SOY GINGER RECIPES
SOY GINGER DIPPING SAUCE RECIPE | ALTON BROWN | FOOD NE…
Provided by Alton Brown
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
STEAMED WHOLE FISH RECIPE WITH GINGER, SCALLIONS, AND SOY ...
A simple way to prepare whole fish. In the Vietnamese culture, a properly steamed fish is a benchmark. In this classic Chinese preparation, the fish is topped with scallions, cilantro, and ginger, then doused with hot oil.
Provided by Charles Phan
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
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GINGER SOY SAUCE RECIPE - FOOD.COM
Make and share this Ginger Soy Sauce recipe from Food.com.
From food.com
Reviews 4.5
Total Time 5 minutes
Calories 104.9 per serving
From food.com
Reviews 4.5
Total Time 5 minutes
Calories 104.9 per serving
- Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.
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PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME RECIPE ...
From foodnetwork.com
Reviews 4.8
Category main-dish
Reviews 4.8
Category main-dish
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
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CUCUMBER SALAD WITH SOY, GINGER AND GARLIC RECIPE - NYT ...
The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine asian
Calories 196 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine asian
Calories 196 per serving
- Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.
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SOY-GINGER CHICKEN RECIPE: HOW TO MAKE IT
Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that’s brightened with brown sugar, balsamic vinegar and coriander. —Kael Harvey, Brooklyn, New York
From tasteofhome.com
Reviews 4.5
Total Time 05 hours 25 minutes
Category Dinner
Calories 346 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 05 hours 25 minutes
Category Dinner
Calories 346 calories per serving
- Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.
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GINGER RECIPES | BBC GOOD FOOD
Sweet sticky treats and hot tangy savouries showcase this powerful root.
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GINGER-SCALLION CHICKEN MEATBALLS WITH SESAME-SOY GLAZE ...
Meatballs: We adore them, but we’ve been eating them the same way our entire life. And while there’s nothing wrong with red sauce and spaghetti, there’s a whole universe of other possibilities just waiting to be devoured. Like these ginger-scallion chicken meatballs, for example....
From purewow.com
Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
From purewow.com
Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
- 1. Make the meatballs: Preheat the oven to 400�F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165�F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.
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GINGER-SCALLION CHICKEN MEATBALLS WITH SESAME-SOY GLA…
Meatballs: We adore them, but we’ve been eating them the same way our entire life. And while there’s nothing wrong with red sauce and spaghetti, there’s a whole universe of other possibilities just waiting to be devoured. Like these ginger-scallion chicken meatballs, for example....
From purewow.com
Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
From purewow.com
Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
- 1. Make the meatballs: Preheat the oven to 400�F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165�F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.
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JAPANESE-STYLE BEEF STEW RECIPE - NYT COOKING
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine japanese
Calories 418 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine japanese
Calories 418 per serving
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
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GINGER SOY FISH (EASY HALIBUT RECIPES!!) - RASA MALAYSIA
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From rasamalaysia.com
From rasamalaysia.com
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From thespruceeats.com
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TIGER PRAWNS IN GARLIC GINGER SOY SAUCE - AHEAD OF THYME
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From aheadofthyme.com
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TIGER PRAWNS IN GARLIC GINGER SOY SAUCE - AHEAD OF THYME
Heat oil in a large skillet over medium-high heat. Add ginger and garlic and cook for 30 seconds until fragrant. Add tiger prawns and stir to coat with oil.
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SLOW COOKER SOY-GINGER CHICKEN RECIPE | MARTHA STEWART
In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is …
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Jan 04, 2022 · Serving Soy Ginger Salmon. We garnished our Soy Ginger Salmon with spring onions and sesame seeds, but if you are particularly pressed for time or ingredients, it tastes lovely without them too. For a complete meal, try this Soy Ginger Salmon …
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Soy Vay is committed to making its website accessible for all users, and will continue to take steps necessary to ensure compliance with applicable laws. If you have difficulty accessing any content, feature or functionality on our website or on our other electronic platforms, …
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Soy Vay is committed to making its website accessible for all users, and will continue to take steps necessary to ensure compliance with applicable laws. If you have difficulty accessing any …
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From soyvay.com
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Ginger is a fiery root with rough beige skin and hard, juicy, pale yellow flesh. It can be used as a spice, fresh or dried and ground to a powder. The fresh, juicy root has a sweetly pungent taste ...
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From bbc.co.uk
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From munchkintime.com
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From pinchofnom.com
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