Type what you have

Ingredients

• ✓ sugar
• cucumber
• carrot
• rice wine vinegar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ sugar
• soy sauce
• water
• garlic
• ginger
• chicken thigh
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine sugar, soy sauce, water, garlic, and ginger into a large stockpot over medium heat; stir until sugar dissolves.
3. 3 Add chicken thighs and bring to a boil. Simmer, turning the chicken thighs with tongs every 5 minutes, until the sauce is a rich, brown glaze and the chicken is no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove pot from the heat and let cool 10 minutes.
4. 4 Transfer chicken thighs to a platter; sprinkle with chopped green onions.

By Too Hot Tamale

Ingredients

• ✓ sugar
• hoisin sauce
• soy sauce
• tomato paste
• white wine
• garlic
• hot pepper sauce
• baby back rib

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Ingredients

• ✓ sugar
• orange juice
• soy sauce
• sesame oil
• garlic
• ginger
• tilapia fillet

Instructions

1. 1 Stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. Add the tilapia fillets, turning once to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat an oven to 425 degrees F (220 degrees C).
3. 3 Remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

By Nancy

Ingredients

• ✓ sugar
• kimchi
• kimchi juice
• pork shoulder
• hot pepper paste
• water
• tofu
• green onion

Instructions

1. 1 Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
2. 2 Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

By Dacifilia

Ingredients

• ✓ sugar
• soy sauce
• water
• onion
• garlic
• black pepper
• sesame oil
• chicken thigh

Instructions

1. 1 Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
2. 2 Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By funinthesun

Ingredients

• ✓ sugar
• peanut oil
• sesame oil
• garlic
• green bean
• oyster sauce
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a wok or large skillet over medium-high heat. Stir in garlic; cook until edges begin to brown, about 20 seconds.
3. 3 Add green beans; cook and stir until they begin to soften, about 5 minutes.
4. 4 Stir in oyster sauce, sugar, and soy sauce.
5. 5 Cook and stir until beans have attained the desired degree of tenderness, 2 to 4 minutes.

By roweena

Ingredients

• ✓ sugar
• olive oil
• green onion
• kabocha squash
• shrimp
• salt
• chicken broth
• water

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
2. 2 Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

By Cynthia

Ingredients

• ✓ sugar
• pork chop
• soy sauce
• garlic
• white wine
• five-spice powder
• vegetable oil
• cornstarch

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ sugar
• chicken breast
• white wine
• vegetable oil
• ginger root
• garlic
• salt
• green onion

Instructions

1. 1 Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
2. 2 Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
3. 3 Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

By Kelly Joy

Ingredients

• ✓ sugar
• rice vinegar
• vegetable oil
• ginger
• salt
• carrot
• green onion
• red bell pepper
• cucumber

Instructions

1. 1 Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
2. 2 Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

By Somer

Ingredients

• ✓ sugar
• asparagus
• rice vinegar
• soy sauce
• vegetable oil
• salt
• pepper
• pecan
• green onion

Instructions

1. 1 Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
2. 2 In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

By RUBY-MAMA

Ingredients

• ✓ sugar
• vegetable oil
• chicken breast
• red curry paste
• red bell pepper
• green bell pepper
• onion
• coconut milk
• fish sauce

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.

By SHURLYGURL

Ingredients

• ✓ sugar
• linguine pasta
• peanut butter
• sesame oil
• soy sauce
• garlic
• red pepper flakes
• sesame seed
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
3. 3 Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
4. 4 Refrigerate until cold, at least 30 minutes.

By KBANDE

Ingredients

• ✓ sugar
• green bean
• mustard powder
• water
• white vinegar
• soy sauce
• sesame oil
• sesame seed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
2. 2 Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
3. 3 Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

By dumbblonde

Ingredients

• ✓ sugar
• sesame seed
• sesame oil
• mustard green
• water
• garlic
• soy sauce
• rice wine vinegar
• sake

Instructions

1. 1 Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
2. 2 Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
3. 3 Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

By trepto

Ingredients

• ✓ sugar
• cooking oil
• chicken breast
• coconut milk
• red curry paste
• russet potato
• pea
• carrot
• fish sauce
• makrut lime leaf

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
2. 2 Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.

