2 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons toasted (pure) sesame oil
1 tablespoon grated ginger
Mix. Keeps in a jar 2 weeks, easily doubles. Add chilli flakes for some kick.
I usually add toasted sesame seeds to the final salad with this dressing.
Sauce for salads, potatoes, (meat eaters like it on meat) – good on everything, I even use it on salads.
10 glugs good quality olive oil
6 glugs soy sauce (kikkoman naturally brewed, preservative free)
one bunch of green onions, finely minced, white parts only
1 inch grated ginger
½ tbsp red pepper flakes
Combine well, pour into a jar, stores for up to 2 weeks just needs a good shake/mix before use).
So delicious on boiled or roasted potatoes, broccoli, asparagus, salad, meat (pork, lamb) – pretty much everything.
100% Whole Wheat Pasta (fusili, rotini, elbows – anything that pairs well with a chunky sauce)
4 garlic cloves, chopped
1 cup chopped fresh fennel
1 1/4 teaspoons fennel seeds
1 28-ounce can whole tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper (optional)
1/8 teaspoon ground cloves
Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)
Meanwhile, cook pasta according to package directions. Serve with sauce.
This sauce is also really nice with baked eggplant or white beans.