Tag: soy sauce

Chow Mein

by Pam on September 29, 2014

When I saw this Panda Express copycat recipe for their chow mein on Damn Delicious^[1] I decided to make it for dinner. My kids love the chow mein at Panda Express and I really like that I can now make it at home. This recipe was very quick to make and tasted amazing. These noodles paired nicely with baked teriyaki chicken and a snow pea sauté. Who needs Chinese takeout when you can make it at home?!

Combine the soy sauce, minced garlic, brown sugar, grated ginger, and white pepper, together in a bowl; whisk until well combined. Set aside.

Heat the Yaki-Soba noodles in a pot of boiling water until loosened, about 1-2 minutes. Drain well.

Heat the canola oil in a large skillet over medium high heat. Add the onion and celery and cook, stirring often, for 3-4 minutes, or until tender. Add the cabbage until heated through, about 1 minute. Add the drained Yaki-Soba noodles and soy sauce mixture. Mix until well combined and evenly coated, about 2 minutes. Serve immediately. Enjoy.

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Chow Mein

Yield: 4

Cook Time: 10 minutes

Ingredients:

1/4 cup soy sauce
3 cloves of garlic, minced
1 tbsp brown sugar, packed
2 tsp fresh ginger, grated
1/4 tsp white pepper
2 (5.6 oz) packages refrigerator Yaki-Soba, seasoning sauce packets discarded
1 tbsp canola oil
1/2 small sweet yellow onions, sliced thinly
2 stalks of celery, thinly sliced diagonally
1 1/2 cups of green cabbage, shredded

Directions:

Combine the soy sauce, minced garlic, brown sugar, grated ginger, and white pepper, together in a bowl; whisk until well combined. Set aside.

Heat the Yaki-Soba noodles in a pot of boiling water until loosened, about 1-2 minutes. Drain well.

Heat the canola oil in a large skillet over medium high heat. Add the onion and celery and cook, stirring often, for 3-4 minutes, or until tender. Add the cabbage until heated through, about 1 minute. Add the drained Yaki-Soba noodles and soy sauce mixture. Mix until well combined and evenly coated, about 2 minutes. Serve immediately. Enjoy.

Adapted recipes and photos by For the Love of Cooking.net
Original recipe by Damn Delicious

References

^{^} Damn Delicious (damndelicious.net)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and
it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and
slightly funky bite…I remember it like it was yesterday.

It helps that I ate
this yesterday, but still. If you’ve never had satay before, its lightning bolt
of flavor can be a bit of a shock to the system. A recipe for the subtle palate,
this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we’re going with that it’s Thai.

This will work on just about any meat, but beef is my
favorite. There’s something about beef and these particular spices that just
sings. Also, the magic that Asian fish sauce always adds is never more apparent
than with beef, especially if that beef destined for the charcoal grill. The
same goes for the lemongrass.

If you look around the produce aisle at your town’s best
(meaning most expensive) grocery store, you should find some lemongrass stalks.
They also sell tubes of pure lemongrass paste online, in case that’s a better
option. Some say you can get away with some lime and/or lemon zest and juice,
but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have
enough new and exciting ways to enjoy beef, and this is certainly at least one
of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain,
about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

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Pot Sticker Dipping Sauce

by Pam on December 18, 2012

I had some frozen pot stickers in my freezer to use up so I paired them with some Chinese soup and Soy Sesame Edamame^[1] for dinner. I didn’t have any dipping sauce in my refrigerator so I decided to make up a batch. This took less than 5 minutes to make and tasted fantastic… I will never buy store bought sauce again! My whole family thought it was delicious.

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.

Print^[2]

Save^[3]

Pot Sticker Dipping Sauce

Yield: 8

Prep Time: 5 min.

Cook Time: 30 min. for flavors to mingle

Total Time: 35 min.

Ingredients:

1/4 cup of soy sauce
2 tbsp rice vinegar
1/4 cup of water
2 tsp sugar
1 tbsp green onions, diced
1 clove of garlic, minced
1/4 tsp fresh ginger, minced
2 tsp sesame oil
1/4 tsp sriracha, optional

Directions:

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Soy Sesame Edamame (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)