Asian Almond Stir Fry [Vegan]Posted: May 14, 2011
I am not asian, but sometimes I think somewhere down the family tree, there were some asian influences. I love bubble tea, sushi, and origami. I get a red face when I drink sake and have recently become interested in bike touring around Japan. So to complement my asian roots, I made a stir fry incorporating the asian flavours of soy sauce, red pepper flakes, ginger and garlic. You can serve this on top of quinoa, brown rice, white rice, or soba noodles.
1/2 tbsp olive oil (or canola oil)
1 clove garlic
1 pepper chopped(I used yellow)
4 large mushrooms chopped
1 cup snap peas
1 1/2 cups chopped broccoli
10 toasted almonds for garnish
The sauce (adapted from Vive le Vegan!):
1/4 cup almond butter (peanut butter may also work)
1/2 cup almond milk
4 tbsp rice vinegar or apple cider vinegar
1 clove diced garlic
3 tbsp soy sauce
1 tbsp diced ginger
1/2 tbsp toasted sesame oil
1/2 tsp crushed red pepper
1. Saute the garlic and oil for 2 minutes until fragrant.
2.Add all veggies except mushrooms.
3. Cook on medium for 8 to 10 minutes then add mushrooms and cook until mushrooms are cooked.
4. Meanwhile put all of the sauce ingredients on a blender and blend until well combined.
5. Put veggies on low heat and stir in sauce.