Type what you have

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
• pork cutlet
• cornstarch
• sesame oil
• cooking spray
• white sugar
• ketchup
• soy sauce

Instructions

1. 1 Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.
2. 2 Meanwhile, preheat the air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the basket of the air fryer with cooking spray. Place pork in the basket of the air fryer and spray top of pork with cooking spray.
4. 4 Cook for 10 minutes. Shake the basket and cook pork until desired crispness, about 10 minutes more.
5. 5 While the pork is cooking, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium-high heat. Whisk constantly until sugar is dissolved and mixture comes to a boil. Reduce heat to low and keep sauce warm until ready to use.
6. 6 Transfer pork to a bowl. Pour sauce on top of the pork and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ rice vinegar
• soy sauce
• sesame oil
• sambal oelek
• sherry
• garlic
• broccoli
• peanut
• green onion

Instructions

1. 1 Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
3. 3 Divide broccoli between serving plates and garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ rice vinegar
• green bean
• water
• ginger
• garlic
• sesame oil
• soy sauce
• white sugar
• red pepper flakes

Instructions

1. 1 Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender-crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is fragrant and golden brown, 1 to 2 minutes.
2. 2 Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

By Tasha

Ingredients

• ✓ rice vinegar
• gai lan
• hoisin sauce
• white sugar
• soy sauce
• cornstarch
• sesame oil
• garlic
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
3. 3 Drain and place in a shallow bowl.
4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer

Ingredients

• ✓ rice vinegar
• vegetable oil
• brown sugar
• sesame oil
• soy sauce
• iceberg lettuce
• chicken breast
• green onion
• sesame seed
• olive oil
• rice noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
3. 3 Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
4. 4 While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
5. 5 Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.

By Jill Lopez

Ingredients

• ✓ rice vinegar
• hoisin sauce
• ketchup
• honey
• soy sauce
• sake
• lemon juice
• ginger
• garlic
• five-spice powder
• pork sparerib

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate.
4. 4 Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes.
5. 5 Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

By IBNSHISHA

Ingredients

• ✓ rice vinegar
• napa cabbage
• ground pork
• soy sauce
• sherry
• cornstarch
• ginger root
• green onion
• wonton wrapper
• egg white
• soy sauce
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
2. 2 Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
3. 3 Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
4. 4 Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

By BRANDI T

Ingredients

• ✓ rice vinegar
• beef tenderloin
• orange juice
• soy sauce
• hot chile paste
• brown sugar
• garlic
• water
• cornstarch
• cooking spray
• orange zest
• green onion
• salt
• black pepper

Instructions

1. 1 Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
3. 3 Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
4. 4 Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
5. 5 Stir in light parts of green onion and orange zest; cook for 30 seconds.
6. 6 Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
7. 7 Season with salt and black pepper to taste.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• vegetable oil
• egg
• cornstarch
• chicken thigh
• vegetable oil
• red pepper
• sugar
• soy sauce
• rice wine
• cornstarch
• green onion

Instructions

1. 1 Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a bowl until smooth; whisk in ½ cup cornstarch until no lumps remain. Add chicken; toss until evenly coated in batter.
3. 3 Lower chicken carefully into the hot oil in batches; fry until pieces turn golden brown and begin to float, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
4. 4 Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add dried chiles; cook until color brightens, about 30 seconds. Add chicken; cook until turns a deep, golden brown, about 3 minutes.
5. 5 Whisk sugar, soy sauce, rice wine, rice wine vinegar, and 2 teaspoons cornstarch together in a small bowl. Stir into wok; boil until sauce thickens and is no longer cloudy, about 2 minutes. Garnish servings with green onions.

