Type what you have

Ingredients

• ✓ soy sauce
• water
• white sugar
• egg

Instructions

1. 1 Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
2. 2 Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.

By JapaCook

Ingredients

• ✓ soy sauce
• egg
• water
• sugar

Instructions

1. 1 Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
2. 2 Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.

By cOoKiEcRaZy

Ingredients

• ✓ soy sauce
• vegetable oil
• rice
• egg
• green onion

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in hot oil; cook until crispy on the bottom, 2 to 3 minutes.
2. 2 Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top and season with soy sauce.

By caquilter

Ingredients

• ✓ soy sauce
• water
• white rice
• bacon
• egg
• yellow onion
• pea
• green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in the skillet.
3. 3 Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

By Anna J

Ingredients

• ✓ soy sauce
• egg
• tomato
• sugar
• salt

Instructions

1. 1 In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
2. 2 Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

By SCGOATS

Ingredients

• ✓ soy sauce
• kielbasa sausage
• brown sugar
• white vinegar
• water
• vegetable oil

Instructions

1. 1 Combine sausage, brown sugar, vinegar, and soy sauce in a large resealable plastic bag; toss to coat sausage with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerate 2 hours to overnight.
2. 2 Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ soy sauce
• chicken broth
• water
• rolled oat
• sriracha sauce
• rosemary
• garlic
• butter
• egg
• sriracha sauce

Instructions

1. 1 Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.
2. 2 Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.

By lutzflcat

Ingredients

• ✓ soy sauce
• butter
• egg
• spreadable cheese
• smoked sausage
• worcestershire sauce
• brown sugar
• seasoned salt
• bread crumb

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
2. 2 Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
3. 3 Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.

By adamdhunt

Ingredients

• ✓ soy sauce
• firm tofu
• nutritional yeast
• water
• maple syrup
• liquid smoke
• onion powder
• garlic powder
• butter
• margarine

Instructions

1. 1 Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2. 2 Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

By HOLLY BOXRUD

Ingredients

• ✓ soy sauce
• peanut oil
• green onion
• ginger
• garlic
• red bell pepper
• egg
• egg white
• bean sprout
• snow pea
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large nonstick, oven-proof skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 3 minutes.
3. 3 In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
4. 4 Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes. Watch carefully that eggs are just cooked and do not become tough. Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges.

By Robyn Webb

Ingredients

• ✓ soy sauce
• pork sausage
• coleslaw mix
• sesame oil
• ginger
• garlic
• lemon zest
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease.
3. 3 Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes.
4. 4 Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes.

By ComerCastIron

Ingredients

• ✓ soy sauce
• egg
• chicken stock
• fish stock
• sake
• chicken breast
• shiitake mushroom
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• brown sugar
• mirin
• almond
• firm tofu
• asparagus
• olive oil cooking spray
• olive oil
• rice vinegar
• garlic powder
• nutritional yeast
• salt
• pepper

Instructions

1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Ingredients

• ✓ soy sauce
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• yellow onion
• garlic
• nutritional yeast
• red pepper flakes
• paprika
• turmeric
• salt
• vegan mayonnaise
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ soy sauce
• olive oil
• chicken thigh
• onion
• dashi stock
• dashi powder
• mirin
• brown sugar
• egg
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. 2 Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. 3 Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. 4 Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

By User

Ingredients

• ✓ soy sauce
• water
• quinoa
• salt
• olive oil
• bell pepper
• green onion
• garlic
• egg
• sriracha sauce

Instructions

1. 1 Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
2. 2 Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

By Swest

Ingredients

• ✓ soy sauce
• potato
• olive oil
• black pepper
• kale
• cabbage
• onion
• red bell pepper
• firm tofu
• salt
• black pepper

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 10 minutes. Drain in a colander.
2. 2 Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
3. 3 Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

By Diana71

Ingredients

• ✓ soy sauce
• cooking oil
• maple syrup
• water
• cayenne pepper
• salt
• paprika
• thyme
• garlic powder
• fennel seed
• black pepper
• sage
• vital wheat gluten
• flour
• nutritional yeast
• oat
• flaxseed meal
• vegetable broth
• texturized vegetable protein

Instructions

1. 1 Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
2. 2 Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
3. 3 Form into tablespoon-size balls and flatten slightly.
4. 4 Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

By Breanna Ford

Ingredients

• ✓ soy sauce
• egg
• water
• all-purpose flour
• baking powder
• salt
• vegetable oil
• onion
• cabbage
• soba noodle
• bacon

Instructions

1. 1 Whisk eggs, water, flour, soy sauce, baking powder, and salt together in a bowl; set batter aside.
2. 2 Heat oil in a sauté pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir onion into batter. Add cabbage to the same pan; cook until slightly wilted, 5 to 7 minutes. Stir cabbage into batter.
3. 3 Fill a large pot with water and bring to a boil. Cook soba noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; stir into batter.
4. 4 Cook ¼ cup bacon in a skillet over medium-high heat until starting to crisp, 2 to 3 minutes; arrange in a small circle in middle of the skillet. Add 1 cup batter to the skillet on top bacon; cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and batter.

