Sesame Ginger Sauce Food

ORANGE-GINGER SESAME SAUCE

Steps:

• In a sauce pan combine sugar, vinegar, garlic and ginger.
• Cook on low. heat for eight minutes or until caramelized.
• Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
• Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

SESAME GINGER DRESSING

Steps:

• Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.

30 MINUTE SESAME GINGER NOODLES WITH VEGETABLES

Steps:

• Fill a large pot with water and bring to a boil. Add rice noodles and boil until cooked through, 6-8 minutes.
• While water is coming to a boil, heat a large skillet over medium heat and add sesame oil and veggies. Cook veggies until starting to soften, about 5 minutes.
• While veggies are cooking, make the sauce by adding all ingredients to a small bowl and whisking until combined.
• Drain the rice noodles and add them to the pan along with the sauce and chickpeas. Stir to make sure everything is mixed together and then cook over medium heat until sauce has thickened, about 5 minutes.
• Garnish with cilantro leaves and toasted sesame seeds just before serving, if desired.

SESAME GINGER DRESSING

Steps:

• Combine all ingredients in a jar and shake well to combine.
• Enjoy over salads, as a marinade, in stir fries or as a dip.

SESAME DIPPING SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

GINGER SESAME TERIYAKI SAUCE

Steps:

• 1. Mix all ingredients together in saucepan. Bring to a slow boil over medium high heat. Stir in cornstarch and cook until thickened. Use as a marinade or glaze for kabobs, chicken, steak, fish, etc. Enjoy!
• 2. Note: I made 4 times this recipe as I was making it for a party. My new electric mini chopper made fast work of the ginger and garlic prep. And yes, my whole house smells wonderful and my mouth is watering. yummm

SESAME GINGER CHICKEN

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

SWEET GINGER SESAME SAUCE

Steps:

• Begin by toasting some sesame seeds by placing them in a dry frying pan and heating on medium-high heat for just a few minutes. They will begin to turn a golden brown and start popping up out of the pan. Do not leave the pan unattended because it will burn quickly.
• Once the seeds are lightly browned, remove them from the heat and pour them into a small mixing bowl.
• Next, peel and grate fresh ginger root. Though ground ginger can be substituted in this recipe, I feel that fresh ginger is what really makes the taste pop.
• Mince the garlic. Personally, I like to use a garlic press for this. I used to mince my garlic up with a knife or just use the store-bought jar variety. However, over time, I realized that using a press brings out the best and freshest flavor in recipes.
• Add all the ingredients to the bowl with the toasted sesame seeds and whisk everything together well.

VEGAN SESAME NOODLES

Steps:

• Whisk all the ingredients together for the sauce. Set aside.
• Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package's directions.
• Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
• Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
• Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.

SESAME SAUCE

Steps:

• Prepare mustard according to instructions.
• Mix mustard, soy sauce and oil in blender. You can use any type of soy sauce you like, but tamara can get to salty, so a less salty version is better.
• Add garlic, onion, ground seseame seeds and blend until smooth.
• Mix roasted seeds inches.
• You can substitute whole seseame seeds for the ground but make sure to blend on high for a long time.
• Warm if desired over low heat.

SESAME GINGER PEANUT SAUCE

Steps:

• Measure ingredients and add to a large mixing bowl.
• Mix well with a whisk.
• Enjoy!

SESAME GINGER BAKED SALMON IN FOIL

Steps:

