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Curious Cuisiniere Recipes From Around The World
Both rice wine and rice vinegar are widely used in Asian cooking, but they’re two very distinct products. Do you know what sets them apart, and when to use each one? While both products are made from fermented rice, the difference is in the manner in which each one is produced, as well as how they’re used. These two can easily be confused, since rice vinegar is sometimes also labeled as rice wine vinegar (which is a vinegar, and not wine).
whole food plant based
Description Asian Beef with Mushrooms & Snow Peas Total Time: 40 minutes Yield: 4 servings Ingredients Homemade Asian Sauce: 1/2 cup tamari (or low-sodium soy sauce) 5 tablespoons brown sugar 6 garlic cloves, minced 1/2 teaspoon ginger 2 teaspoons rice vinegar Beef: 10 oz snow peas 4 tablespoons olive oil 10 oz mushrooms, sliced thinly 1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 2 cups cooked rice Instructions Combine all the sauce ingredients in a bowl – whisk to combine. Set aside. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside. Heat a large skillet until hot, add 2 tablespoons olive oil – it should sizzle. Immediately add thinly sliced mushrooms – cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat – stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid. Serve over rice.
Let’s Cook: Recipe of the Day!
Seasoned rice vinegar is plain (or “natural”) rice vinegar to which sugar and salt are added. It’s an easy way to boost the sweet, salty, and tangy elements of a […]
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Use up the bounty of summer with this refreshing and crispy salad with cucumbers, rice vinegar, salt, pepper, and chopped fresh dill or basil.
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How many of you know that rice vinegar derived from rice also has umpteen benefits to offer? Surprised right? Know 9 benefits of rice vinegar in this post..
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Here’s what you should—and shouldn’t—use in place of rice vinegar when you’re making vinaigrettes, homemade pickles, slaws, and more.
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Learn How to Make Sushi Rice with short-grain Japanese or California rice, rice vinegar, and a little bit of sugar for sushi rolls or sushi bowls. This easy sushi rice recipe can be made on the stovetop, in a rice cooker, or in the Instant Pot.