By joe harrington

Ingredients

• ✓ rice vinegar
• olive oil
• onion
• celery
• chicken broth
• garlic
• soy sauce
• ginger
• black pepper
• chicken
• sesame oil
• water
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 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 the lid. Stir to mix, then stir in sesame oil.
4. 4 Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

By Jane Cooks It Up

Ingredients

• ✓ rice vinegar
• soy sauce
• chive
• sesame seed
• chile-garlic sauce
• ground pork
• garlic
• egg
• chive
• soy sauce
• sesame oil
• ginger
• dumpling wrapper
• vegetable oil

Instructions

1. 1 To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.
2. 2 To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
3. 3 Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.
4. 4 Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
5. 5 Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
6. 6 Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.
7. 7 Repeat to cook remaining dumplings, adding more oil and water for each batch.
8. 8 Serve dumplings with dipping sauce.

By Allrecipes

Ingredients

• ✓ rice vinegar
• chicken thigh
• garlic
• soy sauce
• ginger
• five-spice powder
• white pepper
• salt
• cayenne pepper
• egg
• tempura batter mix
• peanut oil
• thai basil
• green onion

Instructions

1. 1 Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
4. 4 Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

By brandon

Ingredients

• ✓ rice vinegar
• chicken broth
• soy sauce
• hoisin sauce
• cornstarch
• ginger
• brown sugar
• white pepper
• red pepper flakes
• firm tofu
• canola oil
• green onion
• peanut
• sesame seed

Instructions

1. 1 Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
2. 2 Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
3. 3 Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
4. 4 Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ rice vinegar
• linguine
• soy sauce
• cornstarch
• sugar
• sesame oil
• canola oil
• snap pea
• sweet onion
• pork tenderloin
• white mushroom
• red bell pepper
• garlic
• ginger
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. 2 Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. 3 Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes. Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
4. 4 Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.
5. 5 Stir linguine into the skillet until coated; sprinkle green onions over top.

By Kendra

Ingredients

• ✓ rice vinegar
• honey
• black peppercorn
• salt
• soy sauce
• sherry
• chicken thigh
• vegetable oil
• ginger root
• garlic
• red chile pepper
• green onion
• bean sauce
• sesame oil

Instructions

1. 1 Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
2. 2 Heat the oil in a large skillet over medium-high heat.
3. 3 Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

By Dan

Ingredients

• ✓ rice vinegar
• pork tenderloin
• salt
• black pepper
• ketchup
• pineapple chunk
• brown sugar
• garlic
• hot chili sauce
• soy sauce
• red pepper flakes
• vegetable oil
• butter
• green onion
• green onion

Instructions

1. 1 Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
2. 2 Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
3. 3 Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
4. 4 Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
5. 5 Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
6. 6 Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

By John Mitzewich

Ingredients

• ✓ rice vinegar
• peanut oil
• bamboo shoot
• peanut oil
• garlic
• red chile pepper
• red pepper flakes
• ground pork
• rice wine
• salt
• soy sauce
• chicken broth
• green onion
• sesame oil

Instructions

1. 1 Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
2. 2 Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
3. 3 Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

By rachel

Ingredients

• ✓ rice vinegar
• vegetable oil
• egg
• cornstarch
• cornstarch
• chicken thigh
• white sugar
• white vinegar
• sherry
• soy sauce
• garlic
• vegetable oil
• red chile pepper
• ginger

Instructions

1. 1 Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
3. 3 Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
5. 5 Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
6. 6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

By Deb K

Ingredients

• ✓ rice vinegar
• canola oil
• garlic
• ginger root
• water chestnut
• snow pea
• white button mushroom
• red pepper flakes
• salt
• black pepper
• shrimp
• chicken broth
• fish sauce
• sherry
• cornstarch
• water

Instructions

1. 1 Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
2. 2 Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

By KMOMMYZ

Ingredients

• ✓ rice vinegar
• sesame seed
• cornstarch
• green bell pepper
• red bell pepper
• pineapple
• onion
• aluminum foil
• garlic
• ginger
• soy sauce
• brown sugar
• pineapple juice
• ketchup
• water
• pork loin
• vegetable oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
2. 2 Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
5. 5 Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
6. 6 Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

