Type what you have

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
• 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
• 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
• asparagus
• soy sauce
• brown sugar
• cornstarch
• sambal oelek
• sesame oil
• garlic
• ginger

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add asparagus and cook uncovered for 1 minute. Drain in a colander; run under cold water to stop the cooking process.
2. 2 Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, garlic, and ginger paste together in a small bowl.
3. 3 Heat a skillet over medium-high heat. Add soy sauce mixture; cook until thickened, about 3 minutes. Off heat; stir in asparagus.

By Soup Loving Nicole

Ingredients

• ✓ rice wine vinegar
• sesame seed
• sesame oil
• mustard green
• water
• garlic
• soy sauce
• sake
• sugar

Instructions

1. 1 Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
2. 2 Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
3. 3 Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

By trepto

Ingredients

• ✓ rice wine vinegar
• chicken thigh
• garlic powder
• salt
• black pepper
• garlic
• honey
• water
• soy sauce

Instructions

1. 1 Season chicken with garlic powder, salt, and pepper.
2. 2 Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
3. 3 Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

By ERIKIM21

Ingredients

• ✓ rice wine vinegar
• steak sauce
• soy sauce
• brown sugar
• sesame oil
• onion
• ginger root
• beef sirloin steak
• broccoli
• mushroom
• garlic

Instructions

1. 1 Mix steak sauce, soy sauce, rice wine vinegar, and brown sugar together in a bowl until sauce is smooth.
2. 2 Heat sesame oil in a wok or large skillet over high heat; saute onion and ginger over medium-high heat until onion is lightly browned, 2 to 3 minutes. Add steak, broccoli, mushrooms, and garlic; cook, stirring occasionally, until steak is cooked through and vegetables are soft, about 8 minutes.
3. 3 Pour sauce over steak mixture; cook and stir until evenly coated, about 2 minutes.

By Cody Tilberry

Ingredients

• ✓ rice wine vinegar
• pineapple chunk
• soy sauce
• olive oil
• vanilla vodka
• ginger
• brown sugar
• white sugar
• beef sirloin steak
• water
• long grain white rice
• olive oil

Instructions

1. 1 Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
2. 2 Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
3. 3 Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
5. 5 Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

By Maryann S

Ingredients

• ✓ rice wine vinegar
• chicken flavored ramen noodle
• butter
• sesame seed
• almond
• napa cabbage
• green onion
• vegetable oil
• soy sauce
• sesame oil
• white sugar

Instructions

1. 1 Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
2. 2 Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

By Hopps

Ingredients

• ✓ rice wine vinegar
• tamari
• sesame oil
• mirin
• honey
• ginger
• green onion
• garlic
• tuna steak
• sesame seed
• olive oil

Instructions

1. 1 Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
2. 2 Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
3. 3 Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

By Nettie

Ingredients

• ✓ rice wine vinegar
• coconut aminos
• brown sugar
• ginger
• garlic
• sesame oil
• chicken thigh
• cornstarch
• water
• rice
• green onion
• sesame seed

Instructions

1. 1 Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable plastic bag; carefully squeeze the bag to combine. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.
2. 2 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.
3. 3 Remove chicken thighs from marinade, allowing excess to drip back into the bag, and reserve. Place thighs in a single layer on the prepared pan.
4. 4 Cook in the preheated broiler 6 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
5. 5 Meanwhile, pour marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 5 minutes; set aside.
6. 6 Whisk cornstarch and water together in a small bowl until smooth; whisk into the skillet. Bring to a boil over medium heat, stirring constantly, until thickened. Add thighs to the skillet; cook until an instant-read thermometer inserted into centers reads 165 degrees F (74 degrees C), 2 to 3 minutes per side.
7. 7 Serve with hot rice; garnish with green onion and sesame seeds.

