Almond Sauce Stir-Fry
Eileen, over at Ham, Pie, Sandwiches, has been preparing for a product release the past few weeks and, with the insanity of long and stressful work days, has been posting quite a few ‘emergency recipes.’ Her recipes (like these amazing looking baked flounder and pasta recipes) look far better than anything I manage to throw together, but she got me to thinking about what my ‘emergency recipes’ might be.
Normally weekends are a time when I can kick back and spend some serious time in the kitchen cooking a dinner or two, but this weekend I spent the bulk of it prepping Thanksgiving dishes (two pies, two side dishes, preparing all the elements of the dressing–we’re going out of town and G’s mother’s kitchen is impossible to work in) and running around finishing up some freelance projects before the holidays. Didn’t even have time to watch the Falcons barely win their game this Sunday. Now that’s really saying something. So while we ended up eating out far more than we wanted to, I did manage to chuck some veggies and tofu in the wok and whisk up this almond sauce to make an at-home meal for one or two nights. It’s the little things that count sometimes.
A riff on the typical peanut sauce, this is G’s favorite stir-fry since he’s allergic to peanuts and hadn’t ever eaten a non-peanut sauce before I showed up. (I’m sure other nut or non-nut butters would work well too.) These days I rarely measure anything, but I did my best to pay attention and get the recipe down. Feel free to add, subtract anything to taste–as long as it hits the mark before you add it to the vegetables, then it will be rockin in the wok. And the best part? You can use whatever vegetables you have in your fridge. This week’s batch? Bok choi, tofu, mushrooms, zucchini (local from a farmer’s greenhouse!). I’m a sucker for interchangeability–that and giant one or two pot meals!
Almond Sauce Stir-Fry
2 tbsp coconut oil
1 onion, chopped
1 package dry-spiced tofu, chopped into 1/2″ chunks
8 oz button mushrooms, cleaned and chopped into halves or quarters
1 medium zucchini, chopped into 1/2″ chunks
1 large bok choi, chopped into bite size pieces
1/4 c almond butter
1/4 c soy sauce (or Bragg’s Amino Acids for gluten-free)
2 tbsp rice vinegar
1 tbsp almond milk
1/2-1 tsp Sriracha sauce (to taste, depending on how hot you want it)
2 cloves garlic, minced
1″ ginger, peeled and freshly grated
1 c cooked rice
In a serving cup, whisk together the almond butter, soy sauce, vinegar, almond milk, and Sriracha. Once it is well combined, add the garlic and ginger. Set aside.
In a wok, heat the coconut oil over medium-high heat. Add the onion and cook until soft, 3 minutes. Add the tofu and mushrooms. Cook 3 minutes. Add the zucchini and bok choi, cook another 3-5 minutes, until everything is tender but not mushy.
Add the sauce to the stir-fry and stir to combine. Cook 1 minute until everything is coated and the sauce has thickened slightly.
Serve with rice.