Type what you have

Ingredients

• ✓ sesame oil
• fish sauce
• rice wine
• white sugar
• garlic
• ginger root
• honey

Instructions

1. 1 Whisk together fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl.

By SYNDI111

Ingredients

• ✓ sesame oil
• peanut
• canola oil
• chili oil
• soy sauce
• lime juice
• white sugar
• chili garlic sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Ingredients

• ✓ sesame oil
• cornstarch
• water
• water
• peanut butter
• soy sauce
• brown sugar
• white vinegar
• peanut
• mint

Instructions

1. 1 Dissolve cornstarch in cold water.
2. 2 Whisk warm water, peanut butter, soy sauce, brown sugar, vinegar, and sesame oil together in a small saucepan over medium heat. Bring to a simmer, then cook, whisking constantly, until sugar has dissolved, 1 to 2 minutes. Stir in the cornstarch mixture and simmer until thick, 1 to 2 minutes.
3. 3 Spoon sauce into a serving bowl and garnish with peanuts and mint. Serve warm.

By LucyDelRey

Ingredients

• ✓ sesame oil
• water
• basmati rice
• firm tofu
• salt
• coconut milk
• green curry paste

Instructions

1. 1 Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. 2 Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
3. 3 In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.

By Janet

Ingredients

• ✓ sesame oil
• soy sauce
• fish sauce
• hot pepper sauce
• garlic
• ginger root
• chicken breast
• jasmine rice
• water
• brown sugar
• onion
• water
• peanut butter
• cashew nut

Instructions

1. 1 In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. 2 In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
3. 3 Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
4. 4 Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

By Skoals

Ingredients

• ✓ sesame oil
• firm tofu
• green onion
• olive oil
• soy sauce
• ginger root
• peanut butter
• coconut
• sesame seed

Instructions

1. 1 Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. 2 Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

By ROSEGRABOWSKI

Ingredients

• ✓ sesame oil
• coleslaw mix
• lime juice
• rice wine vinegar
• fish sauce
• honey
• peanut
• salt
• pepper

Instructions

1. 1 Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

By TOPROCKMAN

Ingredients

• ✓ sesame oil
• rice vinegar
• granulated sugar
• cucumber
• red onion
• red chile pepper
• peanut
• sea salt
• bean sprout
• lime
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ sesame oil
• tamarind juice
• cilantro
• peanut
• rice vinegar
• brown sugar
• fish sauce
• red pepper flake
• ginger root
• cucumber

Instructions

1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao

Ingredients

• ✓ sesame oil
• soy sauce
• garlic
• hot pepper sauce
• ginger root
• chicken thigh
• brown sugar
• onion
• water
• peanut butter
• green onion

Instructions

1. 1 Mix soy sauce, garlic, hot pepper sauce, and ginger together in a large bowl until well combined. Add chicken to the bowl, turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
2. 2 When ready to cook, remove chicken from the marinade and shake off excess. Reserve marinade in the bowl.
3. 3 Heat sesame oil in a Dutch oven over medium-high heat. Add brown sugar and stir until dissolved. Add onion and sauté for 5 minutes. Add chicken; cook and stir until evenly browned, about 5 minutes. Add water and reserved marinade and bring to a boil.
4. 4 Reduce the heat to low and simmer for 15 to 20 minutes. Add peanut butter, stir until well combined, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour the sauce over top, and garnish with green onions.

By Debora

Ingredients

• ✓ sesame oil
• soba noodle
• rice vinegar
• soy sauce
• lime
• brown sugar
• garlic
• red pepper flake
• carrot
• cilantro
• peanut

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ sesame oil
• peanut butter
• garlic
• brown sugar
• fish sauce
• soy sauce
• lime
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro
• peanut

Instructions

1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Ingredients

• ✓ sesame oil
• brown sugar
• rice wine
• rice wine vinegar
• coconut milk
• peanut butter
• curry powder
• soy sauce
• garlic
• sweet chili sauce
• pickled ginger
• fish sauce

Instructions

1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl. Stir in curry powder, soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

By GRANTALDRICH

Ingredients

• ✓ sesame oil
• rice noodle
• ketchup
• fish sauce
• soy sauce
• red pepper flakes
• canola oil
• shrimp
• egg
• green onion
• bean sprout
• garlic
• peanut

Instructions

1. 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
2. 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
3. 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
4. 4 Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

By PinkPetunias

Ingredients

• ✓ sesame oil
• vegetable oil
• red bell pepper
• onion
• green onion
• garlic powder
• ground beef
• tomato
• fish sauce
• soy sauce
• jasmine rice
• salt
• black pepper
• lime
• egg

Instructions

1. 1 Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
2. 2 Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
3. 3 Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
4. 4 Divide rice into two portions and serve 1/2 of the omelet over each serving.

