#Sesame oil

[foodfuck]

smoky sweet salmon with sesame asparagus · how sweet eats

[morethansalad]

Shou Zhua Scallion Pancake 手抓葱油饼 (Vegan)

[thelcsdaily]

Beef and Broccoli

Broccoli and beef go well together, and this quick and simple stir-fry makes the most of it. There are several of recipes for broccoli beef, but my favorite is the one that calls for sesame oil. This is a basic stir-fried dish that is enhanced by the sweet taste of the nutty sesame oil. You can customize this stir-fry dish to use any protein or vegetables you have in your kitchen, and it still gives a fantastic mix of flavors and textures. This meal offers a flavor of traditional Chinese takeout. One of my mother's favorites.

“I am not a glutton - I am an explorer of food” ― Erma Bombeck

[fieriframes]

[I'm gonna slowly add sesame oil, a little bit of, uh, blended oil. Let us not become so cautious that we forget to live.]

[the-messhall]

Smashed Cucumber Salad 🥒

[acocktailmoment]

Horse With No Name !

Ingredients:

1 1/2 OZ. REPOSADO TEQUILA

1/2 OZ. AMONTILLADO SHERRY

1/2 OZ. FRESH LEMON JUICE

1/4 OZ. COFFEE LIQUEUR (MUSK USES MR. BLACK)

1/2-3/4 OZ. BANANA LIQUEUR

1/2-3/4 OZ. FUNKY JAMAICAN RUM (MUSK USES SMITH & CROSS)

3/4 OZ. PASSION FRUIT SYRUP (2:1 SIMPLE SYRUP AND PASSION FRUIT PUREE)

3 DROPS BLACK SESAME OIL (OR 2 OF TOASTED SESAME OIL)

Preparation:

Add all of the ingredients to a shaker and whip shake with pebble ice. Dump the contents into a glass. Top with crushed ice and garnish.

TIPFor added depth, make a spiced syrup with cinnamon and vanilla bean to complement the passion fruit: 1 quart of water and 1 quart of sugar, combined with 1 crushed of cinnamon stick, 2 orange peels and 1/2 a vanilla bean, sliced. Heat the mixture but don’t boil. Use this in place of the simple in the passion fruit syrup.

Courtesy: Ramsey Musk

Photography: Rob Campbell

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.  

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[angelkin-food-cake]

Vegan Flowering Chive and Garlic Dumplings

Dough:

1 cup wheat starch

¼ cup tapioca flour or starch

¼ cup rice flour

¼ tsp. salt

1 tsp. oil

1 cup vegetable broth

Filling:

6 cloves of garlic, minced

2 cups flowering chives, chopped and tips reserved

1 Tbsp. dark sesame oil

Sauce:

¼ cup mirin

1 Tbsp. soy sauce

1 Tbsp. fresh ginger, grated

1 tsp. sugar

½ tsp. rice vinegar

pinch of red pepper flakes

Place all of the wrapper ingredients, except for the boiling broth, into a stand mixer. Attach the flat beater and mix on low for a few seconds to combine. Heat the broth until it comes to a boil and then add it to the mixture and knead at a high setting for several minutes, until the dough is soft and pliable.

Roll the dough into one large ball, then separate them into four small balls. Roll each ball into a cylinder shape, about six inches long. Place three of them onto a greased plate and cover with saran wrap while you make the first four wrappers.

Divide the cylinder into four equal pieces. Take one piece in your hand and mold it into a flat circular shape. Place it in between two sheets of parchment paper, then use a roller to get them as thin as possible. They don’t need to be a perfect circle.

Place the finished wrappers under the saran wrap while you make the rest of the wrappers.

To make the filling, heat the sesame oil over medium low heat, then add in the garlic and chopped chives. Gently sauté for about 3 minutes, stirring frequently to ensure the garlic doesn’t burn. Remove from the pan to cool and set aside.

Make your sauce by combining all of the sauce ingredients together. Set aside and assemble your dumplings. Place a small amount of the filling into the center of one of the wrappers. Pull one side up to the center and continue with all sides to make a nice scalloped shape, then flatten them out between the palms of your hand. They don’t need to look perfect.

Heat about a tablespoon of vegetable oil in a large sauté pan over medium-high heat. Once the oil starts smoking, place as many dumplings as you can in the pan without having any of them too close or touching each other. Sear for about 3-4 minutes on each side, or until the bottom is nicely browned.

Now add about 1/4 to 1/2 cup water into the pan. Be really careful, because the water will sputter. Quickly cover the pan with a tight lid and reduce the heat to low. Let it steam for about 5 minutes. Remove the lid, flip the dumplings and dial the heat back up to medium and sauté until the water has all evaporated.

Repeat these steps until all of the dumplings have been fried, then serve immediately with the ginger dipping sauce and garnish with the reserved flowering chive tips.

[girlintheredapron]

Tried the two plaid aprons’ recipe for beef and broccoli tonight and got fancy with plating things up

I used birds eye steamed broccoli just did less steaming than the package says

Husband agrees it’s another hit

Sucker finally learning he missed out on years of my cooking

[foodfuck]

spicy salmon maki bowl · simply scratch

[morethansalad]

20 Minutes Tofu au Paprika Fumé Vegan Avec Riz et Maïs / 20 min Vegan Smoked Paprika Tofu, Rice + Corn

[sneakyguacamole]

Creamy soy milk udon

Via Make It Japanese. Soup 1 cup unsweetened soy milk 1 tbsp miso 3 tbsp tahini 3 tbsp toasted sesame oil 1 tbsp soy sauce 2 tbsp toasted white sesame seeds, coarsely ground Toppings 1 tbsp toasted sesame oil 1 tbsp soy sauce 1 tbsp miso 1 tsp sugar 1 tbsp plus 1 tsp neutral oil, such as canola or grapeseed 1 lb ground pork 1 garlic clove, finely grated 1 tsp finely grated fresh…

[eato]

Beef Fried Rice

[davidwhornii-blog]

Pork and Shrimp Wonton Soup

Bringing the best of both worlds is Pork and Shrimp Wonton Soup. It’s a comforting soup that features a flavorful broth filled with delicate wontons made from pork and shrimp. This dish is perfect for chilly evenings or when you need a bit of comfort food. It’s both satisfying and soothing.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[seven-deadly-dishes]

Crock Pot Teriyaki Chicken

via Joy Food Sunshine