Posts in : Ingredients sesame oil

• 

  Chinese meats Soup

  
  
  • Posted by elimam
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  Chinese meats Soup
  

  

  Course

  soup

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  20 minutes

  Servings

  servings

  
  Ingredients

  • 1 pound ground pork
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 teaspoon salt
  • 2 green onions chopped and divided
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

  Course soup Cuisine Chinese Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 1 pound ground pork 1 egg 1 tablespoon cornstarch 2 teaspoons sesame oil 1 tablespoon minced fresh ginger root 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 teaspoon salt 2 green onions chopped and divided 1 tablespoon Extra Virgin Olive Oil 1 head napa cabbage, cored and cut into chunks 2 cups low-sodium chicken broth 2 cups water or as needed 1 tablespoon soy sauce 2 teaspoons sesame oil

  
  Instructions

  1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
     

  2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.

  3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

  
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  Chinese Cabbage Salad

  
  
  • Posted by elimam
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  Chinese Cabbage Salad

  

  Course

  salad

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  5 minutes

  Servings

  servings

  Ingredients

  • 2 tablespoons sesame seeds
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 4 cups shredded cabbage
  • 2 carrots shredded
  • 1 package ramen noodles crushed

  Course salad Cuisine Chinese Prep Time 15 minutes Cook Time 5 minutes Servings servings Ingredients 2 tablespoons sesame seeds 1 1/2 tablespoons rice vinegar 1 teaspoon sesame oil 2 tablespoons white sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup Extra Virgin Olive Oil 4 cups shredded cabbage 2 carrots shredded 1 package ramen noodles crushed

  Instructions

  1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
  2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
  3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

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  Sesame Seared Tuna

  
  
  • Posted by elimam
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  Sesame Seared Tuna

  

  Course

  appetizer

  Cuisine

  Japanese

  Prep Time

  10 minutes

  Cook Time

  10 minutes

  Servings

  steaks

  Ingredients

  • 1/4 cup soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 tuna steaks
  • 1/2 cup sesame seeds
  • wasabi paste
  • 1 tablespoon Extra Virgin Olive Oil

  Course appetizer Cuisine Japanese Prep Time 10 minutes Cook Time 10 minutes Servings steaks Ingredients 1/4 cup soy sauce 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon honey 2 tablespoons sesame oil 1 tablespoon rice wine vinegar 4 tuna steaks 1/2 cup sesame seeds wasabi paste 1 tablespoon Extra Virgin Olive Oil

  Instructions

  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

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