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Tag: rice wine vinegar

4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.


  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.


  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Sesame Glazed Chicken

April 29, 2019

Sesame Glazed Chicken

  • 1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

  • 2 medium shallots, ends cut off
  • 4 garlic cloves
  • 1 teaspoon extra light olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

  • 1½ pound chicken breast cut into ½ inch pieces
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon tamari
  • 2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.


  • ½ cup oyster sauce
  • 1 tablespoon tamari
  • ¼ cup rice wine vinegar
  • 1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

  • 2 tablespoons extra light olive oil
  • 1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Tofu and Broccoli Stir Fry with Blood Orange Sauce

February 26, 2017

Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!

  • 1 cup blood orange juice
  • 2 tablespoons low sodium soy
  • 2 teaspoons honey
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon Thai chili paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated

Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.

  • 4 tablespoons extra light olive oil
  • 1 large yellow onion, sliced
  • 1 cup Cremini mushrooms, sliced
  • 3 cups broccoli florets
  • 1 package firm tofu, cut into cubes
  • 2 teaspoons corn starch

Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.

Rice Noodles with Broccolini and Sausage

December 2, 2013

3 cups rice noodles cooked according to package instructions, cooled and rinsed

  • 2 tablespoons extra light olive oil
  • 3 sausage links, casings off and crumbled (I used chicken sausage)
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 broccolini bunch, ends chopped off and the rest chopped
  • 10 ounces Cremini mushrooms, sliced


  • 4 tablespoons tamari
  • 2 tablespoons mirin
  • 1 tablespoon rice wine vinegar

Mix the tamari, mirin and vinegar in a small bowl and keep aside.

Heat a wok like pan with the olive oil on medium heat. Add the sausage and sauté over high heat, stirring constantly for about 2 to 3 minutes. Add the garlic and ginger and sauté for 2 minutes. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the broccolini and sauté for another 2 to 3 minutes. Take the pan off the heat and let cool. Add the rice noodles and the sauce. Mix well and taste for seasonings. Serve room temperature.

Bok Choy and Scallop Stir Fry

October 6, 2013

Yummy, simple and quick- need I say more???

  • ½ to a pound scallops, cleaned and sliced in half or quarters
  • 1 large bok choy, cleaned, chopped with greens and whites separated
  • 4 green onions, chopped with greens and whites separated
  • ½ cup cilantro, leaves and stems separated and chopped


  • 2 teaspoons dark soy sauce or ¼ cup regular low sodium soy sauce
  • ¼ cup black bean sauce
  • 1 teaspoon agave
  • 2 teaspoons rice wine vinegar
  • 3 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 teaspoon corn starch

Mix the ingredients well in a small bowl and keep aside.

  • 3 tablespoons extra light olive oil

Heat a wok like sauce pan with the olive oil. Add the scallops and sauté for 2 minutes on high heat. Take out of pan with a slotted spoon. Reheat and add the whites of the green onions, stems of the cilantro and whites of the bok choy. Saute on high heat for 2 minutes. Add the bok choy greens and the remaining cilantro. Add the sauce and the scallops. Bring to a boil and cook for another few minutes till the scallops are cooked through. Check for seasonings and serve with brown rice.

Chinese Chilli Fish

February 15, 2012

Chinese Chilli Fish I had to interrupt Asian week to add a cupcake recipe for Valentines Day yesterday… but today I am back with another delicious Asian dish. I think one of the reasons Thai food is one of my favorite cuisines is because it incorporates sweet, savory, spicy and sour beautifully. I love a bit of sweet in my savory food.

Sweet and sour dishes are one of favorites to order in Chinese restaurants but most of the time they are overly sweet and usually fried- not the healthiest option. So, I made my own.

I coated some beautiful wild cod in cornstarch and sautéed them in some peanut oil. I made a delicious sweet and sour sauce with healthy agave.

Overall the dish was unbelievable.
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Chinese Broccoli and Chicken Stir Fry

December 6, 2011

Chinese Broccoli and Chicken Stirfry I am sticking with the Asian theme so here is another delicious dish. One of our favorite Asian greens is Chinese broccoli. I love it! We make it a point to order it every time we go for dim sum. They usually steam it and serve a delicious hoisin sauce which is equivalent to a barbecue sauce. I love the earthy leaves with the crunchy stems.

A trip to the Asian store resulted in a big bunch of the greens and some of the tofu noodles. I realize once I get obsessed with an ingredient- I use it all the time. This dish can be served with any starch including white or brown rice- but we just love the tofu noodles. I also bought one ponzu sauce from the store. Ponzu soy sauce is a savory sauce with citrus notes- very yummy. I used it to marinate the chicken to give it a delicious flavor and I used it in a yummy sauce as well. The sauce also includes tamari, agave and orange juice- to mimic the ponzu flavors.

Overall it was a very easy and quick dish to make. It is super healthy and great for a weeknight meal…
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