Type what you have

Ingredients

• ✓ rice vinegar
• granulated sugar
• sesame oil
• cucumber
• red onion
• red chile pepper
• peanut
• sea salt
• bean sprout
• lime
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ rice vinegar
• cooking spray
• red bell pepper
• pork loin chop
• teriyaki sauce
• garlic
• red pepper flakes
• peanut butter
• green onion
• peanut
• lime

Instructions

1. 1 Coat a slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Pour teriyaki sauce, vinegar, garlic, and red pepper flakes over the pork chops.
2. 2 Cover and cook on Low until pork is very tender, 8 to 9 hours. Once tender, remove pork from the slow cooker, and whisk in peanut butter until smooth. Return pork to the slow cooker, and cook 10 minutes more.
3. 3 Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

By Justin McCraven

Ingredients

• ✓ rice vinegar
• lemongrass
• fish sauce
• brown sugar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• turmeric
• cayenne pepper
• beef tri tip roast

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• coconut milk
• fish sauce
• garlic
• cilantro
• turmeric
• curry powder
• white pepper
• chicken
• water
• white sugar
• garlic
• bird's eye chile
• salt

Instructions

1. 1 In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. 4 Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

By Michelle Chen

Ingredients

• ✓ rice vinegar
• romaine heart
• white sugar
• soy sauce
• lime
• mango
• green onion
• cashew
• carrot
• red onion
• red pepper flakes
• fish sauce
• mirin
• pickled ginger
• garlic
• shrimp
• peanut oil

Instructions

1. 1 Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
2. 2 Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

By John Cathasach

Ingredients

• ✓ rice vinegar
• peanut
• pad thai rice noodle
• cilantro
• bean sprout
• green onion
• red bell pepper
• carrot
• chicken breast
• olive oil
• black pepper
• fish sauce
• ginger
• chile-garlic sauce
• red thai chile
• sesame oil
• brown sugar
• soy sauce
• peanut butter

Instructions

1. 1 Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a small bowl until smooth. Set aside.
2. 2 Make noodles: Heat 2 tablespoons olive oil in a large wok or nonstick pan over high heat. Cook and stir chicken in hot oil until chicken is almost cooked, about 3 minutes. Pour in 1/4 cup sauce and continue cooking until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a medium bowl.
3. 3 Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
4. 4 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
5. 5 Stir cooked noodles into chicken-vegetable mixture. Garnish with peanuts.

By Seaottr

Ingredients

• ✓ rice vinegar
• red pepper flakes
• lime
• cilantro
• peanut
• scallion
• red pepper
• zucchini
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• canola oil
• red curry paste
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

Ingredients

• ✓ rice vinegar
• bird's eye chile
• scallion
• sugar
• soy sauce
• wonton wrapper
• salt
• soy sauce
• tapioca starch
• fish sauce
• sugar
• soy sauce
• water chestnut
• shrimp
• ground pork
• cilantro
• salt
• garlic
• black peppercorn
• garlic
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
2. 2 Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
3. 3 Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
5. 5 Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
6. 6 Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.

By Toi

Ingredients

• ✓ rice vinegar
• sushi rice
• water

Instructions

1. 1 Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
2. 2 Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
3. 3 Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• white sugar
• salt
• lemon

Instructions

1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Ingredients

• ✓ rice vinegar
• tamarind concentrate
• maple syrup
• shallot
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
2. 2 With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.

By Allrecipes Member

Ingredients

• ✓ rice vinegar
• carrot
• soy sauce
• garlic
• sesame oil
• ginger root
• five-spice powder

Instructions

1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Ingredients

• ✓ rice vinegar
• chicken wing drumette
• salt
• garlic powder
• butter
• honey
• sriracha sauce

Instructions

1. 1 Preheat an air fryer to 360 degrees F (182 degrees C).
2. 2 Place chicken wings in a bowl and sprinkle with salt and garlic powder, tossing to coat.
3. 3 Place wings in the air fryer basket. Set timer for 25 minutes and cook wings, shaking basket every 7 to 8 minutes. When timer ends, turn air fryer off and let wings stand in the basket for 5 minutes more.
4. 4 Meanwhile, melt butter in a small saucepan over medium heat. Whisk honey, rice vinegar, and sriracha sauce into butter and bring to a boil. Reduce heat and simmer sauce over medium-low heat for 8 to 10 minutes, whisking occasionally. Turn off heat and set aside; sauce will thicken as it cools.
5. 5 Toss cooked wings and sauce together in a bowl. Reserve extra sauce to serve alongside wings.

