Easy Recipes with Sesame Oil

Easy Recipes with Sesame Oil

Read on for some delicious and easy recipes with sesame oil…

Sesame oil is commonly used in Asian cuisines. Not only does it add a nutty taste with an enticing aroma, it also has numerous health benefits. It is said to reduce blood pressure, indigestion, heart issues and chances of cancer, anxiety and depression. Sesame oil boosts bone growth and dental health. This healthy substitute for vegetable oil is a great addition to salads, stir-fries and so on.

Below are some easy recipes that truly celebrate this flavorful oil derived from sesame seeds.

• Pickled Cucumber and Carrots with Sesame Oil

1. To a bowl of cold water with 50 grams of salt, add batons of 2 carrots and leave to soak overnight.
2. Place salt at the bottom of a bowl and arrange the batons of 2 cucumbers on top of it. Cover with cucumber and more salt and repeat this process till you have used up all the cucumber. This, too, needs to be set aside overnight.
3. When ready and brined, drain all the liquid from the vegetables.
4. Bring 500 ml vinegar and 50 gms sugar to a boil in a heavy, non-reactive saucepan.
5. Reduce heat and simmer for 4 minutes.
6. Add a tablespoon of sesame oil, 8 peeled cloves of garlic and 2 chilies.
7. Arrange the vegetables in layers in sterilized jars.
8. Top with the vinegar mixture and cool completely before refrigerating.

• Honey and Soy Sauce Dressing

1. Mix 2 tablespoons of honey, 4 tablespoons of soy sauce, 1 tablespoon of sesame seeds, 4 tablespoons of sesame oil, and 2 tablespoons of coriander.
2. Serve as a dipping sauce for momos or crudités, or as a salad dressing.

• Chili-Garlic Broccoli or Cauliflower Stir-Fry

1. Heat olive oil in a pan and add 60 gms of broccoli/cauliflower florets.
2. Once the vegetable starts to soften, add the chili and garlic and fry till there is no raw garlic smell.
3. Add 2 tablespoons of soy sauce, juice from half a lime, 3 teaspoons of sesame oil, salt and pepper (to taste).
4. Remove from heat once the broccoli/cauliflower is tender and serve immediately as a main or side dish.

• Chicken and Mushroom Noodles

1. Dice 1 ¼ cup of spring onions and set aside. Coat chicken mince with 1 tablespoon of corn flour and 3 tablespoons of water and set aside.
2. Boil 180 gms of noodles as per the instructions on the packet or until the noodles are al dente.
3. Heat 2 tablespoons of vegetable oil in a wok or large pan and cook mince till lightly browned.
4. Add 100 gms of mushroom, spring onions and white wine (optional).
5. Stir fry for a minute and add 2 tablespoons of soy sauce, 3 teaspoons of sesame oil, a splash of water and pepper. Fry for another minute. Reduce heat and simmer for 4 minutes.
6. Add the chicken mince and noodles and toss until the noodles are coated with the sauce.
7. Serve immediately.

• Thai Salad with a Sesame and Ginger Dressing

1. For the salad dressing, puree ¼ cup vegetable oil, 1 tablespoon sesame oil, three cloves of garlic, a tablespoon of ginger, and 2 tablespoons each of water, honey and vinegar, 3 tablespoons of soy sauce and a squeeze of lime juice.
2. Cook 100 gms of butter beans in a pressure cooker till soft but still holding its shape.
3. Cut 3 carrots, 2 bell peppers, 3 spring onions, and a cup of coriander into shreds.
4. Add a handful of wilted spinach.
5. Puree the beans and ½ cup of cashews separately and add to the sliced vegetables.
6. Mix in the dressing and toss till the vegetable are well coated in the dressing and pureed beans and cashew.
7. Serve immediately.