Type what you have

Ingredients

• ✓ rice vinegar
• portobello mushroom
• soy sauce
• hot chile paste
• sesame oil

Instructions

1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Ingredients

• ✓ rice vinegar
• white sugar
• garlic
• salt
• red pepper flakes

Instructions

1. 1 Bring vinegar to a boil in a small, nonreactive pot. Stir in sugar until dissolved. Reduce heat to low, simmer for 5 minutes, and remove from heat.
2. 2 Mash garlic and salt in a mortar and pestle to a smooth paste. Add paste to sweetened vinegar in the pot. Stir in red pepper flakes. Cool to room temperature before using. Store in the refrigerator for up to 2 days.

By ycrowe

Ingredients

• ✓ rice vinegar
• watermelon
• feta cheese
• green olive
• kalamata olive
• mint leaves
• black pepper
• olive oil

Instructions

1. 1 Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut uniformly thick slices from the center of each quarter and place on plates or trays.
2. 2 Remove any of the soft, white seeds, and use the tip of a spoon to make small, shallow divots in the surface to help hold the toppings.
3. 3 Scatter some feta cheese, olives, and mint over the slices and season lightly with freshly ground black pepper. Drizzle each slice with a touch of rice vinegar and olive oil. Serve immediately or cover and refrigerate until needed.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• soy sauce
• ginger
• garlic powder
• onion powder
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together soy sauce, rice vinegar, ginger, garlic powder, onion powder, and sesame oil in a bowl until smooth. Serve in small dipping dishes.

By Danickstr

Ingredients

• ✓ rice vinegar
• orange juice concentrate
• lemon juice
• orange zest
• garlic powder
• nutmeg
• brown sugar
• smoked cocktail sausage
• cornstarch
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, mix together the orange juice concentrate, lemon juice, rice vinegar, orange zest, garlic powder, nutmeg, and brown sugar; stir to dissolve the sugar.
3. 3 Stir the cocktail sausages into the orange mixture to coat; pour the sausages and sauce into an 8x8-inch baking dish.
4. 4 Bake in the preheated oven until bubbly, 30 to 40 minutes. Stir every 10 minutes.
5. 5 In a small bowl, whisk the cornstarch and water to make a smooth paste.
6. 6 Remove the sausages from the sauce with a slotted spoon and place into a serving dish. Pour the sauce into a saucepan.
7. 7 Set the sauce over medium heat and cook until simmering; stir the cornstarch mixture into the sauce, and whisk until smooth and thickened, about 2 minutes. Pour the sauce over the cocktail sausages to serve.

By Kari Chappell

Ingredients

• ✓ rice vinegar
• ketchup
• soy sauce
• sriracha sauce
• brown sugar
• sesame oil
• ginger
• garlic
• beef frank
• toothpick

Instructions

1. 1 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

By lutzflcat

Ingredients

• ✓ rice vinegar
• tempura batter mix
• water
• hoisin sauce
• sesame oil
• soy sauce
• sesame seed
• garlic powder
• cauliflower
• vegetable oil

Instructions

1. 1 Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
2. 2 Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
3. 3 Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
4. 4 Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
5. 5 Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
6. 6 Serve with hoisin mixture drizzled on top, or on the side for dipping.

By Bustercluck

Ingredients

• ✓ rice vinegar
• water
• glutinous white rice
• salt
• nori
• cucumber
• avocado

Instructions

1. 1 Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from the heat, stir in vinegar and salt, and set aside to cool for at least 5 minutes.
2. 2 Cover a bamboo sushi mat with plastic wrap to keep rice from sticking. Place one nori sheet over the plastic. Spread rice evenly onto nori sheet, leaving about a 1/2 inch uncovered at the bottom. Arrange cucumber and avocado across the center of the rice. Lift the mat, roll over cucumber and avocado once, and press down. Unroll, then roll again towards the uncovered end of the nori to make a long roll. Seal roll with a little water if necessary. Repeat to make remaining rolls.
3. 3 Use a sharp, wet knife to slice each roll into 6 pieces.

