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Soy Sauce

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NEWS
June 16, 2004
3/4 pound fresh asparagus 3/4 cup reduced-sodium-chicken broth 1 tablespoon cornstarch 1 teaspoon light soy sauce 1 teaspoon sesame oil 3/4 pound sea scallops 1 cup sliced button mushrooms or 3 to 4 oyster mushrooms 1 medium clove garlic 1 cup cherry tomato halves 2 to 3 thin green onions 2 cups hot cooked rice (no salt added) Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook asparagus until crisp-tender, about 3 to 5 minutes.
NEWS
November 30, 1999
1 cup shredded cabbage 1 cup sliced mushroom 1/2 cup sliced green onions, diced 1/2 cup canned water chestnuts, drained 2 teaspoons oil 1 cup cottage cheese, 2 percent fat 6 eggs 3 to 6 ounces diced turkey, chicken, ham or shrimp 2 tablespoons dry sherry 3 tablespoons soy sauce Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with nonstick cooking spray. Shred the cabbage, slice the mushrooms, slice the scallions and chop the waterchestnuts.
NEWS
September 3, 2006
1 1/2 to 2 pounds of beef flank steak 3 tablespoons soy sauce 2 tablespoons olive oil 2 or 3 green onions, sliced 2 or 3 cloves of garlic, thinly sliced 1 inch fresh ginger, thinly slices Place meat on chopping board and poke with a dinner fork, all over each side to allow marinade to penetrate. Place meat in shallow dish, large enough to hold meat in one layer. Mix the soy sauce, olive oil, onions, garlic and ginger for marinade. Pour mixture over the meat. Turn meat several times so that it is well-coated.
NEWS
October 3, 2007
1/2 cup soy sauce 1/2 cup dry white wine 1/2 cup orange juice 1 pound arctic char filet, skin on 1 cedar plank (available in the seafood department of most large grocers) 2 tablespoons olive oil 5 orange slices, for garnish 3 tablespoons chopped fresh chives, for garnish In a bowl large enough to hold the fish, combine the soy sauce, white wine and orange juice. Place the fish in the bowl flesh-side down. Cover and refrigerate for at least 6 hours, turning the fish a couple of times while marinating.
NEWS
January 20, 1998
January 20, 1998 photo provided by Family Features click below for larger image The year of the tiger The powerful tiger takes over lunar ruling from the diligent ox Wednesday, Jan. 28, marking the beginning of the Chinese New Year. Whatever occurs on this day will set the tone for the rest of the year, which is why it's important to focus on good luck and good fortune. A central part of this tradition is food. Busy families can enjoy the promise of a flavorful New Year with recipes that rely on simple, traditional ingredients.
NEWS
February 9, 1999
materials courtesy of Kikkoman International Inc . The dishes on the menu employ a variety of cooking methods so you can produce seven dishes to serve at once. The trick: Three of the dishes can be made ahead, one roasts unattended in the oven and the rice steams on the stovetop, leaving just the side dish for a last-minute stir-frying before you sit down to enjoy a multicourse feast with your guests. For a simpler dinner, just make two or three of the dishes, instead of the entire menu.
NEWS
By Lynn F. Little | February 24, 1999
The Chinese diet is generally a healthy one. It uses rice as its base, relies heavily on vegetables, includes meats only in limited amounts, and uses oils for flavoring instead of butter and cream. Given such a diet, it should be no surprise that the rate of heart disease and colon cancer is lower in mainland China than in the United States. [cont. from lifestyle ] It also follows that Chinese restaurants can be a good place to find meals that rank high in nutrition.
NEWS
September 7, 2008
Slaw: 1/2 cup water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrot 1/2 cup julienned daikon radish Kosher salt Seasoned pork: 1 teaspoon vegetable oil 1 tablespoon finely chopped onion 6 ounces ground pork 1 tablespoon roast pork seasoning mix, available in Asian markets Pinch garlic powder Pinch ground black pepper Sandwiches: 4 (10-inch)...
NEWS
January 5, 2009
Slow-cooker beef and barley soup 28-ounce can diced tomatoes 2 tablespoons vegetable oil 3 medium yellow onions, minced 1/4 cup tomato paste 1 tablespoon minced fresh thyme, or 1 teaspoon dried Salt 1/2 cup dry red wine 2 cups low-sodium beef broth 2 cups low-sodium chicken broth 2 carrots, peeled and cut into 1/2-inch pieces 1/3 cup soy sauce 1/4 cup pearl barley 2 pounds blade steak, trimmed and cut into 1/2-inch...
NEWS
October 10, 2007
For the chicken: 2 tablespoons soy sauce 1 tablespoon balsamic vinegar 1 clove garlic, thinly sliced Coarsely ground black pepper, to taste 1 1/2 pounds boneless, skinless chicken thighs 2 tablespoons sunflower or vegetable oil Fresh basil leaves, for garnish For the sauted cabbage: 1 tablespoon sunflower or vegetable oil 1 tablespoon butter 4 cups roughly chopped green cabbage Salt and...
