VEGGIE STIR-FRY WITH TAHINI AND SRIRACHA SAUCE

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!

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?

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VEGGIE STIR-FRY WITH TAHINI AND SRIRACHA SAUCE

Prep 15 mins

Cook 10 mins

Total 25 mins

Author Sonia Raga

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:

• 1/2 cup of this tahini and sriracha sauce
• Salad
• Carrots
• Steamed brown rice
• Chopped cilantro

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