By Bibi

Ingredients

• ✓ rice wine vinegar
• carrot
• celery
• canola oil
• onion
• cauliflower
• napa cabbage
• bamboo shoot
• chive
• egg
• soy sauce
• sriracha sauce

Instructions

1. 1 Mince carrots and celery in the bowl of a food processor.
2. 2 Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
3. 3 Meanwhile, mince cauliflower in the food processor until fine or rice-like.
4. 4 Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
5. 5 Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.

By waeqhswife

Ingredients

• ✓ rice wine vinegar
• soy sauce
• cornstarch
• sesame oil
• pork tenderloin
• red chile pepper
• garlic
• onion
• green bell pepper
• bok choy leaves
• bok choy stalks
• broccoli
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
3. 3 Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
4. 4 Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes.
5. 5 Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
6. 6 Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
7. 7 Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

By EACline

Ingredients

• ✓ rice wine vinegar
• lemongrass
• vegetable oil
• fish sauce
• soy sauce
• sugar
• sesame oil
• beef rib eye steak
• peanut
• black sesame seed
• sea salt
• black peppercorn
• vegetable oil

Instructions

1. 1 Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
4. 4 Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
5. 5 Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

By soumitraghosh

Ingredients

• ✓ rice wine vinegar
• shrimp
• coconut aminos
• ginger
• garlic
• brown sugar
• sesame oil
• cornstarch
• water
• white rice
• green onion
• sesame seed

Instructions

1. 1 Place frozen shrimp in a single layer on a metal pan and set aside.
2. 2 Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
3. 3 Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.
4. 4 Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

By Bibi

Ingredients

• ✓ rice wine vinegar
• udon noodle
• vegetable oil
• cornstarch
• garlic
• ginger
• asian vegetable medley
• soy sauce
• water
• sugar
• sesame oil
• pork tenderloin

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
2. 2 While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.
3. 3 Whisk soy sauce, water, vinegar, and sugar together in a small bowl.
4. 4 Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

By Aliz

Ingredients

• ✓ rice wine vinegar
• sushi rice
• water
• white sugar
• salt
• nori
• avocado
• cream cheese
• panko
• cucumber
• salmon
• masago
• black sesame seed
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

Ingredients

• ✓ rice wine vinegar
• olive oil
• garlic
• brown sugar
• salt
• pepper
• pork loin chop
• almond
• vegetable oil
• ginger root
• chile paste
• teriyaki sauce
• green bell pepper
• red bell pepper
• yellow bell pepper
• mint

Instructions

1. 1 Whisk olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper together in a large glass or ceramic bowl. Add pork pieces and toss to evenly coat. Cover the bowl with plastic wrap; set aside at room temperature for 30 minutes.
2. 2 Heat a large wok over medium heat. Add almonds; toast until golden brown and fragrant. Transfer to a bowl; set aside.
3. 3 Remove pork from marinade and shake off excess; set aside. Discard remaining marinade.
4. 4 Heat vegetable oil in the wok over medium-high heat. Add pork, ginger, and chili paste; stir in teriyaki sauce. Increase heat to high; stir-fry, stirring constantly, until pork is white. Stir in bell peppers; stir-fry until most of the liquid has evaporated. Top with toasted almonds and fresh mint.

By SHINY3

Ingredients

• ✓ rice wine vinegar
• soy sauce
• sesame oil
• honey
• cornstarch
• sriracha sauce
• peanut oil
• celery
• onion
• shiitake mushroom
• beech mushroom
• green onion
• enoki mushroom
• garlic
• ginger

Instructions

1. 1 Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
2. 2 Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
3. 3 Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
4. 4 Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.

