Update summer classics with Asian-inspired flair

A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes.

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

Sizzling Shrimp Fajita Stir-Fry
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

1 1/2pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
2tablespoons soy sauce, divided
4teaspoons cornstarch, divided
1/4cup NAKANO Roasted Garlic Rice Vinegar
3tablespoons hoisin sauce
2teaspoons grated fresh ginger
3tablespoons vegetable oil, divided
1red onion, cut into thin slivers
1red bell pepper, cut into thin strips
1/2pound shishito peppers, stemmed
6warmed corn or flour tortillas
1/2cup finely shredded red cabbage
1/4cup thinly sliced green onions

In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.

In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.

In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.

In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.

Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

1beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
1tablespoon soy sauce
1tablespoon cornstarch
1/2teaspoon ground black pepper
1/2teaspoon garlic powder
3tablespoons avocado oil, divided
2cups multicolored, mini sweet peppers, cut into thin rings
1/4pound broccolini, cut into 3-inch sections
2large shallots, chopped
1/4cup NAKANO Seasoned Rice Vinegar
1tablespoon sugar
1teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
1/4teaspoon kosher salt
2teaspoons grated fresh ginger

In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.

In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.

In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.

In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad
Prep time: 10 minutes
Servings: 1

1/4teaspoon serrano pepper
1tablespoon cilantro
2tablespoons NAKANO Organic Seasoned Rice Vinegar
2tablespoons sesame oil
1teaspoon lime juice
1/3teaspoon salt
1/2cup corn
1/2cup red cabbage, shredded
1/2cup jicama, diced
1/2cup black beans, rinsed
1/2cup shredded green cabbage
1/2cup cherry tomatoes, halved
1/2cup extra-firm tofu, diced
1/2cup corn chips, crushed
1/2cup spinach
1tablespoon queso fresco

In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.

Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Pro Flavor-Fusion Tips

  • The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.
  • Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.
  • Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.
  • Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.
  • To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.
  • Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.
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