dark soy sauce Recipe Ideas – Family Meals Made Simple
Find easy and affordable recipes featuring dark soy sauce. Great for lunch, dinner, or meal prep.
Recipes with dark soy sauce
A golden, glossy Hong Kong classic! Tender chicken is infused with the rich aroma of soy sauce, delivering a perfect balance of sweet and savory in every bite. Simple to make yet irresistibly flavourful — a timeless comfort dish that brings authentic Hong Kong taste straight to your table.
This is a classical Taiwanese comfort food with braised meat and rice. Silky braised pork belly and shiitake mushrooms simmered in a fragrant soy-based sauce with black vinegar, rock sugar, star anise, bay leaves, and cinnamon, then topped with crisp deep-fried scallions for a rich, savoury-sweet finish over rice.
A classic Thai stir fry dish, it is quick and easy yet hot and fragrant. Hot, fragrant, and ready in minutes, this Thai-style minced pork stir-fry builds big flavour from garlic and small red chillies, then coats the meat in a savoury mix of soy sauces, fish sauce, oyster sauce, and a touch of sugar—finished with Thai basil wilted in the pan’s heat.
Imagine a steaming hot skillet arriving at your table — the air alive with sizzle and warmth. At the centre, a cloud of fluffy rice nestles beneath a melting pad of butter, while thin ribbons of beef begin to sear and caramelise at the edges. As you stir, the grains take on a glossy coat of savory sauce, mingling with bursts of sweet corn and the faint crunch of scallions. The result is a hearty, comforting platter that crackles with heat — smoky beef, buttery rice, and fragrant pepper blending into a satisfying harmony. Perfect for a quick weeknight dinner that still feels indulgent and fun, it’s a simple dish with a dramatic presentation that warms from the skillet up.
Tornado Omurice is a show-stopping rice bowl topped with a dramatic “tornado” omelette—soft eggs whisked with milk, cooked into rippling folds, then laid over savory fried rice. The rice is stir-fried with cubed steak, cabbage (or your veg of choice), XO chilli sauce, soy sauce, and dark soy sauce for a bold, umami kick, finished with green onions for a fresh lift.
Ground Pot Fish is a comforting pot of sea bass layered with assorted mushrooms and tofu, finished in a fragrant base of garlic, ginger, diced tomato, star anise, and spicy bean paste. Hua tiao wine, soy sauce, oyster sauce, and dark soy sauce bring a deep, savory aroma, while green onions, white pepper, and salt keep the flavors clean and balanced. A cozy, shareable dish that’s rich, warming, and full of umami.
Vegetarian Unagi transforms aubergine into a glossy, savory-sweet “eel-style” topping: the aubergine is steamed until soft, lightly pan-fried until browned, then coated in a thickened sauce made with soy sauce, dark soy sauce, rice wine, oyster sauce, honey, sugar, salt, and a little water—served over rice.
This is a Northeast China way of making the big bones in rich and flavourful taste! Deeply savoury and richly aromatic, these big bones are braised Dongbei-style with a bold mix of soy sauces, beer, warming spices like cinnamon bark and star anise, plus dried tangerine peel for a subtle citrus lift—finished with a gentle chilli warmth.
This is a cold dish with multiple layers of flavour, perfect summer. A refreshing Sichuan-style cold chicken dish with layers of heat, tingle, and savoury depth—chilled chicken over sliced cucumber, finished with a hot-oil pour over garlic, chilli powder, sesame, and Sichuan pepper, then seasoned with soy sauces and oyster sauce for a punchy, mouth-watering finish.