Type what you have

Ingredients

• ✓ rice wine
• yellow miso paste
• honey
• salmon fillet

Instructions

1. 1 Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
2. 2 Preheat the oven to 255 degrees F (124 degrees C).
3. 3 Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.

By NormalPerson

Ingredients

• ✓ rice wine
• fish sauce
• sesame oil
• white sugar
• garlic
• ginger root
• honey

Instructions

1. 1 Whisk together fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl.

By SYNDI111

Ingredients

• ✓ rice wine
• salt
• shrimp
• oil
• all-purpose flour
• water
• cornstarch
• egg yolk
• salt
• white sugar
• shortening
• baking powder

Instructions

1. 1 In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. 2 Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 4 One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

By SHERRY_G

Ingredients

• ✓ rice wine
• soy sauce
• ginger root
• garlic
• tuna steak
• vegetable oil

Instructions

1. 1 Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
2. 2 Preheat grill for medium-high heat.
3. 3 Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
4. 4 Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

By Allrecipes Member

Ingredients

• ✓ rice wine
• soy sauce
• tomato paste
• green onion
• white sugar
• sesame oil
• ginger
• garlic
• red pepper flake
• pork loin
• canola oil
• celery

Instructions

1. 1 Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
2. 2 Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

By TJ Lombard

Ingredients

• ✓ rice wine
• sesame oil
• garlic
• soy sauce
• rice vinegar
• ginger
• wasabi paste
• salmon fillet

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.
2. 2 Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

By GODBLESSAVANESSA

Ingredients

• ✓ rice wine
• cooking spray
• miso
• mirin
• halibut fillet
• sesame seed

Instructions

1. 1 Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
2. 2 Whisk miso, rice wine, and mirin together in a small bowl until smooth.
3. 3 Place halibut on the baking sheet and cover with 1/2 the miso mixture.
4. 4 Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

By Allyson

Ingredients

• ✓ rice wine
• pork loin
• shrimp
• soy sauce
• brown sugar
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ rice wine
• vegetable oil
• broccoli floret
• mushroom
• straw mushroom
• bamboo shoot
• water chestnut
• garlic
• chicken breast
• chicken broth
• cornstarch
• sugar
• soy sauce
• oyster sauce

Instructions

1. 1 Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
2. 2 Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
3. 3 Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.

By deven

Ingredients

• ✓ rice wine
• soy sauce
• water
• white sugar
• brown sugar
• garlic
• ginger root
• cornstarch
• carrot
• sesame seed

Instructions

1. 1 Whisk together soy sauce, water, rice wine, white sugar, brown sugar, garlic, ginger, and cornstarch in a multi-functional pressure cooker (such as Instant Pot). Add carrots and toss to coat.
2. 2 Close and lock the lid. Turn on Instant Pot and select high pressure according to manufacturer's instructions. Set timer for 2 minutes. Allow about 10 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. Serve carrots sprinkled with toasted sesame seeds.

By thedailygourmet

Ingredients

• ✓ rice wine
• egg
• water
• ice water
• all-purpose flour
• flour
• salt
• oil
• sweet potato
• soy sauce

Instructions

1. 1 Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
3. 3 Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
4. 4 Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.

By KB of Pantego Tx

Ingredients

• ✓ rice wine
• salt
• smelt
• all-purpose flour
• oil
• water
• all-purpose flour
• cornstarch
• egg yolk
• sesame seed
• sesame oil
• baking powder
• white sugar
• salt

Instructions

1. 1 Whisk rice wine and 1/2 teaspoon salt together in a bowl. Lightly dust smelt with about 1 tablespoon flour. Add smelt to rice wine mixture; cover bowl with plastic wrap and marinate in the refrigerator for about 20 minutes.
2. 2 Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 Mix ice water, 1/2 cup flour, cornstarch, egg yolks, sesame seeds, sesame oil, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.
4. 4 Remove smelt from rice wine mixture and dip, 1 at a time, into the flour mixture until evenly coated. Discard remaining rice wine mixture.
5. 5 Carefully fry smelt, 2 or 3 at a time, in the hot oil until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Repeat frying with remaining smelt. Serve warm.

