Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 6
2 chicken breasts, boneless and skinless, cut into 1 inch cubes
1/4 cup soy sauce
1/4 cup russian salad dressing
1 tablespoon sesame seeds
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 green bell pepper, cut into 1 inch pieces
2 medium onions, cut into eighths
3 small zucchini, cut into 3/4 inch pieces (or use 2 large)
1 pint cherry tomatoes
Recipe
1 place chicken cubes in a large shallow container. combine soy sauce, dressing, sesame seeds, lemon juice, garlic posder, and ginger in a jar; cover tightly and shake vigorously. pour over the chicken. cover and refrigerate at least 2 hours, stirring the chicken occasionally.
2 remove the chicken from the marinade, reserving the marinade. alternate the chicken and vegetables on skewers.
3 grill the kabobs over medium-hot coals for 15 to 20 minutes or until the chicken is done. turn and baste frequently with the marinade.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
2 tablespoons apricot preserves
1/4 cup pineapple preserves
1 tablespoon ground mustard
1/2 tablespoon horseradish
1 egg, slightly beaten
1/2 cup 2% low-fat milk
1 teaspoon garlic powder
1/4 cup sesame seeds
1/2 cup flour
3 boneless skinless chicken breasts, cut into 1-inch cubes
vegetable oil, for frying
Recipe
1 sweet sauce: mix all sauce ingredients in a small saucepan and cook till warm. makes about 1 cup.
2 chicken: mix egg, milk, garlic powder, sesame seeds and flour into a large bowl. add in chicken pieces, stirring to coat.
3 frying: using a deep fryer, heat oil to 350f and carefully add chicken pieces in a single layer, frying until golden (about 3-4 minutes). (do in batches if necessary). drain on paper towels. serve with toothpicks for dipping.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
6 tablespoons oriental sesame oil
1 1/2 teaspoons ground cumin, plus additional
ground cumin, to taste
3 pita bread rounds
Recipe
1 in a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture.
2 cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°f oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden.
3 toss the crisps with the additional cumin and salt to taste and let them cool. the crisps keep in an airtight container for 1 week. serve the crisps as a topping for vegetable or tossed green salad.
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.
1 (6 ounce) can tuna, drained and flaked, or more to taste
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
heat oil in a skillet over medium-high heat; saute onion and celery until softened, 5 to 10 minutes.
combine tofu, mayonnaise, lemon juice, mustard, and dill weed in a bowl; mash with a potato masher until tofu is smooth and mixture is combined. fold tuna into tofu mixture.
stir tofu-tuna mixture into onion mixture; cook and stir until heated through, 5 to 10 minutes.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1/3 cup flour
1/2 teaspoon salt
1 dash black pepper
1 lb boneless skinless chicken breast, cut into 1/4-inch slices
2 tablespoons sesame oil
1 tablespoon minced garlic
8 ounces fresh mushrooms, sliced or 1 (4 ounce) can sliced mushrooms, drained
1 -1 1/2 cup chicken broth
3/4 cup refrigerated sesame ginger salad dressing (see note)
1 -2 tablespoon toasted sesame seeds
Recipe
1 combine flour, salt, and pepper; toss chicken with flour mixture to coat evenly.
2 heat a non-stick skillet then coat it with sesame oil; add garlic and chicken; fry until browned, stirring only infrequently; to keep chicken from sticking to skillet add a little broth as needed; place mushrooms on top of chicken and add 1/4 cup chicken broth; reduce heat to low, cover and simmer 10-12 minutes, adding chicken broth and stirring every few minutes as needed to keep chicken from drying and sticking to pan.
3 at end of the 10-12 minutes braising time, stir in 1-3 tablespoons additional broth until sauce is preferred consistency; stir in sesame ginger dressing; serve over cooked rice; sprinkle each serving with toasted sesame seeds.
4 note: sesame ginger dressing may be found in the refrigerated salad dressing section of your grocery store ~ i found litehouse brand sesame ginger dressing & sauce next to my store's fresh produce.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
4 lamb fillets (about 200g each)
3/4 cup sesame seeds
1 teaspoon dried chili pepper flakes
3 tablespoons fresh parsley, chopped finely
3 tablespoons olive oil
Recipe
1 combine sesame seeds, chili flakes and parsley in a bowl.
2 combine lamb fillets in a large bowl with the oil.
3 place lamb one at a time in sesame seed mixture and coat each fillet all over.
