Chinese Black Rice Vinegar And Ginger Recipes

BLACK RICE

Black rice is an ancient grain known for its nutty, earthy taste, distinctive color and high levels of antioxidants. There are many different varietals from places such as China, the Philippines, Indonesia, India, Thailand and the United States. Some cultures prepare black rice as congee (rice pudding) or as a side dish topped with cooked chicken, eggs or pickled vegetables. Steamed black rice is also delicious served plain or used as a base for rice salads topped with nuts, herbs and roasted vegetables. It is perfect as a substitute for sushi rice too because of its slightly chewy, sticky and tender texture.

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 3 cups

Number Of Ingredients 2

Black Rice image

Steps:

Stir together the rice, 1 3/4 cups of water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat and simmer until all the water is absorbed and the rice is tender, about 30 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and serve.

Ingredients

1 cup black rice
Kosher salt

PORK SHOULDER BRAISED IN BLACK VINEGAR & RICE WINE WITH PICKLED CHILLIES

Chinese black vinegar adds a malty, smoky flavour to this dinner party pork dish, slow-cooked in a ginger and oyster sauce until it melts in the mouth

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 2h5m

Number Of Ingredients 16

Pork shoulder braised in black vinegar & rice wine with pickled chillies image

Steps:

Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.
Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.

Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium

Ingredients

1 ½kg pork shoulder , cut into 4cm/11/2in pieces
3 tbsp soy sauce
200ml Shaohsing rice wine (or dry Sherry)
2 tbsp vegetable oil
2 garlic cloves , thinly sliced
5cm/2in piece ginger , peeled and julienned
50g light brown soft sugar
3 tbsp oyster sauce
125ml Chinese black vinegar (see tip)
500ml vegetable stock
1 long or 2 bird's-eye red chillies , sliced
1 shallot , thinly sliced
75ml rice wine vinegar
toasted sesame seeds
julienned spring onions
steamed rice

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Web Jan 21, 2016 In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. …
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4.1/5 (8)
Total Time 45 mins
Category Side Dishes
Calories 193 per serving

Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!

Chinese Black Rice Vinegar And Ginger Recipes

BLACK RICE

PORK SHOULDER BRAISED IN BLACK VINEGAR & RICE WINE WITH PICKLED CHILLIES

Chinese black vinegar adds a malty, smoky flavour to this dinner party pork dish, slow-cooked in a ginger and oyster sauce until it melts in the mouth

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