Sesame Ginger Milk Recipes

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Combine all the ingredients in the blender and blend until smooth. Reserve.
• Start by cooking edamame according to package instructions.
• Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
• Garnish with sesame seeds and crushed peanuts and serve.

30 MINUTE SAUCY GINGER SESAME NOODLES WITH CARAMELIZED MUSHROOMS

Steps:

• 1. To make the sauce. Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl. 2. Cook the noodles according to package directions. Drain. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.3. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. Cook 4-5 minutes, until fragrant. Add 2 tablespoons soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the mushrooms are caramelized. Add the sesame seeds, cook 2 minutes. Spoon the mushrooms out of the skillet and onto a plate. 4. To the skillet, add the remaining soy sauce mixture and bring to a simmer over medium heat. Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. Remove from the heat. 5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the mushrooms over the noodles. Top with green onions and chili oil. Enjoy!

SESAME GINGER MILK

Steps:

• Blend all ingredients on high-speed until you have a smoothie.

SESAME-GINGER SAUCE

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

SESAME GINGER VINAIGRETTE

Steps:

• Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.