210 soy sauce recipes

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Vegan cranberry upside-down muffins with oats, cinnamon, nutmeg, and applesauce. Low-fat, egg-free, and dairy-free with a jewel-toned cranberry sauce bottom that becomes the top.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Skewered lamb grilled on bamboo skewers with a silky roasted red pepper and tomato dipping sauce brightened with fresh coriander. Served over aromatic rice for a weeknight-friendly twist on kebabs.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Wok-fried pork tenderloin cubes with sweet bell peppers, soy sauce, and a hint of liquid smoke, tossed with rice. A fast, smoky one-pan dinner the whole family will enjoy.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Steamed halibut, onion, bok choy and shiitake mushrooms are drizzled with garlic-ginger-soy based vinaigrette. Refreshing and delicious.