By Brittney Tun

Ingredients

• ✓ rice wine
• soy sauce
• oyster sauce
• sugar
• white pepper
• water
• cornstarch

Instructions

1. 1 Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes.
2. 2 Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

By KerriJ

Ingredients

• ✓ rice wine
• sushi rice
• kombu
• water
• mirin
• white sugar
• salt

Instructions

1. 1 Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about five rinses total. Spread drained rice onto a clean cloth and let dry for 10 to 15 minutes.
2. 2 Clean kombu gently with a damp towel, but do not remove the white powder, which is important for the umami flavor. Break off a small piece of kombu and place into a small saucepan.
3. 3 Place remaining kombu into the Instant Pot with rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure on the Instant Pot using the natural-release method according to manufacturer's instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
5. 5 While the pressure is releasing, add rice wine, hon mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
6. 6 Use a rice paddle to gently scrape rice into a glass or ceramic bowl; remove and discard kombu.
7. 7 Remove and discard the smaller kombu piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it in with the rice paddle. Stir until vinegar mixture is well incorporated and no lumps of rice remain. Allow to cool to room temperature, fanning the rice with a piece of cardboard if desired to speed up cooling.

By Buckwheat Queen

Ingredients

• ✓ rice wine
• water
• sesame oil
• soy sauce
• honey mustard
• brown sugar
• liquid smoke
• salad dressing mix
• orange zest
• ginger
• paprika
• herbes de provence
• chicken
• rosemary

Instructions

1. 1 In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.

By DIXYCHIK

Ingredients

• ✓ rice wine
• rice noodle
• soy sauce
• water
• brown sugar
• ginger
• cornstarch
• vegetable oil
• red pepper flakes
• garlic
• shrimp
• bok choy
• tomato
• green onion

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
2. 2 Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
4. 4 Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
5. 5 Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

By Deb C

Ingredients

• ✓ rice wine
• sushi rice
• dashi kombu
• water
• sugar
• salt
• nori seaweed
• desired fillings

Instructions

1. 1 Put rice into a large deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Drain cloudy water, being careful not to pour out rice. Repeat three or four times until you can see rice through 3 inches of water; drain once more.
2. 2 Transfer rice to a saucepan; add kombu and 3 cups water. Let stand 30 minutes. Cover; bring to a boil over high heat. Reduce heat to low; simmer 10 minutes. Remove from heat and let stand, covered, 5 minutes.
3. 3 Meanwhile, stir together rice vinegar, sugar, and salt in a small bowl until dissolved.
4. 4 Remove and discard kombu; stir in vinegar mixture until no lumps remain. Spread rice mixture onto a rimmed 9x13 baking sheet. [Spreading helps cool rice and prevents it from continuing to cook.] Let cool to room temperature.
5. 5 Lay one sheet of nori on a sushi mat lined with plastic wrap; spread 1 cup of rice over nori with damp fingers, leaving a 1-inch border along one edge. Arrange desired fillings (see below) crosswise just off center of rice. Carefully lift filled edge of nori and roll over filling toward unfilled edge, tucking as you roll. Brush unfilled edge of nori with water; press to seal. Cut each roll into 8 pieces. Repeat with remaining nori, rice, and fillings. To make ahead, chill, covered, up to 4 hours.

By Juliana Hale

Ingredients

• ✓ rice wine
• chicken wing
• white sugar
• soy sauce
• chili garlic sauce
• sesame oil
• garlic
• water

Instructions

1. 1 Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
2. 2 Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

By lin_honeybear

Ingredients

• ✓ rice wine
• chicken
• vegetable oil
• sesame oil
• sesame oil
• ginger root
• water
• somen noodle

Instructions

1. 1 Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink.
3. 3 Stir the somen noodles into the simmering chicken to serve.

