Time 7m Yield 1 cup Number Of Ingredients 7 Steps:
Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves. Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days). Makes about one cup.
Yield Makes about 1/2 cup Number Of Ingredients 5 Steps:
In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.
Time 10m Yield Makes 2 cups Number Of Ingredients 9 Steps:
Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together. Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.
Time 10m Yield 6 Number Of Ingredients 7 Steps:
In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.
Yield Makes about 1/3 cup Number Of Ingredients 4 Steps:
Add all ingredients to a small bowl. Stir to combine. Sauce can be refrigerated in an airtight container for up to 2 days.
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.
Yield Makes about 1/2 cup sauce Number Of Ingredients 7 Steps:
- Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
- Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.
Yield Makes 16 Number Of Ingredients 20 Steps:
Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper. Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.) Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce. To make soy-ginger dipping sauce: Whisk all ingredients in bowl to blend. Makes about 1 cup.
Time 5m Yield 1 Number Of Ingredients 5 Steps:
In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.
Time 25m Yield About 2 cups Number Of Ingredients 11 Steps:
Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add 1/2 cup water, avoiding splatters. Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.
