Almond Thai Stir-Fry
Servings: 4
Ingredients
For Sauce
- 1/2 c creamy almond butter
- Juice of 1 lime
- 1 tsp toasted sesame oil
- 1/4 tsp red pepper flakes
- 3 T liquid aminos/soy sauce/tamari
- 1 1/2 tsp grated ginger
- 1-2 tsp maple
- Water to get to desired thickness
- 2-3 Garlic cloves minced
- 1/4 tsp chili powder
- Dash cayenne optional
For Stir-fry
- 1 large head broccoli
- 5-6 carrots
- 2 celery stalks
- 5 green onions
- 1/2 cup edamame
- 1 red bell pepper
- 1 head Napa cabbage optional
- Protein of choice optional
Instructions
- In a small bowl, whisk together ingredients for sauce until smooth.
- Chop green onions, carrots, and pepper. Cut broccoli florets off of stems. If adding cabbage, chop as well.
- In a wok, heat 2 tsp sesame oil or coconut oil over medium high heat.
- Add carrots, celery and onions and stir-fry until carrots begin to soften a bit.
- Add in all other veggies and fully cooked protein.
- Cook until broccoli is cooked through and softened.
- Turn heat to low and stir in Almond sauce.
- Heat at low for about 5-7 minutes.
- Serve over your favorite rice or grain.
Notes
Add your favorite protein into the mix or go straight up with the veggies!
If adding a protein, more sauce may be needed.
If adding a protein, more sauce may be needed.