Asparagus was first blanched for about a minute, then quick chilled in an ice bath; drained and briefly stir-fried, then tossed with Soy Vay’s Teriyaki Sauce to coat. Served with Teriyaki Chicken Donburi, Mushrooms and Pickled Ginger.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Asparagus was first blanched for about a minute, then quick chilled in an ice bath; drained and briefly stir-fried, then tossed with Soy Vay’s Teriyaki Sauce to coat. Served with Chicken Teriyaki Donburi.
-
Similar Content
-
- 117 replies
- 56,544 views
-
- 332 replies
- 66,533 views
-
- 114 replies
- 22,655 views
-
- 84 replies
- 35,687 views
-
- 82 replies
- 16,268 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