• Position a rack in the center of the oven and preheat the oven to 375ºF. Tear three pieces of foil that are slightly larger than the baking sheet, large enough to wrap the salmon in. Place one piece of foil on the baking sheet, followed by the second one going the other way (like a cross) and the last one going the same direction as the first. This will ensure none of the sauce leaks out.
• In a saucepan over medium heat, heat the oil and add the ginger and garlic and allow to sizzle for just 30 seconds, add the rice vinegar and soy sauce and allow the them to reduce for 30 seconds to a minute. Stir in the honey and remove from heat. Add the sesame oil and red pepper flakes.
• Place the salmon filet in the prepared foil, using a brush or spoon, brush the salmon with the sesame ginger sauce. Any remaining sauce can be poured around the salmon. Sprinkle with the toasted sesame seeds. Wrap the foil so all sides are properly closed so the sauce does not leak.
• Bake salmon for 12-14 minutes or until firm (see note). Open the foil, spoon the sauce surrounding the salmon onto the fish, place under the broiler on for the 1-3 minutes, keeping an eye on the salmon so it does not burn. Remove from the oven, if your sauce is a little liquidy, allow the fish to rest for just 5 minutes. This will allow the sauce to thicken a bit. Serve with sliced scallions garnished on top.

SESAME-GINGER SAUCE

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

TUNA TARTARE IN SESAME GINGER SAUCE

Steps:

• Add all the sauce ingredients to a bowl and mix together. Set aside.
• Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.
• in a separate bowl, mix together the finely chopped avocado, cucumber, cilantro, lime juice, salt, and pepper.
• Plate your tartare by using a mould (like this), or a circular ramekin (like this)

SESAME GINGER DRESSING RECIPE

Steps:

• Whisk the nut butter: In a small bowl (or jar), whisk the nut butter until smooth.
• Finish the dressing: Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
• Drizzle and Store: Use it right away or store in a mason jar until ready to use.

ALMOND SESAME GINGER DRESSING

Steps:

• Add all ingredients, including salt,** to a blender or food processor.
• Process for 30 seconds to one minute, until the sauce is smooth.
• Serve as desired.
• Makes about ¾ cup. Store leftovers in the refrigerator for 5-7 days.

SESAME NOODLES WITH HONEY GINGER SAUCE

Steps:

• Whisk all the ingredients together for the sauce. Set aside.
• Allow a pot of seasoned water with about 2 quarts water to come to a boil. Add the noodles and cook for about 8 minutes as you would pasta, stirring every now and then. Ensure to follow your package's directions as to how to cook the noodles.
• Drain the water and allow the noodles to dry a bit in a mesh strainer.
• Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
• Add the honey ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 5 more minutes on medium low heat.
• Remove from heat and add chopped scallions. Serve immediately.

SESAME-GINGER BEEF

Steps:

• Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
• In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
• Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.

GINGER-SESAME SAUCE

Steps:

• Blend together mayonnaise, vinegar, soy sauce, ginger, and Asian sesame oil in a blender until smooth. Pour into a bowl and stir in cilantro and scallion.

OHIO CHICKEN MEATBALLS WITH SESAME-GINGER SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated.
• Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note).
• Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes.
• Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich.
• Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.)

SESAME GINGER CHICKEN STIR-FRY RECIPE

Steps:

• In large skillet, heat Avocado Oil over medium-high heat. Add chicken, Onion Onion Seasoning and Garlic Garlic Seasoning. Stir-fry 3-4 minutes. Add veggies of choice. Continue stir-frying 3-4 minutes. Stir in Sesame Ginger Sauce. Reduce heat and simmer until veggies are desired doneness, about 3-4 minutes. Serve over prepared rice. Garnish with green onions and sesame seeds, if desired. Makes 6 servings. Make Ahead & Freeze: Place step 1 ingredients in a quart freezer bag. Place veggies in a gallon freezer bag. Place Sesame Ginger Sauce in a quart freezer bag. Place prepared rice in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Nutrition per Serving: Calories: 380 Total Fat: 10g Sat. Fat: 1.5g Cholest: 85mg Sodium: 740mg Carbs: 41g Fiber: 4g Sugar: 14g Protein: 29g

GARLIC GINGER SESAME SOY NOODLE SAUCE

Steps:

• Place all ingredients, except 1 teaspoon of the sesame seeds, in a small sauce pan and bring to a low simmer. Whisk occasionally.
• In the meantime, prepare the noodles according to the cooking instructions on the package.
• Ladle the desired amount of sauce over the cooked noodles. Top with more sesame seeds, and maybe some parsley or green onion.