29 July 2009 +
I think 1 lemon might have done it. I used 2, and it was very lemony (but also very clean tasting).
- THE SOUP:
- Sea salt and freshly ground pepper
- THE CUCUMBER RELISH:
- minced chives or scallions
- minced dill
- each finely chopped basil and cilantro
- olive oil
- vegetable oil
- granulated sugar
- vegetable oil
- soy sauce
- soy sauce
- dry sherry
- hoisin sauce
- red wine vinegar
- minced garlic
- minced ginger
- water
- oyster sauce
- broccoli
- Chinese rice wine or dry sherry
- egg white
- cornstarch
- brown sugar
- vegetable or peanut oil
- minced ginger
“Add this simple sauce in the final stages of stir-frying. If you like, thicken the sauce by adding 1 tsp cornstarch dissolved in 4 tsp water. Add the cornstarch and water mixture directly into the sauce in the wok or skillet, stirring quickly to thicken.
- soy sauce
- water
- oyster sauce
- red wine vinegar
- granulated sugar
- garlic salt
Easy Chicken Marinade
http://www.recipething.com/recipes/show/15987
Simple Stir-fry sauce
- Easy Chicken Marinade
- soy sauce
- homemade Simple Stir-fry sauce
- almonds
“Use this simple but flavorful marinade with 1 pound of chicken breasts cut into 1-inch cubes. Be sure to add the cornstarch last so that it seals in the other flavors.
- light soy sauce
- Asian sesame oil
- cornstarch
Peanut oil is preferred because it has a high smoking point.
Try Kikkoman’s Stir-Fry sauce.
You can use cooking wine instead of rice wine or sherry.
- soy sauce
- Chinese rice wine or dry sherry
- corn starch
- packaged fresh stir-fry vegetable mix
- Salt to taste
- Sugar to taste
- store bought stir-fry sauce
Ideal size slow-cooker: 4-quart
- butter
- ground turkey
- salt
- black pepper
- chicken broth
- Worcestershire sauce