Sesame Vegetables Recipes

Steps:

• In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.

Steps:

• Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
• Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Steps:

• Place cauliflower and beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender, adding broccoli and snow peas during the last 4 minutes. , Meanwhile, in a small skillet, saute the yellow squash, zucchini and onion in 2 tablespoons oil until tender. Remove from the heat; stir in the sugar, sesame seeds, lemon juice, soy sauce and remaining oil. , Transfer cauliflower mixture to a large serving bowl; add squash mixture and toss to coat.

Steps:

• In a large bowl, put all of your vegetables, onion, garlic, salt and pepper.
• Add the sesame oil and enough Italian Dressing to coat the vegetables well.
• Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft.
• These are great served over basmati rice.
• Option: You can cook the vegetables on an outdoor grill rather than in the oven.
• Use the left over marinade from the bowl to baste the vegetables while they are cooking.

Steps:

• Bring 8 cups water to boil in large saucepan. Add the snow peas and carrots and cook until slightly soft, 30 seconds. Drain well and set aside.
• In a separate pot, cook the spaghetti according to package instructions. Drain, rinse with cold water and toss with a 1 tablespoon of the sesame oil.
• Combine the remaining 1 tablespoon sesame oil, the peanut butter, soy sauce, rice wine vinegar, brown sugar, chile-garlic paste, ginger, garlic, lime juice and 3 tablespoons hot water in a bowl; stir together until well blended.
• Toss the noodles with the sauce. Add the cilantro, peanuts, black sesame seeds and green onions and toss until well mixed. Serve cold or at room temperature.

Steps:

• Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
• While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.

Steps:

• Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
• Heat vegetable oil and sesame oil in a large pan.
• Add carrots and saute for a minute or two.
• Add zucchini and squash and continue to saute until they start to soften.
• Add soy sauce and continue to saute until veggies are desired tenderness.