Spicy Sesame Dressing
"Great on Asian noodles, etc. From Nina Simonds' cookbook, "Asian Noodles"."
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
2 approx. cups
ingredients
- 8 garlic cloves, peeled and sliced in half
- 1 1⁄2 inches thick slice fresh ginger, peeled
- 7 tablespoons Chinese sesame paste (I prefer sesame paste) or 7 tablespoons smooth peanut butter, stirred well to blend (I prefer sesame paste)
- 5 tablespoons toasted sesame oil
- 5 tablespoons soy sauce
- 1⁄4 cup chinese rice wine or 1/4 cup sake
- 1 1⁄2 tablespoons chinese black vinegar or 1 1/2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons sugar
- 6 tablespoons water
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
gailanng
United States
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!
