irmly to flatten.
Combine garlic, lemon peel and oil in
owl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.
Put
Combine the garlic sauce ingredients in a jar; set
In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
Stir broccoli, add garlic and ginger and saute for another minute or two.
Stir in chicken. Cover pan and allow to steam for two minutes.
Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
Stir and simmer until sauce reduces a bit and is not soupy.
Serve with extra Chili Garlic sauce and soy sauce on the side.
Combine black bean garlic sauce, oyster sauce and sugar and set aside. Heat oil in skillet over medium heat and saute garlic until light brown, about 2 minutes. Stir in red and green peppers, white onions and green onions. Cook until white onions start to turn translucent, 1 minute. Add chicken and cook until no longer pink, stirring occasionally, about 3 to 4 minutes. Add black bean garlic sauce mixture and pepper and mix well. Cook until chicken is cooked through, about 3 to 4 minutes more. Garnish with chopped green onions. Serves 3 to 4.
eep aside.
Cut each garlic clove into two pieces and
FOR THE HERBED GARLIC SAUCE:.
Place the basil, garlic, mint, salt, pepper, and
arge bowl, add prawns, soy sauce, egg yolk and sesame oil
nd immediately pour the hot garlic sauce over the entire fish.
n a bowl and add garlic, olive oil, vinegar.
Add
Wash and trim the sprouts and quarter lengthwise.
Put the oil in a large skillet over medium high heat. Add the sprouts and cook for 3-5 minutes, until they start to brown. If they absorb all the oil, add a bit more.
Add the black bean garlic sauce and stir until the brussels sprouts are coated. Add a pinch of black pepper and cook for another 30 seconds or so. Serve immediately.
Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
Add sauce mixture and cook until sauce thickens.
Serve with rice.
In a cup, combine the Black Bean Garlic Sauce, Sugar, Flour and Water.
In a wok, heat oil and fry the ginger.
Add the squash cubes till soft and golden.
Add the beans until cooked through.
Add the mushroom then stir with tofu.
Add sauce mixture, bring to a low boil and cook until thickened. It's ready to serve!
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
wn but also love the recipes that are on Zaar.
hicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili
For the Tomato and Garlic sauce: Pour olive oil into a
For the sauce, soak bread in just enough
Mix slurry and set aside.
Mix sauce ingredients and set aside.
Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
Move veggies to the side pour in slurry and stir all till thickened.
Serve over rice, noodles or low carb it as is.
In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
Serve at room temperature.
Whisk again before serving to combine ingredients.