Ingredients: 1
t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lim
t toasted
sesame seeds / 1
T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lim
T rice vinegar / 1
T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lim
T mirin / 1
t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lim
t soy sauce / 1
t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lim
t sesame oil / 2 green onions, thinly sliced / several sprigs
of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge
of fresh lime
I made Whole Foods 365 whole wheat linguine (instead
of using Asian noodles) and made Barbara's Five Heap sauce - with a bit
of a twist - out
of: 1
T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T crushed
sesame seeds, 1
T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T sesame oil, 2
T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2
T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T water, 2
T soy sauce, 2T rice vinegar, 1/4 t chili oil
T soy sauce, 2
T rice vinegar, 1/4 t chili oil
T rice vinegar, 1/4
t chili oil
t chili oil.
5 strips
of Kombu (a hard, brittle sea vegetable that softens when soaked) Olive oil for pan 1 Onion, chopped 3 Large Carrots, thin rounds 1
T freshly grated ginger Soy Sauce to taste 1/2 cup
sesame seeds 1
T course sea salt