Type what you have

Ingredients

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

Instructions

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

By Reynolds KitchensR

Ingredients

• ✓ rice vinegar
• tamarind juice
• cilantro
• peanut
• brown sugar
• fish sauce
• red pepper flake
• sesame oil
• ginger root
• cucumber

Instructions

1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao

Ingredients

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

Instructions

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

By Justin McCraven

Ingredients

• ✓ rice vinegar
• soba noodle
• soy sauce
• lime
• sesame oil
• brown sugar
• garlic
• red pepper flake
• carrot
• cilantro
• peanut

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ rice vinegar
• spring roll wrapper
• lettuce
• shrimp
• cucumber
• carrot
• cilantro
• mirin
• soy sauce
• white wine vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

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

Instructions

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

By Michelle Chen

Ingredients

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

Instructions

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

By John Cathasach

Ingredients

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

Instructions

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

By Seaottr

Ingredients

• ✓ rice vinegar
• aluminum foil
• peanut
• rice paper wrapper
• mint leaves
• cilantro
• pepper
• salt
• bell pepper
• carrot
• microgreen
• lettuce
• cucumber
• avocado
• lime
• cilantro
• thai basil
• lime
• sweet thai chili sauce
• ginger
• mango

Instructions

1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR

Ingredients

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

Instructions

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

By Jeannette

Ingredients

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

Instructions

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

By Toi

Ingredients

• ✓ rice vinegar
• sugar
• strawberry

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

Ingredients

• ✓ rice vinegar
• olive oil
• raspberry jam

Instructions

1. 1 Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

By LINDAJ6724

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
• soy sauce
• chili oil

Instructions

1. 1 In a small bowl or ramekin, stir together the soy sauce and rice vinegar. Drip in the chili oil to taste. Stir with chopsticks, and dip away!

By IBNSHISHA

Ingredients

• ✓ rice vinegar
• white sugar
• salt
• lemon

Instructions

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

By TheEatertainmentcom

Ingredients

• ✓ rice vinegar
• water
• white sugar
• salt
• radish

Instructions

1. 1 Mix water, rice vinegar, sugar, and salt together in a microwave-safe bowl. Heat in the microwave for 1 minute and 30 seconds, stopping to stir every 30 seconds, or until sugar has completely dissolved. Continue warming and stirring for 30 seconds at a time, if necessary.
2. 2 Place radish rounds into a canning jar. Pour vinegar mixture into the jar and top with a lid. Let pickle for at least 2 hours to develop the flavor.

By Diana71

Ingredients

• ✓ rice vinegar
• daikon
• salt
• black pepper
• sesame oil

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

Ingredients

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

Instructions

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

By Allrecipes Member

Ingredients

• ✓ rice vinegar
• olive oil
• balsamic vinegar
• lemon juice
• sugar
• black pepper

Instructions

1. 1 Whisk the olive oil, rice vinegar, balsamic vinegar, lemon juice, white sugar, and black pepper together in a bowl.

By Clara-is-a-CookieMonster

Ingredients

• ✓ rice vinegar
• water
• sugar
• salt
• carrot
• daikon radish

Instructions

1. 1 Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
2. 2 Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

By bdweld

Ingredients

• ✓ rice vinegar
• fish sauce
• water
• white sugar
• garlic powder
• red chile pepper

Instructions

1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Ingredients

• ✓ rice vinegar
• cashew
• water
• lemon juice
• kosher salt

Instructions

1. 1 Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
2. 2 Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
3. 3 Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

By LauraF

Ingredients

• ✓ rice vinegar
• cucumber
• mango
• sesame seed
• agave nectar

Instructions

1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Ingredients

• ✓ rice vinegar
• baby spinach
• red bell pepper
• parmesan cheese
• olive oil

Instructions

1. 1 Combine baby spinach, red bell pepper, and Parmesan cheese in a large bowl.
2. 2 Whisk olive oil and rice vinegar together in a small bowl; pour over spinach mixture, toss well and serve.

By CANDUS_P

Ingredients

• ✓ rice vinegar
• firm tofu
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

By Katrina Sherman Opgenorth

Ingredients

• ✓ rice vinegar
• portobello mushroom
• soy sauce
• hot chile paste
• sesame oil

Instructions

1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Ingredients

• ✓ rice vinegar
• white sugar
• garlic
• salt
• red pepper flakes

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

Ingredients

• ✓ rice vinegar
• ginger root
• salt
• white sugar

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