Honey Soy Dipping Sauce Food

HONEY SOY SHRIMP

Steps:

• Form the sauce: In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
• Toss the shrimp with the sauce: Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce.
• Cook: Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
• Finish the dish: Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

THE BEST HOMEMADE HONEY GARLIC SAUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.

HONEY SOY DIPPING SAUCE (FOR DUMPLINGS OR POTSTICKERS)

Steps:

• Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

PORK POTSTICKERS WITH HONEY-SOY DIPPING SAUCE

Steps:

• In a large bowl, combine the ground pork, cabbage, ginger, carrot, garlic, 1 green onion, 2 tablespoons soy sauce, ½ teaspoon sesame oil and knead with your hands.
• Spread the dumpling wrappers out on a clean surface and cover with plastic wrap to prevent from drying. Place 1 slightly heaping teaspoon of filling in the middle of each dumpling wrapper. In a small bowl, whisk together the egg and water. Brush the edges of a dumpling wrapper with egg wash, then seal. Repeat with the remaining potstickers.
• In a medium bowl, whisk together all of the ingredients for the dipping sauce.
• Place a large skillet over medium heat. Add ½ tablespoon of vegetable oil and 12 of the potstickers to the pan. Cook on both sides until browned, turning with tongs. Add ¼ cup water to the pan, cover and allow to steam for about 3 minutes. Transfer to a plate and repeat with the remaining potstickers.
• Serve the potstickers with the dipping sauce and enjoy.

HONEY SRIRACHA SAUCE

Steps:

• Melt butter in a small pot over medium heat.
• Add the honey, Sriracha, soy sauce, and lime juice; stir until the mixture bubbles gently. Simmer longer if a thicker sauce is desired.
• Serve immediately over grilled or baked chicken.
• Or remove from heat and set aside to cool slightly before storing.

SPRING ROLLS WITH HONEY-SOY DIPPING SAUCE

Steps:

• Combine the lime juice, honey, soy sauce, crushed red pepper and water in a small saucepan. Set the pan over medium heat and bring to a simmer. Simmer for 3-4 minutes, then remove from the heat and allow to cool.
• Toss 1-2 teaspoons of the dipping sauce with the prepared bean thread noodles.
• Prepare a large bowl of warm water for softening the spring roll skins and lay out all of the filling ingredients; the lettuce, carrots, peanuts, mint, basil and cilantro.
• Remove 1 spring roll skin from the package and gently submerge in the bowl of warm water. Gently swish until spring roll skin becomes loose and flexible. Carefully remove it from the water and place on a clean kitchen countertop. Place one lettuce leaf on the bottom and then top with some noodles, carrots, peanuts and herbs. Take one edge and fold over to meet the other edge, then pull back on the fillings (like you're making a burrito) until tight. Then fold in the sides and continue rolling the spring roll until sealed. (If you break the skin, just get another one and try again! If you can't roll it, don't worry about it. Just place everything in the middle and fold it up. I promise it will taste the same!)
• Slice rolls in half, if desired and serve with dipping sauce.

GRILLED TUNA STEAK

Steps:

• Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550.
• Pat dry the tuna with a paper towel.
• Combine the salt and pepper in a small dish and season the tuna steaks.
• Place the seasoned tuna steaks over direct heat and grill for approximately 3 minutes. Flip to the other side and cook an additional 3 minutes. The internal temperature should be between 125 and 130 degrees F for a medium rare steak.
• Remove from the grill. Slice the tuna into pencil thin slices and serve with the dipping sauce. Tuna is best served warm.

HONEY SRIRACHA SAUCE

Steps:

• Mix together all ingredients in a small saucepan. Bring to a boil over medium-high heat.
• Reduce heat to medium-low and continue to cook for about 5 minutes, until the sauce has reduced and thickened slightly.
• Use as a glaze or dipping sauce.

