Rice Vinegar
GF Brands
Mizkan, Wan Ja Shan, Kikkoman, Marukan
Tasting Notes
Subtle, Tangy
Notes
Most rice vinegars are inherently gluten-free, but check for ingredients, as some also contain other grains. Rice vinegar can come seasoned or unseasoned; the former is used to make sushi rice. Get the unseasoned kind to control the amount of salt and sugar going into your dishes.
Substitutes: An equal amount of apple cider, champagne, white wine, or white balsamic vinegar
Recipes
My BF is GF - Recipes
a simple side dish that delivers tons of flavour in not a lot of time. baby bok choy is sliced in half and charred on the grill to become deliciously roasty vessels that soak up a bright and zesty vinaigrette. top it off with tangy pickled onions and toasted peanuts for zing and crunch.
an all around feel-good grain bowl with glazey carrots, charred broc, jammy onions and savoury shroomies. a lot of the time, peanut sauce is too thick for my liking so this sauce is thinner than most without sacrificing on flavour. feel free to sub the peanut butter with any other nut butter (or even tahini!) if there’s an allergy involved.
with minimal effort, you can achieve this flavour-packed miso-glazed salmon in no time at all! buy a big portion of fresh salmon at your local seafood store and portion it out into freezer bags for convenient portions to defrost during the week. serve this dish with steamed rice and veg and you’ve got a meal in less than 30 minutes.
a classic nicoise salad with a not-so-classic dressing. it’s me, so I have to shake things up a bit.
perfect as a weeknight dinner or meal prep option, this lemongrass turmeric soba bowl comes together in no time and contains ingredients you can feel good about.
it wasn’t too long ago that I had my first real deal kung pao chicken. I always thought of it as an americanized-chinese-mall-food-court thing, often looking way too electric orange for comfort, and always mixed with an assortment of previously frozen vegetables (including the dreadful baby corn) note: fresh baby corn is actually amazing but really difficult to come by in north america
one upside of it being the dead of winter is that it’s also citrus season!!! from pomelos to clementines, blood oranges to navel, we’ve got some beautiful, tropical imports that remind us that there’s still colour in the world. this slaw uses one of my favourite citrus fruits - pomelo! it’s a sweeter, milder grapefruit that’s less bitter. combine that with easily available winter veg and a dressing that’s shelf stable for a week, and you’ve got an easy, healthy option for lunch or dinner. for added protein, toss in some cooked chicken.
an incredibly quick and simple meal to make, this kung pao shrimp is sweet, salty, sour and spicy, with a distinctive ma-la / 麻辣 (numbing hot) sensation from the sichuan peppercorns. I’ve toned down the quantity of it in this version as I don’t like it to overpower.