Type what you have

Ingredients

• ✓ rice wine vinegar
• soybean sprout
• sesame oil
• soy sauce
• chile powder
• sesame seed
• garlic
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Ingredients

• ✓ rice wine vinegar
• soy sauce
• gochujang
• garlic
• ginger root
• red pepper flake
• black pepper
• sugar
• green onion
• yellow onion
• pork loin
• canola oil

Instructions

1. 1 Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

By funinthesun

Ingredients

• ✓ rice wine vinegar
• soy sauce
• sriracha hot sauce
• olive oil
• brown sugar
• green onion
• garlic
• black pepper
• sesame seed
• ginger
• five-spice powder
• beef short rib

Instructions

1. 1 Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
2. 2 Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

By ZedFightsGanon

Ingredients

• ✓ rice wine vinegar
• mung bean sprout
• water
• salt
• napa cabbage
• sesame oil
• sugar
• sesame seed
• fish sauce
• garlic
• carrot
• green onion

Instructions

1. 1 Rinse bean sprouts in cold water and discard any bad sprouts.
2. 2 Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
3. 3 Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
4. 4 Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

By Ann

Ingredients

• ✓ rice wine vinegar
• vegetable oil
• red onion
• garlic
• ginger
• kimchi
• white rice
• white sugar
• soy sauce
• kimchi brine
• sesame oil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

By akhapa

Ingredients

• ✓ rice wine vinegar
• chicken breast
• garlic
• ginger
• salt
• black pepper
• honey
• cider vinegar
• brown sugar
• gochujang
• soy sauce
• garlic
• ginger
• black pepper
• canola oil
• cornstarch

Instructions

1. 1 Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
2. 2 Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
3. 3 Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
5. 5 Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
6. 6 Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
7. 7 Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

By Shelby Lynn

Ingredients

• ✓ rice wine vinegar
• water
• cornstarch
• sriracha hot sauce
• sesame oil
• gochujang
• soy sauce
• brown sugar
• water
• beef broth
• garlic
• sesame seed
• buttery round cracker
• green onion
• garlic
• ginger
• soy sauce
• black pepper
• salt
• gochujang
• ground beef

Instructions

1. 1 Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spreading out the seasoning will reduce the time you need to handle the meat. Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
2. 2 Cover and refrigerate for about 30 minutes.
3. 3 Preheat the oven to 450 degrees C (220 degrees C).
4. 4 Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
5. 5 Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
6. 6 Transfer meatballs to a plate while preparing the sauce in the same skillet.
7. 7 Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.
8. 8 Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly. Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce. Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
9. 9 Serve garnished with toasted sesame seeds and green onions.

By John Mitzewich

Ingredients

• ✓ rice wine vinegar
• scallion
• ginger root
• sesame oil
• soy sauce
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ rice wine vinegar
• soy sauce
• white sugar
• vegetable oil
• mustard powder
• ginger
• black pepper
• salmon fillet

Instructions

1. 1 In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and ground black pepper.
2. 2 Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
4. 4 Grill the fish for about 3 to 4 minutes per side or to desired doneness.

By Jeana

Ingredients

• ✓ rice wine vinegar
• cucumber
• white sugar
• soy sauce
• sesame seed

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ rice wine vinegar
• soy sauce
• water
• brown sugar
• ginger
• garlic
• worcestershire sauce
• chicken tender

Instructions

1. 1 Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jacqueline Bedsaul Johnson

Ingredients

• ✓ rice wine vinegar
• egg
• mayonnaise
• sweet pickle relish
• yellow mustard
• sugar
• cayenne pepper
• black pepper

Instructions

1. 1 Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
2. 2 Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

By FoodJunkie

Ingredients

• ✓ rice wine vinegar
• soy sauce
• water
• brown sugar
• mirin
• sake
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
2. 2 Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook chicken for another 2 to 4 minutes.
4. 4 Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

By cyans

Ingredients

• ✓ rice wine vinegar
• cucumber
• carrot
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ rice wine vinegar
• sushi rice
• nori
• wasabi paste
• salmon
• cucumber
• avocado

Instructions

1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Ingredients

• ✓ rice wine vinegar
• green bean
• sesame oil
• soy sauce
• garlic
• red pepper flakes

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place green beans in a large bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl, then pour over green beans. Toss to coat and let marinate for 5 minutes.
3. 3 Place 1/2 of the green beans in the air fryer basket.
4. 4 Cook in the preheated air fryer, shaking basket halfway, until crispy, about 10 to 12 minutes. Repeat with remaining green beans.

