Cooked - Eat The Rainbow With An Asian Veggie Stir-fry

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Eat The Rainbow With An Asian Veggie Stir-fry

2.0

2 large carrots, peeled and sliced on a diagonal

½ red onion, thinly sliced

1 red bell pepper, thinly sliced

1½ tablespoons fresh ginger, minced (or ½ teaspoon ground)

¼ cup water or low-sodium vegetable broth

1 tablespoon almond butter

1 tablespoon tamari (optional)

½ teaspoon coconut extract (optional)

⅛ teaspoon red pepper flakes

1 head of Napa or green cabbage, sliced (about 1 lb)

1½ cups snow peas

1½ tablespoons black sesame seeds

¼ cup fresh cilantro, diced

Heat a large wok or sauté pan over high heat. Add the carrots, onion, bell pepper, and ginger, and cover with a lid. Let the veggies cook for about 5 minutes, stirring frequently.
Add water, almond butter, tamari, coconut extract, and red pepper flakes to a small bowl. Whisk to separate the nut butter, and then stir this sauce into the vegetables. Reduce the heat to medium and cook uncovered for a few minutes.
Mix in the cabbage, snow peas, and sesame seeds. Continue stir-frying for 2 more minutes, or until the vegetables are tender-crisp to your liking.
Just before serving, mix in the fresh cilantro. Garnish with extra sesame seeds.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 57 weeks ago

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