce and toss to combine; taste and adjust seasoning with more soy sauce if needed.

In a large bowl, mix together 2 tablespoons each rice vinegar, soy sauce (use a white or low - sodium soy sauce if you have it), and vegetable oil.

Add lime juice, sesame oil and soy sauce if using, and sesame seeds.

Serve the bowl with soy sauce if desired.

Add soy sauce if making for adults.

Definitely decrease the sugar a bit and increase the soy sauce if you leave out sriracha.

Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour

Grated cauliflower is stir fried with frozen mixed vegetables, green onions, garlic, and sesame oil - laced eggs then tossed with gluten - free Tamari (or soy sauce if you're not gluten - free) and served up hot.

You can decrease it by adding less soy sauce if you like.

Serve at once, passing around extra soy sauce if desired.

By the way, you probably want to remind folks to use gluten - free soy sauce if they're gf as not all soy sauces are safe.

Taste and add more soy sauce if necessary.

Taste and add an additional 1 teaspoon of soy sauce if needed.

Serve with Changs Soy Sauce if desired.

If soy isn't an issue, then I'd suggest using a low - sodium soy sauce if that's what you have on hand or have access to at your local market.

of soy sauce if necessary).

Garnish with red chili (if using), chopped cilantro and a squeeze of lime and a bit more soy sauce if desired.

Add a little more soy sauce if desired.

* Pro tip: Use chopsticks to stir everything together and season with a little more soy sauce if desired!

Not exact matches

Add shrimp, 1 tsp soy sauce and salt if necessary.

This particular dish is most commonly made with regular soy sauce, but if you're trying to keep your sodium intake down, you can substitute Kikkoman low - sodium soy sauce or even the lime ponzu for a lighter, less salty flavor.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium sauce pan over medium heat.

Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed red pepper flakes, if you like them spicy / sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.

The dressing is gluten - free if made with gluten - free tamari / soy sauce and vegan.

If you want to use it as a soy sauce substitute, you may want to add a bit more salt to your dish to balance out the sweetness.

If eating out, remember to not only request to see the bottle of gluten - free tamari, but also verify that soy sauce or other sauces (such as ponzu, which is also made from soy sauce) were not used as a marinade for any ingredients in your meal.

Add soy sauce or seasonings if using and stir to combine before taking off the heat.

Turn down the heat to medium - low and add in the sugar, soy sauce, oyster sauce (if using), sesame oil, and dark soy sauce.

Just know that the sodium is higher than listed above if you opt to make them with the full quarter cup of soy sauce.

If you don't have fish sauce, a really smelly Asian condiment, you can skip it and use 1 tablespoon of soy sauce instead and reduce the salt to 1/2 teapsoon.

Yummy a little maguro or salmon chopped into bite size pieces, some seaweed salad, a little soy sauce, sesame oil, red chilis (if you like spicy), green onions, and some furikake.

The only change I'd make is to cut the amount of soy sauce (maybe 1/2 soy sauce 1/2 water) if using vegetable broth because they are a bit salty.

Alternatively, you can marinate the veggies and mushrooms for 20 minutes in the soy sauce (or coconut aminos) and then dry - grill them, especially if you're using larger mushrooms.

Since your soy sauce and veggie broth (especially if pre-packaged) have oodles of sodium, this is the place to not have salt.

If using the seasoned panko, I would use low sodium soy sauce.

Just use some smashed garlic, the ends of your onion, ends of the carrot, smashed and then cut into 1/2 inch chunks of lemongrass, the anise, the skin of your ginger, lime leaf is great if you have it, and a dash of soy sauce, the stems and some mushrooms too of course!

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

If you've read some of my other Asian inspired sauces you'll probably notice that I use soy sauce, mirin, and rice wine vinegar together a lot.

When done, you can eat it as is or dip it in a dipping sauce of soy sauce and vinegar (yuzu vinegar is best if it's available).

* NOTE: If Korean barbeque sauce is not available, feel free to substitute equal amount of light soy sauce, 1 clove of minced garlic and 1 tablespoon dark brown sugar (or palm sugar)

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.