RICE WINE vs RICE VINEGAR: I couldn't find rice wine at the store but had rice vinegar at home. Unsure if they were the same thing, I looked online for info. Here's what I found on the Seattle Times website in their Food and Wine section: "Part of the problem is that rice vinegar is often called rice wine vinegar. Both rice vinegar and rice wine are made from fermented rice, but different processes are employed. ...To add depth or sweetness to a dish, use rice wine... Try sherry as a substitute in recipes that call for rice wine instead of reaching for the rice vinegar; it's a closer match. ...Use rice vinegar to perk up or heighten flavors, such as those in sweet-and-sour dishes, or use the condiment in place of more tart vinegars when you want to soften the edges of a dressing or marinade." After reading that, I used sherry because that's what I had. Other than that, I made the recipe as written but using low sodium soy sauce due to health issues. I have to say that none of us (hubby, myself and our 2 teenaged sons) really cared for this dish. It was OK, we all cleaned our plates, but nothing to rave about. It could be due to the low sodium soy sauce, but this had little flavor. I have used that same soy sauce in other Asian dishes, however, that have turned out wonderful. Also, sauce didn't thicken up so I had to add more cornstarch. Anyways, I will stick to my other Asian recipes.
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RICE WINE vs RICE VINEGAR: I couldn't find rice wine at the store but had rice vinegar at...