A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.
Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.
Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.
Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.
Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.
Pro flavor-fusion tips
SIZZLING SHRIMP FAJITA STIR-FRY
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6
1 1/2 pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
2 tablespoons soy sauce, divided
4 teaspoons cornstarch, divided
1/4 cup NAKANO Roasted Garlic Rice Vinegar
3 tablespoons hoisin sauce
2 teaspoons grated fresh ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into thin slivers
1 red bell pepper, cut into thin strips
1/2 pound shishito peppers, stemmed
6 warmed corn or flour tortillas
1/2 cup finely shredded red cabbage
1/4 cup thinly sliced green onions
SPICY STEAK AND BROCCOLI
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6
1 beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 tablespoons avocado oil, divided
2 cups multicolored, mini sweet peppers, cut into thin rings
1/4 pound broccolini, cut into 3-inch sections
2 large shallots, chopped
1/4 cup NAKANO Seasoned Rice Vinegar
1 tablespoon sugar
1teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
1/4 teaspoon kosher salt
2 teaspoons grated fresh ginger.
GLASS JAR LAYERED TACO SALAD
Prep time: 10 minutes
Servings: 1
1/2 avocado
1/4 teaspoon serrano pepper
1 tablespoon cilantro
2 tablespoons NAKANO Organic Seasoned Rice Vinegar
2 tablespoons sesame oil
1 teaspoon lime juice
1/3 teaspoon salt
1/2 cup corn
1/2 cup red cabbage, shredded
1/2 cup jicama, diced
1/2 cup black beans, rinsed
1/2 cup shredded green cabbage
1/2 cup cherry tomatoes, halved
1/2 cup extra-firm tofu, diced
1/2 cup corn chips, crushed
1/2 cup spinach
1 tablespoon queso fresco
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