INSTANT POT GARLIC & ROSEMARY ROAST PORK LOIN

Steps:

• Season pork on all sides with 1 tablespoon rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to a programmable pressure multicooker (such as Instant Pot). Select Sauté setting. Select High temperature setting, and allow to preheat. Add the pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer to a plate. Pour off excess drippings in the cooker; do not wipe the cooker clean. Add onion, garlic, 1/2 teaspoon rosemary and the remaining 1/2 teaspoon each salt and pepper to the cooker; cook, stirring constantly, until the onion softens, about 1 minute. Add broth, stirring to scrape up any browned bits from the bottom of the cooker.
• Return the pork to the cooker. Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 22 minutes. (It will take 7 to 9 minutes for the cooker to come up to pressure before cooking begins.)
• Carefully turn the steam release handle to Venting position, and let the steam fully escape. (This will take 3 to 4 minutes.) Remove the lid from the cooker. Transfer the pork to a cutting board; let rest for 10 to 12 minutes.
• Meanwhile, whisk cornstarch and cold water in a small bowl until combined. Select Sauté setting on the cooker. Select High temperature setting, and bring the mixture in the cooker to a boil. Add the cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens into gravy, 1 to 2 minutes. Add butter and the remaining 2 1/2 teaspoons rosemary, stirring until the butter is melted. Turn the cooker off.
• Slice the pork into 3/4-inch pieces. Arrange the slices on 6 plates; spoon the gravy over the pork.

PORK GYOZA WITH HONEY-SOY DIPPING SAUCE

Steps:

• Combine pork, green onions, soy sauce, pepper and egg in a mixing bowl and stir to combine. Place 1 heaping teaspoon of the pork mixture into the center of each gyoza wrapper. Dip your fingers in a small bowl of water and then run them along the outer edges of the wrapper to dampen. Pull the sides of the wrapper together, forming a half moon shape and pinch the edges together to fully enclose the pork. Gently press down to flatten the filled bottom of the filled gyoza so that it stands upright. As you finish the gyoza, place them on a parchment paper-lined baking sheet so that they are close together but not touching. (Note: At this point the gyoza can be frozen or refrigerated until cooking. If you refrigerate them, gently cover them with slightly dampened paper towels to prevent them from drying out.)
• To cook the gyoza, heat vegetable oil over medium-high heat in a pan that has a tight-fitting lid. When the oil is hot, place the gyoza in the pan so that they are close together but not quite touching. (You can make these in two batches if all gyoza will not fit in one pan.) Cook the gyoza, uncovered until the bottoms begin to turn brown and crisp, about 4 minutes. Reduce the heat to medium and gently pour 1/3 cup water into the pan. Be cautious, as it may splatter as it hits the oil. Put the lid on the pan and allow the gyoza to steam until the pork is cooked through, 7-10 minutes.
• Serve warm with honey-soy dipping sauce on the side.

EASY HONEY MUSTARD SOY SAUCE

Steps:

• In a jar or a small bowl mix together dijon mustard, honey, soy sauce, sesame oil.
• Give it a good shake and you're ready to go!

HONEY DIPPING SAUCE

Steps:

• In a heavy based pan dissolve the sugar in the vinegar over a low heat until it is clear and there is no trace of sugar grains.
• Add the honey, chopped chilli and garlic and heat gently for about 20 mins.
• Turn off the heat, cover, and leave for the chilli and garlic flavours to be absorbed. The sauce can be left for as long as you like, up to 24 hrs or so, the longer you leave it the more chilli and garlic flavour you get, don't stress about it you really can't get it wrong!
• Reheat the mixture (to get it runny again) season to taste and pass through a fine sieve, discard the chilli and garlic and serve the sauce just warm in a dipping dish. It should be a lovely golden orange colour.
• Serve with anything crispy and golden for dipping!
• Personally I serve it with everything.

AMAZING HONEY SRIRACHA SAUCE

Steps:

• In a medium saucepan, whisk together all ingredients.
• Place saucepan over medium-high heat and bring to a boil, stirring occasionally. Once boiling is reached, reduce heat to a simmer and cook for about 10 minutes, until it begins to thicken. Remove from heat. It will thicken up more as it cools.