What could I use as a substitute for rice wine in this recipe?

[Julie in CA]

The recipe is for String Bean Chicken (a la Panda Express)

Marinate 1 lb. thinly sliced chicken for 20 mins. in:
2 Tbs. soy sauce
2 tsp. rice wine
1 tsp. sesame oil
2 tsp. cornstarch
1 tsp. sugar
Heat 2 Tbs. veg. oil in wok & stir-fry the chicken for about 3 mins.
Remove the chicken from the wok, and add to the wok:
1 cup onion wedges
2 Tbs. minced garlic
1 tsp. black bean sauce
12 oz. green beans trimmed and sliced into 3" pieces
1/4 cup water
Cover & cook 3 mins.
Add chicken, toss & cook 2 mins.
Serve with rice or noodles.

I have everything except the rice wine.

[clerkofkirk]

Do you have any white balsamic vinegar? That would substitute nicely.

[Julie in CA]

Do you have any white balsamic vinegar? That would substitute nicely.

{sigh} No, I have white vinegar, and I have red wine vinegar, but no white balsamic vinegar. How much of a difference would the recipe have if I left out the 2 teaspoons of rice wine? Would we be disappointed?

ETA: Thanks for the suggestion--I haven't come across you on the boards before--Welcome!

[MaryM]

Add some sugar to your white vinegar and that should do it!

Mary

[Janet in Toronto]

I'm going to try it tomorrow!

The recipe is for String Bean Chicken (a la Panda Express)

Marinate 1 lb. thinly sliced chicken for 20 mins. in:
2 Tbs. soy sauce
2 tsp. rice wine
1 tsp. sesame oil
2 tsp. cornstarch
1 tsp. sugar
Heat 2 Tbs. veg. oil in wok & stir-fry the chicken for about 3 mins.
Remove the chicken from the wok, and add to the wok:
1 cup onion wedges
2 Tbs. minced garlic
1 tsp. black bean sauce
12 oz. green beans trimmed and sliced into 3" pieces
1/4 cup water
Cover & cook 3 mins.
Add chicken, toss & cook 2 mins.
Serve with rice or noodles.

[Julie in CA]

I'm going to try it tomorrow!

Janet, have you had the String Bean Chicken from Panda Express?
I've only been there once, and I've been craving it ever since. I found the recipe on one of the restaurant/foodservice type websites, and it specifically says that it's from Panda Express, so I hope it tastes as good or better than the fast-food version, but at least very similar.

[Doran]

Janet, have you had the String Bean Chicken from Panda Express?
I've only been there once, and I've been craving it ever since. I found the recipe on one of the restaurant/foodservice type websites, and it specifically says that it's from Panda Express, so I hope it tastes as good or better than the fast-food version, but at least very similar.


Since the recipe already calls for sugar, and only uses 2 tsp of rice vinegar, I'd just use regular vinegar (red wine or acv). My guess is you'd never know the difference. I rarely cook with white vinegar only because I find the taste to be kind of harsh. YMMV.

[Julie in CA]

Since the recipe already calls for sugar, and only uses 2 tsp of rice vinegar, I'd just use regular vinegar (red wine or acv). My guess is you'd never know the difference. I rarely cook with white vinegar only because I find the taste to be kind of harsh. YMMV.

The recipe calls for Rice Wine, not Rice Vinegar...

[Philothea]

I hope you don't think I am crazy, but I had to know!

http://chinesefood.about.com/od/cookingfaqs/qt/rice_wine_sub.htm

And otherwise, most websites say the best substitute is dry sherry.

[Doran]

The recipe calls for Rice Wine, not Rice Vinegar...


It sure does. I guess I got distracted by your red wine and white vinegar thoughts.

In that case, dry sherry, or even just white wine? :confused: