Tag Archives: sesame oil

simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.


Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds


Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields

Raw broccoli salad

9 Jul

2638500179_b488d51970Summer is in full force, and with summer comes high temperatures and the urge to turn off the stove, and cook light.

In winter when you look at broccoli, you may be more inclined to sauté, steam or roast it. In summer, broccoli can take on a whole new realm of possibilities (you can of course make this recipe in winter too!). How about transforming your broccoli into a flavorful salad?

Broccoli contains loads of vitamins and minerals, and when eaten raw this veggie powerhouse will retain the most nutrients, compared to its cooked form (when cooked, steam for 2 minutes and remove once bright green). Another great reason to make this refreshing salad!

Here is how:

Makes 2 servings


  • 1 medium to small head of broccoli
  • 1 tablespoon sesame oil
  • 2 teaspoons tamari
  • 1 teaspoon agave
  • 2 teaspoons ginger
  • as much sesame seeds as you like


Rinse your broccoli well. Cut up into small florets, and chop up the stems. Add to medium sized bowl. Mince the ginger. Mix salad dressing ingredients together, and whisk well. Pour dressing over your broccoli and mix it up so that all pieces are covered. Garnish with sprinkles of sesame seeds. Yum!

Photo courtesy of Linda N.

a sesame kale salad that kids will love

13 Apr

4355782247_7eb8e8a30aWill children eat kale?

We have learned that if it tastes and looks fantastic (along with some creative efforts), they will!

Our sesame kale salad has become famous at lunch, by both children and teachers alike. The sesame dressing not only brings out the nutty flavor in the kale, but also elicits the rich green hue in their cruciferous leaves, while bestowing a beautiful shine.

Try making this salad for your children (if allergic to sesame oil, substitute with tamari or shoyu) as a scientific experiment by having a tasting (have any small vessels that can act as sample cups, espresso cups?) and ask for some feedback or edits to the recipe. They will feel intrigued, special and apart of the culinary decision making process, which is always empowering!


  • 1/8 cup of rice vinegar
  • 1/3 cup canola oil
  • 1/8 cup of sesame oil
  • 1 tsp of dijon mustard
  • salt to taste
  • 1 bunch of kale


Remove the leaves from the stems, rinse under cool running water, dry in a salad spinner or pat dry with a paper towel. Coarsely chop the kale into bite sized pieces. Place leaves into a big bowl. Mix the vinegar, oils, mustard, salt together and pour over the kale. Toss until lightly coated and shimmering. Serve and enjoy!

Photo courtesy of Salim Virji