Spicy Sesame Dressing

"Great on Asian noodles, etc. From Nina Simonds' cookbook, "Asian Noodles"."
 
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Ready In:
10mins
Ingredients:
9
Yields:
2 approx. cups
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ingredients

  • 8 garlic cloves, peeled and sliced in half
  • 2 inch thick slice fresh ginger, peeled
  • 103.53 ml Chinese sesame paste (I prefer sesame paste) or 103.53 ml smooth peanut butter, stirred well to blend (I prefer sesame paste)
  • 73.94 ml toasted sesame oil
  • 73.94 ml soy sauce
  • 59.14 ml chinese rice wine or 59.14 ml sake
  • 22.18 ml chinese black vinegar or 22.18 ml Worcestershire sauce
  • 22.18 ml sugar
  • 88.74 ml water
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directions

  • In a food processor fitted with the metal blade, or in a blender, finely chop the garlic and ginger.
  • Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste.
  • Refrigerated, in a covered container, the dressing will keep for up to a week.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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