Not exact matches
Broccoli Tots Ingredients 1 1/2 -2 cups broccoli, chopped 1/4 cup scallions, chopped 1
Tbsp Sriracha, or your favorite hot
sauce 1/2 -1 tsp.
Onion chopped — 1 Ginger grated — 1 inch Garlic cloves chopped — 3 Soya
sauce — 1 tsp Worcestershire
sauce — 1 tsp
Sriracha hot chili
sauce — 3
tbsp Honey — 2
tbsp Garlic salt / salt to taste Vegetable oil — 3 tsp for
sauce and oil for frying potatoes.
BBQ
Sauce: 1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
Sauce: 1/2 cup vegetable broth 2
Tbsp maple syrup 2
Tbsp molasses 2
Tbsp tomato paste 2
Tbsp peanut butter 1
Tbsp soy
sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
sauce 1
Tbsp apple cider vinegar 1
Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp
Sriracha (optional)
4
Tbsp thai sweet chili
sauce 3
Tbsp peanut butter 1 tsp fresh grated ginger 1
Tbsp honey 1
Tbsp red curry paste 1
Tbsp sriracha 1/4 cup + 2
Tbsp coconut milk
Ingredients 2 cloves garlic, minced or pressed 1
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp fresh ginger, minced 1/2 cup low sodium soy
sauce 1
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile
sauce (such as
Sriracha) 2
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish
Ingredients -2
tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1
tbsp hot
sauce such as Tabasco or
Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
roasted chestnuts 1/2 cup whole berry cranberry
sauce (not jellied) 1
tbsp soy
sauce 1 tsp
sriracha 1 egg, fried sunny side up oil, for sauteeing salt and pepper, to taste
In a small bowl stir together 1/4 cup soy
sauce, 1
Tbsp toasted sesame oil, 1
Tbsp sriracha, 1
Tbsp rice vinegar, and 2
Tbsp curry powder.
For Potato in Hot
sauce Slider Pepperidge Farm Golden Potato Slider Buns — 6 Mayonnaise — 1/2 cup Sriracha sauce — 2 tsp Potato in Hot Sauce Colseslaw Cilantro leaves / Coriander leaves — 2 strands Spring onions — 2 strands Cabbage leaves — 3 Butter — 1 1 / 2
sauce Slider Pepperidge Farm Golden Potato Slider Buns — 6 Mayonnaise — 1/2 cup
Sriracha sauce — 2 tsp Potato in Hot Sauce Colseslaw Cilantro leaves / Coriander leaves — 2 strands Spring onions — 2 strands Cabbage leaves — 3 Butter — 1 1 / 2
sauce — 2 tsp Potato in Hot
Sauce Colseslaw Cilantro leaves / Coriander leaves — 2 strands Spring onions — 2 strands Cabbage leaves — 3 Butter — 1 1 / 2
Sauce Colseslaw Cilantro leaves / Coriander leaves — 2 strands Spring onions — 2 strands Cabbage leaves — 3 Butter — 1 1 / 2
tbsp
If you do not have roasted red spicy tomato
sauce you can also add a
tbsp of
Sriracha sauce.
1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki or Sesame Ginger flavor, cut into 1 / 4 - inch pieces 1 1/2 cups water 3/4 cup quinoa, rinsed 2 1/2 cups cooked quinoa 1 cup cut - up broccolini or broccoli, steamed 1/2 cup chopped green onions 1
tbsp soy
sauce 1 tsp
Sriracha sauce 4 large bell peppers
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3
tbsp soy
sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2
tbsp olive oil 3 - 4 shallots, finely chopped 1
tbsp cilantro, finely chopped 1 - 2
tbsp chili
sauce (like
Sriracha)
Sauce 3 Tbsp soy sauce 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice wine 1 teaspoon Sriracha 1 Tbsp corn s
Sauce 3
Tbsp soy
sauce 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice wine 1 teaspoon Sriracha 1 Tbsp corn s
sauce 3/4 cup chicken or vegetable broth 2
Tbsp honey 1
Tbsp rice wine 1 teaspoon
Sriracha 1
Tbsp corn starch
lime peanut
sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp
sriracha (or other hot
sauce you like) 2
tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1
tbsp rice vinegar 2 tsp agave nectar 1
tbsp tamari soy
sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil
1 cup peach preserves or peach jam 2
tbsps green onion, finely chopped 2
tbsps olive oil 1
tbsp sriracha 1 tbs Dijon mustard 1
tbsp soy
sauce 3 cloves garlic, minced
sriracha chili
sauce (adjust to taste) 3 - 4
Tbsp.
For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1
tbsp minced garlic 1» knob ginger (grated) 1/3 cup grated nashi pear 2
tbsp apple
sauce 3/4 cup tamari 4
tbsp sesame oil 6
tbsp coconut sugar 1 tsp cracked black pepper 1 tsp chill flakes 1 tsp
sriracha 5
tbsp mirin 2
tbsp rice vinegar For the bao buns 4 1/2 cups good quality bakers flour or white spelt flour 1 cup warm water 1/4 cup white coconut sugar or xylitol 2
tbsp rice bran oil 8g yeast 1/2 cup boiling water 2
tbsp sesame oil
1 can hearts of palm, drained, rinsed, and chopped 2
tbsp tamari, soy
sauce, or liquid aminos 1/2 tsp garlic powder 1/2 tsp
Sriracha or chili paste 1
tbsp sesame oil
(Mango Yogurt
Sauce)-1 / 4 cup frozen pineapple / mango chunks, thawed -2 pieces dried mango, diced - orange juice -3 heaping
tbsp Fage 0 % Greek yogurt -
sriracha, to taste