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
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