4 cook either on a lightly oiled grill plate, fry pan, or on the bbq until browned on both sides and cooked as desired. cover and stand 5 min's then slice thickly.
5 i served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.
Total Time: 3 hrs 15 mins
Preparation Time: 3 hrs
Cook Time: 15 mins
Ingredients
Servings: 10
1 (12 ounce) package bow tie pasta
1/4 cup sesame seeds
1/4 cup salad oil (canola or other vegetable oil)
2/3 cup soy sauce
1/2 cup wine vinegar
3 1/2 tablespoons sugar
2 cups cooked chicken, cubed
1/2 cup fresh parsley, chopped
1/2 cup green onion, chopped
4 cups fresh spinach leaves, torn
Recipe
1 boil water, add pasta and cook according to directions.
2 drain and rinse pasta with cool water, set aside.
3 heat oil on a small skillet over med-low heat. stir in sesame seeds and cook until light brown.
4 remove from heat and allow the pan to cool (or you will regret it!). stir in soy sauce, vinegar and sugar and stir to combine.
5 add cooled pasta to a bowl, pour dressing over the top and mix well. stir in cooked chicken. there will be a lot of dressing left on the bottom of the bowl- don't worry, it will be absorbed. cover and refrigerate 3-6 hours, stirring a couple of times. if you skip this step, the dressing will not absorb.
6 before serving stir in parsley, green onions and torn spinach and mix well.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 egg whites
1/4 cup sesame seeds
1 1/2 cups panko breadcrumbs (in a pinch use about 1 cup breadcrumbs)
kosher salt
black pepper
1 1/2 lbs boneless skinless chicken tenders
vegetable oil
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
3/4 inch piece fresh ginger, peeled and grated finely
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Recipe
1 in a shallow bowl, lightly beat the egg whites until frothy.
2 in a second shallow bowl, combine the panko bread crumbs with a little salt and black pepper.
3 season tender strips with additional salt and black pepper.
4 dip each chicken strip into the egg , then coat with the panko/sesame mixture, pressing to adhere. place the breaded chicken strip on a plate. repeat until all the chicken strips are breaded.
5 heat about 1/4 inch of oil in large skillet over medium high heat. test temperature by dropping in a tiny piece of the panko. it should sizzle immediately.
6 fry chicken tenders until golden brown on both sides and cooked through. you may need to do this in batches. this will only take 2-4 minutes per side then remove to a wire rack. (this will keep them crunchy. when you drain things on paper towels, they tend to soak the oil back in and get soggy on the bottom.).
7 ginger soy dipping sauce: in a small bowl, whisk together all ingredients.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 4
6 boneless skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 cup ketchup
1 tablespoon sesame oil
1/4 teaspoon ground ginger
2 teaspoons brown sugar
2 tablespoons sesame seeds
Recipe
1 preheat grill to medium-high heat.
2 in a medium bowl, combine chicken, lemon juice, soy sauce, ketchup, sesame oil, ginger, and brown sugar.
3 grill chicken 10 to 13 minutes, or until no pink remains and juices run clear, turning chicken frequently and brushing it each time with the mixture.
4 remove chicken from grill and sprinkle with sesame seeds before serving.
Total Time: 16 mins
Preparation Time: 10 mins
Cook Time: 6 mins
Ingredients
Servings: 2
300 g tuna
30 g sesame seeds
1/2 teaspoon wasabi
15 ml soy sauce
75 ml water
2 cm ginger
1 teaspoon sugar
Recipe
1 mix 1/2tsp of wasabi paste with 75ml water and leave to thicken.
2 pour the sesame seeds onto a clean, dry plate and spread out evenly.
3 coat the tuna steak with the wasabi paste and press both sides onto the sesame seeds.
4 heat the oil in a frying pan over a medium heat and pan fry the tuna steaks for 2-3 minutes on each side. the tuna should be pink in the middle. (tuna steaks very in size and thickness, alter cooking times accordingly).
5 remove tuna steaks from pan and place onto a warm plate.
6 add the soy sauce, chopped ginger, brown sugar and water to the pan.
7 boil for 1 1/2-2 minutes to reduce the sauce by half.
8 pour the glaze over the tuna steaks and serve immediately.
Total Time: 55 mins
Preparation Time: 40 mins
Cook Time: 15 mins
Ingredients
4 ounces sharp cheddar cheese, shredded
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour, sifted (sift first, then measure)
1 dash cayenne pepper (optional)
24 pimento-stuffed green olives, small to medium, drained & patted dry (if you don't, the dough won't want to stick)
1/3 cup sesame seeds (, black, or a mixture of both)
Recipe
1 preheat oven to 400°f beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
2 shape dough into a log shape, and slice into exactly how many olives you have. after a making a few, you will get a feel for how much dough you need for each olive.
3 use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
4 place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
1 cup + 1 tablespoon + 1 teaspoon all-purpose flour
1/2 cup dry bread crumbs
1/2 cup sliced almonds
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 1 hr
preheat oven to 400 degrees f (200 degrees c). grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
stir together the egg and sugar. melt butter or margarine, and stir into mix. add flour; mix until smooth, but not fluffy. spread the batter into the prepared pan. sprinkle flaked almonds on top.
bake for 25 minutes. allow cake to cool slightly before removing from the pan. cool completely on a wire rack. this cake keeps very well for up to a week in an airtight container or plastic bag.
1 in a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. seal bag and turn to coat; refrigerate for at least 1 hour.
2 spread cream cheese onto a large serving platter; top with chicken mixture. sprinkle with onions, peanuts and spinach. drizzle with sweet-and-sour sauce. cover and refrigerate for at least 2 hours. serve with crackers.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 6
8 ounces linguine
3 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
6 tablespoons chunky peanut butter
1/4 cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil (optional)
2 cooked boneless skinless chicken breast halves
5 tablespoons sesame seeds, toasted
1 lb thin asparagus, trimmed
3 scallions, bulb and inches green cut up
1 small cucumber, halved and seeded cut into 1/4 inch dice
Recipe
1 bring a large pot of water to boil. add the linguine and cook until just tender. drain and rinse under cold water. drain again, and set aside in a large mixing bowl.
2 place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. process for one minute. with motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
3 shred the chicken into 2 inc julienne and toss with linguine. add the sauce and 4 t of the sesame seeds and toss to coat well.
4 cut the asaragus on a diagonal into 1 inch lengths. blanch in a saucepan of boiling water for 1 minutes. drain, rinse under cold water and pat dry.
5 place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. sprinkle with scallions, cucumber and remaining sesame seeds.
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 tablespoon toasted sesame seeds
1 bunch green onion, chopped
2 tablespoons peanut oil
1/4 cup soy sauce
1/4 cup sugar
1 teaspoon sesame oil
Recipe
1 heat peanut oil in wok or large skillet. combine flour, garlic powder, and paprika. dredge small chicken chunks in flour. fry pieces in oil until juices run clear.
2 meanwhile, in another pot bring to a boil: soy sauce, sugar and sesame oil. simmer for about 15 minutes.
3 pour over chicken in skillet and mix together. top with toasted sesame seeds and chopped green onions.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 2
1 (6 1/2 ounce) chocolate pieces, variety of your favorites
2 teaspoons store bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
chocolate shavings
1 cup heavy cream (very cold)
1 teaspoon vanilla extract
1 1/2 tablespoons light corn syrup
Recipe
1 chop chocolate into small pieces and place in the top of a double boiler over simmering water.
2 stir occasionally until melted.
3 add the cocoa and sugar, stirring constantly until thoroughly blended.
4 remove from heat and slowly add 1/2 cup of the milk and stir until smooth.
5 cool to room temperature.
6 in a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice.
7 blend on high speed until smooth and the consistency of a frozen daiquiri, pour into a giant goblet and top with whipped cream and chocolate shavings.
8 whipped cream: combine the cream and the vanilla and mix well with an electric mixer with a whisk attachment.
9 start whipping the cream on medium speed.
10 add the corn syrup slowly while beating.
11 whip until the cream holds soft peaks.
12 slather, drop and dollop onto whatever your heart desires.
Preparation Time: 12 mins
Cook Time: 15 mins
Ready Time: 13 hrs
in a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. stir in the anise extract. sift together the flour and baking powder; fold into the egg mixture. cover and let rest for 15 minutes.
divide dough into 3 parts. on a lightly floured surface, roll the dough out to 1/4 inch thickness. flour a springerle mold or rolling pin, and press the design into the dough. cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. cover with a towel and let stand overnight.
preheat the oven to 300 degrees f (150 degrees c). dust excess flour from cookies.
bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. cool and store in an airtight container for up to 2 months.
Total Time: 24 mins
Preparation Time: 20 mins
Cook Time: 4 mins
Ingredients
18 bamboo skewers (6-inch)
12 ounces salmon fillets, skin removed (and no bones of course)
4 tablespoons oyster sauce
2 tablespoons orange juice concentrate
1 tablespoon soy sauce
1 clove garlic, minced or finely chopped
1 tablespoon fresh ginger, grated finely or microplaned
3 tablespoons chili paste (use less if you prefer less heat)
4 tablespoons honey
1 tablespoon sesame oil
2 -3 tablespoons toasted sesame seeds
Recipe
1 soak the bamboo skewers for at least half an hour before using- you don't need them to catch fire under the grill!
2 slice the salmon into thin strips- i did mine about 1-inch wide by 7-8inches in length.
3 weave on to skewers (just like you would do with chicken) combine the oyster sauce, orange concentrate, soy sauce, garlic, ginger, honey and sesame oil- make sure you stir this thoroughly, the honey needs to be well combined other wise you end up with a gloopy lump in the bowl!
4 you can make this ahead if you prefer and keep chilled.
5 brush marinade onto salmon skewers and leave for 10 minutes or so, to allow flavours to absorb.
6 heat your grill to medium, and then grill salmon for 1- 2 minutes on each side (do watch them though- they don't need to be overcooked) brush a final slick of marinade onto them as you remove them from the grill and sprinkle with the toasted sesame seeds.
7 serve, and enjoy!
8 (now my mouth is watering!) (this recipe also works well using a piece of salmon to be served an an entree- serve with a noodle based salad with lots of thai ingredients of your choice!).
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 4
4 dried shiitake mushrooms
1 cup water, boiling
1 cup chicken broth
4 teaspoons low sodium soy sauce
2 teaspoons fish sauce
2 garlic cloves, crushed
2 inches fresh ginger, sliced
1 serrano chili, thinly sliced
8 ounces dried somen noodles
1 lb chicken cutlet
1/4 teaspoon fresh ground black pepper
1/3 cup toasted sesame seeds
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise
1 red bell pepper, sliced
1 lime, cut into wedges
Recipe
1 place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. remove the mushrooms, squeezing out the excess water. thinly slice the caps, and set aside. reserve the rehydrating liquid.
2 in a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. remove from the heat and reserve.
3 bring a large pan of water to a boil. add somen, and cook 3-4 minutes or until the noodles are tender. drain, and set noodles aside.
4 sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick.
5 heat a nonstick skillet over medium high heat. add the sesame oil, swirling to coat the pan. add the chicken cutlets, and cook about 3 minutes per side or until they are done. remove chicken from pan and set aside.
6 add the bok choy to the same skillet, cut side down. cook about3 minutes, until the cut side starts to brown. add the mushroom slices and bell pepper slices. strain the broth through a sieve into the pan, cover and cook for 2 minutes.
7 thinly slice the chicken.
8 in each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. spoon 1/4 of the broth over each bowl. garnish with the lime, and serve immediately.
Preparation Time: 40 mins
Cook Time: 30 mins
Ready Time: 2 hrs 10 mins
in a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. stir in the heavy cream. cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. remove from heat, and stir in the butter until completely incorporated. place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
preheat the oven to 400 degrees f (200 degrees c). grease a 9-inch springform pan.
in a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. in a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. pour the batter into the prepared pan.
bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. cool cake, then remove from the pan. spread the glaze on top, and serve.
Total Time: 1 hr 5 mins
Preparation Time: 10 mins
Cook Time: 55 mins
Ingredients
1/3 cup teriyaki sauce
1 1/2 tablespoons dry sherry
1 1/2 tablespoons toasted sesame seeds
1 1/4 lbs chicken drummettes or 12 chicken drummettes
1 1/2 tablespoons barbecue sauce
1 1/2 tablespoons honey
1/4 teaspoon sesame oil
Recipe
1 in a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. add chicken drumettes, turning to coat. seal bag and refrigerate for at least 30 minutes, or up to 1 day.
2 preheat oven to 400 degrees f.
3 line a cookie sheet with foil. using tongs, transfer drumettes to cookie sheet. discard marinade. bake until drumettes are golden brown, about 15 minutes.
4 mix barbecue sauce, honey, and sesame oil in a small bowl. brush drumettes with half of sauce mixture and bake for 5 more minutes. using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. serve hot or at room temperature.
preheat oven to 350 degrees f (175 degrees c). grease and flour three 9 inch round cake layer pans.
combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. mix until blended. pour batter into the prepared pans.
bake at 350 degrees f (175 degrees c) for 25 minutes or until cakes test done. set aside cakes to cool.
to make lemon cheese filling: in the top half of a double boiler combine the egg yolks, sugar, butter or margarine, flour, grated lemon rind and lemon juice. cook stirring constantly over medium heat until mixture is thick enough to spread. let cool before spreading between cooled cake layers.
preheat oven to 325 degrees f (165 degrees c). grease one 10 inch tube or bundt pan.
combine the cake mix, sugar, 3/4 cup vegetable oil, and apricot nectar together. beat in the eggs one at a time, mixing well after each addition. pour the batter into the prepared pan.
bake at 325 degrees f (165 degrees c) for 1 hour. let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
to make glaze: combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. use immediately to pour over still warm cake.
Preparation Time: 5 mins
Cook Time: 7 mins
Ready Time: 12 mins
in the top of a double boiler, combine the sugar, egg whites, corn syrup, water and vanilla. place over boiling water and beat with an electric mixer on high speed for 7 minutes, or until frosting forms peaks when beaters are raised. remove from heat. use immediately to frost a cooled cake.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3/4 lb boneless skinless chicken breast half
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon mirin
1 teaspoon minced gingerroot or 1/2 teaspoon powdered ginger
1/2 teaspoon chinese five spice powder
3 tablespoons toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon vegetable oil
Recipe
1 cut chicken into 1 inch strips.
2 in a large bowl, combine chicken, soy sauce, mirin, ginger, honey, five-spice spice powder, and cornstarch, coat chicken well, refrigerate for 30 minutes.
3 heat oil in large frying pan over high heat.
4 add chicken. stir-fry 5 minute or until lightly browned.
5 remove from heat, sprinkle with sesame seeds before serving.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 1/2 lbs boneless skinless chicken breasts
1 cup flour
1/2 teaspoon salt
2 large eggs
2 tablespoons water
1 cup panko breadcrumbs
1/2 cup sesame seeds
3 tablespoons vegetable oil
1/4 cup mayonnaise
1/4 cup chinese sweet-hot mustard
2 tablespoons dijon mustard
1 tablespoon crystallized ginger, minced
1/4 cup rice wine vinegar
1/4 cup black bean sauce (with chili optional)
1/4 cup scallion, minced
2 garlic cloves, minced
4 teaspoons brown sugar
Recipe
1 preheat oven to 500 degrees f.
2 trim chicken breasts, cutting them into 1-inch by 3-inch strips. in shallow dish, whisk together flour and salt. in another shallow dish, whisk together eggs and water. in third shallow dish, mix together crumbs and sesame seeds.
3 dredge chicken strips in flour, coating all sides. dip chicken in egg; then roll chicken strips in crumb mixture to coat well.
4 in large, non-stick skillet over medium-high heat, warm half the oil. add half the chicken and saute until golden brown on all sides, about 5 minutes. transfer chicken to baking sheet. heat remaining oil in skillet and saute remaining chicken strips, transferring to baking sheet when done. bake chicken until firm and crispy, about 8 minutes. arrange on platter and serve with dipping sauces.
5 to make sauces:.
6 mix together all ingredients for each sauce in two separate small bowls. cover and set aside until ready to serve with chicken.
1 in large skillet, heat 1 1/2 tablespoons oil over medium heat. add the sesame seeds and cook until lightly browned, 3 to 4 minutes. add asafetida if using, ginger, cumin and mustard seeds and cook, stirring frequently, until fragrant, about 30 seconds.
2 stir in cauliflower and bell pepper, splash in liquid aminos, cover and cook until cauliflower is tender, about 8 minutes. stir in tomatoes, toasted cashews, pepper and salt. remove from heat.
3 place 1 tortilla down flat on work surface. spoon one-quarter of the cauliflower mixture onto half of the tortilla, leaving a 1" border. scatter cauliflower with cheese, then cilantro. fold in half. repeat with remaining tortillas and fillings.
4 in nonstick griddle or large nonstick skillet, heat 2 teaspoons oil over medium heat. add 1 quesadilla and cook until golden brown, 1 to 1 1/2 minutes per side, turning carefully. transfer to a plate. repeat with more oil and remaining quesadillas. serve hot with salsa if desired.
