Roasted Sesame

This rich roasted sesame oil is even more flavorful than before! Smoke point is 410 degrees making it perfect for stir fries! Or for a vinaigrettes pair with tangerine balsamic.

Amazing Asian Salad Toss

8 cups packed baby spinach leaves

1 red pepper, cut into thin strips
1 cup thin matchlike carrot sticks
1 green onion, thinly sliced
½ cup chow mein noodles
½ cup OLIVE MILL Roasted Sesame Oil

Combine first 4 ingredients in large bowl. Add noodles and oil to dress just before serving; toss to coat.

Chicken Fried Rice

1 ½ cups uncooked long-grain white rice

¼ t. salt
5 T. OLIVE MILL olive oil, divided
2 large eggs, beaten to blend
2 chicken breast, cut into bite sized pieces
4 small carrots, finely diced
1 ½ cups broccoli, cut into small pieces
Salt and pepper
¾ cup thinly sliced green onion
1/3 cup soy sauce
2 T. OLIVE MILL sesame oil

Combine 2 2/3 cups water, rice and ¼ t. salt in a rice cooker and cook according to directions. Cover and refrigerate until cold. Heat 1 T. olive oil in wok, season chicken with salt nad pepper and cook for 4-5 minutes until cooked. Remove chicken to plate. Heat remaining oil in wok over medium heat. Add the carrots and broccoli, stir-fry 2 minutes. Add the cold rice and stir-fry another 2 minutes. Season with salt and pepper. Stir in eggs, chicken and ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

Sesame Green Beans

2 lbs. fresh green beans, trimmed

2/3 cup finely chopped sweet onion
3 T. Roasted sesame oil
3 garlic cloves, minced
¼ cup soy sauce
1 t. pepper
1 t. sesame seeds, toasted

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes. Drain and immediately place beans in ice water. Drain and pat dry. In a large skillet, sauté beans and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in soy sauce and pepper. Transfer to a serving dish; sprinkle with sesame seeds.

Sesame Pork Stir-Fry

1 pork tenderloin (about ¾ lb.), thinly sliced

2 T. soy sauce
1 T. minced gingerroot
2 T. Roasted sesame oil
1 garlic clove, crushed
¾ cup chicken broth
1 ¼ t. cornstarch
2 t. olive oil
3 medium sized carrots, cut into 2" x ¼" sticks
1 medium red pepper, cut into ¼" strips
1 small zucchini, cut into 2" by ¼" sticks
Rice

Prepare desired amount of rice according to package directions. In medium bowl, toss pork, soy sauce, gingerroot, sesame oil and garlic. In cup, mix broth and cornstarch. In skillet over medium heat, heat 1 t. olive oil. Add carrots and red pepper, cook about 5 minutes, stirring frequently. Add 1 T. water and continue cooking 3 more minutes. Remove to medium sized bowl. Heat remaining oil and add zucchini, cook about 3 minutes stirring frequently. Remove to vegetable bowl. Stirring, cook pork mixture until pork just loses its pink color. Stir in cornstarch mixture. Stir in vegetables; heat to boiling. Boil 1 minute until sauce thickens. Serve pork over rice.