- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup white vinegar*
- 2 garlic cloves (finely chopped or pressed)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
Tag Archives: soy sauce
Kimchi Potato Salad
1 pound Yukon potatoes, peeled
5 eggs
For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
For garnish:
Scallions, sliced, green parts
Black sesame seeds
- Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
- When the water is boiling, carefully add in 3 eggs to the sauce pot.
- Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
- For the dressing, combine all the ingredients together and set aside.
- Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
- Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
- Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
- Garnish with sliced scallions and black sesame seeds.
- Serve immediately or refrigerate in an airtight container for 3-4 days.
stir-fried eggplant, potatoes & peppers from thewoksoflife.com/
- 3 cl
oves garlic, smashed and peeled - 2 scallions, chopped
- 1½ tablespoons cornstarch
- 3 tablespoons water
- 2 long Chinese eggplants, cut on an angle into large bite-sized pieces
- 1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
- ½ red bell pepper, cut into large bite-sized pieces
- ½ orange bell pepper, cut into large bite-sized pieces
- 4 tablespoons oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons light soy sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- Salt, to taste
First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.
10 minute broccoli tofu bowls from thewoksoflife.com/
- 16 oz. firm tofu
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine or dry sherry cooking wine
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 pound broccoli, cut into small florets
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu
Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.
General Tso’s sauce from purewow.com
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)
In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.
Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.
Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.
Maple, burbon, orange glazed salmon
3 tbsp maple syrup
3 tbsp OJ
2 tbsp bourbon
1.5 tbsp soy sauce
1 clove of garlic, minced
1 tsp butter
Mix first five ingredients, marinate salmon for 30 min in about 4 tbsp of mixture. cook marinade for 10-15 min until thickened, add butter. Preheat oven to 400-425,salt and pepper salmon then bake for 5 min on lowest rack, then 4-5 min on next rack. Remove from oven pour over some marinade then put back in over for 1 min. Serve.Mine salmon wasn’t broiled so the sauce did not brown the fish.
Jacked-Up Vegan Ribs from blog.fatfreevegan.com/
- 10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
1/4 cup barbecue sauce- 1/4 cup water
- 1 1/4 cups vital wheat gluten (150 grams)
- 3 tablespoons nutritional yeast
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon smoked salt
- 3/4 cup water
- 2 tablespoons soy sauce
- 3/4 cup barbecue sauce, approximately
- Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
- Preheat oven to 375F. Oil a 8×8 or 9×9-inch Pyrex baking dish.
- Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
- Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
- Cut into 16 “ribs” and serve with additional barbecue sauce.
Notes
Make sure you buy young green jackfruit in water or brine, not sweetened jackfruit. You can find it in 20-ounce cans in Asian grocery stores for about $1.50 per can.
Brands of jackfruit vary. Some can contain pieces that are tougher than others and may require additional cooking time or even chopping with a knife. Of the brands I’ve tried, I have found Chaokoh to have the most tender jackfruit.
Calories, sugar, sodium, as well as other nutritional data will depend on the exact brand of barbecue sauce used.
Maple Bourbon Salmon from 12tomatoes.com
- 1 pound salmon, with skin
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Preheat oven to 400º F.
- In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
- Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
- Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
- While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze. 4 servings
- Serve immediately and enjoy!
15-Minute Lazy Noodles from woksoflife.com
12 oz. dried wheat noodles (almost any noodle will do––even spaghetti)
1-2 tablespoons vegetable or canola oil
1 pound ground fake meat
1 onion, thinly sliced
2 cloves garlic, sliced
2 large handfuls of baby spinach
salt and pepper
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon honey
2 teaspoons chili oil (optional)
Bring a pot of water to a boil for the noodles. Meanwhile, heat the wok over high heat, and and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy.
Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.
Meanwhile, cook the noodles according to the package directions. Add to a bowl, along with the soy sauce, dark soy sauce, sesame oil, honey, and chili oil (if using). Toss with the onion, meat, and spinach mixture. Serve!
Tamari Roasted Almonds
3 cups whole unblanched almonds- 1⁄4 cup tamari or Braggs aminos or soy sauce
- 1⁄2 teaspoon sugar