Ingredients: SALT, RICE VINEGAR POWDER (MALTODEXTRIN, MODIFIED FOOD STARCH, RICE VINEGAR), GARLIC, BROWN SUGAR, BLACK SESAME SEED, BASIL, CHILI POWDER, CILANTRO, CORIANDER AND SPICES. 100% Kosher.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
Chef's Recipe for Whitefish In A Wok: Sprinkle entire package of Rice Vinegar Sauté over 1 pound of tilapia, cod, halibut, orange roughy or sea bass cut into 1 inch pieces.
Let the mixture marinate for 1 - 12 minutes.
Steam rice in rice cooker and set aside.
Chop snow peas, bamboo shoots, and water chestnuts with 1 stalk of celery and stir-fry in peanut oil in a hot wok. Add fish and quickly and gently stir-fry until done.Serve over steamed rice with miso soup and sake.
Chef's Notes: Tastes delicious on collard greens, kale, chard or spinach!
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
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