Tag: tsp sesame oil

Vegetable Lo Mein

by Pam on October 31, 2012

I found this recipe on MyRecipes^[1] and thought it would pair perfectly with the Orange-Ginger Shrimp Skewers^[2] and the Garlicky Green Beans^[3]. It was easy to make and a great way to use up the extra veggies I had in the refrigerator. I used whole wheat spaghetti instead of Chinese egg noodles so this dish would be a bit healthier and I really loved the nutty flavor the noodles gave to the dish. My children, on the other hand, said they liked the dish but they didn’t like the noodles as much as the noodles their favorite Chinese restaurant used. I told them that they were MUCH healthier than the other noodles but they didn’t seem to care about the health benefits – weird. Anyway, I loved this side dish and thought it went really well with the rest of the meal.

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.

Print^[4]

Vegetable Lo Mein

Yield: 4

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

8 oz Whole wheat spaghetti noodles, cooked per instructions
1/2 tsp sesame oil
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp canola oil (divided)
1 cup of mushrooms, sliced
1/2 cup of shredded carrots
1/2 cup of baby bell peppers, sliced
1/4 red onion, sliced
2 green onions, chopped
1/2 cup of mung-bean sprouts
1/2 tbsp fresh ginger, minced
3-4 cloves of garlic, minced
2 tbsp fresh cilantro, chopped (divided)

Directions:

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by MyRecipes

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Orange-Ginger Shrimp Skewers (www.gordon-ramsay-recipe.com)
^{^} Garlicky Green Beans (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Grilled Sea Bass with Chili Lime Dressing – More Than Just a Nice Piece of Bass

While this is technically a recipe for sea bass, it’s really
much more than that. This tasty technique represents a glimpse into my warm
weather culinary habits. At least three times a week, I’ll toss some
kind of lean protein on the grill, and finish it doused in some sort of dressing or vinaigrette.

When you consider the wide variety of meats and seafood, and
the countless combinations of herbs, peppers, vinegars, and spices, you’re not
just looking at a summer’s worth of stellar dishes; you’re looking at a
lifetime’s worth.

This kind of operation always suffers from over-thinking.
Don’t try too hard to come up with these adaptations, just let it happen. By
the way, this is always a fantastic way to use up the last tablespoon of
whichever bottled vinaigrette is languishing in the back of the fridge.

I always get concerned comments when I use sea bass, since
there have been over-fishing issues, but this was labeled “Sustainably Produced”
at one of those well-known, national markets. I didn’t do any independent
research to verify, but if you can’t trust a giant corporate grocery chain, who
can you trust?

Like I said, this will work with all kinds of things, and
the more you use this style of cooking, the more you’ll want to use it. The
dressing took five minutes, and the fish took maybe ten. That leaves plenty of
time for savoring the long days ahead, which is why I hope you try this soon.
Enjoy!

Ingredients:

4 (4-oz each) sea bass filets

vegetable oil and salt to taste

For the dressing:

1 or 2 cloves garlic, finely minced, mashed or grated of
microplane

zest of one lime

1 tbsp lime juice

1 tbsp sambal or other chili paste/sauce

2 tbsp seasoned rice vinegar

2 tbsp Asian fish sauce

1 tsp sesame oil

cilantro leaves
roasted parnips, click here for recipe

Incoming search terms:

Sesame Garlic Basmati Rice

by Pam on July 21, 2014

I wanted to serve rice as a side dish to our Asian flavored meal. I decided to sauté the garlic and rice in sesame oil and a bit of butter before cooking it – my kitchen smelled amazing while it sautéed. I tossed the cooked rice with green onions and toasted sesame seeds before serving. The rice was devoured by the four of us and we had none left after dinner. It paired nicely with the green bean side dish and the shrimp stir fry (recipes to follow) I served for dinner.

Heat the butter and sesame oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and toasted sesame seeds and serve. Enjoy.

Print^[1]

Save^[2]

Sesame Garlic Basmati Rice

Yield: 4

Total Time: 30 min.

Ingredients:

1/2 tsp butter
1 1/2 tsp sesame oil
4 cloves garlic, minced
3/4 cup uncooked basmati rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
1 tbsp fresh parsley, chopped
1 tbsp toasted sesame seeds

Directions:

Heat the butter and sesame oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped green onions and toasted sesame seeds and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)