By Diana71

Ingredients

• ✓ sesame oil
• onion
• garlic
• ginger
• chicken breast
• kosher salt
• black pepper
• green curry paste
• coconut milk
• red bell pepper
• chicken broth
• snow pea
• shiitake mushroom
• bamboo shoot
• cinnamon
• basil
• lemon

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

Ingredients

• ✓ sesame oil
• shrimp
• carrot
• water chestnut
• cilantro
• egg white
• rice wine vinegar
• cornstarch
• hoisin sauce
• ginger
• fish sauce
• white sugar
• salt
• black pepper
• cooking oil

Instructions

1. 1 Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
2. 2 Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
3. 3 Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
4. 4 Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

By Rebekah Rose Hills

Ingredients

• ✓ sesame oil
• tuna steak
• bread crumb
• green onion
• carrot
• ginger root
• cilantro
• ketchup
• soy sauce
• cumin
• salt
• black pepper
• egg
• hamburger bun
• lettuce leaf
• tomato

Instructions

1. 1 In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
2. 2 Preheat oven broiler.
3. 3 Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato.

By dakota kelly

Ingredients

• ✓ sesame oil
• rice noodle
• chicken breast
• soy sauce
• green bell pepper
• red bell pepper
• cucumber
• carrot
• mushroom
• onion
• garlic
• ginger root
• red chile sauce
• peanut sauce
• oyster sauce
• sesame seed

Instructions

1. 1 Cook rice noodles according to package directions.
2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

By Sharon

Ingredients

• ✓ sesame oil
• rice noodle
• oyster sauce
• soy sauce
• fish sauce
• maple syrup
• sugar
• water
• vegetable oil
• shallot
• chile padi
• garlic
• chicken thigh
• broccoli
• green onion
• thai basil

Instructions

1. 1 Gather the ingredients.
2. 2 Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3. 3 Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. 4 Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
5. 5 Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6. 6 Add Chinese broccoli leaves and stir-fry until wilted.
7. 7 Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
8. 8 Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9. 9 Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

By John Mitzewich

Ingredients

• ✓ sesame oil
• sugar snap pea
• red bell pepper
• carrot
• broccoli
• onion
• garlic
• vegetable oil
• sake
• red pepper
• ginger
• brown sugar
• honey
• soy sauce
• peanut butter
• vegetable broth
• cornstarch
• spaghetti

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. 3 Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

By cooking mama

Ingredients

• ✓ sesame oil
• onion
• garlic
• red potato
• carrot
• yellow curry paste
• ginger root
• fish sauce
• red chile paste
• coriander
• coconut milk
• water
• salt
• black pepper
• chicken breast
• zucchini
• red bell pepper
• cornstarch
• cilantro
• lime

Instructions

1. 1 Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
2. 2 Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
3. 3 Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

By bluremi

Ingredients

• ✓ sesame oil
• peanut
• pad thai rice noodle
• cilantro
• bean sprout
• green onion
• red bell pepper
• carrot
• chicken breast
• olive oil
• black pepper
• fish sauce
• ginger
• chile-garlic sauce
• red thai chile
• brown sugar
• rice vinegar
• soy sauce
• peanut butter

Instructions

1. 1 Make sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a small bowl until smooth. Set aside.
2. 2 Make noodles: Heat 2 tablespoons olive oil in a large wok or nonstick pan over high heat. Cook and stir chicken in hot oil until chicken is almost cooked, about 3 minutes. Pour in 1/4 cup sauce and continue cooking until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a medium bowl.
3. 3 Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
4. 4 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
5. 5 Stir cooked noodles into chicken-vegetable mixture. Garnish with peanuts.

By Seaottr

Ingredients

• ✓ sesame oil
• black pepper
• salt
• garlic powder
• brown sugar
• soy sauce
• sweet chili sauce
• rice wine vinegar
• tahini
• peanut butter
• shrimp
• black sesame seed
• peanut
• green onion
• cilantro
• yellow bell pepper
• red bell pepper
• green bell pepper
• carrot
• napa cabbage
• angel hair pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. 2 In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

By YAKUTA

Ingredients

• ✓ sesame oil
• broccoli
• sesame seed
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ sesame oil
• brown sugar
• spinach
• black sesame seed

Instructions

1. 1 Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
2. 2 Grind the sesame seeds into fine crumbs using a mortar and pestle. When spinach is wilted, move it to the sides of the pan and sprinkle sugar in the center. When the sugar melts, stir in the spinach to coat.
3. 3 Transfer spinach to a serving plate and sprinkle ground sesame seeds on top.

By Bitchin Kitchen

Ingredients

• ✓ sesame oil
• mayonnaise
• soy sauce

Instructions

1. 1 Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

By Metal Malissa

Ingredients

• ✓ sesame oil
• ✓ sesame oil
• salt
• black pepper
• shishito pepper
• mayonnaise
• soy sauce
• garlic

Instructions

1. 1 Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
2. 2 Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
3. 3 Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.

By Soup Loving Nicole

Ingredients

• ✓ sesame oil
• mayonnaise
• sriracha hot sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, Sriracha, and sesame oil together in a bowl using a fork until smooth.
3. 3 Serve with your favorite sushi. Enjoy!

By WEEBRIE

Ingredients

• ✓ sesame oil
• soy sauce
• garlic
• brown sugar
• asparagus
• sesame seed

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
3. 3 Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

By Sue Lau