Soybean Yum Yum Food

YUM YUM SAUCE

Steps:

• Whisk the mayonnaise, ketchup, mirin, rice vinegar, garlic powder, onion powder, paprika and cayenne in a medium bowl until smooth. Whisk in 1 tablespoon water until smooth and combined.

ARAYA'S PLACE TOM YUM SOUP

Steps:

• In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

YANGNYEOM SAUCE

Steps:

• In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
• Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

SOYBEAN YUM-YUM

Steps:

• Heat the pan, add oil.
• Saute onion until you can smell the onion.
• Add the celery and mushroom.
• Saute all for about 2 more min.
• Add the soybeans and green onion.
• In a separate bowl, combine the soy sauce, broth, brown sugar and pepper.
• Pour the yummy sauce over the frying pan.
• Cook until the veggies are tender.
• Serve over lo-mein or rice.