By France Cevallos

Ingredients

• ✓ rice wine vinegar
• beef short rib
• salt
• black pepper
• water
• loquat preserves
• sweet chili sauce
• soy sauce
• worcestershire sauce
• honey
• onion soup mix
• red pepper flakes
• onion powder
• garlic powder
• cinnamon
• ginger

Instructions

1. 1 Place short ribs in the crock of a slow cooker; season with salt and pepper.
2. 2 Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
3. 3 Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

By Gun Range Diva

Ingredients

• ✓ rice wine vinegar
• white sugar
• oyster sauce
• tamarind pulp
• rice noodle
• water
• peanut oil
• egg
• garlic
• chicken breast
• white sugar
• salt
• peanut
• radish
• chili powder
• chive
• bean sprout
• lime

Instructions

1. 1 Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. 2 Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. 3 Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. 4 Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
5. 5 Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
6. 6 Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
7. 7 Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

By David Peters

Ingredients

• ✓ rice wine vinegar
• ground chicken
• red bell pepper
• soy sauce
• ginger
• hot pepper sauce
• sesame oil
• peanut butter
• water
• soy sauce
• hot pepper sauce
• iceberg lettuce
• carrot
• green onion
• cilantro

Instructions

1. 1 Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
2. 2 Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
3. 3 Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
4. 4 Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

By tierncooks

Ingredients

• ✓ rice wine vinegar
• jasmine rice
• water
• salt
• chicken breast
• cornstarch
• vegetable oil
• sugar snap pea
• red bell pepper
• soy sauce
• water
• garlic
• sugar
• chili garlic sauce
• green onion

Instructions

1. 1 Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
2. 2 Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
3. 3 Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
4. 4 Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
5. 5 Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

By Julie Hubert

Ingredients

• ✓ rice wine vinegar
• sesame seed
• water
• cornstarch
• sesame seed
• cashew
• green onion
• red bell pepper
• onion
• mushroom
• asparagus
• peanut oil
• round steak
• sesame seed
• garlic
• white sugar
• soy sauce

Instructions

1. 1 Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
2. 2 Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
3. 3 Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.

By Essanaye

Ingredients

• ✓ rice wine vinegar
• sesame seed
• brown rice
• mixed vegetable
• green onion
• black pepper
• garlic salt
• ginger
• mushroom
• chicken breast
• olive oil
• soy sauce
• brown sugar
• dijon mustard
• sesame oil
• peach preserves
• blueberry
• garlic

Instructions

1. 1 Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
2. 2 Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
3. 3 Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

By creaturecomfort

Ingredients

• ✓ rice wine vinegar
• sesame seed
• water
• garlic powder
• peanut butter
• green onion
• red bell pepper
• avocado
• snow pea
• carrot
• brown rice
• lime
• sesame oil
• honey
• ginger
• chili-garlic sauce
• avocado oil
• soy sauce
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2. 2 Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3. 3 Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4. 4 Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5. 5 Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

By Bibi

Ingredients

• ✓ rice wine vinegar
• cilantro
• chile-garlic sauce
• snow pea
• chow mein noodle
• black pepper
• salt
• broccoli
• yellow bell pepper
• tomato
• spaghetti
• teriyaki marinade
• chicken breast
• black pepper
• garlic
• sugar
• ginger
• canola oil
• sesame oil
• grapeseed oil
• soy sauce

Instructions

1. 1 Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
2. 2 Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
7. 7 Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

By Julio Cardinale

Ingredients

• ✓ rice wine vinegar
• chicken breast
• ginger
• honey
• sesame oil
• garlic
• sriracha chile sauce
• red pepper flake
• paprika
• salt
• black pepper
• sugar
• lemon juice
• mayonnaise
• almond
• green onion
• cilantro
• corn kernel
• cabbage
• wonton wrapper
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
2. 2 Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
3. 3 Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
4. 4 Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

By msims6

Ingredients

• ✓ rice wine vinegar
• sesame seed
• black sesame seed
• green onion
• cornstarch
• water
• gochujang
• sesame oil
• brown rice syrup
• asian pear
• tamari
• vegetable broth
• vegetable oil
• garlic
• ginger
• shallot
• onion
• shimeji mushroom
• champignon mushroom
• oyster mushroom
• cremini mushroom

Instructions

1. 1 Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
2. 2 Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
3. 3 Lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure naturally according to manufacturer's instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
5. 5 Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.

By Buckwheat Queen