Wednesday, June 4, 2014


Mango Tahini Sauce (Have all ingredients at room temperature)
1/3 cup water
1 large mango, peeled and cored (1 cup)
1 clove garlic, peeled
1 tbsp mined fresh ginger
1 tbsp tamari
1 tbsp. apple cider vinegar
1 tbsp well-stirred tahini
1 tbsp. sesame oil
2 tsp mellow white miso
pinch of chili flakes

 Stir Fry
1/2 tbsp. oil
 ¼ cup water
3 cups shredded red cabbage
2 cups sliced celery
2 medium sweet potatoes, cut into matchsticks
1 onion, thinly sliced
1 clove garlic, chopped
¼ cup chopped mint, for serving
1 tbsp black or white sesame seeds, for serving
4 cups cooked, hot rice


Have hot brown rice waiting, as this goes rather quickly.

To make the sauce: Puree all ingredients until smooth and creamy. Transfer to a bowl, cover, and set aside, leaving at room temperature. 

To make the stir fry: In the largest, high-sided skillet you have,  heat oil over medium heat. Add all ingredients, stir to coat. Add water, cover and cook, stirring every so often for 10 to 15 minutes until the vegetables are soft. If the pan looks dry add a splash more water. Right before serving, you can stir in the mango sauce or add it to the top separately.

To serve: On warm bowl, add a bed of hot brown rice, top with the stir fry and drizzle as much of the mango tahini sauce as you like on top Garnish with a scattering of chopped mint, and sesame seeds. Serve hot.

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