2 1/2 tsp canola or corn oil 1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained (if snap peas are unavailable substitute snow peas) 1 tbsp minced garlic 2
tbsp rice wine or sake 1/2 tsp salt or to taste
3 1/2 tbsp good quality oyster sauce 1 1/2
tbsp rice wine or sake 1 1/4 tsp sugar 1/2 tsp sesame oil 1/2 cup vegetable broth or water 1 tsp cornstarch
8 Oz Crab Meat (Special) 1 C Mango, medium dice 1/2 C Black Beans cooked & drained 1/3 C Red bell pepper, medium dice 1/4 C Red onion, fine dice 1/2 C Corn 1 Jalapeno, fine dice 3 Garlic clove, fine dice 2
Tbsp Rice wine vinegar 1 Tbsp Honey 1 Tbsp Lime Juice 1 Tbsp Olive Oil, Extra Virgin 2 Tbsp Cilantro, chopped 1 Tbsp Mint, chopped 1 Tbsp Scallion, sliced 1 tsp Cumin 1/2 tsp Coriander Cayenne pepper - to taste Sea Salt - to taste
1 bag (10.5 oz) Green Giant ™ Fresh Carrot Noodles 1/2 cup creamy peanut butter 2
Tbsp rice wine vinegar 2 Tbsp soy sauce 1 Tbsp honey 2 tsp sesame oil 1 Tbsp fresh ginger, chopped
Kale 2 bunches Sesame Oil 1/4 cup Avocado oil (or canola) 1/4 cup BAO Cultured Hot Sauce 1/2 tsp garlic, minced 2 cloves Peanuts, roasted and chopped 1 cup Scallions, cut into 1 inch pieces 1 bunch Shiitake mushrooms, stemmed and sliced 1 pound minced ginger 1
TBSP Rice wine vinegar 1/4 cup
Sauce 3 Tbsp soy sauce 3/4 cup chicken or vegetable broth 2 Tbsp honey 1
Tbsp rice wine 1 teaspoon Sriracha 1 Tbsp corn starch
1/2 tsp sesame oil + 2 tbsp lime juice + 2
tbsp rice wine vinegar + 2 tbsp fish sauce + 1/4 c cashews, toasted and chopped + 1 Thai chile, thinly sliced Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at the end.
2 tbsp soy sauce 1
tbsp rice wine vinegar 1/2 tbsp sesame oil 1 tbsp pineapple juice (reserved from canned pineapple chunks) 1/2 tbsp corn starch 1 tbsp light brown sugar
1 large cucumber (or 2 medium) 4 pink radishes 1 large handful snow peas 5 cm knob fresh ginger 1 large handful fresh coriander 2
Tbsp rice wine vinegar 1 Tbsp rice syrup 1 Tbsp lemon or lime juice 1/2 tsp chilli flakes (or to taste) pink Himalayan salt to taste 1 Tbsp black sesame seeds
In a small bowl, combine 2 tbsp tamari, remaining 2
tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix.
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...
Baby Bok Choy with Garlic & Straw Mushrooms ----------------------------- 1 lb baby bok choy 1 tbsp peanut oil 2 garlic cloves, chopped 4 oz straw mushrooms, halved 2
tbsp rice wine pinch of sugar pinch of salt
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
3 cloves garlic, minced 1 serrano chile pepper, minced (wear plastic gloves when handling) 1 1/2 Tbsp reduced sodium fish sauce 1 1/2 Tbsp sugar 1 Tbsp freshly squeezed orange juice 1
Tbsp rice wine vinegar 1/2 tsp chile paste (available in the ethnic food section of most supermarkets) 1 1/2 lb lg shrimp, shelled, deveined, and patted dry
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
Not exact matches
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...
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 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.
Korean Style Tacos For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C
rice wine vinegar 1
Tbsp sesame oil black pepper 3 - 5 C water
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3
Tbsp reduced sodium soy sauce 2
Tbsp sugar 1
Tbsp water 2 tsp toasted sesame oil 1 tsp
rice wine vinegar 1 lb beef tenderloin, trimmed and sliced into 1/4» thick medallions
1
Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3
Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2
Tbsp rice vinegar 2
Tbsp sherry
wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2
Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned
rice wine vinegar 1 garlic clove, smashed 1
Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
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
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)
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
1 medium eggplant 1 head of garlic 6 oz mushrooms, sliced 2
Tbsp olive oil 2 shallots, chopped 1 cup Arborio
rice 5 - 6 cups vegetable stock 1/2 cup white
wine 2
Tbsp nutritional yeast
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese
rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1
tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese
rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2
tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml
rice wine vinegar2
tbsp caster sugarJuice 2 limes3
tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced
Sticky Vietnamese pork meatballs with
rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2
tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml
rice wine vinegar2
tbsp caster sugarJuice 2 limes3
tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2
tbsp white
wine vinegar4 fresh medium free - range eggs (see Know - how) 2
tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3
tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
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
In a medium bowl, whisk together just 3
tbsp ponzu sauce, cornstarch,
rice wine, and 1/2 cup water.
-- 1 bunch kale, torn into bite size pieces — 1 yellow onion, cut into crescents — shitake mushrooms — olive oil — 1
tbsp tamari (or soy sauce)-- 1/2
tbsp mirin (
rice wine)-- 1
tbsp water
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2
tbsp cooking oil 2 1/2
tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2
tbsp Asian fish sauce 1
tbsp water 3/4 tsp
rice -
wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
6
tbsp rice -
wine vinegar 1
tbsp sugar 1/4 tsp dried red - pepper flakes 1 1/2
tbsp water
dressing ingredients: 1/4 cup chopped chives 3
tbsp white
wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1
tbsp raw honey / agave nectar / brown
rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil
WHOLE GRAINS
RICE QUICK COOK Garlic Parmesan Risotto By Kleinworth Co INGREDIENTS 1-1/4 cup uncooked Village Harvest Arborio (must be this type) 1/4 cup olive oil 1/4 cup white
wine 4 cups chicken or vegetable broth 1
tbsp dried onion flakes 1
tbsp garlic powder 1 tsp kosher salt -LSB-...]
To make the dressing mix together the orange juice, grated ginger, say sauce,
rice wine vinegar, chili, garlic, sesame oil and sesame seeds in a bowl and then set aside 2 - 3
tbsp for serving.
1 cup Arborio
rice 4 eggs 1/3 cup sliced kalamata olives 1/3 cup Parmesan cheese, freshly grated if possible Sea salt and pepper to taste 1/4 cup dry white
wine 4 cups chicken broth or stock 1.5
tbsp extra virgin olive oil
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
1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large if you're really hungry 2 cups of asparagus chopped Vinaigrette 1
tbsp coarse grain mustard 2
tbsp olive oil Roughly 2
tbsp of
rice wine vinegar 1
tbsp of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder
2 ripe mangoes, cut into small cubes 3
tbsp red onion, chopped 2
tbsp Italian parsley, roughly chopped 1
tbsp cilantro leaves 3
tbsp rice wine vinegar pinch of sugar sea salt and freshly ground pepper to taste