1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions, with a lot of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2
teaspoons sesame oil Black pepper Soy sauce, for serving
Not exact matches
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked
black beans 2 tablespoons
sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut
oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or
black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4
teaspoons sesame oil 1/4
teaspoon freshly ground
black pepper hot sauce, according to taste
Carrot Ginger Soup with Coconut 7 oz Medium Tofu 1/2
teaspoon of
sesame oil 2 tablespoons of tamari / soy sauce 1 handful fresh snow peas 1 pinch of
black sesame seeds
Dressing: 1/4 cup red - wine vinegar 2 tablespoons light
sesame oil 1 tablespoon honey 2
teaspoons Dijon mustard 1
teaspoon soy sauce 1/2
teaspoon cinnamon 2 tablespoons olive
oil Salt, preferably sea or kosher, to taste Freshly ground
black pepper to taste
1 tablespoon toasted
sesame oil (regular vegetable
oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2
teaspoon crushed red pepper flakes 2 star anise 1/4
teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh
black pepper
10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon
sesame seeds 10
black peppercorns 10 cumin seeds 1/2 cinnamon stick 1
teaspoon Mexican oregano 1/2
teaspoon salt 2 tablespoons olive
oil 1/4 cup tablespoon vegetable
oil 1/4 cup vinegar 1 cup water
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons
sesame tahini 2 tablespoons melted neutral coconut
oil or olive
oil 1/2 tablespoon cumin seeds — freshly ground 1/4
teaspoon red pepper flakes sea salt — to taste freshly ground
black pepper — to taste
1/4 cup + 1 Tablespoon toasted
sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4
teaspoons honey 2
teaspoons brown rice vinegar 1
teaspoon each garlic powder and
black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion
sesame seeds, for garnish
1/2 cup
sesame tahini 1/2 cup extra virgin olive
oil 1 1/4
teaspoons salt 1
teaspoon crushed garlic or garlic powder 1
teaspoon light miso 1/4
teaspoon pepper (I use white to prevent
black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
1 cup of
black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive
oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat
oil) salt 2 tablespoons of
sesames seeds 1/4 cup of pumpkin seeds for the
sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1
teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted
sesame oil 1
teaspoon of tamari (OR 1/2
teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower
oil
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1
teaspoon cumin powder or seeds 1
teaspoon sesame seeds,
black or white 1
teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful of parsley, rinsed and chopped
Oil Salt
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1
teaspoon sesame oil 1/2
teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
1 tablespoon olive
oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8
teaspoon sea salt freshly ground
black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive
oil for purée 2
teaspoon freshly grated ginger 1⁄2
teaspoon sea salt 1⁄4
teaspoon cumin 3⁄4
teaspoon paprika 1⁄8
teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons
sesame seeds 1⁄8
teaspoon sea salt 1 tablespoon olive
oil for frying patties
Roasted Broccoli 1 pound fresh broccoli (about 2 medium or 3 small) 2 tablespoons olive
oil 1/8
teaspoon fine sea salt Freshly ground
black pepper Fresh lemon wedges Toasted
sesame seeds or gomasio, optional Tamari or soy sauce, optional
Marinade 2 tablespoons Korean red pepper powder (gochugaru) 2 tablespoons Korean hot pepper paste (gochujang) 1 1/2 tablespoons minced garlic 1 tablespoons finely grated ginger with the juice 1 tablespoon sugar 1 tablespoon corn syrup 2 tablespoons
sesame oil 2 tablespoons mirin wine (or sherry or white wine) 1/4
teaspoon ground
black pepper
1
teaspoon pine nuts 1
teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g
black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2
teaspoons mirin Scant 1 tablespoon toasted
sesame oil 2 tablespoons brown rice vinegar 1/8
teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive
oil 1 bunch green onions, white and light green parts, thinly sliced
2 cups tomato sauce 2 tablespoons tomato paste 1 tablespoon molasses 2 tablespoons vegan Worcestershire sauce 2
teaspoons Dijon mustard 1 tablespoon brown sugar 4 tablespoons olive
oil 2 pounds portobello mushrooms, diced 1-1/2 cup onions, diced 1/2 cup red bell peppers, diced 2 tablespoons garlic, minced 2 tablespoons jalapeno chili, minced 1
teaspoon kosher salt 2 cups kidney beans, cooked 1/4
teaspoon black pepper, ground 6 toasted
sesame buns
• 3/4 cup soy sauce • 3/4 cup brown sugar • 1/4 cup rice vinegar • 3 cloves garlic, pressed through garlic press • 2
