Healthy Cook-Up with Dr. Soski: Episode 3 - Sesame Sauce and Kimchi Fried Rice!

(Previously recorded on Facebook Live) 

Today on I will be making Sugar-free Sesame Sauce (think Sesame Chicken) and Kimchi Fried Rice!! This recipe is adapted from another great cook book: Vegan World Fusion Cuisine. (But you don’t have to make it vegan) The ingredient and equipment list is posted below for anyone who wants to cook along!

Ingredients:
For sauce:

• 2-3 tbsp sesame oil

• 1 small or 1/2 large yellow onion, diced

• 2 tbsp ginger, minced

• 1/4 cup red bell peppers, diced

• 1 cup water

• 5 oz Apricot preserves, sugar free (about a half a small jar)

• 2 tbsp arrow root powder or corn starch, dissolved in 1/4 cup cold water

• 5 tbsp soy sauce or tamari, or to taste

• 2 tbsp apple cider vinegar

• 1 tbsp miso paste

• 1 tbsp Mirin or white wine vinegar

• 1/4 tsp crushed red pepper

• 2 tsp cilantro, minced

• 2 tsp sesame seeds

To put the sauce on:

• Protein of your choice: tofu, tempeh, fish, chicken, etc.

• 3-5 servings of vegetables, chopped and sautéed

For kimchi fried rice:

• 2-3 tbsp sesame oil

• 2 cups cooked rice (left over or pre-cooked)

• 1 cup kimchi

• 1-2 tbsp soy sauce or tamari to taste (it may not need any)

Directions:
For sauce:

• Place sesame oil in a medium sauce pan on medium heat. Add onion, ginger, and bell pepper, cook for 3 minutes, stirring occasionally.

• Add water and apricot preserves, cook for 10 minutes, stirring occasionally.

• Add arrowroot or corn starch mixture and stir for 2 minutes.

• Add remaining ingredients and cook for 3 minutes, stirring constantly.

• Serve over protein and vegetables!

For Kimchi Fried Rice:

• Strain and reserve liquid from 1 cup of kimchi.

• Chop kimchi into ideal sizes.

• Saute kimchi vegetables for 3-5 minutes.

• Mix in rice, stir well.

• Add in reserved kimchi juice and soy sauce or tamari as desired.

• Cook for 3-5 more minutes.