MY FUSION VERSIONVEGETABLE WITH LIGHTLY WASABI SOY FLAVOURLOVING IT

FOUND IN MOST CHINESE RESTAURANTOYSTER SAUCE FLAVOUR A FAMOUS COMMON VEGETABLE DISH"HOR YAU CHOW KAILAN" IN CANTONESE

MY VERSIONEASY WAY TO FLAVOUR SIMPLE VEGETABLELOVING IT

It's very common to garnish and flavour plain steam or blanch vegetables by using this shallot oil and soy sauceMostly serve in Chinese restaurant.🍴💕

This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It's a delicious homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!

Step up your broccoli game by sautéing it with this simple and healthy honey garlic sauce. The aroma this side dish gives off is mouth watering. Great for weeknight or weekend dinners!

Quick And Easy In 5 MinutesFor Vegan Simply Omit The XO Sauce , Using Only The Onion And Light Soy Sauce

I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste. Recipe by HAL.M

I created this recipe because I wanted to eat a bean sprout dish that would boost my stamina.Please transfer the bean sprouts in a sieve to let them cool without soaking in water. Even when the surface is cool enough, the insides of the bean sprouts might still be hot, so please be careful not to burn yourself! If the bean sprouts are thin, boil them for about 10 seconds. Recipe by Kougakubu Danshi Daigakusei

As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward.I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi

This recipe was passed down to me from my mom, and is a staple in our house.You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house.Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221

I modified a typical dish to this tasty one by adding a boost of black pepper.Step 1 and 2 are the key to tender chicken. Please be careful not to overcook the bean sprouts!! When you wipe the frying pan, just wipe quickly with kitchen paper. Add garlic powder and black pepper to your liking. Recipe by Ayanami Aya