Archive for the ‘Rice Vinegar’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

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Sesame Pork Rice

sesame-pork-rice
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
  • 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
  • 1 1/2 teaspoons bottled minced garlic, divided
  • 1 teaspoon bottled ground fresh ginger, divided
  • 1 tablespoon dark sesame oil, divided
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds
  1. Cook rice according to package directions; omit salt. Drain well; set aside.
  2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
  3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

**Personal Review: This was very simple to make – it tasted pretty good too – although I think I will add a scrambled egg, onions and other “goodies” to this the next time I make it.**

Chicken Pad Thai


Recipe & picture courtesy of Better Homes & Gardens

Prep: 25 minutes
Cook: 12 minutes
Makes 4 servings

  • 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
  • 1/4 cup salted peanuts, finely chopped
  • 1/2 teaspoon grated lime peel
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons packed brown sugar
  • 4-1/2 teaspoons rice vinegar
  • 1 tablespoon Asian chile sauce with garlic
  • 3 tablespoons cooking oil
  • 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
  • 1 tablespoon finely chopped garlic
  • 1 egg, lightly beaten
  • 1 cup fresh bean sprouts
  • 1/3 cup sliced green onion
  • 2 tablespoons snipped fresh cilantro
  1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
  2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
  3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
  4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
  5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
  6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

**Personal Review: This came out awesome and it was pretty easy to make as well.**

Spicy Shrimp Boats


Recipe & picture courtesy of Rachael Ray

MAKES 2 DOZEN
Prep Time: 20 min  

  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • Pinch salt
  • 2 English cucumbers
  • 12 ounces peeled, cooked shrimp, finely chopped (about 2 cups)
  • 2 tablespoons minced jalapeño chile
  • 1/3 cup chopped fresh mint
  1. In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with the salt and let cool.
  2. Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
  3. In a bowl, mix together the shrimp, jalapeño and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.

**Personal Review: No Review Yet**

California Roll Salad


Recipe & picture courtesy of Good Housekeeping

Prep Time: 15 min
Total Time: 15 min
Serves 4

  • 1 package(s) (8.8-ounce) precooked white rice in microwavable cups
  • 3 tablespoon(s) seasoned light rice vinegar
  • 1 head(s) Boston lettuce
  • 1 seedless cucumber, unpeeled and thinly sliced
  • 1 ripe avocado, thinly sliced
  • 1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks
  • 3 tablespoon(s) reduced-sodium soy sauce
  • 2 tablespoon(s) slivered pickled ginger
  1. Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.
  2. Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.
  3. In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.
  4. To serve, drizzle soy dressing over salad; sprinkle ginger on top.

**Personal Review: No Review Yet**

Asian Peanut Noodles


Recipe & picture courtesy of Family Circle

Makes: 4 servings
Prep: 10 minutes
Cook: 7 minutes

  • 1 package (8.8 ounces) thin rice noodles
  • 1/2 cup prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 bag (16 ounces) frozen Asian vegetable blend
  • 1/3 cup dry-roasted peanuts, chopped
  1. Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.
  2. Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.
  3. Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.

  **Personal Review: No Review Yet**