Category: Soy Sauce

Bob’s Chicken and Cabbage Salad

Cabbage, Chicken, Garlic, Lemon, Nuts, Salad, Soy Sauce

We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)

Bon Appetit

  • DRESSING
  • 8 garlic cloves, finely chopped
  • 1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
  • ½ cup vegetable oil
  • ¼ cup Dijon mustard
  • ¼ cup toasted sesame oil
  • ¼ cup unseasoned rice vinegar
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. soy sauce
  • Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt (PJH: don’t use this much)
  • Tbsp. plus 1 tsp. sugar
  • 1/2 tsp. freshly ground pepper
  • SALAD AND ASSEMBLY
  • 4 skinless, boneless chicken breasts (about 2 lb.)
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
  • ¾ cup raw almonds
  • ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
  • 4 baby bok choy, thinly sliced crosswise
  • 6 scallions, thinly sliced
  • 2 8-oz. cans water chestnuts, drained, quartered
  • 1 7-oz. bag mung bean sprouts (about 2½ cups)
  1. Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
  2. Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
  3. Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
  4. Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
  5. Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
  6. Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
  7. Pile salad on a platter; top with reserved almonds.

  • Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Pepper Steak

Beef, Garlic, Green Pepper, Main Dishes, Rice, Soy Sauce, Tomatoes

A summer classic when the tomatoes are prime

Pepper Steak

Linda Holzheimer

  • 3 T. oil
  • 1 1/2 lbs flank or round steak cut into thin strips
  • 1 clove garlic, minced
  • 1/2 t. salt
  • dash pepper
  • 1/4 t. ginger
  • 1/4 t. sugar
  • 1/4 c. soy sauce
  • 2 green peppers cut into large chunks
  • 1 lb. fresh bean sprouts
  • 1 medium onion, sliced
  • 4 medium sized tomatoes, quartered
  • 2 T. cornstarch
  • 1 c. beef broth

Heat oil in wok or large frying pan.  Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink.  Move meat from center of skillet; add soy sauce, green pepper and onion.  Cook, covered about 3 minutes.  Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes.  Make a smooth mixture of cornstarch and broth; add to hot mixture.  Stir gently until thickened.  Service over hot white rice.

 

 

Leftover Steak and Rice Dish

Beef, Green Pepper, Rice, Soy Sauce

From an old Utopia Beach Club cookbook.  Perfect week night quickie.

  • 2/3 uncooked rice
  • 2 t. oil
  • 1 t. salt
  • 1 ½ cups boiling water
  • 1-2 beef bouillon cubes
  • 2 t. soy sauce
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 1 green pepper, chopped (optional)
  • 1 cup leftover steak, pork etc.. cut into small pieces
  •  nature seasons salt to taste

cook rice in hot oil until golden.  Add salt, water bouillon, soy sauce.  Cook covered for 20 minutes.  Add rest of ingredients and ¼ cup more water if necessary.  (May need to add more soy if adding water).  Season with nature season salt.  Cover tightly and cook 10 minutes more.

Grilled Leg of Lamb

Lamb, Mint, Rosemary, Soy Sauce, Wine

The New Basics

  • 1 cup dry red wine
  • 3/4 cup soy sauce
  • 4 large cloves garlic, crushed
  • ½ cup chopped fresh mint leaves
  • 2 T. slightly bruised fresh rosemary leaves or 1 T. dried
  • 1 T. coarsely ground black pepper
  • 1 butterflied, boneless leg of lamb (4 to 5 lbs.)

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper in a small bowl, and mix well.  Place the lamb in a non-reactive baking pan.  Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat, reserving the marinade.  Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side.  Check the lamb for doneness frequently after 30 minutes grilling.  DON”T OVERCOOK!
Cut the lamb into very thin slices, and serve immediately.

Makes 8 portions

Ground Beef and Green Beens

Beef, Green Beans, Main Dishes, Soy Sauce

Jane Brody

Sauce

  • 2 t. cornstarch
  • 1/3 cup cooled broth
  • 1 T. soy sauce
  • 1 T. dry sherry
  • 1 t. cider vinegar

Main Ingredients

  • 1 T. oil
  • 1 lb. green beans, trimmed and sliced diagonally into 2-inch lengths
  • 2 t. finely minced fresh ginger
  • 2 cloves garlic, finely minced
  • ¼ t. hot red pepper flakes (optional)
  • ½ lb. lean ground beef

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans, heat the mixture for 1 minute, and serve.