rice wine vinegar

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Shaking Beef

beef

garlic

sugar

Salt and pepper

neutral oil, like corn or canola

rice-wine vinegar

rice wine

soy sauce

fish sauce

red onion,

scallions, trimmed and cut in 1-inch lengths

butter

watercress,

limes,

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

<a href="https://cooking.nytimes.com/recipes/1013419-chicken-adobo">Chicken adobo</a>, the national dish of the Philippines, is made by braising chicken in a salty, sour and sweet mixture of mostly soy sauce and vinegar. In this vegetarian version, cauliflower, rather than chicken, is caramelized on one side, then simmered in the pungent but not prickly sauce until toothsome yet tender. The simmer mellows the vinegar and soy sauce into a sauce interlaced with pepper, garlic and something herbal but not immediately traceable — that’s the bay leaves. Serve the cauliflower and sauce over rice or another grain with something green on the side.

Cauliflower Adobo

cauliflower (2 1/2 to 3 pounds)

Kosher salt

black pepper,

canola oil, plus more as needed

brown sugar

garlic cloves,

bay leaves

Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes

scallions, thinly sliced,

Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.

In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.

Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.

Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.

Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Better-Than-Takeout Cashew Chicken

cornstarch

salt

pepper

about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces

tablespoons sesame oil

olive oil

broccoli florets

red bell peppers,

edamame

garlic,

unsalted dry-roasted whole cashews

tablespoons honey,

Asian chili garlic sauce

ginger

green

To a gallon-sized ziptop bag, add the cornstarch,...

To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

To a large skillet, add the oils, chicken, and...

To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Add the broccoli, bell peppers, edamame (I add...

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

To a medium bowl add the soy sauce,...

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Add the cashews to the skillet and stir...

Add the cashews to the skillet and stir to combine.

Add the sauce and stir to combine. Allow...

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

Add the green onions, stir to combine, and serve...

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

For when it’s too hot to cook, there's the chef Scarlett Lindeman’s tuna salad — the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don’t be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key.

Scarlett’s Tuna Salad

peeled,

Persian cucumbers,

spring onions, thinly sliced

limes, juiced,

olive-oil-packed tuna

avocado,

salt,

basil leaves, washed and torn

cilantro sprigs, washed and torn

mint leaves, washed and torn

In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.

In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.

Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch

Lime & ginger salmon

limes

tsp low-sodium soy sauce

tbsp rice wine vinegar

salmon

chicken stock

pack baby corn

thin-stemmed broccoli

baby pak choi

onions

Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.

Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.

Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

A few key ingredients make this crunchy and spicy chicken salad one to remember—and make again and again.

Crunchy Chicken Salad

For the Fried Ramen Noodles:

vegetable oil

broken ramen noodles (about 2 ounces)

Kosher salt,

For the Salad:

almonds

cucumber (½ English cucumber)

mayonnaise

whole-fat Greek yogurt

cilantro

green onion (green and white parts)

mustard

black pepper

¼ teaspoon togarashi, plus more to taste

broken fried ramen noodles

Chow Down on Chix Salad 

It’s always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Any Vegetable Stir-Fry

canola oil oil

whole, skin-on almonds, pistachios or cashews

celery

sesame seeds (optional)

sturdy greens,

rice wine vinegar vinegar

sesame oil

mint, cilantro or basil (optional)

Tamari or soy sauce,

Sriracha or other hot sauce,

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.

Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.

Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

Make this glazed meatloaf ahead, then slice and serve with pickled vegetables in a baguette to make banh mi or with mashed sweet potato. If reheating, fry in a little oil to heat through, says Valli.

Pork and beef meatloaf with hoisin glaze banh mi

(110 grams) white bread, crusts removed, torn

(125 milliliters) Massel Chicken Style Liquid Stock

bacon, finely chopped

onion,

celery stalks, finely grated

tbs ginger

garlic cloves, crushed

beef mince

pork mince

coriander leaves

eggs, lightly beaten

five-spice powder

hoisin sauce

(125 milliliters) rice wine vinegar

tbs fish sauce

maple syrup

tomato sauce

carrot, shredded

Lebanese cucumber, shredded

daikon (white Japanese radish), shredded

tbs rice wine vinegar

tsp caster sugar

baguettes

Vietnamese mint, mint & coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

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Light and fresh whilst still packing a punch with the peanut chilli salsa, this salad is anything but ordinary. Recipe by Raph Rashid.

Smoked chicken salad with peanut chilli salsa

(500 grams) cooked basmati rice

shredded green cabbage

kale leaves, stems removed, shredded

carrot,

smoked chicken breast

Extra virgin olive oil,

chipotle chillies in adobo sauce

Roma tomatoes, chopped

onion

garlic clove, chopped

lime

(60 milliliters) rice wine vinegar

coriander seeds, crushed

green chilli, seeds removed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Pork belly barbecue skewers. Need we say more?

Sweet and sour pork belly and pineapple skewers

(about 750 grams) boneless pork rashers (spare ribs)

tbs sunflower oil

spring onions, white part finely chopped, green part shredded

(80 milliliters) each hoisin sauce & rice wine vinegar

bao buns (from Asian food shops)

daikon,

Coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977462470001&=domain=del

5348771529001-5977462470001

This chicken dish gets most of its flavor from miso, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality.

Miso Chicken in Ginger, Leek and Scallion Broth

boneless, skinless chicken thighs (about 3 pounds)

garlic garlic

chicken broth (optional)

mirin

yellow or red miso

gochugaru (Korean red-pepper flakes)

scallions,

Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.

In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.

Bake chicken until browned and glazed, about 20 minutes.

While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done — soft, but still green, about 5 minutes.

To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

“Eat eggplants now while in season," says chef and recipe author Paul West. Nothing says midweek dinners quite like a big bowl of comforting noodles.

Top 18 rice wine vinegar recipes from across the web

The most viewed rice wine vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shaking Beef

Cauliflower Adobo

Better-Than-Takeout Cashew Chicken

Scarlett’s Tuna Salad

Lime & ginger salmon

Crunchy Chicken Salad

Any Vegetable Stir-Fry

Pork and beef meatloaf with hoisin ...

Smoked chicken salad with peanut ch...

Sweet and sour pork belly and pinea...

Miso Chicken in Ginger, Leek and Sc...

Paul West's eggplant and soba noodl...

Sweet and Sour Eggplant With Garlic...

Beef Short Ribs

Dashi Ramen

Peanut butter and hoisin banh mi re...

Sweet and Sticky Vegemite Chicken

Japanese pickled ginger

Top 18 rice wine vinegar recipes from across the web

The most viewed rice wine vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shaking Beef

Cauliflower Adobo

Better-Than-Takeout Cashew Chicken

Scarlett’s Tuna Salad

Lime & ginger salmon

Crunchy Chicken Salad

Any Vegetable Stir-Fry

Pork and beef meatloaf with hoisin ...

Smoked chicken salad with peanut ch...

Sweet and sour pork belly and pinea...

Miso Chicken in Ginger, Leek and Sc...

Paul West's eggplant and soba noodl...

Sweet and Sour Eggplant With Garlic...

Beef Short Ribs

Dashi Ramen

Peanut butter and hoisin banh mi re...

Sweet and Sticky Vegemite Chicken

Japanese pickled ginger

The most viewed rice wine vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine