sesame oil Archives

Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes

Easter recipes

Sesame-seared tuna

5 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Fish recipes

Smoked mackerel poke bowl

20 minutes

Salad recipes

Cucumber salad 3 ways

Curry recipes

Mussels in Thai green curry broth

25 minutes

Chicken recipes

Chicken-and-mushroom wontons in broth

20 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Asian recipes

Steamed brinjals

25 minutes

Raw butternut salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the gochujang dressing, whisk:

2 T Woolworths Asian gochujang paste
1 T brown sugar
2 T rice wine vinegar
3 T vegetable oil
1 t sesame oil
2 T soya sauce
2 garlic cloves, grated
1 x 2 cm ginger piece, grated

For the salad:

2 large butternuts, peeled
100 g Woolworths firm yuzu-flavoured tofu, sliced
a handful fresh mint

Method

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Chocolate tart with salted lemon sabayon

Creamy baby marrow and basil orecchiette

Lamb chops with rosemary-and-lemon

Sticky miso chicken wings

Thai green curry pork noodle soup

Crispy Szechuan pepper tofu

Sesame-seared tuna

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Smoked mackerel poke bowl

Cucumber salad 3 ways

Mussels in Thai green curry broth

Chicken-and-mushroom wontons in broth

Tiger’s milk hake and noodles

Steamed brinjals

Raw butternut salad

Raw butternut salad

Ingredients

Method