hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
6 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes
b>sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce
Smoke the chicken (see related recipe) and cool to room temperature.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Directions
1.\tIn a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir remaining ingredients until texture is smooth and creamy.
ater, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame
chili flakes and 2 tablespoons soy sauce. Mix together in circular motion
he seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
o cool.
Make jerk sauce: in blender, mix spring onions
ake the stir-fry sauce, place all sauce ingredients in a cup
owl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt
o 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry
Dip roast in flour and brown on both sides in oil in a saucepan.
Place meat in slow cooker and top with onions.
Combine soy sauce, water and ginger and pour over the meat.
Cover and cook on high for 10 minutes.
Reduce heat to low and cook for 8-10 hours.
Slice and serve with rice.
rain excess oil. Season with soy sauce or salt and pepper. Let
blender. I mix the soy sauce and honey together first so
nd 1/4 cup soy sauce.
Now pour sauce through a sieve
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
or until browned.
Add soy, honey, wine or sherry, garlic