|Serves||6 to 8|
Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile; you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, julienned carrots, mung bean sprouts, and fresh or dried shiitake mushrooms.
|¼||cup sesame oil|
|3||Tbsp. dark sesame oil|
|7||Tbsp. soy sauce|
|3||Tbsp. Chinese black or balsamic vinegar|
|3½||Tbsp. dark brown sugar|
|2||tsp. chili oil|
|1||Tbsp. minced ginger|
|1||garlic clove, finely chopped|
|¼||cup chopped cilantro|
|2||lb. asparagus, trimmed and thinly sliced on a diagonal|
|1||(14 oz.) package thin Chinese egg noodles|
|10||scallions, including the firm greens, thinly sliced|
|¼||cup sesame seeds, toasted until lightly browned|
This content is from the book Vegetarian Cooking for Everyone by Deborah Madison.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything