This recipe is very versatile! You can substitute or add other vegetables you have on hand or to taste. Many of the ingredients are approximate, not measured, or "to taste", start with a little and add more if desired.
Vegetable Stir Fry
In a large fying pan, add sesame oil and sautee some diced red onion and minced garlic (can substitute garlic scapes).
Next, add mushrooms. Sliced thin to bite-size pieces if needed or desired. Sautee.
Then add thinly sliced snap peas and zucchini. (Or perhaps snow peas, squash, Japanese turnips.) Sautee, but not too long. You want the veggies to cook a little, but stay crisp.
When prior ingredients are cooked "just right", add a few handfuls of coarsely chopped bok choi (or Chinese cabbage, or maybe another green you like). Cook just until wilted.
Season with garlic powder, sesame seeds, ginger powder, and tamari.
Last, add stir fry noodles. Until we find a healthier option (with good texture and taste), we have been using packaged soft stir-fry noodles from the Asian section of the grocery store.
Warm all ingredients to the same temperature and then turn to low while making the sauce.
Cilantro Chile Lime Sauce
In a high-speed processor (like a Vitamix or Nutribullet), mix together the following:
3 large pitted dates
1/3 package (or about 1 cup) extra firm silken tofu
1 tsp red chile flakes
2 Tbsp rice wine vinegar
1/2 to 1 bunch cilantro (cut off the stems)
1/4 cup tahini
juice of a lime
1 tsp salt
1/2 cup cashew milk
Pour sauce over Vegetable Stir Fry, bring back up to heat (if needed), and serve.
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