Jump to content
  • 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 an account.

Edit History

robirdstx

robirdstx

616B491E-8A3A-474D-ADD7-EC87D5B2EE0D.thumb.jpeg.306abea9a34a0bc5d036f56ed17a20ad.jpeg

 

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.

 

5CDE13CD-D04C-4494-8E2A-F03106213612.thumb.jpeg.48f860ff63a3f4f7c9c1c388734feba8.jpeg

 

robirdstx

robirdstx

616B491E-8A3A-474D-ADD7-EC87D5B2EE0D.thumb.jpeg.306abea9a34a0bc5d036f56ed17a20ad.jpeg

 

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.

 

5CDE13CD-D04C-4494-8E2A-F03106213612.thumb.jpeg.48f860ff63a3f4f7c9c1c388734feba8.jpeg

 

  • Recently Browsing   0 members

    No registered users viewing this page.

×