Vegetable Stir Fry with Coconut-Tahini Sauce
A delicious and nutritious vegan stir fry recipe, this Vegetable Stir Fry with Coconut-Tahini Sauce is loaded with flavor and color.
Servings: 3 Servings
Ingredients
For the Tahini Coconut Sauce
- 1 cup full-fat canned coconut milk
- ½ cup tahini
- ¼ cup + 1 tablespoon liquid aminos*
- ¼ teaspoon kosher salt
For the Vegetable Stir Fry:
- 3 tablespoons sesame oil
- 1 red onion chopped
- 1 head cauliflower chopped into florets
- 1 red bell pepper chopped
- 4 cups green beans trimmed and chopped
- 2 yellow squash chopped
- 10 cloves garlic minced
- 1/3 cup liquid aminos*
- ½ teaspoon kosher salt or to taste
Instructions
To prepare the coconut tahini sauce:
- Add all ingredients for the sauce to a blender and blend until smooth. Place sauce in the refrigerator until you’re ready to use it so that it can thicken back up.
To prepare the stir fry:
- In a large wok, heat the sesame oil to medium-high.
- Add the red onion to the hot pan and sauté 2 minutes, stirring frequently.
- Add the cauliflower and continue stirring and sautéing until cauliflower begins to show some color, about 4 minutes.
- Add the green beans, red bell pepper, garlic, liquid aminos, and salt and continue to sauté, stirring frequently, until all vegetables are cooked to desired level of doneness. In order to speed up the process, decrease the heat slightly, cover the wok and allow the vegetables to steam for a few minutes.
- Serve with desired amount of tahini coconut sauce and cooked wild rice (or brown rice)
Notes
As an alternative to the instructions above, you can sauté each vegetable individually, pouring the vegetable into a serving bowl as it finishes cooking. This may speed up the process slightly and will ensure each vegetable is cooked to your preferred level of doneness
* You can replace the liquid aminos with low-sodium soy sauce.
Nutrition
Serving: 1grams