Rice Vinegar Stir Fry
Description: This is the third of our vinegar-based trio. This outstanding blend gets its heady sweet flavor from rice vinegar, cilantro, basil, garlic and sea salt. This product is truly wonderful on shrimp and any of the milder flavored fish.
Chef's Recipe: Sprinkle entire package of Rice Vinegar Sauté over 1 pound of cod, halibut, orange roughy or sea bass cut into 1 inch pieces. Let the mixture marinate for 10 - 12 minutes. Steam rice in rice cooker and set aside. Chop snow peas, bamboo shoots, and water chestnuts with 1 stalk of celery and stir-fry in peanut oil in a hot wok. Add fish and quickly and gently stir-fry until done. Serve over steamed rice with miso soup and sake.
TRY THIS! For 1# of meat, (chicken, tuna, pork or beef) rub in two tablespoons of seasoning into the meat. Marinate 20 minutes with 1/2 pint of fresh tomato salsa - purchased or home-made. Remove meat and broil, grill or pan-fry and add the salsa when almost done. Simmer gently for a minute or two, adjust seasoning and serve. Garnish with lime wedge. Making rice is the hard part. Joe Boches - Guest Chef.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
INGREDIENTS: SALT, GARLIC, RICE VINEGAR (MALTODEXTRIN AND RICE VINEGAR), BROWN SUGAR, SESAME SEED, BASIL, CARIBE CHILI PEPPER, CILANTRO, CORIANDER SEED.