Vegetable Stir-Fry with Brown Rice & Almond Butter Sauce
This is by far my favorite weeknight meal vegetable stir-Fry. The ingredients are easy to find for vegetable stir-Fry, and the recipe doesn’t take long if you precook your rice. Not to mention, the flavors in this recipe are amazing! All the ingredients in the sauce combine so well. Once you taste it, you’ll be in awe by the burst of flavors! I know using almond butter for the main ingredient in a sauce can sound intimidating to some, but you won’t be disappointed! Let’s get cooking vegetable stir-Fry !
Ingredients: Brown Rice:
• 1 cup uncooked brown rice
• 2 teaspoons sesame oil
• ¼ teaspoon salt
Ingredients: Vegetables:
• 1 tablespoon extra-virgin coconut oil
• 1 tablespoon peeled, and finely chopped, ginger
• 2 garlic cloves, finely chopped
• 2 cups broccoli florets (from 2 medium heads of broccoli or one large head)
• 1 head bok choy, both leaves and white part
• ½ cup asparagus (remove and discard ends)
• 2 cups snow peas, tips removed
• 1 red bell pepper (seeds removed, thinly sliced)
Ingredients: Sauce:
• 1/3 cup raw almond butter
• 2 tablespoons rice vinegar
• 2 tablespoons liquid aminos or low-sodium tamari
• Pinch of cayenne pepper
Instructions: Brown Rice:
1. In a large pot, boil 2 cups water. Add 1 teaspoon of sesame oil before it comes to a boil.
2. Cover pot on medium heat.
3. One the water comes to a boil, reduce heat to medium-low. Let simmer for 45 minutes.
4. Stir frequently.
5. Once the water cooks down and the rice is soft, remove from heat.
6. Add salt and another teaspoon of sesame oil.
Instructions: Stir-Fry with Almond Butter Sauce
1. In a large skillet, heat oil over medium heat. Stir in ginger and garlic, and sauté until both become translucent and produce a fragrant smell.
2. Add broccoli florets, asparagus, and bok choy to the skillet.
3. Sauté for 3 to 5 minutes – or until the broccoli is tender.
4. Add snow peas and bell pepper. Sauté for 3 more minutes.
5. While the vegetables are sautéing, mix the almond butter, rice vinegar, liquid aminos, and cayenne pepper in a small bowl with 2 tablespoons of water.
6. Turn off the heat and remove skillet from burner.
7. Add sauce on top of vegetables. Mix well.
8. Serve on top of brown rice.
9. Garnish with almonds (optional)
10. Enjoy vegetable stir-Fry!
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