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Easy Vegetable Stir Fry with Coconut-Tahini Sauce image

Vegetable Stir Fry with Coconut-Tahini Sauce

This Vegetable Stir Fry with Coconut-Tahini Sauce is a quick, vibrant dish bursting with flavor and nutrition!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 cup full-fat canned coconut milk
  • ½ cup tahini
  • 1 cup liquid aminos
  • 1 teaspoon kosher salt
  • 2 tablespoons sesame oil
For the Stir Fry:
  • 1 medium red onion, chopped
  • 1 head cauliflower, chopped into florets
  • 1 medium red bell pepper, chopped
  • 4 cups green beans, trimmed and chopped
  • 2 medium yellow squash, chopped
  • 4 cloves garlic, minced
  • ⅓ cup liquid aminos (for seasoning)
  • to taste salt

Equipment

  • Large skillet or wok
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula or wooden spoon
  • Small bowl

Method
 

Instructions:
  1. In a small bowl, combine the full-fat canned coconut milk and tahini. Add 1 cup of liquid aminos and 1 teaspoon of kosher salt. Whisk until smooth. Set aside.
  2. In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat.
  3. Add the chopped red onion and sauté for about 2-3 minutes until translucent. Add minced garlic and cook for another minute.
  4. Next, toss in the cauliflower florets, red bell pepper, green beans, and yellow squash. Cook for 5-7 minutes until tender but still crisp.
  5. Pour the coconut-tahini sauce over the vegetables and stir gently. Simmer for another 2-3 minutes.
  6. Taste and add the additional ⅓ cup of liquid aminos and salt if needed. Stir to incorporate.
  7. Remove from heat and serve warm, garnished with sesame seeds or fresh herbs if desired.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Pair with grains like rice or quinoa for a complete meal.
  • You can freeze the stir fry for up to a month.