Tag: sriracha sauce

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.

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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)

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Aloha Teriyaki Shrimp Burgers

If I can’t be in paradise, at least I can bring a little paradise to my backyard with these grilled shrimp burgers topped with grilled pineapple and a homemade pineapple teriyaki sauce – just under 300 calories!

It’s June and the weather is getting hot out there, which means most of my dinners are being cooked outside on the grill. Last year I created a shrimp jalapeno patty^[1] which I modified slightly to come up with this Hawaiian inspired burger. I found making the burgers ahead of time and keeping them refrigerated before grilling helped them maintain their shape perfectly and I had no issues with them sticking to the grill.

They only take a few minutes to grill on each side and you can grill the pineapples at the same time. This recipes makes 8, but if you want to halve it, you can certainly make enough for 4, although I would probably keep the teriyaki sauce as is and use it for another day.

I served these on whole wheat potato buns but you can skip the bun and serve it over lettuce if you wish to go low-carb.

Aloha Teriyaki Shrimp Burgers
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 burger • Old Points: 5 pts • Points+: 7 pts
Calories: 292 • Fat: 3 g • Carb: 38 g • Fiber: 6 g • Protein: 31 g • Sugar: 19 g
Sodium: 723 mg • Cholesterol: 172 mg

Ingredients:

For the pineapple teriyaki sauce:

1/2 tbsp cornstarch
1/4 cup cold water
1/4 cup low sodium soy sauce
1/2 cup pineapple juice
3 tbsp brown sugar
1/2 teaspoon fresh grated ginger, very fine
1 small garlic clove, minced

For the shrimp burgers:

2 lbs shrimp, peeled and deveined (weight after peeled)
2 garlic cloves, minced
1/2 cup chopped scallions
1 tsp fresh grated ginger
1 tbsp reduced sodium soy sauce
1/4 cup panko
1 tsp sriracha sauce (or more if you like it spicy)

For topping:

8 slices fresh pineapple, cored
8 whole wheat 100 calorie buns (I used Martin’s)
8 lettuce leaves

Directions:

For the teriyaki sauce: Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

For the shrimp:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine. Using rubber gloves (easier with gloves), form shrimp into 8 patties. Refrigerate at least 1 hour or as long as overnight.

Heat the grill over medium-high heat and brush the grates with oil. Add the shrimp burgers to the heated grill and cook 6 minutes on each side. While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.

References

^{^} shrimp jalapeno patty (www.gordon-ramsay-recipe.com)

Crock Pot Sesame Honey Chicken

Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready!

I’m not a fan of sweet foods as a main dish, unless it’s balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice vinegar and sriracha compliment each other and balance out the sweetness.

I’ve tried a few versions floating around the web, but they were much too sweet for my taste. After a few attempts, I finally found the perfect balance of sweet-savory without adding too much sugar. Rice wine is naturally sweet, and adds a bit of acid which rounds out the flavors. I served this with more sriracha sauce on the side for extra heat and served it over brown rice.

I usually set some chicken aside for my toddler when I shred it, before adding it back to the sauce, since her palate is pickier than the rest of ours, and it works out fine. I never cook a separate meal for her, she eats what we eat, just modified at times if I cook something spicy.

For lunch the next day, I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.

Crock Pot Sesame Honey Chicken
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg
Ingredients

2 lbs boneless, skinless chicken breast
black pepper, to taste
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce^[1], or more to taste
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions, chopped for garnish

Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce^[2]. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

References

^{^} sriracha hot chili sauce (www.amazon.com)
^{^} sriracha hot chili sauce (www.amazon.com)

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https://gordon-ramsay-recipe com/tag/ramseys-brown-rice