2017-09-27 / Entertainment

Flavor Infusion

 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.

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®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

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.

Sweet and Spicy
Korean-Chinese Fusion
Cauliflower Bites

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups
per portion
6 cups fresh cauliflower
2 tablespoons toasted
sesame oil
1 teaspoon kosher salt
1/4 cup Holland House
Sherry Cooking Wine
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon white
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 small fresh yellow onion,
finely chopped
1 tablespoon minced fresh
1 tablespoon Korean-style
chili flakes
1/4 cup chopped fresh green
1 tablespoon toasted
sesame seeds
Heat oven to 400 F.

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.
In small bowl, whisk cooking
wine, honey, soy sauce, vinegar
and cornstarch until well blended;
set aside.
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.
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.
Transfer cauliflower to serving
dish. Top with green onions and
sesame seeds.
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.

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
1/2 teaspoon crushed red
pepper flakes
1 1/2 pounds thinly sliced,
boneless beef short ribs
1 cup Holland House Marsala
Cooking Wine
6 tablespoons toasted sesame
1/4 cup roasted garlic paste
2 tablespoons soy sauce
1/2 cup chopped green onions,
1 teaspoon cornstarch
1 head fresh romaine lettuce,
separated into large
1/2 cup sliced fresh red radishes
1/2 cup shredded fresh carrots
dipping sauce
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.
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 marinade,
allowing excess to drip off. 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,
lettuce, radishes, carrots and warm
dipping sauce.
Tips: For fusion tacos, substitute
corn or flour tortillas for lettuce leaves.
In place of garlic paste, 2 tablespoons
minced garlic can be substituted.

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