Posts Tagged ‘sesame oil’

by Sarah Steimer

Sesame-miso vinaigrette

This vinaigrette can serve double-duty as a marinade. I added a few tablespoons to some firm, cubed tofu overnight and grilled it (along with some veggies) the next day. I drizzled more vinaigrette over everything and a little brown rice — simple and de-lish.


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by Caitlin Saniga

Sesame red rice

I made this right before I left Roanoke on the day I went outside and measured 18 inches of snow on the front porch. I’d gone to the grocery store the day before and bought a scant few snacks. But when the storm hit, I realized I didn’t have much in the way of real food. So I dug into the pantry and pulled some of my favorite Asian sauce ingredients from the fridge. Sesame quickly became the flavor that tied this dish together, and it was perfect with the already-nutty red rice.


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by Caitlin Saniga

This was a new flavor combination for me: savory, tangy and nutty. Black rice, which actually looks more purple once it’s cooked, is my new favorite super-food, rich in fiber and iron.


  • 1 cup uncooked black rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 1 large red bell pepper, chopped
  • 1/4 large red onion, chopped
  • 3/4 cup cashew halves
  • 3 green onions, sliced


  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoons Asian sesame oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Dash of freshly ground pepper

Using a strainer, thoroughly rinse the rice.

In a medium pot, bring the rice and chicken broth to a boil. Simmer over low heat, covered, for 40-45 minutes, or until the rice is tender.

In the meantime, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the peppers and red onion and stir occasionally for 3 to 5 minutes, or until the vegetables soften. Add the cashews and green onions, and cook for an additional 3 minutes. Remove from heat and set aside.

To prepare the dressing, whisk together the vinegar, 2 tablespoons olive oil, sesame oil, garlic, salt and pepper.

When the rice is done, pour off the extra liquid and stir in the vegetable mixture. Pour the dressing over top and stir to combine. Refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Makes 4 servings.

Recipe adapted from: Parade magazine

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by Caitlin Saniga

For this salad, it’s best if you can track down some Israeli or Kirby cucumbers. I used English cucumbers, which are commonly available at the grocery store, and although I loved the way this dish tasted, my boyfriend, who’s had a similar dish many times before, said it didn’t taste quite authentic.

  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 3 cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled

In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt and cayenne. Add the cucumber, scallion and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

Recipe: MarthaStewart.com

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by Caitlin Saniga

Guys! This was my first time cooking with fresh mushrooms! Here's a hint from Martha Stewart on cleaning mushrooms: You can simply wipe the caps with a damp paper towel. (But don't rinse them, or they'll become soggy. Yick.)

  • 1 tablespoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch pieces
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  • 1 tablespoon sesame seeds, toasted
  • salt and pepper

Heat the oil in a large skillet or wok over medium-high heat. Add the asparagus and mushrooms, and saute just until tender, 5-6 minutes. Remove from heat. Sprinkle with the toasted sesame seeds, and season with salt and pepper. Serve hot, alongside rice, if desired.

Makes 4 small servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

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