By whitney

Ingredients

• ✓ soy sauce
• yellow mustard
• cider vinegar
• brown sugar
• white sugar
• water
• white vinegar
• chili powder
• black pepper
• white pepper
• cayenne pepper
• butter
• liquid smoke

Instructions

1. 1 Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat.
2. 2 Cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer until butter melts and flavors blend, about 10 minutes more.

By Craig Carlson

Ingredients

• ✓ soy sauce
• sesame seed
• cilantro
• chile-garlic sauce
• egg
• cooking spray
• chicken breast
• water
• kale
• garlic
• sesame oil
• ginger
• onion
• broccoli
• carrot
• quinoa
• water

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Chop carrot, broccoli, and onion in a food processor.
3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Ingredients

• ✓ soy sauce
• pork sparerib
• parsley
• garlic
• lime
• rosemary
• oregano
• bay leaf
• black pepper
• lime

Instructions

1. 1 Place spareribs into a large pot and fill with just enough water to cover. Add soy sauce, 3/4 of the parsley, garlic, lime juice, rosemary, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered until water has completely evaporated, about 25 minutes.
2. 2 Remove bay leaves and continue cooking until spareribs are browned, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot and toss them with spareribs; the garlic will dissolve onto meat. Remove spareribs to a paper towel-lined plate to drain.
3. 3 Season spareribs with black pepper. Garnish with lime wedges and remaining parsley to serve.

By THELMALU99

Ingredients

• ✓ soy sauce
• french fry
• vegetable oil
• beef tri tip
• salt
• pepper
• onion
• tomato
• yellow chili pepper
• white vinegar
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange frozen French fries in a single layer on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until light golden, 22 to 24 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Season sliced beef with salt and pepper. Cook and stir beef in hot oil until just cooked and the juices release. Use a slotted spoon to transfer beef to a plate.
5. 5 Cook and stir onions in beef drippings in the pan until translucent, 3 to 4 minutes. Stir in tomato and aji amarillo; cook until tomato softens. Pour in vinegar and soy sauce.
6. 6 Add French fries and beef to the pan. Cover and cook until beef is cooked through, about 3 minutes. Season with salt and pepper; sprinkle with chopped parsley to serve.

By Perricholi

Ingredients

• ✓ soy sauce
• canola oil
• garlic
• chile pepper
• chicken
• cumin
• red onion
• tomato
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ soy sauce
• salt
• black pepper
• garlic powder
• cumin
• chicken breast
• pineapple chunk
• white sugar
• potato starch
• vegetable oil
• vegetable oil
• tomato paste
• red bell pepper
• green onion

Instructions

1. 1 Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2. 2 Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3. 3 Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4. 4 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5. 5 Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

By tooth

Ingredients

• ✓ soy sauce
• chicken breast
• vinegar
• paprika
• cumin
• black pepper
• garlic
• steak-cut french fry
• vegetable oil
• onion
• green bell pepper
• aji pepper
• roma tomato

Instructions

1. 1 Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until light golden, 20 to 25 minutes.
4. 4 Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
5. 5 Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
6. 6 Arrange baked fries on plates and place the chicken stir-fry on top.

By Lauren W

Ingredients

• ✓ soy sauce
• top sirloin steak
• sugar
• olive oil
• french fry
• red onion
• orange bell pepper
• habanero pepper
• green onion
• kosher salt
• garlic
• ginger root
• roma tomato
• white vinegar
• cilantro

Instructions

1. 1 Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
2. 2 Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
3. 3 Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
4. 4 Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
5. 5 Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
6. 6 Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
7. 7 Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

By John Mitzewich

Ingredients

• ✓ soy sauce
• onion
• tomato
• lemon juice
• olive oil
• oyster
• tomato
• green onion
• ketchup
• parsley
• garlic salt
• granulated sugar
• salt

Instructions

1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Ingredients

• ✓ soy sauce
• grapeseed oil
• cumin
• paprika
• garlic
• thyme
• black pepper
• oregano
• onion
• coriander
• turmeric
• mustard powder
• cinnamon
• chicken breast
• lime

Instructions

1. 1 Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
2. 2 Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
3. 3 Add lime juice to the marinade mixture while the grill is heating up.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

By thedailygourmet

Ingredients

• ✓ soy sauce
• zucchini
• all-purpose flour
• italian seasoning
• vegetable oil
• salt
• olive oil
• onion
• garlic
• ginger
• tomato
• egg
• sugar
• rice

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
3. 3 Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
4. 4 Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
5. 5 Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

By misobrilliant