Type what you have

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
• 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
• 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
• peach
• white wine
• roast drippings
• white sugar
• thyme
• mustard
• salt
• black pepper

Instructions

1. 1 Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat.
2. 2 Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.

By Michaela

Ingredients

• ✓ rice wine vinegar
• mustard
• honey
• sriracha
• paprika
• black pepper
• kosher salt
• chicken
• chicken stock
• green onion

Instructions

1. 1 Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
2. 2 Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
3. 3 Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
4. 4 Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
6. 6 Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
7. 7 Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
8. 8 While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
9. 9 Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
10. 10 Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
11. 11 Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

By John Mitzewich

Ingredients

• ✓ rice wine vinegar
• chili garlic sauce
• soy sauce
• sesame oil
• brown sugar
• salmon fillet
• red bell pepper
• snow pea
• carrot
• jasmine rice
• aluminum foil

Instructions

1. 1 Preheat the broiler to low heat.
2. 2 Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
3. 3 Add the cut up salmon to the bowl and mix until coated.
4. 4 Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
5. 5 Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
6. 6 Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
7. 7 Optional Servings: Serve with a hard boiled egg or a fried egg.

By Reynolds KitchensR

Ingredients

• ✓ rice wine vinegar
• mango
• lime juice
• honey
• ancho chile powder
• salt
• olive oil
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
2. 2 Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
3. 3 Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

By France Cevallos

Ingredients

• ✓ rice wine vinegar
• maple syrup
• jalapeno pepper
• garlic
• salt
• black pepper
• salmon
• salt
• pepper
• maple syrup

Instructions

1. 1 Combine 1/4 cup maple syrup, 1/2 of the jalapeño pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
2. 2 Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
4. 4 Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
5. 5 Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

By France Cevallos

Ingredients

• ✓ rice wine vinegar
• water
• short-grain white rice
• pickled ginger
• mayonnaise
• soy sauce
• sugar
• wasabi powder
• sesame oil
• imitation crabmeat
• avocado
• cucumber
• nori

Instructions

1. 1 Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
2. 2 Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
3. 3 Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

By Nicole Berger

Ingredients

• ✓ rice wine vinegar
• soy sauce
• white sugar
• green onion
• garlic
• sesame seed
• sesame oil
• red pepper flakes
• lemon
• chicken wing
• all-purpose flour
• coconut oil

Instructions

1. 1 Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
2. 2 Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
3. 3 Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
4. 4 Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

By kimmi

Ingredients

• ✓ rice wine vinegar
• cherry tomato
• salt
• black pepper
• white sugar
• horseradish
• creme fraiche
• salt
• beef top sirloin steak
• cayenne pepper
• all-purpose flour
• vegetable oil
• water
• horseradish
• chive

Instructions

1. 1 Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
2. 2 Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
3. 3 Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
4. 4 Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
5. 5 Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
6. 6 Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

By John Mitzewich

Ingredients

• ✓ rice wine vinegar
• beef chuck roast
• cayenne pepper
• kosher salt
• black pepper
• peanut oil
• butter
• king trumpet mushroom
• yellow onion
• sake
• chicken broth
• yellow miso
• maple syrup
• ketchup
• red chile pepper
• green onion

Instructions

1. 1 Season beef with cayenne pepper, kosher salt, and pepper.
2. 2 Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
3. 3 Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
4. 4 Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
5. 5 Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
6. 6 Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.

By John Mitzewich

Ingredients

• ✓ rice wine vinegar
• cilantro
• cilantro
• almond
• black pepper
• salt
• sriracha hot sauce
• lime
• honey
• fish sauce
• avocado oil
• sugar
• green onion
• celery
• red bell pepper
• carrot
• red onion
• jicama

Instructions

1. 1 Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
2. 2 Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
3. 3 Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

By Bibi

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
• 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
• 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
• 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