teaspoons chili garlic sauce • 1 1/4
teaspoon sesame oil • 1
teaspoon grated ginger • 1/2
teaspoon freshly ground
black pepper • 2 tablespoons corn starch • 1 tablespoon honey
Hoisin sauce 1/2 cup reduced - sodium soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup
black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2
teaspoons red wine vinegar 2
teaspoons toasted (dark)
sesame oil 1
teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or as needed (optional)
• 1 1/2 pounds ground beef (80/20 fat ratio) • 2 cloves garlic, pressed through garlic press • 1/2
teaspoon grated ginger • 1
teaspoon sesame oil • 1
teaspoon soy sauce • 1/4
teaspoon freshly ground
black pepper • 4 brioche hamburger buns, toasted • Korean BBQ Sauce (recipe below) • Chili Garlic Mayo (recipe below) • Kimchi Slaw (recipe below)
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable
oil 1/2
teaspoon salt 1/8
teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark
sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut
oil 1/4
teaspoon sea salt few pinches of
black pepper 1
teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows)
sesame seeds
Ingredients: 1 tablespoon olive
oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2
teaspoon toasted
sesame oil 2
teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground
black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
2
teaspoons sunflower
oil 1/2
teaspoon toasted
sesame oil 1 tablespoon plus 2
teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted
sesame seeds,
black or white
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive
oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground
black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted
sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1
teaspoon fresh ginger (peeled, grated) 1
teaspoon lime zest
Crust: 1/2 cup rolled oats 3 tablespoons
sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2
teaspoon baking powder 3/4
teaspoon salt 1/2
teaspoon black pepper 1/2
teaspoon sweet paprika 1/2
teaspoon dried oregano 1/3 cup plain soy milk 1/3 cup extra virgin olive
oil
2 star anise 2 cinnamon sticks 1
teaspoon whole coriander seeds 1 1/2
teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4
teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon
sesame seeds
Gochujang Sauce 1/2 cup gochujang (Korean hot pepper paste) 3 tablespoons fresh lemon juice 1 tablespoon mirin 1 tablespoon mixed toasted
black and white
sesame seeds 2
teaspoons sugar 1
teaspoon toasted
sesame oil 1
teaspoon unseasoned rice vinegar 1
teaspoon white soy sauce Kosher salt (optional)
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive
oil 1
teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4
teaspoon ground cumin 1
teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax seeds 1/4 cup
sesame seeds
1 1/2 pounds sirloin or rib - eye steak 6 tablespoons dark soy sauce, plus more for serving 1 tablespoon sugar 2 tablespoons honey 4 tablespoons mirin (rice wine) 3 tablespoons light
sesame oil 5 tablespoons minced green onions 4
teaspoons minced garlic 2
teaspoons freshly ground
black pepper 1 tablespoon
sesame seeds, toasted 2 tablespoons
sesame salt 15 to 20 butter lettuce leaves, for serving Hot sauce, for serving
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2
teaspoons toasted
sesame oil 1
teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1
teaspoon toasted
sesame seeds (
black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
Asparagus with
Sesame Citrus Dressing 1 pound fresh asparagus 2
teaspoons organic safflower
oil 1/8
teaspoon fine sea salt Freshly ground
black pepper 2 tablespoons fresh tangerine or orange juice 1
teaspoon tamari or soy sauce 1
teaspoon toasted
sesame oil 1/2
teaspoon pure maple syrup 1
teaspoon toasted
sesame seeds or gomasio
DRESSING Grated zest and juice of 2 limes or 1 lemon 2 tablespoons toasted
sesame oil 5 tablespoons extra-virgin olive
oil 1 garlic clove, grated 1 1/2 - inch piece of fresh root ginger (unpeeled if organic), finely grated 2
teaspoons tamari A pinch of cayenne pepper or chili flakes (optional) Sea salt and
black pepper
One 14 oz block extra firm tofu 1/2 cup thinly sliced red onion 1/2 cup sliced green onions 3 cloves garlic, minced 1 Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted
sesame oil 1/4 cup organic sugar 1/4 cup mirin 2 Tablespoons rice vinegar 1
teaspoon black pepper 1
teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat
oil, for grilling
For the wontons: 4 scallions 1 inch piece fresh ginger, peeled and roughly chopped 4 garlic cloves 1 small shallot 1/2 cup fresh cilantro 1 pound shrimp, peeled and roughly chopped 1 pound ground pork 2 tablespoons Shaoxing wine or other preferred rice wine 2 tablespoons soy sauce, more to taste 2 tablespoons fish sauce, more to taste 1 tablespoon
sesame oil 1/2 tablespoon sugar 1/2
teaspoon ground
black pepper 80 - 100 square wonton wrappers
Roasted Eggplant with Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2 tablespoons olive
oil 1/4
teaspoon fine sea salt Freshly ground
black pepper 1 cup cherry or grape tomatoes, halved 1 tablespoon fresh tangerine or orange juice 2
teaspoons tamari or soy sauce 1
teaspoon toasted
sesame oil 1
teaspoon pure maple syrup 8 large fresh basil leaves, thinly sliced
1/3 cup whole - wheat panko breadcrumbs 2
teaspoons sesame seeds (optional) 1
teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive
oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4
teaspoons kosher salt 3/4
teaspoon coarse
black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground
black pepper 1
teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with
sesame seeds Olive
oil 1 cup refried beans, warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe tomato Thinly sliced lettuce Fresh cilantro leaves
3/4 pound shredded tofu skin, cut into 2 - inch pieces 1/2 green pepper, cut into 2 - inch matchsticks 1/2 medium carrot, cut into 2 - inch matchsticks 1/2 cup chopped cilantro leaves 2 scallions, chopped 1 tablespoon scallion
oil (recipe below) 1/4
teaspoon salt 1/4
teaspoon white pepper 1
teaspoon Chinese
black vinegar 1
teaspoon chicken bouillon 1
teaspoon sesame oil
Pork Pot Stickers 1/4 small head Napa cabbage or red cabbage, finely chopped (about 2 cups; 7 ounces) 3/4
teaspoon kosher salt, plus 1/8
teaspoon for seasoning 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1 / 2 - inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallions, thinly sliced (about 1/4 cup) 2 cloves garlic, minced (about 2
teaspoons) 1 tablespoon soy sauce 2
teaspoons Asian (toasted)
sesame oil 1/2 egg, lightly beaten 1/8
teaspoon freshly ground
black pepper 30 gyoza (pot sticker) wrappers, from 1 (14 - ounce) package * I used WON TON wrappers 1/4 cup canola
oil
3 large avocados — halved, seed removed, scooped out and rinsed with water 2 tablespoons rice vinegar 1 tablespoon soy sauce 2
teaspoons toasted Asian
sesame oil 1
teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup cilantro leaves — chopped To season — Kosher or sea salt & ground
black pepper
Bowls 6 cups finely chopped kale 2
teaspoons extra virgin olive
oil 1
teaspoon toasted
sesame oil 1/4
teaspoon chili
oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons
black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2
teaspoons toasted
sesame oil 2
teaspoons rice vinegar 1
teaspoon honey 1
teaspoon soy sauce 1
teaspoon sriracha hot sauce 4 tablespoons water
1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1
teaspoon sesame oil 1 tablespoon
black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1 package Chinese egg noodles 1 pound Xá Xíu (char sui), sliced 1/2 cup sliced scallions fresh cilantro 1/2 cup fried shallots Sichuan chili
oil
Superfoood «Fo Fried Rice» Cauliflower 1 head cauliflower, «riced» or finely chopped 2 tablespoons avocado
oil * 1 shallot, julienne 2 cloves fresh garlic, chopped 1 cup shredded red cabbage 1 cup shredded carrots 2 cups finely chopped kale, stems removed 2
teaspoons toasted
sesame oil * 1/2
teaspoon sea salt Fresh cracked
black pepper to taste 1/2
teaspoon cayenne pepper (optional)
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2
teaspoons toasted
sesame oil 1
teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1
teaspoon toasted
sesame seeds (
black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
2 tablespoons water 4 tablespoons chicken stock, homemade (page 62) or store - bought 2 tablespoons soy sauce 2
teaspoons smooth peanut butter 2
teaspoons Chinese
sesame paste or tahini 1 tablespoon Chinese
black vinegar or good quality balsamic vinegar 1 to 2 tablespoons chili
oil, homemade (page 25) or store - bought 2
teaspoons dark
sesame oil 1/4
teaspoon five - spice powder 1
teaspoon sugar 1/4
teaspoon ground Sichuan pepper (optional)
3 tablespoons extra virgin olive
oil 5 cups shredded Brussels sprouts 2 cups cooked wheat berries 1 tablespoon dark
sesame oil 1 tablespoon tahini 1
teaspoon honey 1
teaspoon rice vinegar 1/2
teaspoon fine ground sea salt 1/4
teaspoon ground
black pepper
1 9x9x2 salt block 1/4 cup fresh lime juice 1/4 cup Thai fish sauce 1 tablespoon rice wine vinegar 2 tablespoons toasted
sesame oil 1 garlic clove, minced 1 hot chile pepper, such as bird chile, habanero, cayenne or Scotch bonnet, stem and seeds removed, minced 1/4 cup finely shredded carrot 1 1/4 pounds large, wild - caught sea scallops (about 16) 1/2
teaspoon freshly ground
black pepper
Boiled Dumpling Dough: 2 cups all purpose flour 1/8
teaspoon kosher salt 3/4 cup lukewarm water 1 egg white Spinach and Egg Filling: 3 ounces spinach or Chinese water spinach, about 2 cups packed 2 tablespoons vegetable
oil 8 large eggs 2 1/2 tablespoons skim milk 1 1/2
teaspoons kosher salt, divided 1
teaspoon sesame oil 1
teaspoon oyster sauce 1
teaspoon freshly ground
black pepper