Ingredient: Soy Sauce

String Beans (Food & Wine)

Print Recipe
 String Beans (Food & Wine)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side
Servings
Ingredients
Course Side
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook string beans in salted water until crips, about 2 minutes
  2. Drain and rinse in cold water, drain well
  3. In small bowl, whisk together the mustard, soy sauce, pepper and vinegar until blended
  4. Slowly whisk in the oils
  5. Mix well with string beans and top with sesame seeds if desired

Spicy Peanut Dip (Food & Wine)

Print Recipe
 Spicy Peanut Dip (Food & Wine)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In food processor, combine all the ingredients except half the scallions. Process to a smooth paste.
  2. Transfer to a serving bowl and garnish with reserved slices
Recipe Notes

Can sub coconut milk for whole milk

Chicken Dumplings (Susan Shandler)

Print Recipe
 Chicken Dumplings (Susan Shandler)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Spicy Dumpling Sauce
Servings
Ingredients
Spicy Dumpling Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Dice water chestnuts
  2. Mince chicken, ginger
  3. Put ingredients in blender until almost a paste
  4. Use as fillings in dumplings
Dumpling Sauce
  1. Finely chop scallion and garlic; mince Szechwan preserved vegetable
  2. Blend all ingredients well

Chicken Teriyaki Wings

Print Recipe
 Chicken Teriyaki Wings
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut wings in half with wing tip discarded
  2. Crush garlic
  3. Mix sugar, soy sauce and garlic
  4. Add chicken wings and marinate for at least 24 hours
  5. Place wings skinside up on a cookie sheet
  6. Do not pour the excess marinade over the wings, but you can give them a final brush
  7. Bake at 350 for 1-2 hours, until darkly glazed and somewhat crisp

Beef, Marco Polo

Print Recipe
 Beef, Marco Polo
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
  2. Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
  3. Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
  4. Preheat over to 500
  5. Remove the meat from the marinade and pat dry
  6. Reserve the marinade
  7. Brush the fillet with the oil and season with the salt and pepper
  8. Place a large skillet over moderately high heat
  9. Add the beef and cook, turning, until well browned all over
  10. Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
  11. Turn off the heat and leave the meat in the hot oven for 20 minutes longer
  12. Meanwhile, strain the marinade into a medium noncorrosible skillet.
  13. Boil over high heat until reduced by half, about 10 minutes
  14. Remove the tenderloin from the oven and transfer to a cutting board
  15. Let rest for 5 minutes before slicing
  16. Add the cooking juices and any juices from the sliced meat to the marinate
  17. Boil for 3 minutes longer and serve with the beef
Recipe Notes

Have filet of beef trimmed of excess fat but with silvery outer membranes left on

Flank Steak Marinade

Print Recipe
 Flank Steak Marinade
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour over meat and marinate 24 hours