Recipes with rice vinegar
436 recipes
Boiled Garlic Chive Dumplings
This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!
Chili Shrimp
Chili shrimp stir-fry: wok-fired shrimp in a glossy Thai chili paste sauce with ginger, garlic, scallions, sherry, and a sesame oil finish. A 30-minute restaurant-style dish done cleaner than takeout.
Fennel Watercress Salad
Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.
Fresh Corn & Orzo
Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.
Pasta with Chines Tahini Sauce
Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.
Potato, Cherry Tomato & Bell Pepper Salad with Vinaigrette
Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.
Ginger Salad Dressing
Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.
Ginger Salad Dressing
Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.
Scallops in Szechwan Spicy Sauce
Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.
Thai Peanut Sauce
No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.
Asian Rice Salad
Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.
Mesquite-Smoked Salmon Fajitas
Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.
Chinese Noodles with Peanut Sauce
Chicken with thin noodles in a Asian inspired peanut sauce.
Cashew Chicken
Cashew chicken made better than takeout: cornstarch-crisped chicken in a glossy hoisin glaze with garlic, green onion, and crunchy cashews over jasmine rice. A 30-minute stir fry.
Hot & Sour Garlic Chive Soup with Tofu
Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.
Pineapple-Lemon Chicken
Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.
This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!
Chili shrimp stir-fry: wok-fired shrimp in a glossy Thai chili paste sauce with ginger, garlic, scallions, sherry, and a sesame oil finish. A 30-minute restaurant-style dish done cleaner than takeout.
Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.
Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.
Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.
Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.
Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.
Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.
Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.
No-cook Thai peanut sauce with smooth peanut butter, soy sauce, rice and cider vinegars, sugar, and a drop of sesame oil. A 10-minute dip for satay, noodles, or spring rolls.
Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.
Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.
Chicken with thin noodles in a Asian inspired peanut sauce.
Cashew chicken made better than takeout: cornstarch-crisped chicken in a glossy hoisin glaze with garlic, green onion, and crunchy cashews over jasmine rice. A 30-minute stir fry.
Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.
Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.
