Mellow sweet onions and marinated grilled chicken are enhanced by a pungent gingery-sesame marinade which doubles as a dressing.
- 1 tablespoon roasted peanut oil, such as Loriva brand
- 1 small shallot, peeled, coarsely chopped
- 3 small garlic cloves, peeled and chopped
- 1 tablespoon scallion whites, cleaned, thinly sliced
- 1 tablespoon garlic scapes or green garlic, cleaned, thinly sliced
- 3 tablespoons low salt tamari sauce, organic
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, peeled and grated
- ¼ teaspoon hot pepper flakes, or more to taste
- 1/3 cups filtered water
- 3 tablespoons dark cane sugar
- 2 teaspoons sesame seeds
- 1 teaspoon lemon grass, inner leaves, chopped fine
- 2 tablespoons sesame oil
Add 1 T. roasted peanut oil into a 9 inch skillet, turn heat to moderate. Add the shallots and garlic and saute 2 minutes until just colored.
Add the scallions and garlic scapes and stir one minute.
Add the next 8 ingredients (tamari through lemon grass). Bring to a boil, then simmer covered to bring the flavors together just 2 minutes.
Take off the heat and let cool. Whisk in 2 T. sesame oil. Place into a clean, sterile glass jar and refrigerate.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: 6 (can be doubled)
Loriva makes an excellent roasted peanut oil.