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Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Orange Cumin Vinaigrette
Pantry American

Orange Cumin Vinaigrette

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
  2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich

Sweet Chili Thai Sauce
Pantry Asian

Sweet Chili Thai Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
  3. 3 Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
  4. 4 Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed.

By Tania Hobson

Teriyaki Sauce and Marinade
Pantry Japanese

Teriyaki Sauce and Marinade

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

By Celeste

Cranberry Mustard Salad Dressing
Pantry American

Cranberry Mustard Salad Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Overnight Chinese Daikon Radish Pickles
Chinese

Overnight Chinese Daikon Radish Pickles

3.9

Prep
20 min
Cook
Total
530 min

Instructions

  1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Hot and Sweet Dipping Sauce
Appetizer Chinese

Hot and Sweet Dipping Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring vinegar to a boil in a small, nonreactive pot. Stir in sugar until dissolved. Reduce heat to low, simmer for 5 minutes, and remove from heat.
  2. 2 Mash garlic and salt in a mortar and pestle to a smooth paste. Add paste to sweetened vinegar in the pot. Stir in red pepper flakes. Cool to room temperature before using. Store in the refrigerator for up to 2 days.

By ycrowe

Velveting Chicken Breast, Chinese Restaurant Style
Dinner Chinese

Velveting Chicken Breast, Chinese Restaurant Style

4.7

Prep
10 min
Cook
10 min
Total
50 min

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

Hot and Sour Tofu Soup (Suan La Dofu Tang)
Chinese

Hot and Sour Tofu Soup (Suan La Dofu Tang)

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

By Cressida

Chinese Chicken Salad
Chinese

Chinese Chicken Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Prepare salad: Combine chicken, lettuce, green onion, celery, noodles, nuts, and sesame seeds in a large salad bowl. Mix all together. Set aside.
  2. 2 Make dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake, or beat, well.
  3. 3 Add dressing to salad, toss to coat, and serve.

By Ann Black

Spring Asparagus Salad
Lunch Chinese

Spring Asparagus Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk rice vinegar, red wine vinegar, soy sauce, sugar, and Dijon together in a small bowl until well combined; drizzle in peanut oil and sesame oil, while whisking vigorously, until emulsified. Set vinaigrette aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook asparagus in boiling water until just tender but mostly firm, 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process.
  3. 3 Place asparagus in a large bowl; drizzle with vinaigrette and toss until evenly coated. Sprinkle with sesame seeds.

By Seattle Dad

Air Fryer Chinese Sweet and Sour Pork
Dinner Chinese

Air Fryer Chinese Sweet and Sour Pork

4.3

Prep
10 min
Cook
20 min
Total
35 min

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

Instant Pot Kung Pao Broccoli
Dinner Chinese

Instant Pot Kung Pao Broccoli

3.3

Prep
10 min
Cook
10 min
Total
25 min

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

Spicy Szechuan Green Beans
Dinner Chinese

Spicy Szechuan Green Beans

4.7

Prep
15 min
Cook
10 min
Total
25 min

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

Chinese Broccoli
Dinner Chinese

Chinese Broccoli

4.3

Prep
10 min
Cook
10 min
Total
20 min

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

Asian Chicken Salad
Dinner Chinese

Asian Chicken Salad

4.6

Prep
20 min
Cook
Total
30 min

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

Chinese Spareribs
Dinner Chinese

Chinese Spareribs

4.7

Prep
5 min
Cook
40 min
Total
165 min

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

Brandi's Wontons
Dinner Chinese

Brandi's Wontons

4.4

Prep
35 min
Cook
20 min
Total
55 min

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