By MSTINAWU

Ingredients

• ✓ rice wine
• salt
• water
• shrimp
• chicken broth
• soy sauce
• cornstarch
• sugar
• white pepper
• vegetable oil
• garlic
• ginger root
• vegetable oil
• snow pea
• chive
• salt

Instructions

1. 1 In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
2. 2 In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
3. 3 Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
4. 4 Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

By CCSWALLA

Ingredients

• ✓ rice wine
• soy sauce
• honey
• ketchup
• brown sugar
• hoisin sauce
• red bean curd
• five-spice powder
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
9. 9 Serve hot and enjoy!

By DavidAndrea

Ingredients

• ✓ rice wine
• soy sauce
• brown sugar
• cornstarch
• vegetable oil
• ginger root
• garlic
• beef round steak
• snow pea

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ rice wine
• egg white
• cornstarch
• soy sauce
• top sirloin steak
• kosher salt
• butter
• green onion
• gochujang
• kosher salt
• vegetable oil

Instructions

1. 1 Whisk rice wine, egg whites, cornstarch, and soy sauce together in a bowl until marinade is very smooth and foamy.
2. 2 Trim silver skin from sirloin steaks. Place steaks between 2 pieces of heavy plastic wrap on a cutting board. Firmly pound steaks with the smooth side of a meat mallet to a 1/4-inch thickness. Transfer steaks to a rimmed plate; lightly season both sides with kosher salt.
3. 3 Pour rice wine marinade over steaks; flip several times to ensure they are well coated on both sides. Cover with plastic wrap. Marinate in the refrigerator for 6 to 12 hours, flipping once or twice while marinating.
4. 4 Combine butter, 2 tablespoons green onions, chili paste, and 1/4 teaspoon salt in a small bowl; taste and adjust ingredients if needed. Set aside at room temperature or in the refrigerator until chili butter is needed.
5. 5 Remove steaks from the refrigerator; toss several times in marinade.
6. 6 Heat vegetable oil in a large nonstick skillet over medium-high heat. Add steaks; cook until medium-rare and meat springs back to the touch, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C).
7. 7 Place steaks on warm plates; rest for 3 to 4 minutes. Top with chili butter and green onions.

By John Mitzewich

Ingredients

• ✓ rice wine
• soy sauce
• white sugar
• chile paste
• sesame oil
• red pepper
• garlic
• cornstarch
• ginger

Instructions

1. 1 Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

By OnN2nN5

Ingredients

• ✓ rice wine
• chicken breast
• egg white
• cornstarch
• sesame oil
• egg noodle
• vegetable oil
• chicken broth
• spring onion
• soy sauce
• white pepper
• black pepper
• cornstarch
• water
• oyster sauce
• bean sprout

Instructions

1. 1 Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
2. 2 Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
3. 3 Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
4. 4 Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
5. 5 Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
6. 6 Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

By DecompileCodex

Ingredients

• ✓ rice wine
• miso paste
• mirin
• soy sauce
• honey
• garlic
• ginger
• chicken thigh
• sesame seed

Instructions

1. 1 Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
2. 2 Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

By mika707

Ingredients

• ✓ rice wine
• onion
• garlic
• beef roast
• beef broth
• soy sauce
• ginger
• white sugar
• black pepper

Instructions

1. 1 Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top.
2. 2 Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast.
3. 3 Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.

By carnegie

Ingredients

• ✓ rice wine
• chili bean sauce
• soy sauce
• soy sauce
• ginger root
• green onion
• sugar
• chicken breast
• vegetable oil
• all-purpose flour

Instructions

1. 1 Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
2. 2 Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

By myka

Ingredients

• ✓ rice wine
• beef sirloin
• soy sauce
• white sugar
• garlic
• sesame oil
• black pepper
• hot chile paste
• green onion
• bibb lettuce

Instructions

1. 1 Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
2. 2 Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
3. 3 Preheat a grill for medium-high heat and lightly oil grate.
4. 4 Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
5. 5 To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.

By HannahKate

Ingredients

• ✓ rice wine
• vegetable oil
• prawn
• spring onion
• ginger
• chicken stock
• white sugar
• soy sauce
• chicken bouillon granules
• salt

Instructions

1. 1 Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
2. 2 Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
3. 3 Arrange prawns on a serving plate; pour sauce on top.

By Chelsea