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FLAVOR INFUSION
(Family Features) When your taste buds can’t settle on just one avor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian in uences are among the most popular building blocks for fusion cuisine.
Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion
2 tablespoons vegetable oil
1 tablespoon minced fresh garlic
1/2 cup fresh chopped yellow onions
1 cup fresh small white mushrooms, quartered
1/2 cup chopped fresh carrots
1/2 cup chopped fresh zucchini
1/2 cup chopped fresh red bell peppers 1/2 cup chopped fresh yellow bell peppers
3 cups cold, cooked, long-grain white rice 1/2 cup Holland House White Cooking Wine
2 tablespoons oyster sauce
1/2 cup fresh green onions, sliced 1/4- inch thick
2 teaspoons toasted sesame oil
1/4 teaspoon ground black pepper
Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow
bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes. Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve. Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.
One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go- to cooking essential because it can be used in everyday meals. With its versatile array
of uses, an option like Holland House(r), a line of avor-enhancing, premium cooking wines, can boost any dish with one of ve
Lettuce-Wrapped Korean Short Ribs
Prep time: 10 minutes, plus marinating Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion
3 tablespoons packed dark brown sugar, divided
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper akes 1 1/2 pounds thinly sliced, boneless beef short ribs
1 cup Holland House Marsala Cooking Wine
6 tablespoons toasted sesame oil
1/4 cup roasted garlic paste
2 tablespoons soy sauce
1/2 cup chopped green onions, divided 1 teaspoon cornstarch
1 head fresh romaine lettuce, separated into large leaves
1/2 cup sliced fresh red radishes
1/2 cup shredded fresh carrots dipping sauce
avors including Marsala, Sherry, White, Red and White with Lemon.
In addition to these featured dishes, you can nd more quick tips for boosting the avor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.
In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper akes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions. Heat grill to medium-high. Remove ribs from mari- nade, allowing excess to drip o . Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through. Cut ribs into 1-inch pieces. Serve with remaining green onions, let- tuce, radishes, carrots and warm dipping sauce. Tips: For fusion tacos, substitute corn or our tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.
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