I adapted this from another of my recipes, i really liked the taste but not the other ingredients. To use the sauce make up as per instructions, stir fry some vegetables and or meat and toss the sauce through at the end.
A dear friend showed me this sauce and it has become my favourite! I use it for everything. One of my favourite dishes is Quorn and baby soy beans dry fried until they begin to look chargrilled then tossed in this sauce and serve with rice. I have given measurements for 1 serving as it's how I make it the most.
This dishes colourful name comes from how I was feeling when I made it! I decided I needed to get in shape. I dug the bike out of the shed I decided to ride to work. Sixteen miles and one sore bum later I arrived home after a day at work. Despite having received a package from the Japan centre full of goodies I just couldn't be bothered and made a cheese sandwich. This posed a dilemma, what to put in my lunchbox the next day - usually it is the leftovers from the night before. After rummaging the (empty) fridge and cupboards this is what i came up with.
I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.
One of my favorite types of sushi. I normally make this into "fat rolls" or Futomaki. If you are not familiar with Wasabi start with a little as you can always add more if needed. Serving size will vary depending on the thickness of your sushi.
Cooking time does not include time for cooking rice
My niece's version of this classic recipe, it tastes fantastic and is quick and easy! You can also top this with cooked tofu and serve with a vegetable side dish for a healthful vegan dinner:D Adjust heat according to taste, and if you prefer a sweeter taste, swirl in a tablespoon of honey with the tahini and peanut butter.
Much better than store bought plum sauce. We use this as a stir fry sauce (just add a little corn starch slurry), and as a marinade for chicken wings, flank steak and beef strips. It's also delicious on ribs.
My fave Chinese restaurant has the BEST lo mein I ever put across my lips. It's simple, cheap, and very filling if you need that kinda dish. This can be made for literally pennies and everyone will appreciate this because it can be dressed up or dressed down. Cook and prep times approximate.
I know there are a couple of recipes on here for this but I couldn't find my variation so I thought I'd sling it on. I use this as a base and then chuck in anything in the fridge that looks a bit sorry for itself.
this smells amazing! In our house we call it "tart rice" because it goes with anything *boom boom*
My bigger half likes it with steak, I like to make it into onigiri for my lunch box.
(cooking time does not include rice)