INGREDIENTS

INSTRUCTIONS

Makes about 3/4 cup. Prep: about 10 minutes.  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 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.  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 non-stick 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 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.  Note: If you don't have enough pickled ginger juice, substitute
brown-rice vinegar or seasoned rice vinegar to taste.  Recipe by: Lorna
Sass' Short-Cut Vegetarian, page 25  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 358
Calories From Fat: 316
Total Fat: 36.2g
Cholesterol: 0mg
Sodium: 107.3mg
Potassium: 421mg
Carbohydrates: 7.1g
Fiber: 3.4g
Sugar: <1g
Protein: 3.9g