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Receta Sesame Ginger Stir Fry Sauce

by Global Cookbook

Ingredientes

2 Tbsp. sesame seeds 1/4 c. roasted garlic extra virgin olive oil or possibly peanut oil 2 Tbsp. toasted sesame oil 3 Tbsp. tamari or possibly shoyu

1/4 c. Japanese-style pickled ginger, up to 1/3 2 Tbsp. pickled ginger juice, see note     (liquid removed from the pickled ginger) 2 Tbsp. boiling water

Direcciones

1. Makes about 3/4 c..
2. Prep: about 10 min.
3. This recipe may send you chasing around a bit for ingredients but the taste rewards effort. I've chosen to use pickled ginger and roasted garlic extra virgin olive oil so which you can chill this homemade sauce for up to three months. (Fresh ginger and garlic would considerably reduce storage time.)
4. If you choose to use peanut rather than roasted garlic extra virgin olive oil, you can mince a clove or possibly two of garlic to add in to individual stir-fry recipes. Use the larger amount of pickled ginger if you love the flavor and want it to predominate.
5. Place the sesame seeds in a shallow baking dish or possibly other ovenproof container.
6. (I use an aluminum one recycled from take-out food.) Toast in a toaster oven at 375 degrees till fragrant, 2 to 3 min. (Or possibly, toast in a non-stick skillet over medium-high heat, stirring constantly) Transfer to a plate and let cold.
7. In a food processor or possibly blender, combine all of the ingredients except the water and toasted sesame seeds. With the motor running, add in the boiling water and process till the sauce is thoroughly blended. Transfer the sauce to a glass jar and add in the sesame seeds. Cover and chill till needed, up to 3 months. Shake vigorously before using.
8. Note: If you do not have sufficient pickled ginger juice, substitute brown-rice vinegar or possibly seasoned rice vinegar to taste.

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