Sunday, September 12, 2010

Seasoned Rice Vinegar; A Versatile Condiment.

When I received a bottle of Nakano Red Pepper Seasoned Rice vinegar in the mail,  I really was not sure what I would do with it. I had made some Hot & Sour Soup with a similar product in the past. I suppose a vinaigrette would have been a simple solution, but I decided to check the Nakano website to see what was in their recipe database. This great looking recipe caught my eye and I suddenly found myself in a stir-fry mood.

This turned out to be one of the freshest tasting stir-frys I have made and the sauce was nice and light and not gloppy and heavy. I was quite surprised by the versatility of rice vinegar. I will certainly be adding a splash of flavor more often now that I have had the opportunity to try Nakano's great product!   

 Garlic-Chicken Ginger Stir Fry
1-1/2 pounds boneless, skinless chicken (preferably thighs), cut bite-size
6 large garlic cloves, minced
3 tablespoons minced ginger
3 tablespoons plus 2 teaspoons NAKANO Seasoned Rice Vinegar—Original or Red Pepper, divided
1 tablespoon plus 1 teaspoon soy sauce, divided
1/2 cup reduced sodium chicken broth
4 teaspoons cornstarch mixed with 2 tablespoons water
3 tablespoons vegetable oil
1 medium red onion, cut into 1/2-inch wedges
1 pound broccoli crowns, cut into small florets

In a medium bowl, toss together the chicken, garlic, ginger, 2 teaspoons seasoned rice vinegar, and 1 teaspoon soy sauce; season with salt and pepper, as desired. Let stand 10 minutes.

In a small bowl, mix the broth, cornstarch (mixed with water), remaining 3 tablespoons vinegar, and remaining tablespoon soy sauce; set aside.

Heat a large wok or skillet over high heat; swirl the oil around the sides and bottom of wok.  Sauté the chicken in the oil for 6 minutes, stirring 2 or 3 times. Add the onion; stir-fry 1 minute.

Stir in the vinegar mixture; bring to a boil. Add the broccoli; stir-fry until the broccoli is tender-crisp and the sauce is translucent, about 3 minutes. Adjust the soy sauce and pepper to taste.

Makes 4 servings

Variations: Add one or more of the following: two cups of torn basil leaves; a cup of cilantro leaves; a couple handfuls of cashews; a slivered red bell pepper; sesame oil; or a tablespoon of Thai fish sauce or Chinese oyster sauce (reduce the soy sauce if you add fish or oyster sauce). For a spicy dish, season the chicken with 1/2 teaspoon freshly ground black pepper or add a couple of slivered jalapeños with the onion.

Nakano provided me with a $50 and a free bottle of seasoned vinegar for this campaign. They also want to award one lucky Last Bite reader with a prize package to enjoy!
The prize package will consist of One Bottle of Nakano product, a $25 Gift Card, and a recipe/coupon booklet!

To register to win the NAKANO Prize Package simply post a link in the comment section to your favorite NAKANO recipe found here