In a bowl, combine all ingredients, making sure to stir until honey is dissolved.
Servings: ½ CUP Time: 3 MINUTES
This is really good served on baby bok choy
- 12 ounces large, shell-on headless shrimp (15 to 20 size)
- 2 tablespoons vegetable or canola oil, divided
- 7 slices fresh ginger, cut ⅛-inch thick
- 1 clove garlic, sliced
- 2 scallions, cut at an angle into 2-inch pieces, with the white and green parts separated
- ¼ cup tomato ketchup
- 1teaspoon Worcestershire sauce (optional)
- ⅛ teaspoon white pepper
- ½ teaspoon sugar
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
- Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
- Turn the heat down to low, and add another tablespoon of oil to your wok. Add a slice of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
- Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
- Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
- Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.
Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.
Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min. Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine
finish fish — baste with marinade then broil or toast (toaster oven setting) 4-5 min. serve with sauce
- 1/2 block (16 ounces / 450 g) extra firm tofu
- 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
- 1 tablespoon maple syrup (or agave nectar)
- (3.5 ounces) 100 grams noodles (*Footnote 1)
- 1 tablespoon peanut oil (or vegetable oil)
- 6 cups vegetable broth (or homemade Detox Vegetable Broth)
- 2 cups (1/2 pound) mushrooms, sliced
- 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
- 2 green onion, chopped
- 1 large piece ginger
- 4 cup chopped kale
- 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
- Salt to taste
- 2 teaspoons sesame oil
- Poached or boiled eggs
- Chopped cilantro and chopped green onion for garnish
- Pickled vegetables (zha cai) and fermented tofu
- Homemade Chili Oil or Sriracha
- Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.
- 1 tablespoon soy sauce
- 3 ½ tablespoons oyster sauce
- Pinch of sugar
- 2 tablespoons rice vinegar (do not use seasoned rice vinegar)
- 1 tablespoon neutral oil
- 1 tablespoon finely minced garlic
1/2 tsp garlic/ginger paste
- 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed and cut in half
- Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
- Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic and garlic/ginger paste, then bok choy, and stir-fry for 2 minutes. Add reserved sauce over the greens to the skillet or wok, then cover it and allow to cook for 3 to6 minutes more, until bok choy has softened nicely at its base.
1/2 lb. fresh korean noodles
4 tbsp soy sauce
2-3 tbsp garlic/ginger paste
1/4 c sliced mushrooms
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1/2 onion, diced
4 scallions, sliced
snow peas (opt)
1/2 tsp sambal
3 c veggie stock
2 tbsp sesame oil
1-2 min then QR
add green part of scallions after cooking
1 egg (optional) whisked and added to soup, stirring constantly
- 1 pound great northern beans dried
- 1 medium onion
- 2 ribs celery
- 1 small green bell pepper
- 4 cloves garlic minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce (or gluten-free tamari)
- 1 teaspoon salt
- 1 tablespoon Tabasco or to taste
- hickory smoked salt optional, but good, to taste
Soak the beans overnight. (Or do a quick-soak by putting them into the pressure cooker with enough water to cover them by three inches. Bring to high pressure and cook for 1 minute. Allow pressure to come down naturally before opening the cooker.)
Drain the soaking liquid. Put the beans into the pressure cooker with 5 cups water and start heating, uncovered (use the Saute or Brown setting on electric cookers).
Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pressure cooker. Add remaining ingredients except Tabasco and hickory smoked salt. Check water level in cooker and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.
Seal the pressure cooker and set the timer for 12 minutes (electric) or bring to high pressure and cook for 12 minutes once pressure is reached. Remove from heat (or turn off electric cooker) and allow pressure to come down naturally.
If pressure is not down in 20 minutes, quick-release the pressure. Check beans for doneness. They should be tender, and most should be starting to fall apart. If your beans are still tough, return them to high pressure for a few minutes. If beans are tender, add Tabasco and smoked salt and cook uncovered until liquid reduces and the cooking water starts to become more like a sauce.(Use the Saute or Brown function in electric cookers, on low, if possible.) Stir often to make sure they are not burning on the bottom and to incorporate any dried beans on the sides of the pot. After about 20 minutes, if the liquid still seems watery rather than creamy, you can take an immersion blender and blend part of the beans (be sure to remove bay leaves first).
Add additional salt to taste. Serve over hot rice with hot sauce on the table.
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/3 cup all-purpose flour
- 2 cups cabbage, shredded with a mandoline or finely chopped
- 1 bunch scallions, trimmed and chopped
- 3/4 cup (roughly) baby or chopped shrimp
- Canola oil for frying
- 1-2 tablespoons toasted sesame seeds
- Bonito flakes (optional)
- Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
- 4 tablespoons unsalted butter, divided
- 2 large cloves garlic, minced
- 3 tablespoons soy sauce, divided (2/1)
- 3 to 4 cups small broccoli florets
- 1/2 cup water
- 4 ounces Somen noodles (or other very thin wheat noodles)
- Start boiling a pot of water for the noodles. They will only take a couple of minutes to cook.
- In a large saute pan with a lid, melt 3 tablespoons of the butter. Add the garlic and cook on low heat just until the garlic becomes fragrant. Stir in two tablespoons of soy sauce.
- Add the broccoli florets and pour the water over. Stir, cover and cook on medium heat just until the broccoli becomes crisp tender.
- Cook the noodles in the boiling pot of water while you’re waiting on the broccoli Like I said, they will cook very quickly. Drain, saving a little of the cooking liquid.
- Stir the noodles into the broccoli along with the last tablespoon of butter and the second tablespoon of soy sauce. Add a little of the noodle cooking liquid to loosen everything up and serve right away. Makes about 3 sides or two mains
- I used ramen noodles