Tag: rice vinegar

Pot Sticker Dipping Sauce

Pot Sticker Dipping Sauce

by Pam on December 18, 2012

I had some frozen pot stickers in my freezer to use up so I paired them with some Chinese soup and Soy Sesame Edamame[1] for dinner. I didn’t have any dipping sauce in my refrigerator so I decided to make up a batch. This took less than 5 minutes to make and tasted fantastic… I will never buy store bought sauce again! My whole family thought it was delicious.

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.



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Pot Sticker Dipping Sauce




Yield: 8

Prep Time: 5 min.

Cook Time: 30 min. for flavors to mingle

Total Time: 35 min.



Ingredients:

1/4 cup of soy sauce
2 tbsp rice vinegar
1/4 cup of water
2 tsp sugar
1 tbsp green onions, diced
1 clove of garlic, minced
1/4 tsp fresh ginger, minced
2 tsp sesame oil
1/4 tsp sriracha, optional

Directions:

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Soy Sesame Edamame (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Crock Pot Sesame Honey Chicken

Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations – serve this over your favorite rice and dinner is ready!

I’m not a fan of sweet foods as a main dish, unless it’s balanced with savory and spicy flavors. In this dish the honey, soy sauce, rice vinegar and sriracha compliment each other and balance out the sweetness. 

I’ve tried a few versions floating around the web, but they were much too sweet for my taste. After a few attempts, I finally found the perfect balance of sweet-savory without adding too much sugar. Rice wine is naturally sweet, and adds a bit of acid which rounds out the flavors. I served this with more sriracha sauce on the side for extra heat and served it over brown rice.

I usually set some chicken aside for my toddler when I shred it, before adding it back to the sauce, since her palate is pickier than the rest of ours, and it works out fine. I never cook a separate meal for her, she eats what we eat, just modified at times if I cook something spicy.

For lunch the next day, I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.

Crock Pot Sesame Honey Chicken
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: over 2/3 cup Old Pts: 4 Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg
Ingredients

  • 2 lbs boneless, skinless chicken breast
  • black pepper, to taste
  • 1/3 cup low-sodium soy sauce (tamari for gluten-free)
  • 1/4 cup honey
  • 1/4 cup tomato paste
  • 3 tbsp rice wine vinegar
  • 2 cloves garlic, minced
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp onion powder
  • 1 tsp sriracha hot chili sauce[1], or more to taste
  • 1 heaping tbsp cornstarch
  • 1/4 cup water
  • 1/2 tbsp sesame seeds
  • 2 medium scallions, chopped for garnish

Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce[2]. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

References

  1. ^ sriracha hot chili sauce (www.amazon.com)
  2. ^ sriracha hot chili sauce (www.amazon.com)

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Orange-Ginger Shrimp Skewers

Orange-Ginger Shrimp Skewers

by Pam on October 30, 2012

My kids really love shrimp and Asian cuisine so I went in search of a recipe to combine the two.  I found this Cooking Light recipe on Myrecipes[1] that looked delicious, simple, and sure to please my kids – I was right.  The recipe couldn’t have been easier and both of my kids absolutely LOVED the shrimp and so did my husband and I.  I served these skewers with the Garlicky Green Beans and they paired nicely together.  I have a feeling my kids will be requesting these skewers again really soon.

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag.  Mix until well combined.  Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat.  Cook the skewers for 2 minutes on each side or until done.  Serve immediately.  Enjoy.

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Orange-Ginger Shrimp Skewers




Yield: 4

Prep Time: 10 min. + 30 min. marinating time

Cook Time: 4 minutes

Total Time: 44 min.



Ingredients:

1/4 cup of fresh orange juice (about 1 orange)
1 tsp of orange zest
1 tbsp green onions, finely diced
1/2 tbsp fresh ginger, peeled & minced
1/2 tbsp fresh cilantro, finely chopped
1 tbsp rice vinegar (regular not seasoned)
1 tbsp soy sauce
1/2 tbsp canola oil
Dash of crushed red pepper flakes (more if you want it spicy)
1 lb of shrimp, peeled & deveined
Cooking spray

Directions:

Combine the orange juice and zest, green onions, fresh ginger, cilantro, rice vinegar, soy sauce, vegetable oil, crushed red pepper flakes together in a large zip lock bag. Mix until well combined. Add the shrimp to the zip lock bag and place into the refrigerator for 30 minutes.

Remove from the zip lock bag and thread them onto the skewer sticks (I did six shrimp per skewer on 10 skewers).

Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for 2 minutes on each side or until done. Serve immediately. Enjoy.



 

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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