Sentences with phrase «tablespoon soy sauce»

If you don't have either, you can mix together 1 - 2 tablespoons soy sauce with a teaspoon of sugar, and use that.

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

Place chicken on top of shallots; top with sweet potato, and drizzle with 2 tablespoons soy sauce mixture.

Add the broccoli and remaining tablespoon soy sauce and cook, stirring frequently until the broccoli is bright green and tender, 3 to 5 minutes.

8 Eggs 1 Bag (Marjon © 8ox) Bean Sprouts, Chopped 1/2 Cup Jicama Cut 1» by 1/8» 1/2 Cup cooked ham, chicken, pork or raw shrimp diced 1/3 Cup Celery, sliced fine 2 Tablespoons Soy Sauce Oil for -LSB-...]

Marinade: ♥ 1 tablespoon sesame oil ♥ 1 tablespoon soy sauce ♥ 1 tablespoon rice vinegar ♥ 1 tablespoon water ♥ Dash of salt & pepper ♥ Salad greens

Golden Gravy 1/2 cup flour (all - purpose or chickpea flour for gluten - free recipes) 1/2 cup nutritional yeast 1/4 cup olive oil or vegan margarine 2 cups vegetable broth or water 1 tablespoon soy sauce Filling 1/4 cup olive oil, divided 1 cup diced red onion 1/2 cup diced celery 2 cups diced mixed vegetables (carrots, corn, green beans, peas, etc.) 2 cups cubed, extra firm tofu Pot Pie 2 (9 - inch) prepared Pie Crusts (gluten - free or regular flour)

Uncover, turn with a spatula and add the rice vinegar or lime juice, brown sugar and a further tablespoon soy sauce to tin.

Note: If you're looking for a substitute for the Thai Golden Mountain seasoning sauce, you can make your own by combining 2 tablespoons soy sauce with 2 tablespoons beef stock and 1/4 teaspoon sugar.

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

3 teaspoons ground Jamaican allspice 6 to 8 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, finely chopped 2 onions, finely chopped 2 cloves garlic, finely chopped 1/2 cup finely chopped scallions 3 teaspoons fresh thyme leaves 2 teaspoons salt 2 teaspoons freshly ground black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup vegetable oil 1/4 cup brown sugar 3 tablespoons soy sauce

1 cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe)

extra firm tofu 1 small very finely chopped onion 3 tablespoons soy sauce 3 tablespoons peanut butter 1/2 cup bread crumbs A few pinches fresh basil or oregano

Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir - fry 4 to 5 minutes until chicken is no longer pink.

1 tablespoon soy sauce 1 tablespoon mild honey 2 tablespoons Asian fish sauce, divided 1/4 teaspoon salt 1 pound flank steak (I used a flat iron steak, much cheaper!)

For the tofu, I pressed it and dredged in 2 tablespoons peanut oil and 2 tablespoons soy sauce.

Made this with a honey ginger glaze: 1 tablespoon each soy sauce, honey, melted butter and grated ginger, 1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic.

1 tablespoon sesame oil 1 tablespoon Sriracha 1 tablespoon soy sauce 1 pound ground beef 2 ounces Cabot Extra Sharp Cheddar, sliced or Extra Sharp Cracker Cuts 2 tablespoons Cabot Plain Lowfat Greek Yogurt 1/2 teaspoon soy sauce 1 tablespoon Sriracha 2 burger buns 1/4 cup mild kimchi

For the Glaze: 6 teaspoons cornstarch 6 tablespoons soy sauce 6 teaspoons white sugar 12 tablespoons water

6 teaspoons cornstarch 3 tablespoons soy sauce (we use low sodium)

1 1/2 pounds prime rib eye beef, thinly sliced, or beef cut of choice 2 tablespoons soy sauce 1/4 cup sugar 1 tablespoon garlic, minced or pressed 2 teaspoons Asian sesame oil 2 teaspoons Mirin wine or sherry 2 teaspoons water

Mix together 6 tablespoons freshly squeezed lime juice, 1 tablespoon soy sauce, and 2 tablespoons peanut oil; add pepper, salt if necessary, and a dash of cayenne if you like.

For the dipping sauce: 2 tablespoons soy sauce 2 tablespoons water 2 teaspoons rice vinegar 2 teaspoons lemon juice 2 teaspoosn honey 2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.

Meanwhile, combine remaining 1/2 cup brown sugar, 2 tablespoons soy sauce, water, and tomato paste.

1/2 cup teriyaki sauce 2 tablespoons soy sauce 2 tablespoons firmly packed brown sugar 1 tablespoon Sherry or white wine 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 teaspoon Asian sesame oil 3 garlic cloves, minced 1 - inch piece fresh ginger, peeled and finely diced 2 scallions, chopped fine a pinch dried hot red pepper flakes, or to taste 2 - 4 tuna steaks, depending on how many you're feeding

Uncover and stir in the reserved bacon and eggs, scallions, nuts if using, and 2 tablespoons soy sauce or 1 tablespoon tamari.

For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme, leaves whole, soft stems roughly chopped 2 tablespoons olive oil

12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup diced orange pepper 1/3 cup salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)

Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave - safe bowl.

Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice of one lime

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.

For the dressing — 3 tablespoons toasted sesame oil — 1 tablespoon rice vinegar — 1 tablespoon soy sauce — juice of 1/2 lemon — pepper

In medium bowl, toss pork with vinegar and 1 tablespoon soy sauce.

1 clove garlic, minced or pressed 1 teaspoon ground ginger 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons salad oil 1 tablespoon instant minced onion 1/4 teaspoon black pepper

1/4 cup finely chopped onion 6 green onions, chopped 1/4 cup red wine vinegar 1/3 cup vegetable oil 2 tablespoons soy sauce 2 tablespoons dark rum 1 tablespoon brown sugar 1 tablespoon finely minced fresh thyme 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon Defrosted 1 / 2 - inch cubes of superhot chile pulp as needed 2 pounds pork tenderloin

For the stock: 1 cup beef stock 3 tablespoons soy sauce 4 teaspoons minced shallots 2 teaspoons Worcestershire sauce

1 pound fajita - style beef strips 2 tablespoons cooking oil 1 egg, separated, reserving the white 1/2 cup dried red chile pods, coarsely chopped 2 tablespoons fresh ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon salt

4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1 cup onions, sliced thin 2 cups mushrooms, sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or vegetable stock 4 slices hearty bread, toasted Parsley, chopped, for garnish

Ingredients 1 package firm tofu 1 teaspoon vegetable oil 2 tablespoons grated or finely minced ginger 1 clove garlic, minced 2 tablespoons mirin or other white wine 2 tablespoons rice wine vinegar 1 tablespoon honey 2 tablespoons soy sauce.

ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)

Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped