Tags » Rice Vinegar

Rainbow Slaw

We’re told to eat the rainbow when it comes to fruits and vegetables and this salad offers a burst of color.  Whether using a cabbage mix from a bag or chopping your own, you have the base for this crunchy salad.  105 more words

Fast Lunches


Denise’s homemade Version of a veggie Pho.

Veggie broth with soy sauce, rice vinegar, hot sauce, mint cilantro chili sauce, and tahini. Onions, Orange bell pepper, carrots, soybean sprouts, broccoli, fresh basil, and cilantro all resting on top of mung bean threads. 27 more words

Roasted Grape Vinaigrette

The Oregon Food Bank is an essential part of my monthly food budget, but except during the summer Harvest Share, it is a better source of canned and dry goods like beans, oatmeal and pasta than fresh foods. 385 more words


Honey and Black Pepper Chicken

Honey and black pepper chicken is sweet and savoury. The fish sauce cuts some of the sweetness from the honey.


  • 2 boneless, skinless chicken breasts cut into bite size pieces…

  • 105 more words

Char Siu Chicken

I’ve always enjoyed char siu pork when dining out in Chinatown.  It is a Cantonese version of barbecued pork served in a wide variety of ways including in steamed buns or with noodles (so good in Singapore noodles, but that’s another post). 441 more words


Green Bean Stir-Fry

Once we embarked on Asian slow-cooker beef brisket, we wanted a vegetable side dish that would complement that shredded beef. These stir-fry beans exceeded all expectations; some at the table thought the beans were actually the star of the culinary show. 182 more words


Smoky Beef Brisket, Asian Style

For some people, this recipe may be tantamount to sacrilege. Take a perfectly good beef brisket and put it in a SLOW COOKER. Not tenderly prepared for an all-day appointment with a smoker, slathered at some point in BBQ sauce. 227 more words

Main Dish