{"id":3791,"date":"2017-10-04T06:00:43","date_gmt":"2017-10-04T06:00:43","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=3791"},"modified":"2017-10-04T06:00:43","modified_gmt":"2017-10-04T06:00:43","slug":"flavor-infusion","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/flavor-infusion\/","title":{"rendered":"Flavor infusion"},"content":{"rendered":"

When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Here are some recipes worth considering…<\/p>\n

Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze<\/strong>
\nPrep time: 10 minutes
\nCook time: 8 minutes
\nServings: 4-6, about 1 cup per portion<\/p>\n

2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons vegetable oil
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon minced fresh garlic
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup fresh chopped yellow onions
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup fresh small white mushrooms, quartered
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped fresh carrots
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped fresh zucchini
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped fresh red bell peppers
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped fresh yellow bell peppers
\n3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups cold, cooked, long-grain white rice
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup Holland House White Cooking Wine
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons oyster sauce
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup fresh green onions, sliced 1\/4-inch thick
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons toasted sesame oil
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon ground black pepper<\/p>\n

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.<\/em><\/p>\n

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.<\/em><\/p>\n

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.<\/strong><\/p>\n

Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites<\/strong>
\nPrep time: 10 minutes
\nCook time: 20 minutes
\nServings: 4, about 1 1\/2 cups per portion<\/p>\n

6 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups fresh cauliflower florets
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons toasted sesame oil
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon kosher salt
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup Holland House Sherry Cooking Wine
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup honey
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons soy sauce
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon white vinegar
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons cornstarch
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons vegetable oil
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 small fresh yellow onion, finely chopped
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon minced fresh garlic
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon Korean-style chili flakes
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped fresh green onions
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon toasted sesame seeds<\/p>\n

Heat oven to 400 F.<\/em><\/p>\n

In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.<\/em><\/p>\n

In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.<\/em><\/p>\n

In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.<\/em><\/p>\n

Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.<\/em><\/p>\n

Transfer cauliflower to serving dish. Top with green onions and sesame seeds.<\/em><\/p>\n

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.<\/strong><\/p>\n

Lettuce-Wrapped Korean Short Ribs<\/strong>
\nPrep time: 10 minutes, plus marinating
\nCook time: 4 minutes
\nServings: 4, about 6 ounces (pre-cooked) per portion<\/p>\n

3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons packed dark brown sugar, divided
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons kosher salt
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon ground black pepper
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon crushed red pepper flakes
\n1 1\/2 \u00a0\u00a0 pounds thinly sliced, boneless beef short ribs
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup Holland House Marsala Cooking Wine
\n6 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons toasted sesame oil
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup roasted garlic paste
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons soy sauce
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped green onions, divided
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon cornstarch
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 head fresh romaine lettuce, separated into large leaves
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup sliced fresh red radishes
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup shredded fresh carrots dipping sauce<\/p>\n

In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.<\/em><\/p>\n

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.<\/em><\/p>\n

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.<\/em><\/p>\n

Heat grill to medium-high.<\/em><\/p>\n

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.<\/em><\/p>\n

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.<\/em><\/p>\n

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.<\/p>\n","protected":false},"author":3,"featured_media":3792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,11,3,35],"tags":[1901,1902,19,650,20],"class_list":["post-3791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-wellness-2","category-nutrition","category-spotlight","category-wellness-2","tag-asian-cuisine","tag-fusion-cuisine","tag-health","tag-nutrition","tag-wellness"],"_links":{"self":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/3791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/comments?post=3791"}],"version-history":[{"count":1,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/3791\/revisions"}],"predecessor-version":[{"id":3793,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/3791\/revisions\/3793"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media\/3792"}],"wp:attachment":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media?parent=3791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/categories?post=3791"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/tags?post=3791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}