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Korean Ginger Scallion Marinade
A "have to have" in every pantry, is one of the most delicious and versatile marinades in the marketplace.This delicious product not only makes a fabulous marinade for meats, poultry, seafood, vegetables and tofu, but is fabulous as a dressing for noodles, coleslaw and salads. 10oz.
trans fat free
this product contains gluten
List Price: $7.50
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Sofi Finalist Outstanding Cooking Sauce Award
Korean Glazed Shrimp
Korean Marinated Chicken
Spicy Korean-Style Pork Medallions with Asian Slaw
1 large or 2 small pork tenderloins (about 1¼ lbs)
1 cup Wild Thymes Korean Ginger Scallion Marinade
1 Tablespoon Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
1 lb Napa cabbage thinly sliced (about 6 cups)
1 cup grated carrot
4 scallions, trimmed and thinly sliced
5 tablespoons canola or peanut oil
Cut pork tenderloins on the diagonal into ½-inch thick medallions. Combine marinade and dipping sauce and marinate pork in ½ cup of the mixture. Let marinate for at least 2 hours in the refrigerator. Meanwhile, toss the cabbage & carrot with ½ of the scallions and ¼ of the marinade/dipping sauce mixture. Transfer cabbage to a serving platter. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until very hot. Remove pork from marinade and discard of used marinade. Cook the pork medallions in batches (about 2 minutes per side). Lay the pork over the bed of slaw and pour remaining marinade/dipping sauce over the medallions. Sprinkle with remaining scallions. Serve with Wild Thymes Asian Noodle Salad or plain Jasmine rice.
Soba Noodles with Chicken and Vegetables
1/2 cup fat-free, less-sodium chicken broth
9 tablespoons Wild Thymes Hawaiian Teriyaki or Korean Ginger Scallion Marinades
1 teaspoon Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
1 (12-ounce) package soba (buckwheat noodles)
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1 pound chicken breast tenders, cut into bite-size pieces
2 large zucchini, cut into julienne strips (about 2 cups)
1 large carrot, cut into julienne strips
1 tablespoon sesame seeds, toasted
Combine first 3 ingredients in a small bowl.
Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.
Korean Seafood Shish Kebabs
12 large scallops
12 large shrimp, peeled and de-veined
2 red bell peppers, cut into 1-inch cubes
2 yellow bell peppers, cut into 1-inch cubes
1 package baby Portobello mushrooms, cut into quarters
1 lb. fresh asparagus, cut into 1 inch pieces
1 bottle Wild Thymes Korean Ginger Scallion Marinade
4 large skewers or 8 medium sized skewers
Assemble skewers, alternating seafood and vegetables. Place skewers flat in a shallow baking dish. Pour marinade over skewers and marinate for 1 hour. Grill for 5-7 minutes on each side, until vegetables are tender and shrimp are pink. Great for vegetarians. * Any Wild Thymes marinade or vinaigrette can be substituted. Serve over Jasmine or Long Grain rice or over Wild Thymes Asian Rice Noodle Salad.
Soy Sauce (Water, Wheat, Soybeans, Salt), Apple Cider Vinegar, Water, Sugar, Canola Oil, Ginger Puree (Ginger, Water, Citric Acid), Sesame Oil, Dried Garlic, Dried Onion, Spices, Dried Scallions.
CONTAINS: Soy, Wheat.
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