Sentences with phrase «tablespoons rice vinegar»

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

1 large carrot, spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves, chopped

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)

1/4 cup tahini 2 tablespoons rice vinegar 2 teaspoons sesame oil 1/4 cup water 1/4 cup tamari 1 tablespoon maple syrup 1 tablespoon freshly grated ginger, minced 1/2 teaspoon crushed red pepper flakes

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-...]

3 large avocados — halved, seed removed, scooped out and rinsed with water 2 tablespoons rice vinegar 1 tablespoon soy sauce 2 teaspoons toasted Asian sesame oil 1 teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup cilantro leaves — chopped To season — Kosher or sea salt & ground black pepper

Vinegar Soy Sauce: In a bowl combine 2 tablespoons soy sauce, 2 tablespoons rice wine (or vermouth), 2 tablespoons rice vinegar (or apple cider vinegar), 1 tablespoon sesame oil, 2 tablespoons fresh lemon juice, and a pinch of salt.

2 cups shredded carrots 1 cup shredded daikon 2 teaspoons salt 1/4 cup finely chopped green onion 1/4 cup toasted sesame seeds 2 Tablespoons rice vinegar 1 Tablespoon Nama shoyu (unpasteurized soy sauce) 1 teaspoon honey

6 Tablespoons mild sunflower, grape seed, or vegetable oil 6 Tablespoons rice vinegar 3 Tablespoons tamari soy sauce, (a little more if using light tamari) 3 Tablespoons water 3 teaspoons lemon juice 1 teaspoon coconut sugar, or more to taste

One 14 oz block extra firm tofu 1/2 cup thinly sliced red onion 1/2 cup sliced green onions 3 cloves garlic, minced 1 Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup organic sugar 1/4 cup mirin 2 Tablespoons rice vinegar 1 teaspoon black pepper 1 teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat oil, for grilling

* 2 teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot water

In a large bowl, mix together 2 tablespoons each rice vinegar, soy sauce (use a white or low - sodium soy sauce if you have it), and vegetable oil.

3 pounds beef ribs 3 tablespoons hoisin sauce 3 tablespoons chopped green onion, including the greens 2 tablespoons rice vinegar 2 tablespoons orange juice 2 tablespoons Asian chilli sauce with ginger 2 tablespoons chopped ginger 1 tablespoon crushed chile piquin or other small, red chiles 1 tablespoon brown sugar

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

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

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

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-...]

1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)

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.

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.

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 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

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)

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-...]

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.

Sprinkle a little brown sugar over the beef, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss.

Pour 2 tablespoons rice vinegar over rice and mix.

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!).

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.

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

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

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)

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

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

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)

• 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)

ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to taste)

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.

Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting

2 tablespoons tamari 1 tablespoon rice vinegar 1 tablespoon fresh satsuma juice 1 teaspoon white sesame seeds hulled 1/2 teaspoon chili flakes 1 clove of garlic minced 1 green onion sliced 1 inch fresh ginger grated

package organic extra firm tofu * 1 tablespoon wheat - free soy sauce or tamari * 1 tablespoon rice vinegar * 1 teaspoon hot sesame oil * 1 - 2 tablespoon organic coconut oil

Sesame - Ginger Vinaigrette: Combine 3 tablespoons sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, 1 teaspoon minced garlic in a small bowl.

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

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.

One tablespoon spicy sauce, 1 tablespoon rice syrup, and 1 tablespoon rice vinegar or lemon juice will make a good sauce.

cooked small shrimp (often called salad shrimp) 1 rib celery, diced 2 tablespoons diced English cucumber 2 tablespoons diced red onion 1 tablespoon extra virgin olive oil 1 tablespoon rice vinegar 1 1/2 teaspoons white granulated sugar 1/4 teaspoon fine ground sea salt