How to make a soy sauce pasta with soy sauce, garlic and olive oil

A soy sauce dish can be made with just a few ingredients.

But when you add a touch of garlic, the result is a meal that’s made with so much flavour and texture that it’s practically an instant classic.

A new recipe is on the way.

Here, we look at how to make the perfect soy sauce dinner.

The secret is garlic and oil The key to making the perfect dish of soy sauce is the combination of garlic and the oil in soy sauce.

Garlic and oil combine to create a unique flavour that is almost as rich as the soy sauce itself.

The flavour of garlic makes it difficult to ignore the soy, but it’s also easy to add to a dish with little effort.

The best way to use garlic and soy sauce together is as a garnish to your dish.

Just make sure to soak it overnight in soy, and you’ll be in business.

Garminato pasta with garlic, soy sauce and olive oils: Ingredients 1 tablespoon olive oil 1/2 cup finely chopped garlic 1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup shredded white part of a baby boar’s ear, chopped 1 medium sweet potato, diced 1/3 cup cooked baby chickpeas, drained and rinsed 1 cup soy sauce (see note) 3 tablespoons minced garlic 1/5 cup olive oil, divided (or vegetable oil) 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh parsley Directions In a large bowl, stir together the olive oil and garlic.

Add the minced garlic, salt and pepper to taste, and whisk well.

Add soy sauce to the bowl and whisk until smooth.

Heat the oil over medium heat in a frying pan or skillet.

Add baby boars’ ears and cook, stirring frequently, until golden brown and crisp, about 2 minutes.

Remove the ears from the heat and reserve the oil for another use.

In a separate bowl, whisk together the chickpea and potato until smooth and fluffy, about 1 minute.

Add in the soy and garlic mixture and whisk to combine.

Heat in a large skillet or saute pan over medium-high heat until heated through, about 3 minutes.

Add salt and garlic to taste and cook for another minute or two, until fragrant.

Remove from heat and stir in the parsley and ginger.

Return the pasta to the skillet and cook until the pasta is cooked through, 3 to 4 minutes.

Stir in the garlic and pasta, season with more salt and freshly ground black pepper.

Serve with rice or couscous, garnished with fresh mint and olive petals.

Adapted from Garminatora, by the food truck group.