SWEET AND SPICY SOY GLAZED EDAMAME
Provided by Chris Cockren
Number Of Ingredients 9
Steps:
- Cook the edamame according to package directions.
- In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
- Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
- Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
- Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
- *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
- **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????
KOREAN SOY HONEY GLAZE
Use our Korean soy-honey glaze on broiled fish, grilled poultry, and sautéed vegetables. It helps to add Asian flavor to any meal.
Provided by Naomi Imatome-Yun
Categories Sauces
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, whisk together the ingredients until the honey and sugar are completely dissolved.
- Once you've used the glaze for a particular dish, with fish, chicken, or vegetables, store the remainder in the refrigerator for up to two weeks.
Nutrition Facts : Calories 140 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, Sodium 1752 mg, Sugar 30 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)
The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.
Provided by Chandra M
Categories Meat
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Trim excess fat off ribs.
- In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
- Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
- In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
- Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
- Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
- Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.
SWEET & SPICY GLAZED SALMON
There's a bit of magic going on here: A glaze of brown sugar, mustard, soy sauce and ginger is baked atop salmon to create a sweet-tangy entree. If you want to reward the family with a little something special, this recipe definitely fits the bill. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.
Nutrition Facts : Calories 338 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.
SOY GLAZE
Love it on grilled chicken or tuna. It gives an Asian flair.
Provided by Jack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g
GRILLED SABLEFISH WITH SPICY SOY GLAZE
Steps:
- Combine all ingredients except the fish in a large non reactive bowl. Whisk to make sure oils and maple syrup are well combined with the other ingredients. Reserve 1 Tbsp of marinade as dressing, remove seeds from reserved liquid. Add fish to remaining marinade, cover and chill for up to 4 hours. You can shorten this period if you dont have time, 20 minute should do while you prepare your side salad or rice. Heat barbeque grill. Grill on high, for 4 minutes on each side. BAste frequently with reserved marinade. Fish is done when flaky and skin is charred and crispy. Pour reserved marinade over fish and serve with whatever side you prefer. I usually whip up a simple vegetable risotto using whatever is in season (asparagus and parmesan, or peas and lemon). Alternatively, a green salad or steamed rice make good accompaniments to this dish.
A SWEET, STICKY, SPICY BOURBON GLAZE
A Sweet, Sticky, Spicy Bourbon Glaze adds a unique sweet-salty-savory 'Umami' component to grilled meats and fish and shellfish that will WOW you into adding it to your arsenal of recipes.
Provided by Jenny from Not Entirely Average
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- In a small saucepan over medium heat, combine the bourbon, brown sugar, Worcestershire sauce, honey, Dijon mustard, ginger, vinegar, garlic, crushed red pepper flakes, and 1 teaspoon Kosher salt.
- Simmer the mixture, whisking frequently until the sugar has dissolved.
- Continue to gently simmer the glaze, without whisking, until it has reduced by half, 12 to 15 minutes.
- Cool for at least 15 minutes before using. Sauce will thicken upon standing.
Nutrition Facts : ServingSize 1 ounce, Calories 1089 kcal, Carbohydrate 170 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2969 mg, Fiber 1 g, Sugar 163 g
SPICY SOY GLAZE
Categories Sauce Citrus Ginger Low Fat Quick & Easy Winter Jam or Jelly Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 12
Steps:
- Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.)
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- In a food processor, pulse one-third of the tuna at a time just until finely chopped; transfer to a bowl. Repeat with the remaining tuna.
- Light a grill or preheat a grill pan. Mix the Chinese mustard, garlic, 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper into the chopped tuna. Using lightly moistened hands, form the tuna into six 4-inch burgers. Brush with oil and season with salt and pepper. Grill the burgers over high heat, turning once, until lightly charred on the outside and rare in the center, about 3 minutes total.
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- Combine the soy sauce, water, rice vinegar, brown sugar, and chili oil (or crushed red pepper flakes) together in a bowl; whisk until well combined. Set aside.
- Heat the canola oil in a skillet over medium-low heat. Add the garlic and ginger and cook, stirring constantly, for 30 seconds.
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- Preheat grill to medium high heat. Once hot, place salmon (skin side down) on a sheet of tinfoil and set it on the grill.
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- In a food processor, pulse one-third of the tuna at a time just until finely chopped; transfer to a bowl. Repeat with the remaining tuna.
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