Sentences with phrase «soy sauce into»

is, but love the idea of mixing your triple point wasabi with some 4 point soy sauce into a spicy, muddy oblivion check out our review here!

Add brown sugar into water, add soy sauce into it and let the fillets dip in this mixture for two hours in a refrigerator.

Mix soy sauce into rice; taste and season with kosher salt if needed.

Pour the vegetable broth and soy sauce into the bowl and stir until no pockets of dry flour remain.

Pour water, orange juice, lemon juice, lime juice, rice vinegar, sesame seed oil and soy sauce into a saucepan and heat on medium - high heat.

Meanwhile, whisk in miso, garlic, ginger, and soy sauce into the broth and keep at a low simmer.

of soy sauce into a saucepan.

Create an intriguing sweet - salty dessert by stirring 1 to 2 tablespoons low - sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake.

Not exact matches

I improvised... rice instead of noodles and I cooked the tahini, soy sauce, and spices into the rice.

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

I subbed banana for the apple sauce and soy milk with two dates blended into it for the liquid, some vanilla, cocoa powder (about 3 or 4 Tlbs.)

Whisk the remaining 1 teaspoon salt into the chili oil along with the vinegar, soy sauce and sesame oil.

Please note that 2 tablespoons of soy sauce is being mixed into 1/3 cup of honey, resulting in a golden color.

This creamy, flavorful queso transforms the Mexican staple into a savory sauce free of dairy, gluten, soy, nuts and eggs.

Place chickpeas, panko, onion, garlic, flaxseed, parsley, cumin, coriander, ginger, cinnamon, cayenne, soy sauce and lemon into the bowl of a food processor.

POUR 2 tablespoons of juice from mandarin oranges into medium bowl; add soy sauce, ginger and 2 tablespoons of hoisin sauce, stirring to combine.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lime

Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce

Whisk butter into soy - sauce mixture until blended.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried / poached egg and a touch of soy sauce.

My husband isn't into it since a little bit of tamari or soy sauce goes a long way with him, and there's quite a bit of it in that recipe.

Toward the end of the simmering, she'd crack an egg into the rice and bury it, and then top with a bit of soy sauce or furikake.

Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

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.

3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water

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!

I cut them up into bite sized pieces and heated them through with a bag of frozen stir fry veggies, soy sauce, teriyaki sauce, chili paste, garlic, and ginger.

Flank steak is cut into bite - sized chunks against the grain, then it's lightly dusted with potato starch (in our case well use cornstarch), flash - fried in oil, and doused with an amazing sweet soy garlic sauce.

1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves

5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced into 1/4» thick medallions

My favorite is to do un-sushi for when I'm feeling lazy or sluggish and / or don't want the rice: I finely chop a bunch of raw veggies, add some ginger, lemon, soy sauce, or other spices, mash an avocado into it, add some salt, slap the whole thing in some nori, roll it up, and call it good.

1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon

What you need: 1 bunch kale 2 tbsp olive oil 1/2 onion, sliced into crescents 1 tbsp tamiri or soy sauce 2 tbsp water

1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

1 1/2 pounds pork belly 2 tablespoons sugar 3 garlic cloves 2 scallions, cut into 2 - inch pieces 3 whole star anise 2 tablespoons dark soy sauce 1 tablespoon soy sauce 1/4 cup Shoaxing cooking wine 1 1/2 cups pork stock, the liquid from parboiling, or water, plus more as needed.

Whisk cornstarch, apple butter, sherry and soy sauce together in bowl until smooth, then stir into slow cooker.

Barely cooked, set aside and then dunked in hot water when ordered to finish the cooking process, the egg is cracked into a small saucer and sprinkled with soy sauce and white pepper.

1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped

My mom used to toss greens and a protein (chicken, tofu, whatever) into broth with ginger, garlic, soy sauce and some chilies.

Sushi rice is piled into bowls then topped with tons of sushi - friendly toppings, diced sushi - grade fish, and a yummy sesame - soy - based sauce.

Stir hoisin sauce, soy sauce, vinegar, garlic, ginger, and chile pepper sauce into the onion - broccoli mixture and cook for 1 minute.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil

Stir soy - sauce mixture into skillet; heat to boiling on high.

Directions for chicken marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.

Mix the soy sauce, honey, vegetable oil, and dry mustard in a bowl, then pour it into the bag.