By lutzflcat

Ingredients

• ✓ rice vinegar
• pork chop
• hoisin sauce
• cornstarch
• hoisin sauce
• chicken broth
• cornstarch
• sugar
• red pepper flakes
• sesame oil
• garlic
• ginger root
• carrot
• green bell pepper
• water chestnut
• green onion

Instructions

1. 1 Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
2. 2 Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

By vchooch13

Ingredients

• ✓ rice vinegar
• prawn
• water chestnut
• green onion
• ginger root
• garlic
• salt
• white sugar
• egg white
• cornstarch
• soy sauce
• sesame oil
• vegetable oil
• white sandwich bread
• black sesame seed
• sweet chili sauce

Instructions

1. 1 Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
2. 2 Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
3. 3 Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
4. 4 Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
5. 5 Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
6. 6 Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

By lutzflcat

Ingredients

• ✓ rice vinegar
• beef top sirloin
• soy sauce
• cornstarch
• sesame oil
• baking soda
• soy sauce
• orange juice concentrate
• sesame oil
• brown sugar
• cornstarch
• peanut oil
• garlic
• ginger root
• orange zest
• red pepper flakes

Instructions

1. 1 Combine beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate, 1 to 3 hours.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until garlic begins to brown, 20 to 30 seconds. Add beef; cook and stir until beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into beef, and cook until sauce has thickened and turned clear, about 30 seconds.

By Dianemwj

Ingredients

• ✓ rice vinegar
• red bell pepper
• onion
• garlic
• vegetable oil
• ginger root
• water
• chile paste
• granulated sugar
• honey
• rice wine
• soy sauce
• oil
• flank steak
• black pepper
• salt
• cornstarch

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
3. 3 Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
4. 4 In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
5. 5 Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

By Brent

Ingredients

• ✓ rice vinegar
• red thai chile pepper
• green onion
• ramen noodle
• spinach
• chile oil
• chicken stock
• sweet bean paste
• miso paste
• sake
• tahini
• soy sauce
• ground pork
• ginger
• garlic
• shallot
• doubanjiang
• sesame oil

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

Ingredients

• ✓ rice vinegar
• sesame seed
• green onion
• orange zest
• garlic
• onion
• red chili
• peanut oil
• banana ketchup
• sesame oil
• soy sauce
• sugar
• rice wine
• chicken thigh
• cornstarch
• sesame oil
• egg
• peanut oil

Instructions

1. 1 Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
3. 3 Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

By CRAIG

Ingredients

• ✓ rice vinegar
• vegetable oil
• chicken broth
• gochugaru
• soy sauce
• black pepper
• sesame oil
• gochugaru
• kosher salt
• soy sauce
• ginger
• garlic
• chive
• green onion
• ground pork
• kosher salt
• water
• all-purpose flour

Instructions

1. 1 Combine flour, water, and ½ teaspoon salt in a bowl; mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour as needed and knead by hand until soft and supple. Wrap in plastic wrap; rest at room temperature for 1 hour.
2. 2 Combine ground pork, green onions, chives, garlic, and ginger in a bowl. Season with 2 tablespoons soy sauce, 4 teaspoons salt, 2 teaspoons gochugaru, sesame oil, and black pepper; mix using two forks until just combined. Cover the bowl with plastic wrap; refrigerate until ready to use.
3. 3 Whisk vinegar, 3 tablespoons soy sauce, and 1 teaspoon gochugaru into chicken broth in a bowl; set aside.
4. 4 Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten into a long, thin band about 3 inches wide using a rolling pin, flouring only as needed. Dust top with flour; flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
5. 5 Arrange about ¼ pork filling down middle of dough about the thickness of your thumb using moistened fingers. Fold entire length of dough over pork filling, pressing down to seal dough. Trim excess dough if desired. Dust a little more flour on top; flip over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand; cut with a bench scraper. Repeat with remaining dough and filling.
6. 6 Heat oil in a pan over high heat. Cook dumplings, in batches, seam-sides up, until golden brown, 1 to 2 minutes per side. Add a portion of broth; bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Serve dumplings in broth in bowls.

By John Mitzewich

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