By Lexi S

Ingredients

• ✓ rice vinegar
• white sugar
• jalapeno pepper
• cilantro
• jicama
• shrimp
• tomatillo
• tomato

Instructions

1. 1 Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
2. 2 Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
3. 3 Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
4. 4 Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
5. 5 Mound marinated jicama in the center of the plate and top with marinated shrimp.
6. 6 Pour remaining 1/3 of the dressing over salad.

By maddiesmom

Ingredients

• ✓ rice vinegar
• short-grain white rice
• water
• white sugar
• soy sauce
• oyster sauce
• luncheon meat
• vegetable oil
• sushi nori
• seaweed

Instructions

1. 1 Gather all ingredients.
2. 2 Soak uncooked rice in water to cover for 4 hours; drain and rinse.
3. 3 Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Remove pan from heat and stir in rice vinegar. Set aside to cool.
5. 5 Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved.
6. 6 Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
7. 7 Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.
8. 8 Cut nori sheets in half and lay on a flat work surface.
9. 9 Place a rice press in the center of a sheet, and press rice tightly inside.
10. 10 Top with a slice of luncheon meat, and remove press.
11. 11 Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)
12. 12 Serve musubi warm or chilled.

By Rashad Maiden

Ingredients

• ✓ rice vinegar
• soy sauce
• ginger
• garlic
• sugar
• sesame oil
• gochujang
• green onion
• sesame seed

Instructions

1. 1 Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar. Close the lid and shake until sugar has dissolved.

By Jonathan

Ingredients

• ✓ rice vinegar
• baking powder
• salt
• black pepper
• paprika
• chicken wing
• honey
• sriracha sauce
• sesame oil
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
2. 2 Whisk baking powder, salt, black pepper, and paprika together in a small bowl.
3. 3 Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Repeat with remaining baking powder mixture, tossing well to coat.
4. 4 Arrange wings on the rack of the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
6. 6 For the glaze: Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until smooth. Drizzle glaze over wings and toss to coat completely.
7. 7 Transfer wings to a serving platter and sprinkle sesame seeds over the top.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• egg
• mayonnaise
• sriracha sauce
• sesame oil
• soy sauce
• mustard
• ginger root
• sesame seed
• green onion

Instructions

1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Ingredients

• ✓ rice vinegar
• pea
• celery
• carrot
• onion
• olive oil
• salt
• onion salt
• garlic powder
• wasabi powder
• tahini
• mustard

Instructions

1. 1 Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
2. 2 Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
3. 3 Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
4. 4 While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
5. 5 Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

By JANAT

Ingredients

• ✓ rice vinegar
• spring roll wrapper
• lettuce
• shrimp
• cucumber
• carrot
• cilantro
• mirin
• soy sauce
• white wine vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ rice vinegar
• red gel food coloring
• water
• blue gel food coloring
• toothpick
• egg
• mayonnaise
• horseradish
• salt
• black pepper
• hot paprika
• chive

Instructions

1. 1 Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
2. 2 Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
3. 3 Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
4. 4 Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
5. 5 Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

By Gremolata

Ingredients

• ✓ rice vinegar
• eggplant
• garlic
• ginger root
• green onion
• red pepper flakes
• soy sauce
• brown sugar
• water
• peanut oil
• sesame oil
• baguette

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
2. 2 While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
3. 3 In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
4. 4 Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

By LAURA NASON

Ingredients

• ✓ rice vinegar
• mayonnaise
• sour cream
• flat-leaf parsley
• tarragon
• chive
• lemon juice
• anchovy
• garlic
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
3. 3 Enjoy!

By John Mitzewich

Ingredients

• ✓ rice vinegar
• tomato
• cilantro
• serrano pepper
• red onion
• olive oil
• mango
• green bell pepper
• corn kernel
• white sugar
• cumin
• salt
• black pepper

Instructions

1. 1 Combine 1 tomato, ½ bunch chopped cilantro, serranos (including seeds), and onion in the bowl of a food processor; pulse until smooth. Add rice wine vinegar and oil; pulse until smooth.
2. 2 Combine mango, remaining 1 tomato, remaining ½ bunch chopped cilantro, bell pepper, corn, sugar, and cumin in a medium bowl; stir in serrano mixture; season with salt and black pepper. Chill before serving for 1 hour.

