Tag Archives: soy sauce

May 02 2013
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Beef, We Eat Well

Brussels Sprouts and Steak Stir Fry

Brussels Sprouts and Steak Stir Fry

Between my Indy Mini training (which is Saturday!!!) and Jon and I getting Ginger Kitchen Gourmet Ice Cream up and running, I’ve had little time to share our scrumptious recipes with you. This week’s recipe is simply too good to keep to ourselves. If you’re looking for a flavor-packed, nutritious, and easy-to-prepare meal, this one is for you. You can tone down the heat by omitting the Serrano peppers and scaling back the ginger. If you’re a paleo fan, you can omit the rice- the stir fry is substantial enough to stand alone. Enjoy!

Ingredients

  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 4 tablespoons vegetable oil, divided
  • 1 pound brussels sprouts, halved
  • 8 ounces sirloin steak, thinly sliced against the grain
  • Kosher salt
  • 4 scallions, whites chopped, greens sliced
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped peeled ginger
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno Serrano, sliced into rings
  • Steamed rice (for serving)

Preparation

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts. Drain skillet if necessary.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and Serrano pepper and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

 

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Apr 09 2012
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On the Grill, We Eat Well

Easter Dinner: Roast Duck and Grilled Veggies

I’ve had duck before, but never like this. For those who haven’t had it, duck is 100% dark meat. If done right, it’s fall-off-the-bone tender, juicy and flavorful, with the exact amount of crispy skin. It does not taste like chicken. Jon found a recipe to maximize the juiciness. The  marinade knocked it out of the park. The house smelled so good, I could hardly wait to dig in. He paired the duck with grilled carrots and asparagus.

How to Duck recipe: The Hungry Mouse

Grilled Veggies

  • 3 cups baby carrots
  • 1 bunch asparagus, chopped

Coat the veggies with oil olive and mix in salt, pepper, garlic, rosemary and oregano. Place in a grill skillet and grill until slightly charred (15 minutes). The veggies will still be a bit crunchy. For softer veggies, grill longer.

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Mar 30 2012
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Asian Inspired, Vegetarian, We Eat Well

Impromptu Noodle Bowl

It was one of those days… no real plans for lunch or dinner, no motivation to go to the store, no solid leftovers in the fridge. After a quick assessment of the veggie drawer and the cabinet, I landed on the old standby: noodle bowl. I love this dish because it can be made with whatever you have in the veggie drawer as long as you have fish sauce, oyster sauce, soy sauce and sriracha on hand.

Ingredients

  • bean vermicelli
  • chopped cabbage
  • 1 tomato, diced
  • 1/2 red pepper, diced
  • bean sprouts
  • 1 green onion, chopped
  • 1 carrot, sliced
  • 1 cup roasted peanuts
  • 1/4 cup cilantro
  • fish sauce
  • oyster sauce
  • soy sauce
  • Sriracha

Preparation

Layer ingredients in a large bowl: cabbage, noodles, tomato, red pepper, bean sprouts, green onion, carrot, peanuts and cilantro. Add a generous amount of fish sauce and drizzle with oyster sauce, soy sauce and Sriracha.

 

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Apr 27 2011
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We Eat Well

Sesame Soy Chicken Salad with Sriracha

When I called Jon on my way home from work today, I could hear it in his voice- major stress overload- and he said, “I am looking in the fridge trying to figure out what to eat.”

“What do we have?” I asked.

“Nothing.”

Sigh. That meant I needed to stop by the grocery store and I had no idea what to get. He quicky read what we did have in the fridge: cauliflower, broccoli, red peppers, spinach, scallions, and thawing chicken breasts. “Okay,” I said, still without a clue what I would get at the store. I ended up with some mixed greens, 2 Roma tomatoes and a bottle of Moscato and whipped up one of the best salads we’ve ever had.

As I have stated before, I am not one for using recipes. I like to wing it. For this salad you can use whatever greens and veggies you’d like. I used spinach, arugula, a spring mix, broccoli, cauliflower, red peppers, scallions, and tomatoes and chopped them all up. Then, I sliced the chicken and sautéed it over medium heat with sesame oil, salt, pepper and some fresh thyme. Once all sides were browned, I added a dash of Sriracha for some heat, covered and turned to low.

For the dressing, I used 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 teaspoons of sugar, whisked together.

I assembled salad, sprinkled with feta cheese and drizzled with dressing. Voilà! Done in under 20 minutes.

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Feb 23 2011
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We Eat Well

Quick & Easy Noodle Bowl

Previously, I mentioned that sometimes I give Jon a break from chef duties. Last night was one of those times, and in true Amber fashion, I concocted an Asian inspired Noodle Bowl, using what we had available in the refrigerator. I rarely use a recipe. I’d much rather wing it, so here goes.

  • 1 package rice vermicelli
  • broccoli
  • bean sprouts
  • carrots
  • onion
  • chives
  • oyster sauce
  • fish sauce
  • sesame oil
  • soy sauce

Prepare vermicelli according to package instructions and steam broccoli with chopped white onion until warm. I like them to keep a little of the crunch. In the meantime, use a vegetable peeler and shave carrot. Chop chives. When the noodle are cooked, place in strainer and run them under cold water. Return to pot and mix in oyster sauce, fish sauce and sesame oil to taste. To plate the dish, add noodles, then broccoli and top with carrots, bean sprouts and chives. Sprinkle with soy sauce and oyster sauce.

**I usually include cilantro, but we didn’t have any. Sad face :( This dish is also good with chicken, pork or tofu added.



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Feb 06 2011
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We Eat Well

Ramped-Up Deviled Eggs

I am pulling this one out of the archives because it is so dang good. We made these on New Years Eve and took them to a get together; they were a hit. If you love deviled eggs, you have to try these. If there were a rating above “ah mazing,” this would surely get it.

Siracha Wasabi Deviled Eggs (from Food & Wine Magazine)

  • 1 dozen large eggs
  • 2 cups soy sauce
  • 1/2 cup sake
  • 10 star anise pods
  • 1/2 cup chopped scallions
  • 1/4 cup sugar
  • 1/4 cup coarsely grated peeled fresh ginger
  • 1/4 cup plus 1 tablespoon mayonnaise
  • 1 tablespoon Sriracha
  • 2 1/4 teaspoons wasabi paste
  • 1/4 cup snipped chives
  • Pinch of Chinese five-spice powder

In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.

Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.

Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.

Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

**We didn’t didn’t include the Chinese five spice nor the chives.



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