Easy veggie stir fry with the best ever almond butter sauce

This is hands down the best stir fry sauce I’ve ever made. It’s warm, zesty, flavoursome, and not too oily. The key is in the almond butter, which has a more subtle flavour than peanut butter. I know a lot of people who aren’t really keen on PB, including my boyfriend and step-Dad, and they loved this. It’s lick-the-bowl-clean tasty and you can add as much or as little chilli as you like! Shout out to Dana at The Minimalist Baker for inspiring me to try using almond butter when I’d run out of peanut. Her tofu stir fry recipe is awesome: https://minimalistbaker.com/almond-butter-tofu-stir-fry/.

While a lot of sauces have sesame or canola oil as a base ingredient, it’s often an unneccessary extra layer of fat to watch out for. The almond butter and nuts have more than enough fat in them for flavour. If the sauce is too thick, add either lime juice or hot water, not more oil!

I love stir fry because it’s quick, easy, cheap, and a great way to use up any veggies you’ve got kicking about.


 

Main Ingredients (serves 1): 

Any vegetables, but I like peppers, broccoli, broad beans and spring onion

Rice noodles, cooked according to packet- usually place in boiling water for ten minutes.

Cubed tofu, frozen for best texture

Handful of sesame and sunflower seeds

Oil to cook with

For the sauce:

1/4 red chilli, finely chopped

2 cloves garlic, finely chopped

1 inch piece of ginger, finely chopped

2 tbsp Soy sauce

2 tbsp Lime juice

2 tbsp almond butter (sub with 1 part peanut butter 1 part tahini)

Method: 

  1. While the wok is heating, mix the sauce ingredients in the bowl, adding lime juice until consistency is saucey and it tastes beautiful. Don’t be put off by the brown sludgey appearance
  2. When the pan is smoking hot, add some versatile oil like vegetable, coconut, sesame, or groundnut, (I just used sunflower spray) and stir fry the vegetables in batches, being careful not to overload the pan.

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3. Cook the rice noodles according to packet instructions- I prefer to put mine in boiling water for a few minutes.

4. If you’re doing a version with tofu or meat, you’ll need to do that in in a separate pan so you don’t get overcrowded, but follow the same steps. Add the meat to the wok just before the vegetables.

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When everything is cooked, turn off the heat and combine the noodles, vegetables and sauce in the wok. Serve straight away sprinkled with seeds to prevent burning.

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Healthy, delicious, and nutritious!

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