In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended., Add the szechuan seasoning, ginger, cayenne, and garlic., Stir to mix., Add the oils, mix, and then water down to desired spiciness., Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6., Shake or turn occasionally to ensure even flavor distribution., Heat the oil in your wok., Add scallions, garlic, and chilies and stirfry to season, 1-2 minute, Turn on the fan above your stove., Trust me., Add the marinated chicken and about 1/3 of the sauce., Saute on high heat for 5-10 minutes., Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes., Add 1/3 more of the marinade sauce., Add broccoli, bamboo shoots, mushrooms and bell peppers., Saute for 3-5 minutes., If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding., Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.
[EX A]: chicken breasts, water, red chilies, yellow chili peppers, soy sauce, garlic, rice wine vinegar, sherry wine, cider vinegar, honey, szechuan seasoning, ginger, cayenne, garlic, hot chili oil, sesame oil, water chestnuts, bamboo shoot, stalks celery, red bell pepper, yellow bell pepper, carrot, broccoli florets, straw mushrooms, peanut oil, scallions, garlic, red chile, yellow chili pepper

[EX Q]: Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside., In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture., Spread batter evenly into prepared pans. Bake at 350 for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots., Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.
[EX A]: eggs, ground hazelnuts, flour, baking powder, salt, water, vanilla, sugar, heavy whipping cream, confectioners, apricots, apricot, cream

[EX Q]: Preheat the oven to 350., In a small bowl, whisk together 2 tablespoons each of the flour and cocoa powder., Butter two 9-inch round cake pans and line the bottoms with parchment paper., Butter the paper and dust the pans with the cocoa-flour mixture, tapping out the excess., In a medium bowl, whisk the 2 cups of flour and 1/4 cup of cocoa powder with 1/2 cup of the granulated sugar, and the baking powder, baking soda and salt., In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the brown sugar and the remaining 1/2 cup plus 1 tablespoon of granulated sugar at medium-high speed until thickened, about 5 minutes., At medium speed, gradually add 1/2 cup of the oil and beat for 3 minutes., Beat in the melted chocolate, then add the remaining oil in a thin stream, until thoroughly blended, scraping the side and bottom of the bowl., At low speed, beat in the buttermilk and vanilla., Remove the bowl from the mixer and gently mix in the dry ingredients by hand., Pour the cake batter into the prepared pans and bake in the center of the oven for about 25 minutes, until a toothpick inserted in the centers of the cakes comes out with a few moist crumbs attached., Cool the cakes in the pans for 20 minutes, then invert them onto a rack to cool completely., Peel off the parchment paper., Set one cake layer on a platter., Spread the mousse filling on top and cover with the second cake layer., Frost the cake all over with a thin layer of buttercream and refrigerate until set, about 5 minutes., Frost the cake with the remaining buttercream., Refrigerate the cake until the frosting is firm, at least 15 minutes, before serving., Set one cake layer on a platter., Spread the mousse filling on top and cover with the second cake layer., Frost the cake all over with a thin layer of buttercream and refrigerate until set, about 5 minutes., Frost the cake with the remaining buttercream., Refrigerate the cake until the frosting is firm, at least 15 minutes, before serving.
[EX A]:
flour, cocoa powder, butter, sugar, baking powder, baking soda, salt, eggs, brown sugar, canola oil, bittersweet chocolate, buttermilk, vanilla, Mousse filling