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Name: Sesame-Ginger Stir-Fry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Pickled ginger juice see; 2 tb Boiling water; 1/4 c Roasted garlic olive oil or; 1/4 c Japanese-style pickled; 3 tb Tamari or shoyu; 2 tb Toasted sesame oil; 2 tb Sesame seeds

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INGREDIENTS

2 tb Pickled ginger juice ; see
2 tb Boiling water
1/4 c Roasted garlic ; olive oil or
1/4 c Japanese-style pickled
3 tb Tamari ; or shoyu
2 tb Toasted sesame oil
2 tb Sesame seeds

Servings

INSTRUCTIONS

Makes about 3/4 cup. Prep: about 10 minutes. This recipe may send you chasing around a bit for ingredients but the taste rewards effort. Ive chosen to use pickled ginger and roasted garlic olive oil so that you can refrigerate this homemade sauce for up to three months. (Fresh ginger and garlic would considerably reduce storage time.) If you choose to use peanut rather than roasted garlic olive oil, you can mince a clove or two of garlic to add to individual stir-fry recipes. Use the larger amount of pickled ginger if you love the flavor and want it to predominate. Place the sesame seeds in a shallow baking dish or other ovenproof container. (I use an aluminum one recycled from take-out food.) Toast in a toaster oven at 375 degrees until fragrant, 2 to 3 minutes. (Or, toast in a non-stick skillet over medium-high heat, stirring constantly) Transfer to a plate and let cool. In a food processor or blender, combine all of the ingredients except the water and toasted sesame seeds. With the motor running, add the boiling water and process until the sauce is thoroughly blended. Transfer the sauce to a glass jar and add the sesame seeds. Cover and refrigerate until needed, up to 3 months. Shake vigorously before using. Note: If you dont have enough pickled ginger juice, substitute brown-rice vinegar or seasoned rice vinegar to taste. Recipe by: Lorna Sass Short-Cut Vegetarian, page 25

NOTES

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Sesame-Ginger Stir-Fry Sauce

2 tb Pickled ginger juice see
2 tb Boiling water
1/4 c Roasted garlic olive oil or
1/4 c Japanese-style pickled
3 tb Tamari or shoyu
2 tb Toasted sesame oil
2 tb Sesame seeds

Makes about 3/4 cup. Prep: about 10 minutes.    This recipe may send you chasing around a bit for ingredients but the taste  rewards effort. Ive chosen to use pickled ginger and roasted garlic olive  oil so that you can refrigerate this homemade sauce for up to three months.  (Fresh ginger and garlic would considerably reduce storage time.)    If you choose to use peanut rather than roasted garlic olive oil, you can  mince a clove or two of garlic to add to individual stir-fry recipes. Use  the larger amount of pickled ginger if you love the flavor and want it to  predominate.    Place the sesame seeds in a shallow baking dish or other ovenproof  container. (I use an aluminum one recycled from take-out food.) Toast in a  toaster oven at 375 degrees until fragrant, 2 to 3 minutes. (Or, toast in a  non-stick skillet over medium-high heat, stirring constantly) Transfer to a  plate and let cool.    In a food processor or blender, combine all of the ingredients except the  water and toasted sesame seeds. With the motor running, add the boiling  water and process until the sauce is thoroughly blended. Transfer the sauce  to a glass jar and add the sesame seeds. Cover and refrigerate until  needed, up to 3 months. Shake vigorously before using.    Note: If you dont have enough pickled ginger juice, substitute brown-rice  vinegar or seasoned rice vinegar to taste.    Recipe by: Lorna Sass Short-Cut Vegetarian, page 25

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 1

Calories: 760
Calories from Fat: 649 (85%)

Amt Per Serving		% DV

	Total Fat 72.1g	96 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 28.2g
	Polyunsanturated Fat 30.5g
Cholesterol 0mg		0 %
Sodium 2356.3mg		81 %
Potassium 394mg		10 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 16.7g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 760

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