By Soup Loving Nicole

Ingredients

• ✓ rice wine vinegar
• avocado oil
• garlic
• ginger root
• taiwanese cabbage
• red chile pepper
• kosher salt

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ rice wine vinegar
• sesame oil
• onion
• snow pea
• asparagus
• carrot
• cauliflower
• bean sprout
• scallion
• chicken bouillon granules
• parsley

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
2. 2 Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

By lyndahugs

Ingredients

• ✓ rice wine vinegar
• green onion
• lemon
• olive oil
• honey
• mustard
• ginger
• red snapper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
3. 3 Rinse snapper under cold water and pat dry with paper towels.
4. 4 Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides.
5. 5 Cook snapper in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side.
6. 6 Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.

By OCTOBERK8

Ingredients

• ✓ rice wine vinegar
• chicken breast
• white sugar
• soy sauce
• chicken broth
• water
• sesame oil
• black pepper
• cornstarch
• linguine pasta
• vegetable oil
• ginger root
• garlic
• shiitake mushroom
• green onion

Instructions

1. 1 In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
2. 2 In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. 3 Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. 4 Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

By Meesh

Ingredients

• ✓ rice wine vinegar
• water
• mushroom
• green onion
• carrot
• yellow onion
• soy sauce
• garlic
• sriracha sauce
• sesame oil
• white pepper
• black pepper
• ramen noodle

Instructions

1. 1 Combine water, mushrooms, 1/2 the green onions, carrot, onion, soy sauce, garlic, Sriracha sauce, sesame oil, rice wine vinegar, white pepper, black pepper, and flavor packets from ramen in a large pot. Bring to a boil. Add noodles and cook, occasionally stirring, until noodles are tender yet firm to the bite, about 5 minutes.
2. 2 Reduce heat to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with remaining green onions.

By abrown604

Ingredients

• ✓ rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• arugula
• asiago cheese
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ rice wine vinegar
• soy sauce
• brown sugar
• green onion
• garlic
• mustard powder
• flat iron steak
• sesame seed

Instructions

1. 1 Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
2. 2 Remove steak from marinade; shake off excess. Discard remaining marinade.
3. 3 Heat a non-stick skillet over medium-high heat. Add steak; cook until outside is seared, about 1 minute per side. Continue cooking until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
4. 4 Transfer steak to a cutting board; rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

By GMUCHEFWHIT

Ingredients

• ✓ rice wine vinegar
• avocado
• roma tomato
• cucumber
• salad dressing
• black pepper
• salt
• oregano

Instructions

1. 1 Cut avocados into wedges. Core tomatoes; cut into wedges. Peel cucumbers; cut into slices. Place avocados, tomatoes, and cucumbers in a bowl.
2. 2 Add vinegar, Italian dressing, black pepper, salt, and oregano; stir until well combined. Taste; adjust seasonings.

By samthechef

Ingredients

• ✓ rice wine vinegar
• sushi rice
• water
• sugar
• sake
• imitation crabmeat
• cucumber
• avocado
• soy sauce

Instructions

1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Ingredients

• ✓ rice wine vinegar
• olive oil
• ranch dressing mix
• black pepper
• potato
• carrot
• sweet onion
• kosher salt

Instructions

1. 1 Whisk olive oil, ranch dressing mix, vinegar, and black pepper together in a small bowl and pour into a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
3. 3 Transfer vegetables and marinade to the prepared baking dish.
4. 4 Bake in the preheated oven until vegetables are tender, about 1 hour, stirring a few times. Turn on the broiler and broil until vegetables crisped, for the last 5 minutes. Season with salt before serving.

By Betka

Ingredients

• ✓ rice wine vinegar
• cornstarch
• black pepper
• chicken breast
• canola oil
• cashew
• soy sauce
• ketchup
• sweet chili sauce
• brown sugar
• garlic
• ginger
• red pepper flakes
• sesame oil
• green onion

Instructions

1. 1 Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
2. 2 Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
3. 3 Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
4. 4 Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

By Clo

Ingredients

• ✓ rice wine vinegar
• mirin
• sake
• soy sauce
• wasabi powder
• oyster
• quail egg
• flying fish roe
• lemon

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ rice wine vinegar
• avocado
• red onion
• lime juice
• grapefruit juice
• black pepper
• salt
• olive oil
• honey
• cilantro
• mint
• basil
• arugula
• kalamata olive
• cherry tomato
• parmesan cheese

Instructions

1. 1 Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
2. 2 Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

By foodfidelity

Ingredients

• ✓ rice wine vinegar
• turkey sausage
• whole grain mustard
• dijon mustard
• honey
• lemon juice
• saffron
• garlic
• mayonnaise
• red cabbage
• salt
• white sugar
• kimchi
• scallion
• baguette

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
3. 3 For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
4. 4 For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
5. 5 For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
6. 6 Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

By Pure Farmland