Sentences with phrase «soy sauce until»

Cook until heated through, then stir in leftover brown rice and another splash of water and soy sauce until the rice is softened and heated through.

In a bowl, toss the tofu with soy sauce until each cube is coated.

In a measuring cup, whisk together broth, peanut butter, liquid smoke, and soy sauce until incorporated.

I added more tahini and a little more soy sauce until it the flavor balanced.

Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey.

In small bowl, mix water, ginger, honey, and remaining 2 tablespoons soy sauce until blended; set aside.

Not exact matches

Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth.

Cook chicken breasts with garlic + ginger in soy sauce + oyster sauce until not longer pink in center.

Add the oils, vinegar, soy sauce, sugar, and carrots and blend until well combined.

Add the soy sauce and cook until reduced by half, about 1 minute.

* To prepare fresh burdock root, you must peel + grate the root and sauté in a mixture of sake, organic soy sauce, and organic coconut sugar until the root is thoroughly cooked and slightly al dente.

Add the almonds, garlic, ginger, soy sauce, lime juice, dates, chili and water in the blender, blitz until smooth.

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.

Add the lemongrass, garlic, shallots, ginger, chillies, coriander, lime, soy sauce and water to a food processor and blend until a paste forms.

Meanwhile, whisk together the broth, soy sauce, Worcestershire sauce, syrup, garlic, ginger, pepper flakes and 1 tablespoon corn starch until combined.

Finally, add the rice, soy sauce, oyster sauce, and ginger, and stir until combined.

Combine the sesame oil, soy sauce, rice vinegar 1/2 teaspoon of the minced garlic, siriacha, and honey in a small bowl and stir until completely combined.

In a small bowl, combine the lime juice, brown sugar, sesame oil, soy sauce, and fish sauce, and whisk until the sugar is dissolved.

Make the burger - In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended.

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.

Add 3 1/2 cups skim milk / or soy milk and cook for about 10 minutes, until sauce is thickened.

In food processor or blender, process lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1 tablespoon water until smooth; set sauce aside.

Add the red wine vinegar and soy sauce and continue to cook until the collards are soft and tender.

Heat a pan to medium high heat, add the oil, turkey bacon and garlic, cook for 5 minutes, add the rice and soy sauce, mix add the peas and the eggs, stir until well combined.

Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minutes.

Add soy sauce and Shaoxiang wine and then stir fry, stirring regularly until rice is heated up and cooked through.

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

In a small bowl, whisk together the soy sauce, lime juice, mirin, sesame oil, and sugar until combined.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Add the honey, vinegar, garlic powder, and soy sauce and whisk over the heat for a few minutes until the sugar is dissolved and the mixture is boiling.

In the same pot you cooked the vegetables in, you'll cook mushrooms until they release their moisture then add tomato paste and soy sauce, and that combination is pure genius.

Combine the eggs, soy sauce and sesame oil in a medium bowl and beat with a fork until well - combined.

«Carpaccio» is thinly - sliced raw beef (insert yucky face) often eaten as an appetizer, but here we're making something similar by thinly slicing portobello mushrooms, marinating them in a maple / soy / miso sauce, and baking them until crispy.

To marinate the beef, puree onion, garlic, ginger, soy sauce, brown sugar, sesame oil and seasoning in a blender until smooth.

Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened.

Add in soy sauce and wasabi powder and stir until completely mixed.

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

When you have about 5 minutes left on the baking / roasting time of your tofu, combine all soy honey garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly.

Add in black pepper, rice wine vinegar, sesame oil, and soy sauce, and stir until completely combined.

In a small bowl, whisk together the chicken broth, soy sauce, mirin, ginger, salt, and pepper until well combined.

Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20 minutes until the center is still pink, around 140 degrees F. on a meat thermometer.

Add the honey, soy sauce, hoisin sauce, and rice vinegar and cook until the chicken is done, about 10 - 15 minutes.

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.

In a food processor or blender, combine the shallots, green onions, oil, water, lime juice, soy sauce, Scotch bonnet, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms.

Add the sugar and soy sauce and turn until the meat is coated.

For the prawns, combine the cornstarch and soy sauce in a small bowl and blend until smooth.

Add the peanut butter, garlic, chutney, the oil, soy sauce, lemon juice, and the chile and continue to process until smooth.

Add the chicken, fish sauce, soy sauce, and palm sugar and cook until the outside of the chicken is no longer pink.

In a small bowl mix hoisin sauce, soy sauce, vinegar, ginger, garlic, sesame oil and red pepper flakes until combined and set aside.