Stir fries can vary widely from delicious and tasty to boring and bland, and as a vegan it isn’t always the most appetizing dish to make (if you’ve eaten it a thousand times before.)
I find the solution is to vary the sauces you use and I like to make different ones. You can also change up the rice you serve them on by using brown rice, white rice, red rice or a combination of any of them.
You can use this tahini sauce over steamed vegetables or stir fried vegetables in a non stick pan. (You don’t need to use oil in non stick pans, you can cook the vegetables by themselves or in a little water if necessary).
Use your favorite veggies and get creative!
Asian Vegetable Stir Fry in Tahini Sauce
Serves 2
Tahini Sauce Ingredients:
1/3-1/2 cup water (I use the lower amount, my Vitamix pulverizes everything, only use higher amount for low powered blender)
2 tbsp tahini
2 large medjool dates, pitted (and chopped if necessary for your blender)
1 large clove of garlic
2 tsp of fresh chopped ginger
1 1/2 tbsp low sodium tamari or soy sauce (GF if desired)
Stir Fry:
3-4 cups frozen or fresh mixed vegetables
1 1/2 cups cooked brown or white rice
Directions:
1. Combine sauce ingredients in a Vita-Mix or blender and blend until smooth. If using a basic blender you may need to use the higher amount of water and chop your garlic, ginger and dates to ensure that it blends properly.
2. Saute fresh or frozen vegetables in a wok or non-stick skillet with 1/2 cup water. Cover with a pot lid and steam until tender. Add additional water if necessary.
3. Assemble bowl. Add brown rice to a bowl or plate, top with vegetables and drizzle with tahini sauce.
4. Serve.
Additional Tips:
You can customize this sauce by adding more or less garlic or ginger or dates, or by swapping out the tahini for almond or peanut butter instead for variety.
To make this recipe really quickly you can use frozen stir fry veggies or pre cut fresh veggies from the produce section of the grocery store.
What’s in your favorite stir fry recipe?
I made this tonight and I am in love! I am a terrible cook and have never been good at making stir-fry, however this came out great. I am so excited. I can’t eat soy sauce so I swapped it for a non-soy, soy-sauce alternative I found at the Better Health Food Store made with coconut sap and mineral salt. It’s awesome.
Thank you so much for your great recipes:)
This sauce is truly amazing! It is an instant favorite!!
Thanks for a great tahini sauce!! I did double it because my vitamix refused to recognize the smaller amount. I was happy I did! It all got used up very happily!!
Rachel
I am off of nuts and seeds right now, can you recomend a substitiute for the tahini?
Not really. You’ll have to leave it out or go with another sauce.
Fantastic!!! I’m new to the vegan thing and was looking for something great to top off my stir fry-found it. Great job, and can’t wait to make the black bean soup which looks really good.
I just finished making ( and eating ) this dish and it was fantastic! I just love the sauce.
I served it on Buckwheat Soba noodles and sprinkled some red pepper flakes on it to add some heat. This is probably my favourite stir fry. Thank so much.
I am making this dish tonight… looks delicious !!!
Its GREAT , dear V eronica ! I can feel the Taste of it already . I will do it .
With Brown Rice … it might be still Better . Youre a Genious in inventing Recipes !
I love all Ingredients of this Sauce !
Respect ,
Teresa