By France Cevallos

Ingredients

• ✓ rice vinegar
• miso paste
• maple syrup
• hot chili sauce
• vegetable oil
• salmon fillet

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• hoisin sauce
• brown sugar
• garlic
• sweet chili sauce
• ginger root
• beef skirt steak
• blue cheese

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ rice vinegar
• yellow miso paste
• brown sugar
• soy sauce
• barramundi fillet
• vegetable oil

Instructions

1. 1 Whisk miso paste, rice wine vinegar, brown sugar, and soy sauce together in a bowl until smooth.
2. 2 Place barramundi fillets, rounded-sides up, on a plate; spread 1/2 miso glaze on rounded sides.
3. 3 Heat oil over high heat in a nonstick skillet; add fillets, glazed-sides down, and spread remaining 1/2 glaze over flat sides fillets. Cook until slightly white around edges, 1 to 2 minutes. Flip fillets; cook until flaky and white, 1 to 2 minutes more.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• sesame oil
• garlic
• soy sauce
• rice wine
• ginger
• wasabi paste
• salmon fillet

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
2. 2 Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

By GODBLESSAVANESSA

Ingredients

• ✓ rice vinegar
• cucumber
• salt
• green onion
• green bell pepper
• red bell pepper
• sesame oil
• red pepper flakes
• cilantro

Instructions

1. 1 Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
2. 2 Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
3. 3 Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

By Sunday

Ingredients

• ✓ rice vinegar
• pineapple
• kielbasa sausage
• onion
• water
• cornstarch
• brown sugar
• ketchup
• soy sauce

Instructions

1. 1 Place pineapple, kielbasa, and onions into the bottom of a slow cooker.
2. 2 Combine water and cornstarch in a bowl and whisk until smooth.
3. 3 Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
4. 4 Cover and cook on High until kielbasa is cooked through and mixture has thickened and reduced, 3 to 4 hours.

By damatto

Ingredients

• ✓ rice vinegar
• brown sugar
• water
• fish sauce
• soy sauce
• garlic
• ginger
• red pepper
• vegetable oil
• chicken thigh
• green onion

Instructions

1. 1 Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
2. 2 Heat oil in a skillet over high heat. Add chicken; cook until golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
3. 3 Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

By cookingi

Ingredients

• ✓ rice vinegar
• sushi rice
• konbu kelp
• water
• white sugar
• salt

Instructions

1. 1 Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
2. 2 Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
3. 3 Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
4. 4 Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.

By PUMPKINBIRD

Ingredients

• ✓ rice vinegar
• water
• medium-grain white rice
• nori
• salmon
• cream cheese
• scallion

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
2. 2 Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.

By KMOMMYZ

Ingredients

• ✓ rice vinegar
• cauliflower
• cream cheese
• monkfruit sugar substitute
• ahi tuna
• sriracha hot sauce
• nori
• avocado
• sesame seed

Instructions

1. 1 Pulse cauliflower florets in a food processor until riced.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
3. 3 Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
4. 4 Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
5. 5 Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
6. 6 Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

By Tracy Quigley

Ingredients

• ✓ rice vinegar
• romaine lettuce
• olive oil
• lemon juice
• black pepper
• sea salt

Instructions

1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Ingredients

• ✓ rice vinegar
• coconut aminos
• orange juice
• fish sauce
• garlic powder
• ginger
• sesame oil
• salt
• pork loin chop
• sesame seed

Instructions

1. 1 Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
2. 2 Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
3. 3 Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
4. 4 Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
5. 5 Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

By Bibi

Ingredients

• ✓ rice vinegar
• lime juice
• lime zest
• hot chile pepper
• white sugar
• shrimp
• mango
• cucumber
• mint

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ rice vinegar
• soy sauce
• chicken broth
• cornstarch
• ginger
• honey
• garlic
• ramen noodle
• sesame oil
• scallion
• carrot

Instructions

1. 1 Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
3. 3 Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ rice vinegar
• egg white
• cornstarch
• salt
• chicken breast
• water
• peanut oil

Instructions

1. 1 Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3. 3 Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
4. 4 Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

By VICTORIA

Ingredients

• ✓ rice vinegar
• marsala wine
• honey
• garlic
• pork chop
• sugar
• garlic
• salt
• red pepper flakes
• french roll
• lettuce

Instructions

1. 1 Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
2. 2 Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
3. 3 Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
4. 4 Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

By SCHUYLERT

Ingredients

• ✓ rice vinegar
• grapefruit
• mint leaf
• dill
• avocado oil
• avocado
• endive
• jalapeno pepper
• black pepper
• hibiscus salt

Instructions

1. 1 Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
2. 2 Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

By Buckwheat Queen