By FrackFamily5 CACT

Ingredients

• ✓ rice vinegar
• egg
• sugar
• water
• jalapeno pepper
• cream cheese
• mayonnaise
• sriracha
• dijon mustard
• salt
• black pepper
• chive

Instructions

1. 1 Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.
2. 2 Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
3. 3 Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
4. 4 Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
5. 5 Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
6. 6 Pipe filling into the egg white halves.
7. 7 Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• ground bison
• breadcrumb
• egg
• garlic
• salt
• black pepper
• worcestershire sauce
• vegetable oil
• water
• orange marmalade
• chile pepper sauce
• soy sauce

Instructions

1. 1 Combine bison, bread crumbs, egg, garlic, salt, black pepper, and Worcestershire sauce in a large bowl; form into 24 meatballs.
2. 2 Heat vegetable oil in a skillet over medium heat. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
3. 3 Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet; bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• cooking spray
• chicken wing
• hot sauce
• salt
• black pepper
• vegetable oil
• all-purpose flour
• brown sugar
• garlic
• ginger root
• chile pepper sauce
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; coat with cooking spray.
2. 2 Season chicken wings with hot sauce, salt, and pepper in a large bowl. Add vegetable oil; toss to coat.
3. 3 Place wings and flour in a large, food-safe plastic bag; hold closed tightly and shake until wings entirely coated, no wet spots should remain. Transfer wings to the prepared baking sheets, making sure no wings touch one another. Coat wings with cooking spray.
4. 4 Bake in the preheated oven for 30 minutes; flip wings. Continue baking until wings crispy and no longer pink in the center, about 30 minutes more.
5. 5 Whisk rice wine vinegar, brown sugar, garlic, ginger, chili paste, and soy sauce together in a saucepan; bring to a boil, then immediately remove from heat.
6. 6 Toss 1/2 wings and 1/2 glaze together in a large bowl using tongs until evenly coated; transfer to a serving platter. Let sit about 5 minutes to allow glaze to soak into wings before serving. Repeat with remaining wings and glaze.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• quail egg
• ketchup
• brown sugar
• soy sauce
• water
• yellow food coloring
• red food coloring
• all-purpose flour
• salt
• black pepper
• oil
• cornstarch
• bamboo skewer

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
3. 3 Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara

Ingredients

• ✓ rice vinegar
• baking powder
• salt
• black pepper
• garlic powder
• onion powder
• chicken wing
• gochujang
• soy sauce
• honey
• sesame oil
• ginger
• green onion
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

By lutzflcat

Ingredients

• ✓ rice vinegar
• medium-grain white rice
• water
• white sugar
• salt
• cream cheese
• mayonnaise
• imitation crabmeat
• cucumber
• avocado
• cream cheese
• sesame seed
• soy sauce
• lime
• orange

Instructions

1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Ingredients

• ✓ rice vinegar
• egg
• oil
• cornstarch
• bamboo skewer
• ketchup
• brown sugar
• soy sauce
• all-purpose flour
• water
• salt
• black pepper
• red food coloring
• yellow food coloring

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
3. 3 Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
4. 4 Heat oil in a wok to 375 degrees F (190 degrees C).
5. 5 Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

By Suhara

Ingredients

• ✓ rice vinegar
• cooking spray
• ground beef
• bread crumb
• green bell pepper
• onion flake
• egg
• garlic
• soy sauce
• salt
• black pepper
• beef broth
• teriyaki sauce
• water
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
3. 3 Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
4. 4 Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
5. 5 Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

By MARIA17

Ingredients

• ✓ rice vinegar
• water
• jasmine rice
• salt
• kimchi
• all-purpose flour
• egg
• vegetable oil
• edamame
• chili oil
• soy sauce
• mayonnaise
• gochujang
• green onion

Instructions

1. 1 Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
2. 2 Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
3. 3 Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
4. 4 Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
5. 5 For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
6. 6 Serve patties with steamed edamame and sauce. Top with green onion (if using).

By dinehaus

Ingredients

• ✓ rice vinegar
• ground pork
• cabbage
• green onion
• ginger root
• water chestnut
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ rice vinegar
• sriracha hot sauce
• brown sugar
• ketchup
• canola oil
• wonton wrapper
• cayenne pepper
• sesame oil
• black pepper
• salt
• worcestershire sauce
• fish sauce
• soy sauce
• garlic
• green onion
• crab meat
• cream cheese

Instructions

1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich