Archive for the ‘Sesame Oil’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

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Chicken with Sherry-Soy Sauce

chicken-with-sherry-soy-sauce
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dry sherry
  • 1 tablespoon sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon sesame oil
  • 1/4 cup thinly sliced green onions, optional
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
  2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

**Personal Review: This was really easy to make and it turned out wonderful. Very quick, very simple.**

Sesame Pork Rice

sesame-pork-rice
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
  • 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
  • 1 1/2 teaspoons bottled minced garlic, divided
  • 1 teaspoon bottled ground fresh ginger, divided
  • 1 tablespoon dark sesame oil, divided
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds
  1. Cook rice according to package directions; omit salt. Drain well; set aside.
  2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
  3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

**Personal Review: This was very simple to make – it tasted pretty good too – although I think I will add a scrambled egg, onions and other “goodies” to this the next time I make it.**

Shrimp Fried Rice


Recipe & picture courtesy of Better’n Eggs

Time-To-Table Time: 35 minutes
Serves: 4 – 6

  • 1 1/2 cups long grain white rice
  • 1 tablespoon Crystal Farms® butter or margarine
  • 1 cup (8 ounces) Better’n Eggs®
  • 1 cup chopped red bell pepper
  • 1 cup finely chopped fresh mushrooms
  • 1/4 cup chopped green onion
  • 1/2 pound cooked small shrimp (cocktail size), thawed if frozen
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon chili sauce with garlic*
  1. Cook rice according to package directions.
  2. Meanwhile, in 12-inch nonstick skillet melt butter over medium heat. Add Better’n Eggs®. As Better’n Eggs® start to set use spatula to lift edge of cooked Better’n Eggs® letting uncooked Better’n Eggs® flow to bottom of skillet. Cook until Better’n Eggs® are set but still moist. Slide out onto large dinner plate. Cut Better’n Eggs® into long strips; cover to keep warm.
  3. Add red pepper, mushrooms and green onion to skillet. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add shrimp and cooked white rice. Cook until shrimp and rice are heated through.
  4. In small bowl combine soy sauce, sesame oil and chili sauce; mix well. Pour into rice mixture. Add Better’n Eggs® strips. Cook, stirring gently, until heated.

*Note: Chili sauce with garlic can be found in the Oriental food section of your grocery store.

**Personal Review: No Review Yet** 

Moo-Shu Chicken


Recipe & picture courtesy of Family Circle

Makes: 10 rolls
Prep: 10 minutes
Cook: 10 minutes

  • 1 tablespoon sesame oil
  • 2 cloves garlic, chopped
  • 1 bag (10 ounces) shredded coleslaw mix
  • 1 bag (8 ounces) shredded carrots
  • 4 scallions, sliced
  • 1/4 cup hoisin sauce
  • 2 tablespoons reduced- sodium soy sauce
  • 10 flour tortillas (6 inches)
  • 3 cups shredded cooked chicken (from a rotisserie chicken)
  1. In a large nonstick skillet, heat the oil over medium heat. Add the garlic, coleslaw mix, carrot and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.
  2. Stir in the hoisin and soy sauce and cook 2 minutes. Add chicken; stir to combine with vegetables and heat through.
  3. To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.

**Personal Review: No Review Yet**

Pacific Rim Glazed Flank Steak


Recipe & picture courtesy of Family Time

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 17 to 20 minutes

  • One 1 1/2- to 2-pound beef flank steak
  • 1 cup prepared, commercial teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup honey
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dark sesame oil
  • 1 clove garlic, crushed
  • Pepper, (as desired)
  1. In a medium shallow container, whisk together the teriyaki marinade, onion, honey, rosemary, sesame oil, and garlic. Season to taste with pepper. Remove and reserve 3/4 cup for basting.
  2. With sharp knife, lightly score both sides of the beef steak in a crisscross pattern. Put the steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, turning once, and for up to 8 hours.
  3. Prepare a charcoal or gas grill so that the coals are medium-hot.
  4. Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard the marinade.
  5. Grill the steak, uncovered, for 17 to 20 minutes for medium-rare to medium. Turn the steak once during grilling and baste occasionally with the reserved 3/4 cup of marinade.
  6. Transfer any marinade leftover from basting to a small saucepan and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 1 to 2 minutes.
  7. Meanwhile, carve steak diagonally across the grain into thin slices and arrange on a platter. Spoon the hot marinade over the beef and serve.

**Personal Review: No Review Yet**

Devilish Sesame Chicken with Green Beans and Scallion Rice


Recipe & picture courtesy of Rachael Ray

Serves 4

  • 3 tablespoons vegetable oil
  • 1 cup white rice
  • 2 cups chicken broth
  • Salt
  • 1/2 pound green beans
  • 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 tablespoons tamari (dark soy sauce)
  • 3 tablespoons honey
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sesame oil
  • 1 bunch scallions, finely chopped
  • 2 tablespoons sesame seeds, toasted
  1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
  2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
  3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
  4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
  5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

**Personal Review: No Review Yet**