Ingredients Archives: soy sauce

Hoisin Shrimp

Hoisin Shrimp
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This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!
Hoisin Shrimp
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This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!
Ingredients
Servings:
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Instructions
  1. Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
  2. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
  3. Heat oil in a large saute pan over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.
  4. Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions. Serve warm over rice, quinoa, noodles, and/or veggies.
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Szechuan Dipping Sauce

Szechuan Dipping Sauce
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This is an easy to make a sauce that is great to dip chicken wings or shrimp into. Serve it as a dip or submerge the chicken wings, fried fish or shrimp into it after they cook and are still hot. This sauce also works on other foods like meatloaf, tempura, and salads.
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Szechuan Dipping Sauce
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This is an easy to make a sauce that is great to dip chicken wings or shrimp into. Serve it as a dip or submerge the chicken wings, fried fish or shrimp into it after they cook and are still hot. This sauce also works on other foods like meatloaf, tempura, and salads.
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Start by mincing the garlic and peeled ginger in a food processor or spice grinder
  2. Add the other ingredients by starting the plum and Hoisin sauces. Stir and add the vinegar and oil. Then taste for flavors and add the spicy Sriracha and taste again till you know its right! Once done, you can drink the leftover Sake.
  3. Let sit for 10 minutes or place in a refrigerator to enhance flavor. This will last a couple of weeks in your refrigerator.
Recipe Notes

A lot of the flavor comes from the garlic and ginger.   Usually the more the better but experiment to get the flavors you like.

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Hawaiian Poke

Hawaiian Poke
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results. 2 h 15 m In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili oil, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Servings Prep Time
4 Servings 15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Hawaiian Poke
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results. 2 h 15 m In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili oil, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Servings Prep Time
4 Servings 15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl. 2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
Recipe Notes

Serve with a multi-salad: Arugula, Baby Kale, Avocado, Red and White Onion, Cabbage, Spinach, Lettuce, Corn, Edamame, Scallions, Half Moon Cucumbers, and what ever suits you.  Dress the salad with the same marinade as the Wide Eye Ahi Tuna

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Thai Crunch Salad with Optional Peanut Dressing

Thai Crunch Salad with Optional Peanut Dressing
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Servings
4 Servings
Servings
4 Servings
Thai Crunch Salad with Optional Peanut Dressing
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
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Instructions
  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
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Rusty Chicken

Rusty Chicken
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Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Rusty Chicken
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Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Transfer chicken to a platter, let rest for 5 minutes and serve garnished with lime wedges (optional).
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Jackfruit Vegetarian Pork Style Tacos al Pastor

Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Ingredients
Servings: Tacos
Units:
Instructions
  1. Blend all ingredients except jackfruit, pineapple, cilantro, onion, and citrus juices in a blender until smooth.
  2. Bring sauce to a simmer in a large Dutch oven or sauté pan.
  3. Add jackfruit, and simmer for about 20 minutes. The sauce will reduce and darken in color. You may otherwise remove the jackfruit after 10 minutes and grill it with pineapple slices over a medium flame until charred, about 5 minutes per side (keep reducing the sauce).
  4. Mash or shred the jackfruit and toss in the sauce with the citrus juices. Salt and pepper to taste.
  5. Serve on warm tortillas with onion, pineapple, and cilantro.
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Asian Coleslaw

Asian Coleslaw
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Rating: 3
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"A great twist on cabbage salad. The peanut butter in the dressing is the secret."
Servings Prep Time
10 Servings 30 Minutes
Servings Prep Time
10 Servings 30 Minutes
Asian Coleslaw
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Rating: 3
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"A great twist on cabbage salad. The peanut butter in the dressing is the secret."
Servings Prep Time
10 Servings 30 Minutes
Servings Prep Time
10 Servings 30 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Recipe Notes

You may eliminate the Peanut Butter and use Sesame oil and toasted sesame seeds instead.

