Last night I was walking home with my friend Robyn when I proclaimed that I had nothing to eat in my house – not even a can of beans. It was true, mostly. I had been out of town for four days and was to leave today again for another long-weekend trip. Hence, no food.
But yesterday afternoon when I opened the fridge to confirm, I saw some perfectly nice veggies just crying to be used. So I created this sweet and spicy stir-fry. I got a healthy two (!) meals, the food didn’t go to waste. Everyone wins!
Kitchen Sink Sweet and Spicy Stir-fry (w/ tangy almond butter sauce)
This stir fry is all about using what you have so yours may look different. Here’s what’s in mine (all measurements are approximate):
1 c. green cabbage
2 medium carrots (thinly sliced with a mandoline)
2-3 radishes (thinly sliced with a manodline)
1/2 jalapeno pepper, thinly sliced (optional)
2 cloves garlic, diced
1/2 small red onion, sliced
1/2 yellow pepper, thinly sliced
2 Tbsps olive oil
1 Tbsp tamari
When they start to brown, add vegetables one kind at a time. Carrots and radishes take longer to cook so add those first. Cook until they are shiny and begin to soften then add the softer vegetables. When all vegetables are beginning to soften and fully coated with oil, add the tamari and continue to stir well. Be careful not to overcook. Season with a touch of sea salt and crushed red pepper or ground ginger.
If you’re not big on sauces, eat it plain. But if you want some extra flavor, drizzle this tangy sauce over the top:
Tangy Almond Sauce
2 Tbsp almond butter
1/4 c water
1 Tbsp toasted sesame oil
juice of 1/2 a lemon
1/4 tsp ground ginger (or an inch of fresh)
a drizzle of maple syrup
Blend all ingredients in a blender. This sauce doesn’t taste very special on its own but once it mingles with the flavors in the dish, it comes to life!