By uwjester

Ingredients

• ✓ sugar
• beef bouillon
• water
• soy sauce
• cornstarch
• teriyaki sauce
• beef round steak
• olive oil
• stir-fry vegetable
• water chestnut

Instructions

1. 1 Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
3. 3 Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

By VictoriaSe49896

Ingredients

• ✓ sugar
• garlic
• green onion
• five-spice powder
• fish sauce
• soy sauce
• sweet chili sauce
• salt
• chicken wing
• lime

Instructions

1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. 3 Arrange the marinated chicken on the prepared baking sheet.
4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Ingredients

• ✓ sugar
• short-grain white rice
• water
• red wine vinegar
• salt
• avocado
• lemon juice
• sesame seed
• cucumber
• green bell pepper
• zucchini

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ sugar
• salsa
• peanut butter
• coconut milk
• lime juice
• soy sauce
• ginger
• chicken thigh
• peanut
• cilantro

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Ingredients

• ✓ sugar
• firm tofu
• sea salt
• egg
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• white vinegar
• red pepper flake

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ sugar
• soy sauce
• water
• chicken breast
• vegetable oil
• green onion
• garlic
• vegetable oil
• baby spinach
• basil

Instructions

1. 1 Combine soy sauce, water, and sugar in a bowl.
2. 2 Marinate chicken in soy sauce mixture for 30 minutes.
3. 3 Heat 1 tablespoon oil in a large skillet or wok over medium heat.
4. 4 Cook and stir green onions in oil for 1 minute. Add garlic and cook and stir for 1 minute. Transfer to a small bowl.
5. 5 Pour 3 tablespoons oil into the skillet. Cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes.
6. 6 Add spinach leaves to chicken. Cover for 4 minutes stirring occasionally.
7. 7 Stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes.
8. 8 Stir in basil and cook until heated, 1 to 2 minutes. Serve!

By Myra Steinberg Levine

Ingredients

• ✓ sugar
• sunflower seed
• coconut milk
• red curry paste
• cilantro
• lime
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 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 broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ sugar
• cooking spray
• egg
• white rice
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• oyster sauce
• thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ sugar
• ramen noodle
• soy sauce
• fish sauce
• napa cabbage
• butter
• carrot
• garlic
• bean sprout
• everything bagel seasoning
• furikake

Instructions

1. 1 Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
2. 2 While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
3. 3 Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
4. 4 Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.

By Amber Lindquist

Ingredients

• ✓ sugar
• firm tofu
• canola oil
• kabocha squash
• red curry paste
• coconut milk
• lime zest
• lime juice
• fish sauce
• thai basil
• cilantro leaves

Instructions

1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Ingredients

• ✓ sugar
• lemongrass
• onion
• garlic
• ground beef
• salt
• black pepper
• cornstarch
• oyster sauce
• sesame oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
3. 3 Form meat mixture into 12 meatballs. Thread onto skewers.
4. 4 Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By bbqgirl

Ingredients

• ✓ sugar
• chili bean sauce
• rice wine
• soy sauce
• soy sauce
• ginger root
• green onion
• chicken breast
• vegetable oil
• all-purpose flour

Instructions

1. 1 Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
2. 2 Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

By myka

Ingredients

• ✓ sugar
• soy sauce
• pear juice
• white wine
• garlic
• sesame oil
• sesame seed
• black pepper
• monosodium glutamate
• beef rump roast
• onion

Instructions

1. 1 In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate; add beef and onions. Stir to coat, cover, and refrigerate for 1 hour.
2. 2 Preheat a grill pan over high heat and brush with oil; add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

By Wuchong Keller