Traditional recipes

Garlic, Soy, Honey Dressing

Garlic, Soy, Honey Dressing


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Garlic, Soy, Honey Dressing

The useful thing about this dressing is that it doesn't only have to be using as a dressing. It can also be served alongside satays or potstickers as a dipping sauce. The uses are many and what's best is its easy to make!

Ingredients

  • 1/2 Cup low-sodium soy sauce
  • 2 Teaspoons sesame oil
  • 2 Tablespoons grated fresh ginger
  • 1/2 Cup rice wine vinegar
  • 2 garlic cloves, minced
  • 2 Tablespoons honey

Servings4

Calories Per Serving80

Folate equivalent (total)15µg4%


Soy Vinaigrette Salad Dressing

All it takes is the simple combination of soy sauce, red wine vinegar, and a few seasonings to yield this flavorful soy vinaigrette salad dressing. The soy adds an umami flavor that makes the dressing wonderful on fresh greens of any kind. It has a light consistency and is low in fat, making it perfect for a lunchtime or first-course salad. Also, use this vinaigrette to marinate beef, chicken, or pork for grilling, but remember to let the vinaigrette infuse the meat for less than 30 minutes, as the acid in the vinegar can make it mushy.

Homemade salad dressing is typically healthier than using store-bought products because you can adjust the recipe to your taste. Swap the red wine vinegar for rice wine vinegar and add a dash of sesame oil for an Asian-style vinaigrette. Or replace half of the vinegar with lemon juice and the hot sauce with red pepper flakes for an Italian-style dressing. As long as the proportions stay the same between the oil, vinegar, and other liquid (water or wine), you can customize the recipe to your tastes. Fresh or dried herbs or thinly chopped shallots are also a great addition to the recipe.

Make the dressing ahead of time and store it in the fridge, or double the amounts and have a jar of soy dressing ready for when you need it—it will keep for up to a month refrigerated.


Ingredients

  • 2 Cucumber , washed and peeled
  • 2 Carrots (Gajjar) , washed and peeled
  • 1 cup Purple cabbage , shredded
  • 1 Green zucchini
  • 1/2 cup Spring Onion Greens , cut into 1 inch For the dressing
  • 1 tablespoon Brown Sugar (Demerara Sugar)
  • 1 teaspoon Honey
  • 1 teaspoon Lemon juice
  • 1 teaspoon Chilli vinegar
  • 1/2 teaspoon Soy sauce
  • 4 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • 1 teaspoon Red Chilli flakes
  • Salt , to taste
  • 1 teaspoon Sesame seeds (Til seeds)

  • 2 tablespoons honey
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  1. In a measuring jug, combine the garlic and honey. Stir well to meld the flavours. Add the salt and pepper.
  2. Add the olive oil and vinegar. Whisk till well combined, then leave in fridge for atleast 5 minutes before serving.

Warm the mug very slightly beforehand and it will intensify the flavour, while cooling it at the end will lock in the flavour.


Quick Honey Soy Garlic Steak

STEP 1
Season the steaks liberally with salt.

STEP 2
Heat the oil in a large frying pan over high heat. Add the steaks. And the baby corn. Sear the baby corn for 2 minutes or until nicely coloured , then remove them from the pan. Flip the steaks over and continue cooking . In the meantime, add in the bok choy, cut side down.

STEP 3
When your steaks are almost cooked to your liking (about 3 minutes each side for medium-rare), pour over the Honey Soy Garlic Marinade. Flip the steaks over a couple of times in the marinade as it bubbles. Then remove the steaks and allow them to rest.

STEP 4
Add the garlic and onion into the pan. By now the bok choy should have nicely caramelised , so remove those and lay them out on a serving platter.

STEP 5
Add the asparagus into the pan and stir-fry with the onion and garlic for about 2 minutes. Then transfer the vegetables to the same plate as the bok choy.

STEP 6
Slice the steaks and place those over the vegetables. Add the baby corn on top. Scatter over the bean shoots and serve.


Honey Soy Noodles | Video

Honey soy noodles – Noodles cooked in lip-smacking honey soy sauce is the best way to celebrate weeknight dinners. With its simple and super easy feature, this is the perfect way to impress your loved ones!

