Nutty Thai Ginger Stir Fry
It's the sauce that completely makes this dish. It's a little nutty, a little spicy and super versatile. I frequently whip up a big batch of the sauce alone and keep it in the fridge to top veggie and noodle dishes all week. It adds a quick burst of flavor to just about any dish.
1 tablespoon grated ginger
2 cloves garlic
2 tablespoons unsweetened almond butter
1 tablespoon raw honey
1 1/2 tablespoons Tamari Gluten-Free Low-Sodium soy sauce
Crushed red pepper flakes
Pink himalayan sea salt
Combine all ingredients in a sauce pan. Bring to a boil, reduce heat to low and whisk the sauce continuously until heated through.
Stir Fry Ingredients
1 cup riced cauliflower
2 baby bok choy, chopped
1 carrot, shredded
1 bag of frozen broccoli florets
1 can of chickpeas, drained and rinsed
In a large skillet, cook frozen broccoli with 1 tablespoon of water over medium-high heat. Add the remaining veggies and chickpeas and cook until heated through, about 5-7 minutes. Drizzle with your sauce, warm for 2-3 more minutes. Finish with a sprinkle of red pepper flakes or a dash of ginger.