Sentences with phrase «cup rice wine»

1/3 cup peanut butter 1/4 cup rice wine vinegar 1 tablespoon sesame oil 2 tablespoons low - sodium soy sauce 1 tsp fresh ginger (finely grated) 2 tablespoons coconut palm sugar or brown sugar 1 large garlic clove, pressed Pinch of black pepper or red chili flakes water if needed to thin

2 Tbsp honey (or other liquid sweetener) 1 Tbsp grated ginger 1 clove garlic, grated or crushed 1/4 cup light soy sauce (I prefer Bragg) 1/4 cup rice wine vinegar 3 Tbsp sesame oil

Stacey, from our Facebook community, shared this recipe from Witty in the City: Man - Pleasing Chicken Ingredients: Chicken thighs - 1 package Dijon mustard - 1/2 cup Maple syrup - 1/4 cup Rice wine vinegar - 1 tablespoon Fresh rosemary Directions: Preheat oven to 450ºF.

1/2 cup minced onion 4 tablespoons grapeseed oil 1/4 teaspoon of toasted sesame oil 1 teaspoon organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut butter 4 tablespoons water 1 - inch knob fresh ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2 teaspoons of coconut sugar or maple syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt

Ingredients 2 Tablespoons peanut or canola oil 1/2 to 3/4 pound ground pork 1/4 cup rice wine or dry sherry 3 Tablespoons chile bean paste 2 teaspoons soy sauce, plus more to taste 2 cups chicken or vegetable stock 6 to 8 cups cooked spaghetti squash (from a medium 4 to 5 lb.

16 ounces hoisin sauce 1/2 cup rice wine vinegar 1/4 cup mirin 1/3 cup sweet chili sauce 1 ounce sriracha Chopped peanuts, for garnish

1 cup rice wine vinegar 1 cup sugar 2 tablespoons minced lemon grass 1/2 bunch mint, minced 2 tablespoons chopped cilantro 1 tablespoon minced garlic 1 tablespoon seeded and minced red jalapeño 1 teaspoon peeled and minced ginger

3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian plum sauce (available in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon sesame oil 1 tablespoon vegetable oil, peanut preferred 1 green onion, chopped 1 teaspoon minced ginger 4 whole santaka chiles, chile piquins, or other small hot, red chiles 2 tablespoons Asian garlic chile paste 1 tablespoon New Mexican red chile powder

Wasabi Vinaigrette 1 teaspoon finely minced shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste

1/2 Hothouse cucumber, or 1 medium cucumber, rinsed well 1 cup water 1/2 cup rice wine vinegar 6 tablespoons sugar 2 1/4 teaspoons Kosher salt

1 pound whole - grain spaghetti 3 tablespoons raw ginger root 2 cloves garlic 1 1/2 cups peanut butter, smooth unsalted 1 cup rice wine vinegar 1/3 cup sugar 1/3 cup soy sauce 1/2 cup water 2 tablespoons sesame salad oil (or another cooking oil) 1 tablespoon red pepper flakes or cayenne pepper (or to taste) 2 1/2 pounds frozen mixed vegetables 2 tablespoons vegetable oil 3 tablespoons sesame seeds

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

1 lb cooked large shrimp 1 red onion, chopped 1 green pepper, chopped 2 cups fresh broccoli florets 1/2 cup shredded carrots 1/4 cup reduced sodium soy sauce 1/4 cup rice wine vinegar 1 tbsp unrefined sugar 2 - 4 tbsp sweet and sour chili sauce 3 tsp cornstarch 1 tbsp ginger or garlic, minced 2 tbsp olive oil Red pepper flakes, optional 2 cups uncooked brown rice

2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias - sliced (white and light green part only) 2 (or more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2 slices red onion, minced 1 tablespoon minced Thai basil

Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil, if you have them — some or all

12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce

Glaze: 1 cup rice wine or dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil

2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.

Not exact matches

1 bunch organic broccoli 3/4 cup raw pistachios 2 cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar extra virgin olive oil ricotta cheese or plain yogurt

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...

In a small saucepan cook the ginger with 1/2 cup of plum wine and rice vinegar.

(1 28 oz can of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2 cup of day old, cooked rice 1/4 cup nut milk, i used oat

YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.

2 button mushrooms, thinly sliced handful of green beans, ends trimmed & beans halved 1/4 cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar

Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade, brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie

Combine rice wine vinegar, 1/2 cup of water, sugar and garlic clove in a small saucepot.

3 1/2 cups vegetable broth 2 cups diced butternut squash (1 - 1 1/2 inch cubes) olive oil spray 1 shallot, diced 2 cups mushrooms, diced 2 garlic cloves, minced 1 cup arborio rice 1/2 cup white wine Sea salt / ground pepper 2 cups baby spinach, washed 1/2 cup nutritional yeast flakes

1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon

Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed

For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin pinch of ground coriander

I noticed that in the marinade ingredients you list 1/4 cup of red wine vinegar, but in Step 2 you say to use rice wine vinegar.

Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste

Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

For the risotto: 1/4 cup extra-virgin olive oil 1 medium onion, cut into 1 / 4 - inch dice 1 teaspoon saffron threads 3 1/2 cups vegetable stock 2 cups Arborio rice 1/2 cup white wine 4 tablespoons (1/2 stick) vegan...

2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1 cup chopped arugula (optional)

dried oregano 1/2 cup prepared tomato sauce 1/4 cup red wine 2 cups Village Harvest Farro & Red Rice 1/2 cup -LSB-...]

1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To PacWine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pacwine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package

1/2 lb peeled and deveined shrimp 2 1/2 cup stock 1/2 cup white wine 3/4 cups Arborio rice 1 large shallot, sliced 1 leeks, sliced 1 - 2 garlic cloves, finely chopped 1 tbsp chives, finely chopped 1/2 cup peas 1 tbsp lemon zest 1/2 tsp salt 1/4 tsp red pepper flakes Parmesan (optional)

8 ounces (200 g) salmon fillet Salt Pepper 1 Tbsp sake or white wine (optional) 1 cup gluten - free flour or rice flour 1/2 tsp salt 1 egg (or Egg Replacer for 1 egg) 200 ml water 1 Tbsp sesame oil 1.5 cups scallions, cut into 2 - inch length Oil for cooking the pancake

2 cups veggie broth 3 cups water 1 cup sliced mushrooms 1 cup sliced carrots 2 tablespoon Braggs Amino Liquids or to taste 1 teaspoon sesame oil 2 tablespoons rice wine vinegar or to taste 1/4 teaspoon red pepper flakes or to taste 3 garlic cloves 2 tablespoons minced ginger 1/2 block tofu

2 cups of rice Water 1 tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful fresh herbs e.g. basil, parsley and mint 3 tablespoons garlic infused olive oil 2 teaspoons red wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper

Make a sauce by mixing together the soy sauce, oyster sauce, rice wine vinegar, green chilli sauce, cornflour and half a cup of water in a bowl.

2 cups arborio rice 3 tablespoons extra virgin olive oil 4 ounces prosciutto, cut into strips or chunks 2 small yellow onions, chopped 1 cup white wine 6 - 8 cups chicken stock (I used 6) 1 (15 ounce) can pure pumpkin 1 teaspoon cinnamon 1 teaspoon cumin

Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.

* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste

For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4...

butter, divided 1 shallot, minced 2 cloves garlic, minced 1 1/2 cups arborio rice 5 cups homemade or low - sodium chicken or vegetable stock 1/2 cup dry white wine (I replaced it with another 1/2 cup chicken stock) 1 tsp.