Thai Vegetable Stir Fry with Creamy Tahini Sauce
Why I Love This Recipe
FEATURING: Cabbage, cilantro and garlic.
A Thai-inspired quick, easy, and delicious dish that you can make in just one pot and under 20 minutes, prep-time included! We like to serve this with our cucumber-thai basil salad when we can: https://www.bakespace.com/recipes/detail/Cucumber-and-Thai-Basil-Salad/84309/
Ingredients You'll Need
1 large onion, diced
1 bell pepper, diced
1 zucchini, diced
2-3 Swiss chard (leaves and stems) or other leafy green of choice, chopped
1-2 carrots, cut into julienne
1/4-1/2 cabbage (or other vegetables you like), shredded
1-2 tsp Sriracha (or red pepper flakes) to garnish
Sesame seeds and green onions, to garnish
454 pad Thai rice noodles
FOR THE SAUCE:
4 tbsp mirin or rice wine
4 tbsp soy sauce
4 tbsp tahini
Put water in a large pot to boil. When boiling, put the vegetables in a metal sieve or strainer that fits your pot. Put the metal sieve and vegetables in the boiling water. When the vegetables are almost tender (after 3-5 minutes or so), take the sieve and veggies out of the water. Put the veggies in a large bowl and set aside.
Now put the rice noodles in the sieve and into the boiling water and cook according to package (usually 3-5 min). Turn off heat, strain the noodles and set aside.
In your large pot that you emptied, add the strained noodles and vegetables and toss.
Add tahini sauce and stir. Mix well.
Sprinkle green onions and sesame seeds over noodles, plate immediately.
**** IF YOU DON'T HAVE A SIEVE: Alternatively, you can also fry the veggies in a large, heavy skillet, heat oil on medium high. Add onion, tossing to prevent burning. After 2 minutes on high, onion should be lightly browned. Add zucchini, pepper, cabbage and Swiss chard and stir on high heat until veggies are almost tender.