Top | Short-Cut Vegan
Sesame-Ginger Stir-Fry Sauce
(recipe, Lorna Sass)
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 olive oil so that you can refrigerate this homemade sauce for up to three months. (Fresh ginger and garlic would considerably reduce storage time.)
If you choose to use peanut oil rather than roasted-garlic olive oil, you can mince a clove or two of garlic to add to individual stir-fry recipes. Use the larger amount of pickled ginger if you love the flavor and want it to predominate.
- 2 Tbsp. sesame seeds
- ¼ cup roasted-garlic olive oil or peanut oil
- 2 Tbsp. toasted sesame oil
- 3 Tbsp. tamari or shoyu
- ¼ to ⅓ cup Japanese-style pickled ginger
- 2 Tbsp. pickled-ginger juice (drained from the pickled ginger; if you don't have enough pickled-ginger juice, substitute brown-rice vinegar or seasoned rice vinegar to taste)
- 2 Tbsp. boiling water
- Place the sesame seeds in a shallow baking dish or other ovenproof container. (I use an aluminum one recycled from take-out food.) Toast in a toaster oven at 375 degrees until fragrant, 2 to 3 minutes. (Or, toast in a nonstick skillet over medium-high heat, stirring constantly.) Transfer to a plate and let cool.
- In a food processor or blender, combine all of the ingredients except the boiling water and toasted sesame seeds. With the motor running, add the boiling water and process until the sauce is thoroughly blended. Transfer the sauce to a glass jar and add the sesame seeds. Cover and refrigerate until needed, up to 3 months. Shake vigorously before using.