Sesame Roasted Potatoes with Stir Fry Salad

Ingredients

• 1 pound (0.45kg) Fingerling Potatoes, sliced ¼ inch thick
• 1 tablespoon (15ml) Sesame Oil
• 1 teaspoon (2g) Salt
• ½ teaspoon (~1g) Ground White Pepper
• 1/3 cup (80ml) Rice Wine Vinegar
• ¼ cup (32g) Ginger, peeled and roughly chopped
• ½ tablespoon (2g) Garlic, chopped
• 1 teaspoon (5g) Honey
• 3 tablespoons (45g) Miso (preferably yellow or white)
• 1 teaspoon (5ml) Sesame Oil
• ½ teaspoon (~1g) Salt
• ¼ cup (32g) Carrots, peeled and roughly chopped
• ½ cup (120ml) Peanut Oil (Vegetable oil can be subbed)
• 1 tablespoon Sesame Seeds
• 1-1/2 tablespoons Peanut Oil (Vegetable Oil can be subbed)
• 6 cups (180g) Bok Choy, washed, cut into quarters
• 1 cup (140g) Fresh Carrots, peeled and sliced thin
• ½ cup (65g) Red Bell Peppers, cut into ¼ inch strips
• 8 ounces (227g) Canned Sliced Water Chestnuts, drained
• ½ cup (50g) Green Onions, sliced
• 1/3 cup (80ml) Prepared Ginger Miso Dressing (recipe above)
• 1 tablespoon Black Sesame Seeds (Optional)