About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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J.O. Salad & Ginger Dressing

This is now Belle’s favorite salad, topping it with seared Asian beef or better still spicy garlic shrimp.

The salad comes from Jamie Oliver’s 15 minute meals – brilliant book.

I changed his recipe but used his salad and added baby kale to it. The dressing is officially Belle’s favorite.

Salad:
1 romaine lettuce, chiffonade/chopped
1 large carrot, peeled and grated
1 bunch radishes, sliced
1/2 cucumber, quartered and sliced
1 bunch cilantro, chopped
4 scallions, sliced
4 cups baby kale, chopped
1 pack alfalfa & radish sprouts
Sunflower seeds &
Sesame seeds

Dressing:
1 tbsp each of –
Lime juice, fish sauce, light soy sauce, sesame oil
5-8 pieces pickled ginger(sushi ginger)
1/2 red Chili optional

Asian Beef:
1 flank steak
1/4 c soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1 tsp garlic, pressed
1 tsp ginger, minced
1 tsp red chili flakes (optional)
– marinate the flank steak in the ingredients 6 hours or better over night.

Garlic Shrimp:
454g shrimp (31-40), peeled but leave tail on
2 tbsp light soy sauce
2 tbsp chili sauce
2 tsp sesame oil
2 tsp rice wine or dry sherry
1 tsp sugar
2 tbsp olive oil
8 cloves garlic, minced
Black pepper
1 scallion sliced
– mix first 5 ingredients in a bowl and set aside.
– heat oil in fry pan, add garlic until fragrant
– add shrimp and cook until pink
– add sauces and scallions and heat up

– Posted using BlogPress

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