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 first 4 ingredients in large bowl., Cover and chill 30 minutes., Whisk juice, vinegar, and cornstarch in medium bowl to blend., Set aside., Heat oil in heavy large skillet over medium-high heat., Add garlic, ginger, and cayenne; saute 15 seconds., Add chicken mixture; stir-fry until just cooked through, about 4 minutes., Transfer chicken to plate., Add bell pepper, peas, and onion to same skillet., Stir-fry until vegetables are crisp-tender, about 2 minutes., Return chicken to skillet., Stir juice mixture to recombine and add to skillet., Simmer until sauce thickens, stirring constantly, about 1 minute., Season with salt and pepper.
[EX A]: chicken, soy sauce, cream Sherry, peel, tangerine juice, rice vinegar, cornstarch, peanut oil, garlic, fresh ginger, cayenne pepper, red bell pepper, snow peas, green onion

[EX Q]: Preheat oven to 375 degrees F (190 degrees C)., Combine the flour and baking soda. Set aside., Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart., Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
[EX A]: flour, baking soda, butter, brown sugar, white sugar, vanilla, eggs, chocolate chips, walnuts

[EX Q]: 1. In food processor, add mustards, syrup, thyme, garlic, pepper and salt, 2. Mix on high until ingredients are well combined, set aside, 3. Remove pork loins from brine, rinse and pat dry, 4. Score fat on top of loins into approximately 1" diamond patterns (careful not to cut into the pork). Truss loins if necessary, 5. Line work surface with plastic wrap, 6. Completely rub mustard crust over entire surface of pork roast, 7. Loosely cover with plastic wrap, 8. Refrigerate for approximately 5-6 hours, 9. Repeat with 2 remaining loins, 10. Prior to cooking, remove loins from refrigerator, let rest at room temperature for 30 minutes, 1. Pre-heat rotisserie to medium heat, 2. Holding the spit parallel to the table, skewer the center of the pork loin and push all the way through, 3. Slide prongs into ends of pork loins, tighten screws, 4. If needed, add more mustard crust to loin, 5. Place spit in rotisserie and cook until to an internal temperature of 140 degrees, approximately 30 to 50 minutes depending on size of loins, 6. Let rest for 10-15 minutes before carving into approximately 2" thick slices
[EX A]:
pork loin, ground mustard, mustard, maple syrup, thyme, garlic, black pepper, kosher salt adjust