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Articles 25 to 36 of 82:
Beef and broccoli stir-fry
Combine sesame oil, garlic, ginger, small chilli, soy sauce and steak in a glass or ceramic bowl. Toss to combine and coat, set aside to marinade 1-2 hours. Heat a large wok, add a little oil, swirl to coat and stir fry marinated beef in batches. ... [... more]
Australian Womens Weekly |
Soy chicken
Season chicken with five spice, and coat well with sweet soy sauce. Place onto a baking tray, and bake in a preheated 180°C oven for 60 minutes. Allow to cool. Serve with sticky rice. 4 chicken drumsticks, or chicken Maryland 2 teaspoons five ... [... more]
Australian Womens Weekly |
Kung Pao Chicken (Chinese Chicken Stir Fry)
Chop chicken breast into 3cm pieces. Combine egg white, cornflour, sesame oil and salt in a bowl. Add chicken and toss. Set aside for 30 minutes. Combine rice wine, soy sauce, chicken stock and sugar in a small bowl. Heat oil in a wok. Stir fry ... [... more]
Australian Womens Weekly |
Barbequed Marlin Fillets - SCOTT CAM, RENOVATION RESCUE
Place marlin in a bowl along with the soy sauce, honey, seasoning and basil. Mix well. Preheat a char grill or barbeque. Add fish and cook for about 4 minutes each side or until cooked to your liking. Serve with a tossed green salad. a shake of ... [... more]
Australian Womens Weekly |
Chinese Master Stock using Licorice - IAN 'HERBIE' HEMPHILL
Tie the spices in a muslin cloth. Dissolve the sugar in boiling water, add soy sauce and spice "ball". Simmer for 1 hour. Use Master Stock to baste ribs, roast chicken or duck and to flavour stir-fries. 1 teaspoon chopped licorice root 1 [... more]
Australian Womens Weekly |
Sweet & Sour Pork- ANNETTE SYM
Prepare all vegetables, leave to one side. Brown pork in a non-stick fry pan that has been coated with cooking spray. Add onion, carrot, capsicum and celery, cook 5 minutes. Add ginger, soy sauce, sugar, 5 spice, stock powder, tomato sauce, ... [... more]
Australian Womens Weekly |
Sweet & Sour Tofu 2
Drain pineapple, reserving 1 cup of the juice, and set aside. In a bowl, mix the pineapple juice, soy sauce, vinegar, tomatoes, arrowroot, and ginger. Add sauce to the saute mixture and cook, stirring, until sauce thickens but carrots are still ... [... more]
International Vegetarian Union |
Lamb and Sugar Snap Pea Stir-Fry
Heat oil in a wok. Swirl to coat. Add onions and cook until golden. Add garlic and chilli and cook for a further 30 seconds. Add lamb to wok and cook until browned. Add sugar snap peas. Cook for 2 minutes. Add plum sauce, soy sauce and ... [... more]
Australian Womens Weekly |
Yellow Curry with Potato (Gaeng Khaek - Thai)
Heat coconut milk in saucepan until beginning to steam, then add soy sauce and curry paste and cook, stirring, till combined. Add potato, turn heat down to medium, and cook, stirring occasionally, for about 5 mins. When potatoes are beginning to ... [... more]
International Vegetarian Union |
Marinated Tempeh Stir-Fry W/Broccoli & Red Bell Pepper
Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey/sweetener and cornstarch into marinade. Add broccoli ... [... more]
International Vegetarian Union |
Quick Tofu Strips
Cut tofo into thin strips - 1/8" put soya sauce in a bowl, put the yeast in a bowl, Fry in pan (6 at a time) until firm and brown, turn every few minutes. coat a frying pan with veg. oil, turn on burner to medium heat, dip strips into soy sauce ... [... more]
International Vegetarian Union |
Tofu with 3 Spices
Mix together the cornstarch, sugar, water, soy sauce and sesame oil. Add the mixture to the skqillet and stir well, then cook about another 30 seconds. Ginger root is wonderful, but may not keep well in the refrigerator. Keep it wrapped in ... [... more]
International Vegetarian Union |
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