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?