Recipes by their Ingredients

rice wine vinegar

  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum

    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!

  • Sesame Orange Dressing

    Sesame Orange Dressing
    Sesame Orange Dressing
    (Coats 2-3 heads of Iceberg Lettuce)
    ¼ cup orange juice
    ¼ cup rice wine vinegar
    1+frac12; tablespoons light soy sauce
    ¼ teaspoon dry mustard
    1 teaspoon sugar
    2 tablespoons peanut oil
    1+frac12; teaspoons sesame oil
    1 teaspoon toasted sesame seeds
    NOTES: White wine vinegar or cidar vinegar can be substitued for the rice wine vingar. You can also use fresh mustard in place of powdered mustard.


    Whisk together the first 5 ingredients. Then in a slow, small stream, while whisking, add the peanut oil then the sesame oil. Toss in the toasted sesame seeds.

    Serve over Sesame Orange Chicken Salad.