Type what you have

Ingredients

• ✓ garlic
• vegetable oil
• baby bok choy
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet or wok over medium heat; cook garlic in hot oil until fragrant, 1 to 2 minutes.
3. 3 Mix in bok choy; cook and stir until the leafy green parts turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt and serve.

By Frantic Cook

Ingredients

• ✓ garlic
• tiger prawn
• soy sauce
• brandy

Instructions

1. 1 Wash prawns thoroughly and leave shells and heads on. Mix soy sauce, garlic, and brandy in a bowl. Arrange prawns on a dish, and cover with soy sauce mixture.
2. 2 Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water and bring to a boil. Place the dish with prawns onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.

By IS15BJC

Ingredients

• ✓ garlic
• vegetable oil
• cabbage
• soy sauce
• shaoxing wine

Instructions

1. 1 Heat vegetable oil in a wok or large skillet over medium heat. Stir in garlic and cook until it begins to brown, 3 to 5 seconds.
2. 2 Stir in cabbage until coated in oil; cover the wok and cook for 1 minute.
3. 3 Pour in soy sauce; cook and stir for another minute. Increase heat to high and stir in Chinese cooking wine. Cook and stir until cabbage is tender, about 2 minutes more.
4. 4 Serve hot and enjoy!

By iken

Ingredients

• ✓ garlic
• soy sauce
• honey
• sesame oil
• ginger root
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
3. 3 Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.
5. 5 Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By Janet M Leichliter

Ingredients

• ✓ garlic
• vegetable oil
• green bean
• ginger root
• salt
• black pepper
• black bean sauce

Instructions

1. 1 In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

By Jackie O.

Ingredients

• ✓ garlic
• vegetable oil
• ginger
• pork tenderloin
• green chile pepper
• salt
• soy sauce

Instructions

1. 1 Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
2. 2 Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

By Nancy

Ingredients

• ✓ garlic
• green peppercorn
• cilantro
• olive oil
• yardlong bean
• brown sugar
• red chile pepper
• water

Instructions

1. 1 In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
2. 2 Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

By Annabel

Ingredients

• ✓ garlic
• rice noodle
• vegetable oil
• soy sauce
• chili sauce
• salt
• pepper
• green onion

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add garlic and sauté until tender. Stir in noodles; season with soy sauce, chili sauce, salt, and pepper. Sprinkle with chopped green onion.

By Serena Liew

Ingredients

• ✓ garlic
• chicken wing
• white sugar
• soy sauce
• rice wine
• chili garlic sauce
• sesame oil
• water

Instructions

1. 1 Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
2. 2 Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

By lin_honeybear

Ingredients

• ✓ garlic
• pork roast
• soy sauce
• sherry
• honey
• ginger
• cornstarch
• water

Instructions

1. 1 To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
4. 4 Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

By CHRISTYJ

Ingredients

• ✓ garlic
• beef top sirloin steak
• sugar snap pea
• broccoli floret
• bell pepper
• carrot
• stir-fry sauce
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ garlic
• vegetable oil
• ginger root
• shrimp
• chicken stock
• tofu
• pea
• salt
• black pepper
• cornstarch

Instructions

1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

By erni

Ingredients

• ✓ garlic
• green bean
• water
• ginger
• sesame oil
• soy sauce
• rice vinegar
• white sugar
• red pepper flakes

Instructions

1. 1 Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender-crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is fragrant and golden brown, 1 to 2 minutes.
2. 2 Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

By Tasha

Ingredients

• ✓ garlic
• wonton wrapper
• ground pork
• ginger root
• green onion
• soy sauce
• sesame oil
• egg
• chinese cabbage

Instructions

1. 1 Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
2. 2 Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
3. 3 Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
4. 4 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ garlic
• vegetable oil
• beef sirloin
• broccoli floret
• red bell pepper
• carrot
• green onion
• soy sauce
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.
3. 3 Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
4. 4 Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
5. 5 Serve hot and enjoy!

By inesgosner

Ingredients

• ✓ garlic
• ✓ garlic
• spaghetti
• sesame oil
• peanut oil
• ginger root
• mixed vegetable
• flank steak
• soy sauce
• brown sugar
• oyster sauce
• asian chile paste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
2. 2 Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
3. 3 Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

By Rachel Swiger-Imhoff

Ingredients

• ✓ garlic
• soy sauce
• hoisin sauce
• sesame oil
• sugar
• red pepper flake
• beef flank steak
• peanut oil
• green onion

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.

By Ang

Ingredients

• ✓ garlic
• soy sauce
• rice vinegar
• sesame oil
• sambal oelek
• sherry
• broccoli
• peanut
• green onion

Instructions

1. 1 Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 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. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
3. 3 Divide broccoli between serving plates and garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• vegetable oil
• ground beef
• cabbage
• red bell pepper
• soy sauce
• cornstarch
• water
• black pepper
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
3. 3 Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce.
4. 4 Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.
5. 5 Serve hot and enjoy!

By LI-ANN

Ingredients

• ✓ garlic
• bean thread
• chicken broth
• lemongrass
• ginger root
• chicken breast
• shrimp
• lime juice
• fish sauce
• jalapeno pepper
• cilantro

Instructions

1. 1 Soak bean threads in a large bowl of hot water to cover until soft, about 15 minutes; drain then cut into bite-sized lengths. Divide noodles among 4 serving bowls.
2. 2 Meanwhile, bring chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Reduce heat to medium-low; simmer until fragrant, about 15 minutes. Add chicken and shrimp; simmer until chicken is cooked through, 3 to 5 minutes. Stir in lime juice and fish sauce. Ladle soup over noodles; top with jalapeño slices and cilantro.

By Marcia

Ingredients

• ✓ garlic
• soy sauce
• rice wine
• brown sugar
• cornstarch
• vegetable oil
• ginger root
• beef round steak
• snow pea

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ garlic
• honey
• shaoxing wine
• hoisin sauce
• kiwi
• soy sauce
• thai chile sauce
• oyster sauce
• five-spice powder
• pork belly

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Ingredients

• ✓ garlic
• gai lan
• hoisin sauce
• white sugar
• soy sauce
• cornstarch
• rice vinegar
• sesame oil
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
3. 3 Drain and place in a shallow bowl.
4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer

Ingredients

• ✓ garlic
• active dry yeast
• water
• milk
• butter
• sugar
• all-purpose flour
• ground pork
• ginger paste
• salt
• black pepper

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

Ingredients

• ✓ garlic
• egg
• cornstarch
• white sugar
• sweet rice flour
• salt
• green onion
• oyster sauce
• chicken thigh
• vegetable oil

Instructions

1. 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

By CookWilliam

Ingredients

• ✓ garlic
• halibut
• green onion
• mushroom
• napa cabbage leaves
• ginger root
• soy sauce
• water
• red pepper flakes
• cilantro

Instructions

1. 1 Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of onions. Place fish on top of vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
2. 2 Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam until fish flakes easily, about 15 to 20 minutes. Garnish with cilantro, if desired.

By KAM_SUNG

Ingredients

• ✓ garlic
• chicken broth
• soy sauce
• cornstarch
• vegetable oil
• chicken breast
• snow pea
• cremini mushroom
• green onion
• avocado

Instructions

1. 1 Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
2. 2 Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir-fry until no longer pink in the center and the juices run clear, about 5 minutes; transfer to a plate.
3. 3 Add snow peas to the wok and stir-fry until bright green and still crisp, about 3 minutes. Stir in mushrooms and green onions; cook, tossing occasionally, until mushrooms are tender and have released their juices, about 5 minutes. Drain if necessary. Reduce the heat to medium.
4. 4 Return chicken to the wok and stir briefly to combine with vegetables. Stir broth mixture to recombine; pour into the wok. Stir in avocados, then simmer until sauce thickens, about 3 minutes. Gently stir ingredients to coat in sauce and serve immediately.

By Cnstarz

Ingredients

• ✓ garlic
• red chile pepper
• soy sauce
• spring onion
• sesame oil
• chile oil
• brown sugar
• black vinegar
• sesame seed
• cucumber

Instructions

1. 1 Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
2. 2 Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
3. 3 Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

By Chelsea

Ingredients

• ✓ garlic
• firm tofu
• soy sauce
• black vinegar
• sesame oil
• sugar
• olive oil
• green onion
• salt
• pepper

Instructions

1. 1 Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
2. 2 Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.

By Jeankat

Ingredients

• ✓ garlic
• vegetable oil
• ginger
• brown sugar
• soy sauce
• water
• beef flank steak
• cornstarch
• vegetable oil
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Stir in brown sugar, soy sauce, and water.
4. 4 Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
5. 5 Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.
6. 6 Set aside until most of the cornstarch has been absorbed, about 10 minutes.
7. 7 Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.
8. 8 Remove beef with a large slotted spoon; drain on paper towels.
9. 9 Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
10. 10 Serve and enjoy!

By vkarlson