Recipes with sesame oil
1,021 recipes
Crisp Pasta Pancake with Spicy Pepper Relish
Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.
Stir-Fried Bean Curd with Ground Pork & Oysters
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Spicy Thai Pizza
Spicy Thai pizza with a brown rice and peanut butter crust, topped with a sesame-soy-cilantro peanut sauce, stir-fried broccoli, carrots, and mozzarella. A gluten-free fusion pizza.
Fish with Rice Wine
Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.
Meat Sauce for Vegetables
Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.
Spicy Orange Beef
Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.
Wontons
Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.
Grilled Lamb Skewers with Spiced Mint Marinade
Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.
Salmon in Pesto Sauce
The pesto sauce is good on any steamed, baked, broiled, or
grilled firm-fleshed fish fillet.
Stir-Fried Beef with Orange
Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.
Stir-Fried Beef with Orange
Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.
Braised Pork-Filled Cucumbers
Pork-stuffed cucumber rounds deep-fried until crisp, then braised in a savory soy-sherry sauce with sesame oil. A stunning Chinese appetizer or main dish.
Fettucine with Shrimp & Scallions(Ginger Chili Sauce)
Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.
Long Life Noodles with Egg
Long life noodles with egg: blanched egg noodles topped with wilted spinach, a soft-poached egg, and a glossy soy-sesame chicken broth. Chinese New Year birthday tradition in a bowl.
Seasoned Vegetarian Broth
Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.
Marty Feins' Hot Sour Soup
Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.
Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Spicy Thai pizza with a brown rice and peanut butter crust, topped with a sesame-soy-cilantro peanut sauce, stir-fried broccoli, carrots, and mozzarella. A gluten-free fusion pizza.
Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.
Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.
Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.
Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.
Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.
The pesto sauce is good on any steamed, baked, broiled, or grilled firm-fleshed fish fillet.
Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.
Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.
Pork-stuffed cucumber rounds deep-fried until crisp, then braised in a savory soy-sherry sauce with sesame oil. A stunning Chinese appetizer or main dish.
Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.
Long life noodles with egg: blanched egg noodles topped with wilted spinach, a soft-poached egg, and a glossy soy-sesame chicken broth. Chinese New Year birthday tradition in a bowl.
Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.
Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.
