SUSCRIBE and get a free eCookbook!


We ask for your name and email address to send you newsletters and updates that may also contain promotional content. We do so via MailChimp.
Español - English
Home Blog VEGGIE STIR-FRY WITH TAHINI AND SRIRACHA SAUCE

VEGGIE STIR-FRY WITH TAHINI AND SRIRACHA SAUCE

18.05.2018 / By Sonia Raga / Published in MAINS

 

This oil-free stir-fry with tahini and sriracha sauce is the kind of dish I could eat over and over. Rich in every single vitamin and in calcium, copper, manganese, phosphorus, magnesium, zinc and selenium. Light but at the same time very satisfying!

 

Vegetable Stir-Fry served with rice on a grey bowl

 

Stir fries are one of my favourite dishes in the world. But Asian style stir-fries are definitely my all time favourite 🙌🏻.

This veggie stir fry that I´m sharing with you today makes a killer combo with my tahini and sriracha sauce. We are talking about next level deliciousness. Maybe is the stir fry, maybe is the sauce or maybe is the combination of both, I don´t know 🤷🏻‍.

I  remember though when I used to get indigestion pretty much any time I ate at Chinese or Asian restaurants. I though I couldn´t handle the spices but it was actually the crazy amount of oil they usually use what made me feel so incredibly sick afterwards. And I know that because since I started eating an oil-free diet, this never happened to me again, as long as they made my food without oil.  I kindly ask them to sautée my vegetables in some soy sauce or water and they usually agree (not always though 🤔).

Anyhow, you don´t have to worry about feeling heavy after eating this veggie stir fry. Even though it is super satisfying and filling you will still feel pretty light afterwards. Isn´t that awesome?

 

Vegetable Stir-Fry served with rice on a grey bowl

 

VEGGIE STIR-FRY WITH TAHINI AND SRIRACHA SAUCE

Prep

Cook

Total

Yield 2-3 servings

An easy vegetable stir-fry with a side of brown rice and drizzled with a tahini and sriracha sauce. Very easy to make and 100% delicious.

Ingredients

For the stir-fry:

  • 4 cups Chinese cabbage, chopped (tightly packed)
  • 2 red bell peppers, chopped
  • 1 cup chopped leeks
  • 1/4 tsp sweet paprika
  • 1/4 tsp dried chives
  • 1 tbsp rice vinegar
  • 1 tablespoon soy sauce (or gluten-free tamari for a gluten-free version)
  • 1/2 teaspoon of sugar (optional )
  • Pepper to taste

Recommendations for serving:

Instructions

  1. Add all the ingredients into a non-stick pan and sautée until slightly brown. Add a few tablespoons of liquid during the process if needed (to avoid the vegetables from sticking to the pan).
  2. Serve with steamed brown rice, chopped raw vegetables of your choice and drizzled with tahini and sriracha sauce.

Courses Mains

Cuisine Low-Fat, Oil-Free, Gluten-Free

SUSCRIBE and get a free eCookbook!


We ask for your name and email address to send you newsletters and updates that may also contain promotional content. We do so via MailChimp.

There are 2 comments

  • 15.06.2018
    Faith Brown Kerr says:

    What is “China col” in the ingredients list?

    • 15.06.2018
      Sonia Raga says:

      Hi Faith! I´m sorry, that was a translation mistake. It´s Chinese cabbage 🙂 I corrected the mistake. Thanks!

Leave a comment

I have read and accept the privacy policy of thebrightbird.com
I accepted that the data I have provided (with the exception of email) will be published

What do we do with your data?
At thebrightbird.com we ask for your name and email (we do not publish the email) to identify you among the rest of the people who comment on the blog.