Tahini

There's just no substitute for soy sauce when you want a good stir-fry. But tonight I came close.

I mixed a cup of tahini, about 1/4 C oil (a mixture of corn and sesame oil), 1/2 C lemon juice, at least a good tablespoon of salt, a hearty dash of ginger, and a sprinkle of black pepper. Roughly. I don't actually measure anything when I cook, but that's approximate. It should be tangy and smooth.

It was really good on our barley and stir-fry.