Great Asian sauce to put on pasta, chicken, eggplant, or anything else you’ve got a mind to.
Sesame Paste Sauce
Equipment
- 1 Chopping knife
- 1 Cutting board
- Measuring spoons
- Small bowl
Ingredients
- 1 Scallion
- 5 Cloves Garlic
- 1 Ginger root, 1 inch long
- 1 teaspoon Asian sesame oil
- .5 teaspoon Granulated sugar
- 2 teaspoons Rice wine vinegar
- 1.5 Tablespoons Soy sauce
- 1 teaspoon Hot pepper flakes in oil
- .25 teaspoons Salt
Instructions
- Peel the ginger, then chop it coarsely.
- Peel the garlic, then shop it coarsely too.
- Put the garlic and ginger into a mortar and pestle with a little salt and smash it all into a sticky paste.
- Clean the scallion and cut it up very fine.
- Mix all the ingredients together.
- Serve to taste over pasta or chicken.
Notes
The sesame oil must be the dark Asian sesame oil, not the middle eastern type. The Asian sesame oil is much darker and more fragrant. You don’t have to add the hot pepper flakes in oil if you don’t like it so spicy, or you can add less. Even without it, this dish has strong flavors. My wife likes it milder, so I also cut back on the garlic and ginger for her. It’s still great!
This sauce is also terrific over steamed eggplant.
This recipe originally used sesame paste, but it works just as well with peanut butter. I use Smuckers natural crunchy peanut butter, but others work well too.
This recipe is originally from Mrs. Chiang’s Szechwan Cookbook, a classic.