Best Sesame Carrot Pancakes Wblack Bean Garlic Sauce Recipes

GARLIC SESAME SAUCE

Garlic Sesame Sauce image

From The Best of Taiwanese Cuisine. Serve as a dipping sauce or pour over steamed vegetables (asapragus, broccoli, green beans)

Provided by dicentra

Categories Sauces

Time 6m

Yield 1/4 cup

Number Of Ingredients 4

Ingredients

1 garlic clove, minced
1 1/2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Steps:

Stir fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce.
Remove from heat and stir in the sesame seeds.

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Roasted Savoy Cabbage With Black Bean-Garlic Sauce image

Roasting any vegetable brings out its rich, nutty flavor, as it does with the Savoy cabbage. This recipe would be perfect with green cabbage as well. This is a very easy recipe and makes for a nice side dish. Found this in Eating Well Newsletter 06/02/2007.

Provided by Manami

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 head savoy cabbage, cored and cut into 1-inch squares (about 1 1/2 pounds)
4 teaspoons canola oil
2 tablespoons shao hsing rice wine or 2 tablespoons dry sherry
4 teaspoons black bean garlic sauce
1 bunch scallion, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce (to taste)

Steps:

Preheat oven to 500°F
Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
Roast until beginning to wilt and brown, about 15 minutes.
Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
Continue roasting until tender, about 5 minutes more.
Toss with scallions, vinegar, sesame oil and hot sauce until combined.

Nutrition Facts : Calories 84.3, Fat 6.8, SaturatedFat 0.7, Sodium 9.4, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 0.9

CARROT CAKE PANCAKES

Carrot Cake Pancakes image

Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. -Leane Goering, Salem, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 1 dozen (0.50 cup syrup).

Number Of Ingredients 14

Ingredients

2 cups pancake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1 cup whole milk
1 cup finely shredded carrots
TOPPINGS:
1/2 cup maple syrup
1/8 teaspoon ground cinnamon
2/3 cup whipped cream cheese
1 tablespoon whole milk
1/2 cup chopped walnuts or pecans, toasted
Finely shredded carrots, optional

Steps:

In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots. , Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown., For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.

Nutrition Facts : Calories 388 calories, Fat 16g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 673mg sodium, Carbohydrate 52g carbohydrate (21g sugars, Fiber 4g fiber), Protein 10g protein.

SESAME CARROT PANCAKES W/BLACK BEAN GARLIC SAUCE

Sesame Carrot Pancakes W/Black Bean Garlic Sauce image

Asian black bean sauce is actually made from soy beans, which turn black as they ferment. When I saw the contest ingredients I was inspired to attempt a version using actual black beans. The sauce pairs nicely with the colorful sesame carrot pancakes. This recipe can be served as a unique side dish or as a hot or cold appetizer.

Provided by Tinkerbell

Categories Asian

Time 35m

Yield 16-20 pancakes, 4-6 serving(s)

Number Of Ingredients 18

Ingredients

3 slices white bread, toasted crisp
1 cup fresh carrot, grated (about 2 medium)
2 tablespoons sesame seeds, toasted
2 green onions, sliced
1 teaspoon sea salt
2 eggs, lightly beaten
1 garlic clove, minced
2 -4 tablespoons canola oil (for light frying)
1 (15 ounce) can black beans (rinsed, drained and mashed)
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon lime juice
1/2 tablespoon low sodium soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sugar
1/8 teaspoon ginger
1 dash sea salt
2 green onions, sliced

Steps:

For Pancakes: Process the toast in blender or food processor (to small, but not necessarily fine, crumbs) and combine with the rest of the ingredients in a small bowl.
Heat half the oil in a deep-sided griddle or frying pan, to about 350°. Spoon a Tablespoon of batter onto the griddle, flatten out slightly, and fry until golden on the bottom. Flip over and fry the other side. Continue until all the batter is used up; adding additional oil if necessary.
For Sauce: Combine mashed beans and sesame oil in small bowl. Add the rest of the ingredients & stir well. Serve a dab of sauce on top of each pancake.