Sesame spinach
Yield: 4 Servings
Ingredients:
- 2 tb Oil
- 2 Garlic cloves ;finely chopped
- 2 ts Ginger freshly grated
- 6 Scallions finely chopped
- 1 bn Fresh spinach (very large) ;washed and drained MMMMM--------------------------DRESSING-------------------------------
- 1 1/2 tb Soy sauce
- 1 ts Sesame oil
- 1/2 ts Sugar Heat oil in wok or large skillet. Add garlic ginger and scallions; saute over medium heat until softened
- 2 to 3 minutes. Add spinach and stir-fry until cooked through but still crispy to the taste
- 2 to
- 3 minutes. Add soy sauce/sesame oil/sugar mixture and heat through.
Instructions:
Serve immediately. From 1993 "Shepherd's Garden Seeds Catalog pg. 41. Posted by Cathy
Harned.
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Title: SESAME STEAK SAUCE
Categories: Sauces, Dips
Yield: 12 Servings
1 tb Sesame seeds
3 tb Soy sauce
1 tb Oil, sesame
2 tb Onion green chopped
1/4 ts Chili powder
2 ts Vinegar rice wine
1/2 ts Sugar
Toast sesame seeds on a dry skillet Crush or grind the sesame seeds
until most are powdery. Combine all ingredients and blend well. Makes
about 1/3 cup. Will keep for short periods if refrigerated. Serve: On
slices of grilled flank steak or London broil.
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Title: SESAME STEAKS
Categories: Seafood
Yield: 4 Servings
4 8-oz. trout steaks
2 oz Whiskey; or brandy
2 Cl Garlic
2 oz Lemon juice
1 tb Salt
1/2 c Butter; melted
2 tb Soy sauce
1 c Sesame seeds; or more
Slivers of ginger; (if desir
Grind the garlic very fine or pound it in a mortar with the
tablespoon of salt. Or, you may crush it and mix it in a bowl with a
heavy wooden spoon. Rub this mixture on the fish and let it stand for
at least 1 hour, 2 or 3 hours will make it much better.
Prepare a basting sauce with the soy sauce (use more than 2
tablespoons if you like the flavor), the whiskey or brandy, the lemon
juice, and melted butter. Paint the fish with this mixture before and
during cooking. Turn once. Cook until pleasantly browned and then
sprinkle heavily with sesame seeds. Continue cooking until the seeds
are well toasted. Serve on a hot platter with wedges of lemon or lime.
Slivers of ginger (fresh or preserved) may be added to the basting
sauce if you like the zest they give.
Serves 4.
(Adapted from a recipe in James Beard's Fish Cookery" Beard)
