Ingredients Archives: rice wine vinegar

Hoisin Shrimp

Hoisin Shrimp
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This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!
Hoisin Shrimp
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This simple hoisin shrimp recipe is quick and easy to make, and packed with amazing flavor!
Ingredients
Servings:
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Instructions
  1. Combine hoisin sauce, rice wine vinegar and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
  2. Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
  3. Heat oil in a large saute pan over medium-high heat. Add half of the shrimp in a single layer. Saute for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.
  4. Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with the hoisin sauce mixture. Saute together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through. Remove from heat and sprinkle shrimp with sesame seeds and green onions. Serve warm over rice, quinoa, noodles, and/or veggies.
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Hawaiian Poke

Hawaiian Poke
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results. 2 h 15 m In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili oil, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Servings Prep Time
4 Servings 15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Hawaiian Poke
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results. 2 h 15 m In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili oil, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Servings Prep Time
4 Servings 15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl. 2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
Recipe Notes

Serve with a multi-salad: Arugula, Baby Kale, Avocado, Red and White Onion, Cabbage, Spinach, Lettuce, Corn, Edamame, Scallions, Half Moon Cucumbers, and what ever suits you.  Dress the salad with the same marinade as the Wide Eye Ahi Tuna

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Asian Coleslaw

Asian Coleslaw
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Rating: 3
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"A great twist on cabbage salad. The peanut butter in the dressing is the secret."
Servings Prep Time
10 Servings 30 Minutes
Servings Prep Time
10 Servings 30 Minutes
Asian Coleslaw
Votes: 1
Rating: 3
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"A great twist on cabbage salad. The peanut butter in the dressing is the secret."
Servings Prep Time
10 Servings 30 Minutes
Servings Prep Time
10 Servings 30 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Recipe Notes

You may eliminate the Peanut Butter and use Sesame oil and toasted sesame seeds instead.

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