coarse sea salt rice
vinegar toasted sesame oil — optional borage flowers (if you don't have these, you can garnish with another edible flower or use chopped fresh herbs or toasted sesame seeds instead)
Not exact matches
Meanwhile, whisk together rice wine
vinegar,
toasted sesame oil, soy sauce, ginger, arrowroot powder, and water in a small bowl.
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 lime
A delicious fusion of flavors from the soy sauce, brown rice,
toasted sesame oil, sake, rice
vinegar, ginger and cilantro.
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine
vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp
toasted sesame oil; 1 Tbsp canola
oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
i'm obsessed with ume
vinegar and just love
toasted sesame oil.
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp
sesame seeds,
toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp water 2 tsp
toasted sesame oil 1 tsp rice wine
vinegar 1 lb beef tenderloin, trimmed and sliced into 1/4» thick medallions
1 Tbsp chili - garlic sauce 1 tsp
toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice
vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola
oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice
vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive
oil 2 tablespoons
toasted sesame oil
For the dressing — 2 cloves garlic, chopped — grated zest and juice of 1/2 lemon — 1/2 teaspoon chilli flakes or a small red chilli, finely chopped — 2 tablespoons rice
vinegar — 1 teaspoon cane sugar — 1 teaspoon soy sauce — 1 - 2 teaspoons
toasted sesame oil
For the dressing — 3 tablespoons
toasted sesame oil — 1 tablespoon rice
vinegar — 1 tablespoon soy sauce — juice of 1/2 lemon — pepper
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice
vinegar 1/2 tsp
sesame oil squirt of sriracha 1/2 tsp
toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice
vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive
oil 2 tablespoons
toasted sesame oil
Then you're going to add that all to a skillet over medium heat with your
toasted sesame & coconut
oil, and also add your vegan ground chicken, salt & pepper, coconut aminos, and rice
vinegar.
In a bowl, combine 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp
toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice
vinegar, 1 Tbsp grated fresh ginger, 2 cloves of minced garlic, 2 Tbsp
sesame seeds, and 1 Tbsp cornstarch.
Add the sweet chili sauce, creamy peanut butter, red miso paste, honey,
toasted sesame oil and rice
vinegar and whisk until smooth.
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
I drizzled it with some salty soy sauce, tangy rice
vinegar, and earthy
toasted sesame oil.
Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the juice of 1 orange 2 tablespoons
toasted sesame oil 2 tablespoons rice
vinegar 2 tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
Stir in the soy sauce,
toasted sesame oil, and rice
vinegar.
In a small bowl stir together 1/4 cup soy sauce, 1 Tbsp
toasted sesame oil, 1 Tbsp sriracha, 1 Tbsp rice
vinegar, and 2 Tbsp curry powder.
Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice
vinegar and a bit of
toasted sesame oil, if desired.
1/4 cup apple cider
vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons
toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)
Meanwhile, mix together the mirin, rice wine
vinegar,
toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl.
Puree the coconut milk, turmeric, ginger, carrots, pepper, olive
oil, salt,
toasted sesame oil, miso, maple syrup, brown rice
vinegar, and shallots in a blender until very smooth.
I sautee mine in a little
toasted sesame oil and rice wine
vinegar.
Wok - Seared
Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental
sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice
vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white
sesame seeds,
toasted Optional: red chili flakes or chili paste Directions:
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 tablespoons rice wine
vinegar (or white
vinegar) 1 tablespoon ginger, freshly minced 1 tablespoon
toasted sesame oil 5 tablespoons vegetable
oil
Ingredients For the tofu the juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple
vinegar half a teaspoon powdered ginger the juice of about 6 cm fresh ginger root, peeled and grated 50 ml
sesame oil 1 tablespoon
toasted sesame oil 2 tablespoons maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
whole - wheat spaghetti (udon noodles are great here too) 2 cups frozen edamame 1 - 2 cloves garlic, minced 4 scallions, minced 1/4 cup vegetarian «oyster» sauce 3T rice
vinegar 3T reduced - sodium soy sauce 2 tsp sugar 2 tsp
toasted sesame oil 1 - 3 tsp sriracha 1T canola
oil 2 medium carrots, cut into matchsticks (or 1 cup pre-cut shredded carrots) 1 red bell pepper, cut into matchsticks
Sautéed Spinach with
Toasted Sesame Oil: 2 tsp La Tourangelle Toasted Sesame oil, 1 tbs sesame seeds, 2 cloves garlic, minced, 2 tsp minced ginger, 1 10 - ounce bag fresh spinach, tough stems removed, 2 teaspoons rice vinegar, 1 teaspoon reduced - sodium soy sau
Oil: 2 tsp La Tourangelle
Toasted Sesame oil, 1 tbs sesame seeds, 2 cloves garlic, minced, 2 tsp minced ginger, 1 10 - ounce bag fresh spinach, tough stems removed, 2 teaspoons rice vinegar, 1 teaspoon reduced - sodium soy sau
oil, 1 tbs
sesame seeds, 2 cloves garlic, minced, 2 tsp minced ginger, 1 10 - ounce bag fresh spinach, tough stems removed, 2 teaspoons rice
vinegar, 1 teaspoon reduced - sodium soy sauce.
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)
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly sliced + 2 avocados, pitted, peeled and sliced + 8 T
toasted sesame oil, divided + 1/4 C plus 2 T rice
vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T
sesame seeds, plus more for sprinkling + wasabi - flavored
toasted nori sheets, crumbled, for garnish (optional)
Meanwhile, in a large bowl, whisk together rice
vinegar, mirin,
toasted sesame oil, gochujang, garlic, ginger and lime zest.
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider
vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons
toasted sesame oil 1 teaspoon vegetable
oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)
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
The organic udon noodles are mixed with a creamy cashew sauce seasoned with tamari, rice
vinegar, maple syrup, red chilli flakes and
toasted sesame oil.
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
Ingredients 1/4 cup gochujang (Korean red chili paste) 2 tablespoons unseasoned rice
vinegar 2 tablespoons maple syrup 1 tablespoon
toasted sesame oil 1 tablespoon reduced sodium soy sauce Directions Whisk together all of the ingredients in a bowl.
1/2 tsp
sesame oil + 2 tbsp lime juice + 2 tbsp rice wine
vinegar + 2 tbsp fish sauce + 1/4 c cashews,
toasted and chopped + 1 Thai chile, thinly sliced Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at the end.
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice
vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of
toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons
toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Our Miso Ginger is a breathtaking blend of organic miso, candied ginger, rice wine
vinegar, and
toasted sesame oil.
1 - 8 ounce package brown rice noodles 1 - 14 ounce package extra firm tofu 1/2 cup soy sauce 1 tablespoon
toasted sesame oil 1 tablespoon peanut butter 2 tablespoons rice wine
vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable
oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts
For the slaw: In blender, process mustard,
vinegar, orange juice and
toasted sesame seeds until smooth; slowly add canola
oil a little at a time until well emulsified.
2 cucumbers, peeled and seeded 1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly sliced 1 (one - inch) piece ginger, peeled and thinly sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white
vinegar 2 tablespoons peanut
oil 1/4 cup sliced radish 2 tablespoons
toasted 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)
Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce,
toasted sesame oil, rice
vinegar, and mirin.
Add 1 tablespoon distilled white
vinegar and 1 tablespoon
toasted sesame oil; toss to coat.
1 tablespoon coconut
oil 2 tablespoons
toasted sesame oil 2 stalks lemongrass — bruised with the back of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice
vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari
toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves