all-the-veg stir fry + almond butter sauce

July 23, 2017

Stir fry is one of those dishes that is a go-to when I have a ton of veggies in the fridge, but need to use them quickly due to spoilage or maybe if I'm heading out of town. You can pack so many vegetables into one stir fry dish, add a ton of flavor and then you've got yourself a really delicious and super easy meal! 


I add flavor in two ways: the first is when I'm actually cooking the produce, adding a little coconut aminos (fantastic Paleo/soy-free soy sauce alternative) or tamari (a gluten-free soy sauce) for umami and salt, a lot of ginger for a fresh, spicy zing, and a splash of fish sauce to balance the dish's flavors a bit. Additionally, I also add flavor at the end of cooking, when I pour in a delicious almond butter sauce (similar to peanut sauce) and top with fresh cilantro + a squeeze of lime. All these flavors come together and create an amazing symphony of complexity and balance for the tastebuds!  


What's even better? Unlike the flavor, the ingredients aren't complex and you can pick them up virtually anywhere - or you may already have them stocked in your fridge! So, let's dig in...



All-the-Veg Stir Fry with Almond Butter Sauce

Makes about 2 servings


Veg Stir Fry

  • 1 tbsp coconut oil

  • your favorite stir fry veggies, sliced thinly +/or chopped to bite-size

    • bell peppers, broccoli, eggplant, cauliflower, carrot, green beans, etc.

  • 2 tbsp tamari or coconut aminos

  • a dash of fish sauce (a little goes a long way!)

  • 1 inch fresh ginger, peeled + minced

  • 1/4 - 1/2 cup chicken or vegetable broth (I use bone broth)

  • 2 wedges of fresh lime and chopped cilantro, for topping (optional)

Almond Butter Sauce

  • 3/4 cup unsalted almond butter

  • 2 tbsp sesame oil

  • 2 tbsp tamari or coconut aminos

  • 2 cloves garlic, minced

  • 1 inch ginger, peeled + minced 

  • Water, as needed for desired consistency


Begin by heating the coconut oil over medium heat in a large pan. Once melted, add in all your veggies, stirring a bit to distribute them evenly.* Top with tamari or coconut aminos, a dash of fish sauce and some freshly minced ginger - stir again to mix all the flavor in. Allow the veggies to sit and cook for little while until they begin to soften. The tamari will cook down and become concentrated, so add some broth to loosen any bits that have concentrated and stuck to the pan (the broth will also assist in cooking).


While the veggies continue to cook, make the almond butter sauce by simply combining all ingredients and stirring until everything is blended thoroughly and has a smooth consistency.


Once the vegetables are finished cooking, top with the sauce. Serve with buckwheat ramen noodles, rice or zucchini noodles, topping with cilantro and a squeeze of fresh lime! 


*If you are cooking a protein, do so before cooking your vegetables. Once finished, transfer to a plate and then add into veggies before the sauce is mixed in. 


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