Archive for the ‘Soy Sauce’ Category

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017

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Thai Style Chicken Noodle Salad With Coconut and Chilli Dressing (Slimming World)

July 20, 2017

Egg Fried Rice (BBC recipes)

November 14, 2016
  • 1 tsp rapeseed oil
  • 5 spring onions, thinly sliced
  • 1 red pepper, seeds removed and thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 head of broccoli, cut into small florets
  • 300g/10½oz freshly cooked basmati rice, cooled
  • 175g/6oz frozen peas
  • 3 eggs, lightly beaten
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame seeds
  • sea salt and freshly ground black pepper
  1. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Add the garlic and stir. Add the broccoli and 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.

  2. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute.

  3. Meanwhile, in a bowl, beat together the eggs and soy sauce using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, then season with salt and pepper. Serve immediately.

http://www.bbc.co.uk/food/recipes/egg-fried_rice_85655

Slow cooked Soy Glazed Short Ribs

June 14, 2016

Slow cooked Soy Glazed Short Ribs 1Slow cooked Soy Glazed Short Ribs 2

Grilled Prawns and Crushed Avocado on Toast (Andy Bates)

June 7, 2016

Grilled Prawns and Crushed Avacado on Toast (Andy Bates)

Hot and Sour Chicken Noodle Soup

October 8, 2013

Hot and Sour Chicken Noodle Soup

Flamin Hot and Sticky Spare Ribs (Jamie Oliver)

October 2, 2013

Flamin Hot and Sticky Spare Ribs (Jamie Oliver)

Perfect Singapore noodles (Felicity Cloake)

October 2, 2013

(Serves 2)

125g rice vermicelli
Handful of green beans
2 ½ tsp curry powder
3 tbsp soy sauce
2 tbsp rice wine or dry sherry
Pinch of sugar
2 garlic cloves, crushed
1 tbsp peeled and grated ginger root
1 green bird’s eye chilli, finely chopped
2 spring onions, sliced on the diagonal
6 water chestnuts, sliced
½ red pepper, thinly sliced
5 shitaake mushrooms, sliced
Handful of peas
50g prawns
50g char siu pork or cooked chicken, shredded
1 egg, beaten with a pinch of salt and a splash of sesame oil
2 tbsp peanut or other neutral oil
Handful of chopped coriander, to serve

Put the vermicelli in a bowl, and tip boiling water over until covered. Leave for 30-45 seconds until softened, but not soft, then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.

Blanch the beans in boiling water, then drain and set aside. Add half the curry powder and all the soy sauce, wine and sugar and toss together well until the noodles are well coated.

Put the garlic, ginger, chilli, spring onion and remaining curry powder in one bowl, the vegetables in another and the meat in a third. Put these near the hob along with the beaten egg.

Heat the oil in a wok until smoking, then tip in the garlic and ginger mixture. Stir-fry for 30 seconds until fragrant, then tip in the vegetables. Stir-fry for a couple of minutes, then push to the side of the wok and tip in the egg. Allow to cook undisturbed until almost set, then scramble into the remaining ingredients. Add the meat and prawns and mix in, then tip in the noodles and toss everything together for a couple of minutes, so it’s all well combined.

Heap on to a serving plate, top with coriander and serve immediately.

Devilled Chicken

September 30, 2013

Devilled Chicken

Blackened Chicken with Mango Chilli and Lime Salsa

September 4, 2013

Blackened Chicken with Mango Chilli and Lime Salsa