Recipes by their Ingredients

sesame oil

  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum

    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!

  • Peanut Sauce

    Peanut Sauce
    Peanut Sauce
    (Makes @ 4 cups)
    2 cups peanut butter
    2 cloves finely minced garlic
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    3 tblsp sugar
    1/8th tsp curry powder
    1/8 cup peanut oil
    ¾ tsp cayenne pepper
    8 tblsp coconut milk

    Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

    Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

  • Teriyaki Sauce

    Teriyaki Sauce

    Teriyaki Sauce

    (Makes enough for many meals!)

    3 cups soy sauce
    1 box brown sugar
    1 tblsp minced garlic
    1 tblsp minced ginger
    2 tsp sesame oil

    NOTES: Way better then your store bought versions, their ingredients usually omit sesame oil and do not use fresh ginger and garlic, which is essential!.

    In a large bowl combine the minced ginger, minced garlic brown sugar and the soy sauce. Mix well with a whisk, taste. Is it too salty - add more brown sugar, is it too sweet - add more soy sauce. Easy.

    Whisk in the sesame oil.

    Now comes the waiting part. The sugar will need time to break down. You can come back and whisk some more every half hour until you can not feel the grains of the sugar while whisking. An alternative would be to put the teriyaki sauce in a sauce pan and heat it up over medium/low heat, stirring until the sugar breaks down, about 3-5 minutes. If you heat it up, you'll need to let it cool down, before storage in the fridge or using as a condiment like on fried rice or buttered noodles.

    Stores well in the fridge, almost as long as Twinkies! Enjoy!