Tahini Vegetable Stir Fry

 

 

 

 

 

 

 

Ingredients:

For the tahini paste:

• 1/4 cup of tahini
• 3 TBSP of salt-reduced tamari sauce
• 1 fresh hot red pepper or ½ tsp ground hot pepper
• 1-2 TBSP of rice malt syrup
• 2 TBSP of apple cider vinegar
• 3-5 TBSP of water

For the vegetable stir fry:

2 medium sized courgettes, spiralized or ¼ cup of mung bean noodles (soaked in warm water for 20 minutes) or

• 1 TBSP of coconut oil
• 1 brown onion
• 1 clove of garlic, minced
• Small piece of fresh ginger, grated
• 1 tsp of turmeric, ground
• 1 small carrot, thinly sliced
• 1 small head of broccoli, stemmed and cut into little florets
• ½ red capsicum, cubed
• 1 cup of snow peas
• 1 cup of thinly sliced red cabbage
• 1 cup of fresh spinach leaves
• Sprinkle with 1/3 cup of silvered almonds, slightly roasted
• Sprinkle lightly with ½ stalk of lemon-grass, cut into little pieces

 

Method:

To prepare your choice of noodles:

1. Prepare your zoodles by spiralizing your courgettes or soak your mung bean noodles in cold water.

To prepare your tahini sauce:

2. Combine all your ingredients for the sauce and mix well. Set aside.

To prepare your vegetable stir-fry:

3. Sauté your onion and garlic in oil until fragrant.
4. Add ginger and other spices.
5. Add your vegetables except for the red cabbage and spinach and cook for 5 minutes.
6. While your vegetables are cooking, carefully dry roast your silvered almonds on low heat, stirring frequently (at least every 30 seconds) to avoid burning. Roasting takes about 4 minutes. Set aside.
7. To your vegetable stir fry add your prepared zoodles or mung bean noodles and your tahini sauce. Combine and simmer for another 2 minutes.
8. Finally, gently stir in your cabbage and spinach leaves. Leave on heat for another minute.
9. Sprinkle with your roasted almonds and lemon grass and enjoy!