Tag Archive: sesame oil


Ingredients

  • 2 tsp coconut oil
  • 1 package tofu – diced in 1 cm cubes
  • 1 cup water chestnuts diced
  • 1 cup mushrooms finely chopped
  • 3 cloves garlic minced
  • 1/4 red onion finely chopped
  • 3 tbsp chopped peanuts
  • romaine lettuce leaves
  • 1 tbsp honey
  • 1/2 cup water
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1/4 tsp sesame oil
  • 1 tsp mustard
  • 1/2 tsp red chili powder

Directions

  • Make the sauce first by dissolving the honey in water in a small bowl.  Then add 2 tbsp soy sauce, rice vinegar, lemon juice, sesame oil, mustard, 1 clove garlic minced, and red chili powder
  • Mix well and store in fridge
  • Heat coconut oil in a wok
  • Saute tofu until browned, then add water chestnuts, mushrooms, garlic and onions and chopped peanuts
  • Then add 2 tbsp soy sauce and 1 tsp rice vinegar to the wok and saute for a couple of minutes
  • Put about 2 tbsp of mixture from wok into romaine lettuce leave and then top with sauce from the fridge

Ingredients

  • 1/4 cup miso
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1/2 tsp minced fresh ginger
  • water as needed (optional)

Directions

  • Combine all ingredients using a blender or food processor. If mixing by hand, use a fork or whisk and beat until smooth.
  • Add a bit of water, a teaspoon at a time for a thinner consistency

Asian Rice Salad

I am posting this recipe now (it is on the dinner menu for tomorrow night) because the mung beans in this recipe take 8-12 hours to sprout.  Picture to follow – I’m sprouting my seeds!

Sprouting Method:

  • In a bowl, wash 1/2 a cup of mung beans until water is clear
  • Soak washed mung beans in about 2 cups of warm water
  • Soak for 24-72 hours
  • Drain thoroughly once mung beans are sprouted
  • If seeds are hard, then it may take even longer to sprout

Ingredients

  •  2 cloves garlic minced
  • 1 two inch piece ginger, peeled and grated
  • 3 tablespoons sesame oil
  • 1/4 cup rice vinegar
  • 1/4 tsp raw honey
  • 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
  • 1 large carrot, shredded
  • 2 stalks celery, thinly sliced
  • 2 cups snow peas, thinly sliced
  • 2 tsp coconut oil
  • 2 cups cooked brown rice
  • 1 bunch scallions, thinly sliced
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup mung bean seeds -see above for sprouting method
  • 1/2 cup rice noodles
  • chopped peanuts (optional)

Directions

  • Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
  • Add the carrot, celery and snow peas to dressing and toss
  • Heat a large skillet over  medium to high heat and add coconut oil
  • Stir fry the cooked rice until toasted, about 2 minutes
  • Remove from the heat and let cool
  • Add the rice and scallions to vegetable mixture and toss
  • Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.

Variation – for those who eat seafood, you can add shrimp to this dish.  Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.

Serves 4-6

Prep time and cook time (excluding sprouting time for mung beans): 30-45 min