Type what you have

Ingredients

• ✓ garlic
• hoisin sauce
• soy sauce
• sesame oil
• green bean

Instructions

1. 1 Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
2. 2 Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
3. 3 Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
4. 4 Saute until desired doneness, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• chicken broth
• ginger root
• zucchini
• chicken
• cellophane noodle
• spinach

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ garlic
• mirin
• soy sauce
• sesame chili oil
• sesame seed
• peanut oil
• green bean
• salt

Instructions

1. 1 Combine mirin, soy sauce, sesame chili oil, garlic, and sesame seeds in a small bowl. Set sauce aside.
2. 2 Heat peanut oil over medium-high heat in a large skillet. Add green beans and saute for 2 minutes, stirring frequently. Add in sauce and lower heat to medium. Continue cooking until beans have reached the desired doneness, 4 to 5 minutes more. Season with salt, if desired, before serving.

By France Cevallos

Ingredients

• ✓ garlic
• cucumber
• kosher salt
• sugar
• rice vinegar
• soy sauce
• sesame oil
• red pepper flakes
• sesame seed

Instructions

1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Ingredients

• ✓ garlic
• bok choy
• red bell pepper
• green onion
• red pepper flakes
• mustard
• cider vinegar
• ginger root
• sugar
• salt
• vegetable oil

Instructions

1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Ingredients

• ✓ garlic
• peanut oil
• firm tofu
• red onion
• red bell pepper
• green chile pepper
• water
• white vinegar
• soy sauce
• brown sugar
• cornstarch
• red pepper flakes

Instructions

1. 1 Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
2. 2 In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

By RITALINCINDY

Ingredients

• ✓ garlic
• ginger root
• soy sauce
• rice vinegar
• peanut oil
• sesame oil
• hot pepper sauce
• green pepper
• red bell pepper
• yellow bell pepper
• green onion
• snap pea
• sesame seed
• udon noodle

Instructions

1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Ingredients

• ✓ garlic
• yukon gold potato
• kosher salt
• mint
• olive oil
• red onion
• red bell pepper
• lemon juice
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ garlic
• rice vinegar
• soy sauce
• fish sauce
• brown sugar
• sriracha chile sauce
• hoisin sauce
• sesame oil
• chicken breast
• spaghetti
• carrot
• red bell pepper
• green onion
• peanut
• basil
• mint
• cilantro

Instructions

1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

Ingredients

• ✓ garlic
• kale
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
4. 4 Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
5. 5 Enjoy!

By WHIRLEDPEAS

Ingredients

• ✓ garlic
• cauliflower
• cream cheese
• seasoned salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ garlic
• butter
• button mushroom
• radish green

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. 2 Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• salt
• broccoli
• olive oil
• red wine vinegar
• mustard
• parmesan cheese

Instructions

1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Ingredients

• ✓ garlic
• artichoke
• lemon juice
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ garlic
• basil
• black pepper
• butter

Instructions

1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Ingredients

• ✓ garlic
• peanut oil
• salt
• paprika
• cauliflower

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and toss to coat.
4. 4 Place coated cauliflower in the basket of the air fryer and cook to desired crispness, about 15 minutes, shaking the basket every 5 minutes.

By Bren

Ingredients

• ✓ garlic
• green bean
• bacon
• soy sauce
• brandy
• heavy cream
• brown sugar

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until bright green and tender, yet firm to the bite, about 7 minutes. Drain in a colander.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Turn heat to medium and sauté garlic in the bacon grease until fragrant, about 30 seconds.
4. 4 Adjust heat, and add soy sauce, brandy, cream, and brown sugar. Cook until liquid starts to bubble and thicken, 3 to 5 minutes. Remove from heat.
5. 5 Add green beans to sauce in skillet and stir to coat. Serve immediately and top with cooked bacon.

By thedailygourmet

Ingredients

• ✓ garlic
• chickpea
• arugula
• feta cheese
• parmesan cheese
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Ingredients

• ✓ garlic
• sweet potato
• butter
• basil
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ garlic
• cooking spray
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly grease a 9x12-inch foil pan with cooking spray.
2. 2 Mix butter and garlic together in a bowl.
3. 3 Lay zucchini slices in rows in the prepared pan, overlapping if necessary. Brush garlic butter on each slice and sprinkle with Parmesan cheese.
4. 4 Place the pan on the preheated grill and cook until cheese is melted and zucchini is tender, 12 to 15 minutes.

By Ann

Ingredients

• ✓ garlic
• potato
• onion
• salt
• peppercorn
• all-purpose flour
• egg
• olive oil

Instructions

1. 1 Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
2. 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
3. 3 Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
4. 4 Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

By Bronson McKinley

Ingredients

• ✓ garlic
• water
• pinto bean
• salt
• canola oil

Instructions

1. 1 Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
2. 2 Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

By Fred Guevara

Ingredients

• ✓ garlic
• canola oil
• butter
• lemon juice
• dill weed
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together canola oil, melted butter, lemon juice, garlic, dill, salt, and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
3. 3 Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

By Laura

Ingredients

• ✓ garlic
• artichoke
• butter
• salt
• pepper

Instructions

1. 1 Fill the pan with enough water to cover bottom. Bring to a boil over medium heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves; season with salt and pepper.
2. 2 When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam until tender, about 25 to 30 minutes.

By Shai

Ingredients

• ✓ garlic
• yellow squash
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.
3. 3 Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush slices of squash with garlic oil and season to taste with salt and pepper.
4. 4 Grill squash slices for 5 to 10 minutes per side, or until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

By Sarah Stephan

Ingredients

• ✓ garlic
• butter
• oyster mushroom
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Add mushrooms and garlic in an even layer, making sure to not overcrowd.
3. 3 Cook for 5 minutes undisturbed. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• water
• quinoa
• lemon
• parsley
• basil
• roasted red pepper and garlic seasoning blend

Instructions

1. 1 Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

By MellyG

Ingredients

• ✓ garlic
• green bean
• soy sauce
• garlic chili sauce
• honey
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
3. 3 In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
4. 4 Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

By COOKOFTHEHOUSE

Ingredients

• ✓ garlic
• olive oil
• balsamic vinegar
• salt
• cauliflower

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together olive oil, balsamic vinegar, salt, and garlic in a bowl. Add cauliflower and toss to coat. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, stirring occasionally, about 20 minutes.

By hike4diamonds

Ingredients

• ✓ garlic
• water
• bay leaf
• salt
• artichoke
• lemon juice

Instructions

1. 1 Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

By Fioa