Sentences with phrase «tablespoon rice vinegar»

Pour 2 tablespoons rice vinegar over rice and mix.

4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to taste pink peppercorns

Marinade: ♥ 1 tablespoon sesame oil ♥ 1 tablespoon soy sauce ♥ 1 tablespoon rice vinegar ♥ 1 tablespoon water ♥ Dash of salt & pepper ♥ Salad greens

baked tofu: 1 16 - oz block extra firm tofu 3 tablespoons honey 5 tablespoons soy sauce 1 garlic clove, grated 1 teaspoon fresh ginger, grated 2 tablespoons rice vinegar salad: 1 pound fresh Asian noodles (I used -LSB-...]

Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.

I didn't do this in the end, but was tempted to lightly pickled the scallions by letting them hang out in a mixture of 6 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon of Kosher salt (I use Diamond brand, use less if you're using Morton or another, which are more dense) and 1 1/2 teaspoons sugar for a while before using them as garnish.

3 tablespoons extra virgin olive oil 2 tablespoons sesame oil 2 tablespoons rice vinegar the juice of 1 lemon 1 pinch whole sea salt 1 teaspoon barley malt syrup

4 cups shredded Green Cabbage 1 cup shredded Purple Cabbage 1/2 cup chopped Carrots 2 chopped Green Onions 2 tablespoons Rice Vinegar 1/2 cup Mayonnaise 2 teaspoons Sugar 1/4 teaspoon Salt (or salt to taste) 4 dashes Ground Black Pepper

1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon juice (about 1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch

1/2 cup teriyaki sauce 2 tablespoons soy sauce 2 tablespoons firmly packed brown sugar 1 tablespoon Sherry or white wine 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 teaspoon Asian sesame oil 3 garlic cloves, minced 1 - inch piece fresh ginger, peeled and finely diced 2 scallions, chopped fine a pinch dried hot red pepper flakes, or to taste 2 - 4 tuna steaks, depending on how many you're feeding

* 2 - 3 cups baby spinach * 1 crunchy apple, preferably a Honeycrisp or Fuji, thinly sliced * 1/4 cup raw cashews * 10 - 12 very thin slices of prosciutto (I used homemade duck prosciutto) * 1 small shallot, minced * 2 tablespoons olive oil * 1 tablespoon rice vinegar * 2 teaspoons pure maple syrup * sea salt and fresh ground black pepper - to taste

12.5 ounce canned chicken, drained 4 green onions, diced 1/4 cup diced orange pepper 1/3 cup salted cashew pieces 1/4 cup diced water chestnut 1/2 cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)

A little sweet from the 1/4 cup + 2 Tablespoons fig jam, warming from 1 Tablespoon chili garlic sauce, tangy from 3-1/2 Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1 Tablespoon gluten - free Tamari or soy sauce (dish will not be GF if using soy sauce.)

For the dressing — 2 cloves garlic, chopped — grated zest and juice of 1/2 lemon — 1/2 teaspoon chilli flakes or a small red chilli, finely chopped — 2 tablespoons rice vinegar — 1 teaspoon cane sugar — 1 teaspoon soy sauce — 1 - 2 teaspoons toasted sesame oil

For the dressing — 3 tablespoons toasted sesame oil — 1 tablespoon rice vinegar — 1 tablespoon soy sauce — juice of 1/2 lemon — pepper

Whisk together 1/4 cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less - sodium soy sauce, 1 1/2 teaspoons sambal oelek or Sriracha, and 1/4 teaspoon salt.

Add 3 tablespoons rice vinegar, 1 Tbsp sesame oil and 1 tsp sugar with a pinch of crushed red pepper flakes (or more if you want them spicier!).

• 3 tablespoons cooking oil • 3 tablespoons minced garlic • 1 1/2 teaspoons ground toasted Sichuan peppercorns • 2 tablespoons rice vinegar • 2 teaspoons sesame oil • 2 teaspoons sugar • 1 teaspoon Asian Chilli Garlic Sauce, or substitute your favorite Asian chile paste (found in Asian markets)

1 tablespoon rice vinegar (apple cider vinegar can be substituted, or skip it if you don't have either)

Meanwhile, prepare the sauce by mixing together until smooth the remaining 1 1/2 tablespoons soy sauce, 2 tablespoons rice vinegar, tahini, warm water, sambal, ginger and garlic.

In a small bowl mix together 2 tablespoons soy sauce, 1/2 tablespoon rice vinegar, the sugar and the sesame oil.

Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the juice of 1 orange 2 tablespoons toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]

If you have gochujang, you can make a sauce with 4 tablespoons gochujang, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil and 1 tablespoon water.

