Stir Fry has to be one of the most popular weekday meals around. Everyone seems to make a stir-fry. Even people who don’t really cook.
A common answer to the question “what did you have for dinner last night?” seems to be, “oh, just stir fry.” Well your answer the day after making this recipe can be, “a kick-ass stir fry you need to try!”.
Many people can’t imagine a stir fry without some kind of meat or seafood, but this vegetable stir fry recipe will change that. What’s the secret? The sauce of course. An almond butter and sesame seed sauce that is sweet, spicy, salty, and tangy.
The shitake mushrooms add a nice meaty texture and hearty flavour.
The recipe was created on one of those weekday nights when my gf and I weren’t quite sure what to make for dinner. I said “I will just make a vegetable stir fry”. Bam! Not just a vegetable stir fry anymore. The next thing you know I was hearing “Kieran, can you make the stir fry with that sauce again?”
I chose to use udon noodles for this recipe but you could definitely use rice noodles or even rice. You could even serve it with cauliflower rice if you are avoiding grains.
Vegetable Stir Fry with Udon Noodles & Almond Butter Sauce
- coconut oil for cooking
- 1 large shallot, chopped
- 1 big chunk of ginger, finely chopped
- 3 cloves garlic, peeled and chopped
- 10 shitake mushrooms, cut in half or quarters
- 2 carrots, peeled and julienned or cut in small chunks
- 1 sweet pepper, cut in thin strips
- 1 big head broccoli, cut in small florets
- 300 g udon noodles
- sesame seeds, lime and fresh cilantro for garnish
- For the Sauce
- 2 tablespoon brown sesame seeds
- 1 tablespoon brown miso
- ¼ cup soy sauce
- 1 tablespoon brown rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoons agave nectar
- ¼ cup almond butter
- ½ teaspoon red chili flakes, or a small dried red chili, chopped
- 2 tablespoons fresh cilantro
- Put a large pot of water of water on to boil for the noodles. When it boils cook the noodles according the package instructions. Be sure to rinse udon noodles with cold water once draining so they don't stick together.
- In a mortar and pestle, pound the sesame seeds until they are paste like. Transfer to a mixing bowl if your mortar and pestle is small. Then add the miso and mix together. Add almond butter, sesame oil, soy sauce, agave nectar, chill, and cilantro. Whisk everything together until everything is well mixed.
- Meanwhile, heat a large wok on medium-high heat with 2 tablespoons of coconut oil. Add the shallot, ginger and garlic. Sauté stirring regularly for 5 minutes. Remove from wok and set aside.
- Add another tablespoon of oil to the wok and then add the mushrooms. Sauté for 4-5 minutes until browned. Remove from wok and set aside with other cooked inredients.
- Add another tablespoon of oil to the wok and add the carrots and peppers. Sauté for 4-5 minutes, stirring regularly, until softened. Remove from wok and set aside. If it gets too dry you can always add a little water instead of more oil.
- Add another tablespoon of oil to the wok, or substitute with water, and add the broccoli. Saute for 5-7 minutes until the broccoli is just cooked.
- Add the shallots, ginger, garlic, carrots, and peppers back to the wok and mix everything together for a couple minutes.
- Add the sauce to the wok and mix well so that everything gets well coated.
- Serve in bowls over noodles. Garnish some more cilantro, some sesame seeds, and a squeeze of lime juice.
Powered by Facebook Comments