Think about it: sesame oil is often used in stir-frys so why not tahini? I whisked tahini with flavours you’d typically find in a stir-fry: lime, garlic, chili and a dash of soy sauce. The result is a deliciously silky and nutty sauce with a garlicky and lime kick that’s a bit of a departure from the more soy-heavy stir-frys. To round out the meal, I added a cod filet to keep the dish light since the tahini sauce itself is quite heavy (you can use chicken in lieu of cod). Tahini-Tossed Udon With Cod And Okra

Source: thestar May 01, 2018 22:30 UTC