I also placed 1 tablespoon
of sesame oil in the 1/4 cup before measuring out the veg oil.
Pour 2 - 3
tsp of sesame oil into a large frying pan and cook garlic and ginger until soft.
Oh and I use vegetable oil with a
splash of sesame oil because I don't know where to buy peanut oil.
I like your
addition of the sesame oil and fish sauce to perk it up, and the coconut milk would make it nice and creamy and filling.
Add 1 teaspoon
of sesame oil into the same pan on medium - high heat, and add the cauliflower and onion mixture and sauté for about 4 minutes.
Also, adding either sesame seeds at the end, or a
dash of sesame oil makes a world of difference.
Combine 1 tbsp
of sesame oil with the other sauce ingredients (sunflower butter through coconut milk) in a large measuring cup.
If you use a thicker peanut butter brand, you might need to increase the
amount of sesame oil you use to achieve the right consistency.
Seriously though... it's a simple sauce that consist of chicken broth, soy sauce, honey, a
touch of sesame oil, and cornstarch to thicken it up.
I also discovered that frozen green beans are delicious steamed with a
dash of sesame oil or soy sauce.
Heat another teaspoon
of sesame oil in the pan and stir - fry the onion and pepper until soft.
While noodles are cooking, pour 3 tablespoons
of sesame oil into a large skillet and heat to medium - high.
In order to add a little depth to this broth while keeping things on the quick & easy side, I fried sliced onion, garlic cloves, and mushrooms in a
blend of sesame oil + vegan butter.
Drain the tofu, cut into 8 triangles then fry in a non-stick with a splash
of sesame oil until golden brown.
I really like my crispy tofu method of pressing, cutting into small squares, cooking in a bit
of sesame oil on one side until crispy, then flipping and hitting it with a shot of tamarhi so it can caramelize.
Dressing: juice of quarter lemon or 1 tb of apple cider vinegar 1
tb of sesame oil 1 tb of olive oil 1 tb tamari
Dressing: 1/4 cup of tamari soy sauce 1/2 teaspoon
of sesame oil Juice and zest of 1 lime 1/4 cup of rice vinegar