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

Sauce 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1/4 teaspoon Dijon mustard 1 tablespoon rice vinegar 1 tablespoon honey 1 1/2 teaspoons coconut aminos (or reduced - sodium soy sauce) 1/2 teaspoon ground ginger

Vietnamese Dipping Sauce: * 1/4 cup fish sauce * 1-1/2 Tablespoons lime juice * 1-1/2 Tablespoons rice vinegar * 2 Tablespoons water * 1-1/2 Tablespoons sugar * 1 small Thai chile, finely sliced * 1 Tablespoon thinly slice green onion

For The Sauce: 4 Tablespoons Soy Sauce 3 Tablespoons Oyster Sauce 1 Tablespoon Sriracha Sauce 2 Tablespoons Honey 1 Tablespoon Grated Ginger Juice of 2 Limes 4 Green Onions, Minced 1 Tablespoon Rice Vinegar 1 Teaspoon Cornstarch 1/4 Cup Finely Chopped Peanuts

Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oil

4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh basil, cleaned and chopped, to taste

2 pounds Idaho Burbank Russet potatoes 2 tablespoons scallions, finely minced Salt and fresh black pepper 1/4 cup vegetable stock or potato - cooking water 1 tablespoon rice vinegar 1 — 2 tablespoons fresh parsley, chopped 2 tablespoons light olive oil (optional)

1/2 cup creamy peanut butter 1/4 hot water 2 tablespoons honey 3 - 4 tablespoons Sriracha hot sauce 1 tablespoon rice vinegar 1 tablespoon fresh squeezed lime juice 1 teaspoon finely minced garlic 1 tablespoon sesame seeds Salt and white pepper, to taste

1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup fine dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste

Wok - Seared Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Directions:

1/2 cauliflower, head 1 cucumber 1 carrot 8 scallions 2 cups cubed cooked chicken 3 tablespoons lime juice 1 tablespoon rice vinegar 1 tablespoon fish sauce (nam pla or nuoc mam) 3 tablespoons soy sauce 2 tablespoons extra light olive oil or other bland oil 2 teaspoons Splenda or Stevia in the Raw, or other sweetener to equal 2 teaspoons of sugar 1/2 teaspoon chili garlic sauce, or to taste 1/2 cup chopped cilantro salt and pepper — to taste

Combine 2 garlic cloves, 1 tablespoon ginger, 2 tablespoons rice vinegar, 1 teaspoon sugar, 1 tablespoon tamari and 1 teaspoon sesame oil in a bowl and place carrots and radishes in this bowl to marinate.

• 3 cups, heaping, finely shredded green cabbage • 1/4 cup mayonnaise • 1 tablespoon honey • 1 tablespoon rice vinegar • 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)

2 tablespoons fresh ginger, minced 1/4 cup hot water 1/2 cup peanut butter 2 tablespoons soy sauce 4 tablespoons rice vinegar 1 teaspoon sugar 1 garlic clove, minced 1/4 teaspooon red pepper flakes

1 8 - ounce package dried udon noodles 4 scallions, trimmed and sliced thinly 1 cup shredded red cabbage 1 cup shredded carrots 6 ounces shredded cooked chicken 3 tablespoons sesame oil 3 tablespoons rice vinegar 1 teaspoon soy sauce 1 teaspoon fresh ginger, minced 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon red pepper flakes 1 handful cilantro, roughly chopped 2 tablespoons black sesame seeds

Ingredients For the marinated tempeh 400 g tempeh, cut into cubes 2 tablespoons shoyu 2 tablespoons rice vinegar 1 tablespoon ginger juice (from 2 - 3 cm fresh ginger root, peeled, grated and squeezed) 1 garlic clove (sprout removed), cut in quarters filtered water To cook the tempeh 4 tablespoons extra virgin olive oil 1 tablespoon shoyu -LSB-...]

Marinade 2 tablespoons sake or sweet white cooking wine 2 tablespoons peanut oil 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 large cloves garlic, minced 1 tablespoon minced peeled fresh ginger

Dressing 1/4 - 1/2 cup walnuts 2 teaspoons white / light miso or 1 teaspoon red miso 2 tablespoons mirin 2 teaspoons tamari soy sauce 2 tablespoons white wine 2 tablespoons rice vinegar or any white vinegar

Active Time: 20 minutes Total Time: 40 minutes Ingredients • 1 scallion, minced • 2 tablespoons reduced - sodium soy sauce • 1 tablespoon rice vinegar • 1 tablespoon honey • 1 teaspoon minced fresh ginger • 1 pound center - cut salmon fillet, skinned (see Tip) and cut into 4 portions • 1 teaspoon toasted sesame seeds, (see Tip) Preparation 1.

1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt