Type what you have

Ingredients

• ✓ soy sauce
• rice vinegar
• sugar
• vegetable oil
• sesame oil
• mixed salad greens
• cilantro
• parsley
• chicken breast

Instructions

1. 1 Combine vinegar, sugar, soy sauce, vegetable oil, and sesame oil in large bowl, stirring until sugar dissolves.
2. 2 Add salad mixture and cilantro, tossing to coat all pieces.
3. 3 Add chicken; toss to combine. Serve immediately.

By Kikkoman

Ingredients

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

Instructions

1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Ingredients

• ✓ soy sauce
• wood ear mushroom
• lime juice
• sesame oil
• ginger
• palm sugar
• thai chile pepper
• cucumber
• sesame seed

Instructions

1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Ingredients

• ✓ soy sauce
• napa cabbage
• olive oil
• ramen noodle
• sesame seed
• almond
• canola oil
• white sugar
• balsamic vinegar
• white wine vinegar

Instructions

1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• canola oil
• white sugar
• red wine vinegar
• butter
• white sugar
• ramen noodle
• flavor packet
• sesame seed
• almond
• bok choy
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ soy sauce
• lime
• chicken broth
• chicken breast
• olive oil
• anchovy paste
• white sugar
• salt
• black pepper
• garlic
• cilantro
• shallot

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ soy sauce
• chicken breast
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• cashew
• carrot
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ soy sauce
• rice wine vinegar
• vegetable oil
• peanut butter
• brown sugar
• ginger root
• garlic
• green cabbage
• red cabbage
• napa cabbage
• red bell pepper
• carrot
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ soy sauce
• ramen noodle pasta
• sunflower seed
• pine nut
• butter
• bok choy
• chicken breast
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ soy sauce
• lime
• peanut
• cilantro
• green onion
• bean sprout
• flaxseed oil
• lettuce
• chili powder
• paprika
• egg
• garlic
• peanut oil
• tamarind concentrate
• fish sauce
• lime
• water
• white sugar
• rice noodle

Instructions

1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Ingredients

• ✓ soy sauce
• brown sugar
• garlic powder
• chicken wing

Instructions

1. 1 Stir together soy sauce, brown sugar, and garlic powder in a saucepan over medium heat. Cook and stir until sugar has dissolved. Remove from heat and allow to cool.
2. 2 Place chicken wings in a large bowl. Pour soy sauce mixture over wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Pour chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove foil and bake for 15 more minutes. Serve hot.

By Jeanette Boisvert

Ingredients

• ✓ soy sauce
• brown sugar
• garlic powder
• red pepper flake

Instructions

1. 1 Mix brown sugar, soy sauce, garlic powder, and crushed red pepper in a bowl.

By eviltwin

Ingredients

• ✓ soy sauce
• tiger prawn
• garlic
• 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

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

• ✓ soy sauce
• honey
• sesame oil
• garlic
• 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

• ✓ soy sauce
• ✓ soy sauce
• pork belly
• vegetable oil
• rice cooking wine
• rock sugar
• ginger
• spring onion

Instructions

1. 1 Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.
2. 2 Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.
3. 3 While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

By Good EatNZ

Ingredients

• ✓ soy sauce
• edamame
• sesame seed
• sugar
• olive oil
• red pepper flakes

Instructions

1. 1 Place edamame pods in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
2. 2 Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame, toss until coated, and heat for 1 to 2 more minutes.

By MommaBexx

Ingredients

• ✓ soy sauce
• vegetable oil
• ginger
• pork loin rib tip
• water
• rock sugar
• white vinegar

Instructions

1. 1 Heat a cast iron pan over medium-high heat. Add oil, ginger, and rib tips, in that order, to the hot pan. Stir-fry until the surface of the ribs turns golden on all sides, about 5 minutes.
2. 2 Pour enough boiling water on top of the ribs to just cover. Cover with a lid and cook for 10 minutes. Uncover and continue cooking until water is almost absorbed, 5 to 20 minutes more. Be careful not to burn ribs.
3. 3 Add rock sugar, vinegar, and soy sauce. Stir until well combined and cook until sauce thickens, 1 to 2 minutes.

By mengqi

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• chicken wing
• water
• garlic
• green onion
• sesame oil
• sesame oil

Instructions

1. 1 Cut chicken wings into 3 portions. Combine chicken, water, dark soy sauce, light soy sauce, garlic, and green onion in a large skillet. Stir together and cook for 15 minutes over medium heat.
2. 2 Add 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add a dash of sesame oil. Remove from heat, let cool, and serve.

By Joshua Koh

Ingredients

• ✓ soy sauce
• pork chop
• brown sugar
• lemon juice
• vegetable oil
• ginger
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork chops on both sides with a fork.
3. 3 Whisk soy sauce, brown sugar, lemon juice, oil, ginger, and garlic powder together in a bowl.
4. 4 Reserve about 1/4 cup marinade for basting; pour remaining marinage into a resealable plastic bag. Add pork chops to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
5. 5 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove pork chops from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook pork chops on the preheated grill, basting often with the reserved marinade, until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ben

Ingredients

• ✓ soy sauce
• oyster sauce
• rice wine
• sugar
• white pepper
• water
• cornstarch

Instructions

1. 1 Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes.
2. 2 Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

By KerriJ

Ingredients

• ✓ soy sauce
• peanut butter
• honey
• hot sauce
• white vinegar
• sesame oil
• garlic powder
• black pepper

Instructions

1. 1 Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

By Jackiedc

Ingredients

• ✓ soy sauce
• cream cheese
• crab meat
• scallion
• worcestershire sauce
• cooking spray
• wonton wrapper
• sweet chili sauce

Instructions

1. 1 Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.
3. 3 Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
4. 4 Place dumplings in the prepared basket and mist the tops with cooking spray.
5. 5 Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.
6. 6 While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.
7. 7 Serve dumplings with sweet chili sauce for dipping.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• mushroom
• ground pork
• turnip
• water chestnut
• salt
• white sugar

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ soy sauce
• mung bean vermicelli
• vegetable oil
• ground pork
• sichuan peppercorn
• water
• green onion

Instructions

1. 1 Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
2. 2 Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
3. 3 Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
4. 4 Transfer to a serving plate and top with green onions.

By Tao,RN

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• halibut
• sea salt
• kosher salt
• ginger
• green onion
• peanut oil
• sesame oil
• cilantro

Instructions

1. 1 Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. 2 Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. 3 Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. 4 Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

By lenochka

Ingredients

• ✓ soy sauce
• vegetable broth
• silken tofu
• green onion
• egg
• portobello mushroom
• cabbage
• thai chile sauce
• rice vinegar
• citric acid

Instructions

1. 1 Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

By Cressida

Ingredients

• ✓ soy sauce
• honey
• ketchup
• brown sugar
• rice wine
• hoisin sauce
• red bean curd
• five-spice powder
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
9. 9 Serve hot and enjoy!

By DavidAndrea

Ingredients

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

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

• ✓ soy sauce
• pork roast
• sherry
• honey
• garlic
• 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