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LIFESTYLE
August 3, 2011
Kelly Rajahpillay and her husband moved to Hagerstown in 2001. They emigrated from the Indian Ocean island of Mauritius. Rajahpillay said the cuisine of Mauritius is influenced by foods from India, China, France, England and Africa. It is often spicy. This recipe is an adaptation from a traditional food from the Chinese region of Canton. Rajahpillay said when she serves these eggs, Americans wonder what the dish is. But when they try it, they like it, she said. These roasted eggs are like a snack.
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NEWS
By LYNNE CHAR BENNETT/San Francisco Chronicle | May 22, 2010
Other than salt and pepper, garlic and onions are the two ingredients that bridge almost all cuisines. Both members of the allium family, they contain volatile sulfurous compounds that contribute aromas as well as flavors to food. Chives, another family member, have a milder, more delicate onion flavor, and garlic chives (also called Chinese chives or Chinese leeks) combine the characteristic aroma and flavor of garlic with the subtlety of chives. Asian markets and some well-stocked supermarkets carry green garlic chives (there is also a pale yellow variety)
NEWS
By Pittsburgh Post-Gazette | August 15, 2009
JIAOZI (SAVORY BOILED DUMPLINGS) (Tested by the Pittsburgh Post-Gazette) Making your own dumpling wrappers is a great project, but for fast and easy dumplings, use store-bought wrappers. Once you've mastered filling these, try making and rolling your own wrappers. - China Millman 75 store-bought wonton wrappers Leek and Pork Filling 1 small leek 1/4 pound (1/2 cup) ground pork (or ground lamb) 1/2 teaspoon salt 1 teaspoon soy sauce 1/2 teaspoon roasted sesame oil Carrot and Pork Filling 1 medium carrot, peeled and cut in half 1/4 pound (1/2 cup)
NEWS
January 5, 2009
Slow-cooker beef and barley soup 28-ounce can diced tomatoes 2 tablespoons vegetable oil 3 medium yellow onions, minced 1/4 cup tomato paste 1 tablespoon minced fresh thyme, or 1 teaspoon dried Salt 1/2 cup dry red wine 2 cups low-sodium beef broth 2 cups low-sodium chicken broth 2 carrots, peeled and cut into 1/2-inch pieces 1/3 cup soy sauce 1/4 cup pearl barley 2 pounds blade steak, trimmed and cut into 1/2-inch...
NEWS
September 7, 2008
Slaw: 1/2 cup water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrot 1/2 cup julienned daikon radish Kosher salt Seasoned pork: 1 teaspoon vegetable oil 1 tablespoon finely chopped onion 6 ounces ground pork 1 tablespoon roast pork seasoning mix, available in Asian markets Pinch garlic powder Pinch ground black pepper Sandwiches: 4 (10-inch)...
NEWS
October 10, 2007
For the chicken: 2 tablespoons soy sauce 1 tablespoon balsamic vinegar 1 clove garlic, thinly sliced Coarsely ground black pepper, to taste 1 1/2 pounds boneless, skinless chicken thighs 2 tablespoons sunflower or vegetable oil Fresh basil leaves, for garnish For the sauted cabbage: 1 tablespoon sunflower or vegetable oil 1 tablespoon butter 4 cups roughly chopped green cabbage Salt and...
NEWS
October 3, 2007
1/2 cup soy sauce 1/2 cup dry white wine 1/2 cup orange juice 1 pound arctic char filet, skin on 1 cedar plank (available in the seafood department of most large grocers) 2 tablespoons olive oil 5 orange slices, for garnish 3 tablespoons chopped fresh chives, for garnish In a bowl large enough to hold the fish, combine the soy sauce, white wine and orange juice. Place the fish in the bowl flesh-side down. Cover and refrigerate for at least 6 hours, turning the fish a couple of times while marinating.
NEWS
September 3, 2006
1 1/2 to 2 pounds of beef flank steak 3 tablespoons soy sauce 2 tablespoons olive oil 2 or 3 green onions, sliced 2 or 3 cloves of garlic, thinly sliced 1 inch fresh ginger, thinly slices Place meat on chopping board and poke with a dinner fork, all over each side to allow marinade to penetrate. Place meat in shallow dish, large enough to hold meat in one layer. Mix the soy sauce, olive oil, onions, garlic and ginger for marinade. Pour mixture over the meat. Turn meat several times so that it is well-coated.
NEWS
June 16, 2004
3/4 pound fresh asparagus 3/4 cup reduced-sodium-chicken broth 1 tablespoon cornstarch 1 teaspoon light soy sauce 1 teaspoon sesame oil 3/4 pound sea scallops 1 cup sliced button mushrooms or 3 to 4 oyster mushrooms 1 medium clove garlic 1 cup cherry tomato halves 2 to 3 thin green onions 2 cups hot cooked rice (no salt added) Trim or break off asparagus spears at tender point; rinse and cut into 2-inch diagonal pieces. Cook asparagus until crisp-tender, about 3 to 5 minutes.
NEWS
November 30, 1999
1 cup shredded cabbage 1 cup sliced mushroom 1/2 cup sliced green onions, diced 1/2 cup canned water chestnuts, drained 2 teaspoons oil 1 cup cottage cheese, 2 percent fat 6 eggs 3 to 6 ounces diced turkey, chicken, ham or shrimp 2 tablespoons dry sherry 3 tablespoons soy sauce Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with nonstick cooking spray. Shred the cabbage, slice the mushrooms, slice the scallions and chop the waterchestnuts.
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