Tahini Vegetable Stir Fry









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



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:

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

To prepare your vegetable stir-fry:

  1. Sauté your onion and garlic in oil until fragrant.
  2. Add ginger and other spices.
  3. Add your vegetables except for the red cabbage and spinach and cook for 5 minutes.
  4. 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.
  5. To your vegetable stir fry add your prepared zoodles or mung bean noodles and your tahini sauce. Combine and simmer for another 2 minutes.
  6. Finally, gently stir in your cabbage and spinach leaves. Leave on heat for another minute.
  7. Sprinkle with your roasted almonds and lemon grass and enjoy!

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