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Ultimate Beef Stroganoff

Ultimate Beef Stroganoff
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Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream. In our upgraded version, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered and constructed to optimize its rich, comforting, savory flavor. Why this recipe works: Using whole tenderloin steaks instead of strips allows for more efficient browning while still maintaining a tender, juicy center. Quartered mushrooms and a combination of pearl onions and shallots give the finished dish more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles. Whisking the hot broth into sour cream tempers it and prevents it from breaking or curdling when added to the hot skillet.
Servings Prep Time
4 Servings 45 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 45 Minutes
Cook Time
45 Minutes
Ultimate Beef Stroganoff
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Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream. In our upgraded version, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered and constructed to optimize its rich, comforting, savory flavor. Why this recipe works: Using whole tenderloin steaks instead of strips allows for more efficient browning while still maintaining a tender, juicy center. Quartered mushrooms and a combination of pearl onions and shallots give the finished dish more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles. Whisking the hot broth into sour cream tempers it and prevents it from breaking or curdling when added to the hot skillet.
Servings Prep Time
4 Servings 45 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 45 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. Sprinkle gelatin over chicken stock in a small bowl or liquid measuring cup. Set aside. Bring a large pot of salted water to a boil.
  2. 2. Combine 1 tablespoon salt, 1 teaspoon pepper, and half of paprika in a small bowl. Season steaks generously on all sides with mixture (you may not need all the mixture) and press with the flat of your hand to adhere. Heat half of vegetable oil in a large skillet or sauté pan over high heat until lightly smoking. Add meat and cook, turning occasionally, until well browned on both sides and center of steaks register 115°F at the thickest part for rare or 125°F for medium-rare. Remove from pan, transfer to a plate, and set aside.
  3. 3. Add remaining vegetable oil to the same pan and add the mushrooms. Return to medium heat and cook, stirring and tossing frequently, until mushrooms have released their liquid and are just starting to brown, about 8 minutes. Add 1 tablespoon butter and pearl onions and continue to cook, stirring, until onions and mushrooms are softened and well browned, about 6 minutes longer.
  4. 4. Add shallots, thyme, and remaining paprika, and cook, stirring, until fragrant. Add soy sauce, Worcestershire sauce, fish sauce, and mustard and cook, stirring, until mostly evaporated, about 30 seconds. Add any collected juices from the plate with the meat, followed by white wine. Cook until reduced to just a few tablespoons.
  5. 5. Add broth/gelatin mixture and bring to a heavy simmer. Carefully pour off liquid into a heatproof cup or liquid measuring cup. Add sour cream to a medium bowl. Whisking constantly, slowly pour hot liquid over sour cream and whisk until fully homogenous.
  6. 6. Return sour cream mixture to pan along with remaining 2 tablespoons butter. Bring to a boil over medium-high heat and season to taste with salt and pepper. Return steaks to pan until barely warmed through, about 1 minute. Remove from heat.
  7. 7. Cook noodles according to package directions. When cooked, drain and return to pot, reserving 1 cup of pasta cooking water. Transfer steaks to a cutting board and pour the sauce, mushrooms, and onions over the noodles. Stir to coat pasta, adding pasta cooking water as necessary until it reaches a loose, creamy consistency. Stir in half of minced parsley.
  8. 8. Thinly slice steaks. To serve, divide pasta and cream sauce evenly between 4 hot serving bowls. Top with sliced steak, spooning a little extra sauce over them. Add a dollop of sour cream, sprinkle with remaining parsley, and serve, advising guests to remove large thyme sprigs as they find them.
Recipe Notes

Any tender steak cut can be use in place of tenderloin. I recommend hanger steaks or flap meat (sometimes labeled sirloin tip in the Northeast). If using an alternative steak cut, I advise cooked to medium rare instead of rare. Frozen pearl onions can be used in place of fresh, though fresh will have better flavor and texture. Peel pearl onions by trimming the ends, cutting a small X into the ends of each one, submerging in boiling water for 30 seconds, and peeling under cold running water. The skins will slip right off.

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Sake Ginger Glazed Salmon

Sake Ginger Glazed Salmon
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Sake ginger glazed salmon recipe, marinated in a classic Japanese yakitori sauce
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Sake Ginger Glazed Salmon
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Sake ginger glazed salmon recipe, marinated in a classic Japanese yakitori sauce
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. 1 Marinate the salmon: Mix the soy sauce, sake, mirin, ginger, garlic, black peppercorns or red pepper flakes and sugar in a medium bowl. Place the salmon fillets in a sturdy freezer bag. Pour the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn't get all over your fridge). Place in your refrigerator and chill at least an hour, preferably several hours.
  2. 2 Simmer marinade, reduce by half: Remove the salmon fillets from the marinade. Place the marinade in a small saucepan and heat it until it simmers. Simmer it for several minutes or until the sauce has reduced by half.
  3. 3a Grilling method Brush the grill grates with olive oil; pre-heat your grill to medium heat. Place salmon fillets on a piece of aluminum foil (brushed with olive oil) over the grill grate, skin side down. Brush the salmon with the marinade glaze. Cover the grill. Cook the salmon 6-10 minutes (depending on thickness of the fillets), brushing again with the marinade halfway through the cooking, until the salmon is just barely cooked, and easily flaked with a fork.
  4. 3b Pan frying method Heat a few tablespoons of olive oil in a skillet over medium-high heat. Fry the salmon 3 to 4 minutes per side, basting frequently with the marinade. Serve once the salmon is just barely cooked through and is easily flaked with a fork.
  5. 3c Baking method Preheat oven to 350°F. Line a baking dish with aluminum foil. Brush the top of the foil with olive oil. Place salmon on the foil, skin side down. Brush with marinade. Bake for 10-15 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is barely cooked through and is easily flaked with a fork.
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