CHINA SESAME RECIPES
CHINA PANTRY RECIPES: COLD SESAME NOODLES | REACH FURTHER
For a different but balanced pop of flavor, here’s a simple oyster sauce marinade you can add to any protein.
Provided by EASTWESTBANK.COM
Categories entree
Cook Time 15 minutes
Yield Serves 2 people
Number Of Ingredients 6
Steps:
- 1. Cook the noodles according to the package directions. Strain and rinse with ice water. Drain again and set aside.
- 2. Julienne the cucumbers finely. Set aside.
- 3. For the sauce: Combine the sesame paste, soy sauce, black vinegar and sesame oil. Stir to combine.
- 4. Pour the sauce over the noodles. Garnish with the cucumbers. Serve cold.
CHINESE STYLE SESAME SAUCE RECIPE | ALLRECIPES
This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar.
Provided by reykjaviky
Categories Side Dish Sauces and Condiments Sauces
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.
Nutrition Facts : Calories 292.5 calories, CarbohydrateContent 58.9 g, FatContent 7 g, FiberContent 0.2 g, ProteinContent 0.6 g, SaturatedFatContent 1.1 g, SodiumContent 462.6 mg, SugarContent 50.3 g
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From makethatdish.com
Total Time 20 minutes
Category Condiment
Cuisine Chinese, Taiwanese
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Total Time 20 minutes
Category Condiment
Cuisine Chinese, Taiwanese
- Pour the final paste into a clean jar (preferably sterilized) and keep refrigerated. Under these conditions, the paste should last for at least a month (most likely longer - but always check before using!).
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- Combine the salt, 1 tsp. of sugar, pepper, soy sauce, sesame oil, and rice wine in a bowl. Cut the chicken breasts into 1? slices and marinate in the bowl for 2 hours. In a separate bowl, combine the rice, cornstarch, and flour. After the chicken has finished marinating, put the chicken pieces into the flour mixture making sure to coat all sides evenly. Put enough vegetable oil in a heavy bottom pot to fill it halfway to the top. Fry a few pieces of chicken at a time until it’s crispy (~4 mins). Drain the finished pieces. Using a sauce pan, combine the honey, Sriracha, soy sauce, oyster sauce, ketchup, water, and the other teaspoon of sugar and heat until it simmers. Put batches of the chicken into the pan, making sure to coat all sides in the sauce. Once all chicken has been coated, top with the sesame seeds and serve with rice.
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From asianinspirations.com.au
Total Time 35S
Cuisine Chinese
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Total Time 35S
Cuisine Chinese
- To Prep Clean the chicken and cut into bite-size pieces, set aside. Soak the black fungus until soften. To Cook Heat up the wok over medium heat. Sauté sliced ginger until curled up, then add in sesame oil and continue to sauté until fragrant. Add the chicken and stir fry until slightly browned, then add red dates, goji berries, black fungus, chicken bouillon powder and rice wine. Cover with lid and continue cooking for a further 10 mins. Serve hot with rice.
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