Sometimes all you need to end your day in a fabulous way is a lazy dinner. I mean, simple meal adorned with layers of flavors and vibrant taste. Just the way this Asian style honey soy noodles will turn a regular meal into a showstopper.

Honestly, there’s something about the combination of soy sauce and honey that makes this noodles totally amazing. The perfect balance of soy and sweet honey is the key to making absolutely delicious noodles.

You see, this is such a super simple recipe that every cook need in their repertoire. Simple yet delicious. No complicated steps, and no unfamiliar ingredients. You just need to choose your favorite noodles, and let it soak up all the flavors from the honey soy mixture. Simple as that!

Honey and soy are the two star ingredients in this honey soy noodles recipe. Combine these two ingredients together to make a killer sauce. And this sauce is obviously the key element in this recipe.

You’ll also need to sauté ginger and garlic to add another layer of flavor. I also chose to add a few veggies like onions, bell peppers, carrots, corn and mushrooms to make this meal filling and nutritious. You can also add your favorite protein if you like. You know, we’re talking about a totally customizable dinner idea. Doesn’t that sound so good?

And that sesame seed topping. Don’t forget to sprinkle those little seeds on top. It’s a MUST. I love the beautiful contrast it adds to this honey soy noodles.

Make this Asian classic right in your own home. Dinner can’t get simpler and tastier than this!


The marinade ready to do its magic.

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Perfect served on it’s own or over rice with the heated marinade used as a sauce


Soy Sauce & Honey Marinated Flank Steak.

For some reason, flank steak had fallen out of our rotation. A couple of months ago, I bought some on a whim at Costco, and that night all the stars aligned, and the combination of sweet and savory flank steak, a baked sweet potato , and roasted broccoli was a freaking home run. Everyone ate everything, people had seconds, and no one complained about any part of the meal! My girls are pretty good eaters, but there aren’t a ton of meals that get that universal approval. And like – a couple of days ago I made a meal that made 4 out of the 4 of us who eat solid food literally, actually gag. Two of us on super dry salmon, and two of us on mushy, overcooked zucchini. (Don’t worry, it was nothing a little post-dinner Dairy Queen couldn’t fix.) So yeah. It’s a happy, floaty feeling to know everyone ate and enjoyed their meal (bonus: it included two vegetables and zero pizza ).

Flank steak has been on the menu several times since then, and the magic hasn’t worn off. To partake of this miracle food yourself, throw a few marinade ingredients into a big ziplock bag: soy sauce, honey, vinegar, olive oil, garlic, and ginger.

Add the flank steak and stick it back in the fridge until you’re ready to cook it – ideally, I recommend doing this in the morning, but it still tastes good if it only gets a couple hours.

Jay is the griller at our house, and that’s definitely my favorite way to cook flank steak (smoky grill flavor + no work for me = winning), but you can do it under the broiler, too. (I included a link below to a guide if you go the oven route, since I’ve done it, but not recently.) Either way, you can get all that flavor from the marinade seared in with a beautiful crust!

I like to serve the flank steak with a potato side dish (like oven fries or crispy parmesan potatoes, or you can keep it all on the grill with these grilled potatoes ) and something green. It’s also great with brown rice and stir-fried vegetables, especially if you boil the leftover marinade while the meat is cooking so you can use it as a sauce. If you’re lucky enough to have leftovers, I love how the ginger-y soy sauciness of the sliced steak tastes on a salad – especially with a peanut dressing and a bunch of chopped peanuts and crunchy sesame seeds, like this one !


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Ways to serve honey garlic shrimp

All you need are a side dish or two to make honey garlic shrimp into a healthy whole food dinner that everyone will love. Our favorite picks? Rice and broccoli. Every time we make it, everyone around the table raves. Even our 4 year old inhales it! This is one of those recipes I could eat at least 6 out of 7 days of the week and be happy. Here are a few side dish ideas:

  • Broccoli: Whip up pan fried broccoli in a separate pan! Or use the same pan after you cook the shrimp.
  • Rice: Go to white rice or brown rice. (Or try lentil rice, rice made from lentils: it cooks even faster!)
  • Veggie sauté: Pair with these ultimate sauteed veggies.
  • Edamame: Try Easy Edamame or 5-Minute Shelled Edamame.
  • Stir Fry: Pair with this Cauliflower Stir Fry for a stunning meal.