Sesame Beef Tenderloin

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Stir-Fry: Sesame Chicken

Mar 08, 2012 Not a bad dish at all, just kind of average and forgettable. I will give it that it calls for just good, fresh ingredients, so you're doing yourself a favor by choosing and eating this dish, particularly if you can avoid the rice you'd expect to accompany it. For extra color I used a medley of sweet mini peppers and, because I had them to use, a mix of exotic mushrooms. This needed a boost of something, not the least of which was just salt (or more soy sauce) to heighten flavors, and after I added it, it DID help. In all fairness, I do admit to skipping the ginger because I don't care for it, but I don't think you can make or break this dish on that basis alone. What I like most about this is that there's just no guilt or remorse after eating it.

—naples34102 

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Deep Fried: Perfect Sesame Chicken

Feb 20, 2009 To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stoneware pan with all the marinade (which made for a nice breading) drizzled 1/4 olive oil over top, and baked at 375 for 47 minutes. I turned the chicken half way through baking. The dipping sauce thickened up just perfectly! I only used 1/2 cup of sugar and it was still plenty sweet. Thanks for a great recipe, my hubby loved it!

—emilyjane928 

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Seductively Simple Side: Spicy Bok Choy With Sesame Seeds

Have you met bok choy? If not, get yourself to the nearest supermarket posthaste, and snap up a bundle. Slightly sweet and grassy in flavor, the Chinese cabbage takes well to a host of flavors, but easily my favorite way to prepare it is conveniently simple, without sacrificing a lick of flavor.

While there are many reasons to love this weeknight-friendly side - it's affordable, easy, quick as all get out, and, most importantly, delicious - what I love most is how such simple ingredients translate into a dish far more exciting than one would assume on the outset. Little more goes into this loose recipe of sorts than the vegetable at hand, oyster sauce (a magical ingredient if there ever was one), sriracha, soy sauce, and sesame seeds, but a quick turn in a screaming-hot cast-iron takes it to the next level by imparting an essence similar to wok hei, a wok-imbued flavor prized in Chinese cuisine.

What are you waiting for? Make the simple yet satisfying side tonight

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