Coconut Ginger Soy Sauce Food
COCONUT PEANUT SAUCE
Use this sauce to make our Marinated Tofu with Cold Peanut Noodles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Place coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with noodles, or store in an airtight container in the refrigerator for up to 5 days.
COCONUT GINGER SOY SAUCE
I am trying to add more coconut oil to my diet and came up with this easy topping for steamed veggies, salmon, or any dish of your choice. I use a brand of organic ginger tamari (soy sauce with ginger flavor added) plus virgin coconut oil. I don't have specific amounts of each ingredient, because I'm just going for a certain texture. Since I'm still experimenting with this, let me know of any additional ingredients you may put in to "kick it up."
Provided by coconutty
Categories Coconut
Time 2m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Warm the coconut oil if it is solid (it turns solid when room temperature is below 74 degrees Fahrenheit).
- Gradually mix enough ginger tamari into the oil so that it remains somewhat creamy, rather than becoming too liquid. Add lime juice to taste.
- Serve over steamed veggies, fish, or whatever you like.
Nutrition Facts : Calories 186.7, Fat 20.4, SaturatedFat 17.6, Sodium 1005.5, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 1.9
GINGER SOY SAUCE
Provided by Food Network
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients.
GINGER SOY SAUCE
Make and share this Ginger Soy Sauce recipe from Food.com.
Provided by mama smurf
Categories Sauces
Time 5m
Yield 1 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
- Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.
Nutrition Facts : Calories 104.9, Fat 4.6, SaturatedFat 0.7, Sodium 4025.9, Carbohydrate 9.5, Fiber 0.9, Sugar 5.7, Protein 7.8
SOY AND BROWN SUGAR GINGER SAUCE
Great Asian inspired sauce I whipped up for some fried wontons, but learned it would work on just about anything! Sweet and Salty and so easy to make. A must have now in my fridge!
Provided by DomesticPrincess
Categories Sauces
Time 10m
Yield 4-10 serving(s)
Number Of Ingredients 11
Steps:
- I use a spoon to get the skin off the ginger, and store extra in the freezer- makes it much easier to grate/mince if frozen. All ingredients are really to taste- the base being brown sugar and soy sauce. I would do a taste test first. Its about two to one brown sugar to soy sauce. Taste and trust your own taste buds, sweet but still salty. Then taste as you go through all ingredients and make to your liking!
- I add all ingredients into a small saucepan and then heat over low to medium low heat til sugar dissolves and apricot preserves melt down. Then put in sealable container and store in fridge. Sauce will thicken a lot once cool. Great on fried wontons, add some heat with a chili pepper or 4 and use to coat fried (tempura or otherwise) chicken pieces for my version of General Tso's chicken, or just on nuggets or breasts, also great as a BBQ sauce for pork. I like it enough to just dip bread (or fingers) in! Very versatile!
Nutrition Facts : Calories 174, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1091.7, Carbohydrate 40.8, Fiber 0.4, Sugar 36, Protein 2.2
COCONUT MILK CHICKEN ADOBO
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut - present in three forms: milk, oil and vinegar - brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
Provided by Angela Dimayuga
Categories dinner, easy, grains and rice, one pot, poultry, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 minutes.
- Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
- Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and let the mixture come to a boil. Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.
- Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. Serve chicken and sauce over rice.
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- In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking.
- Chop your vegetables, if not pre-chopped. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Stir fry the vegetables only for about 1-2 minutes, or just until they begin to soften on the edges because they will cook further once the sauce is added. If using a tender green, like spinach, wait to add it to the skillet until after the sauce has been added.
- Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted.
- To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.
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