Aromatic Asian Stir Fry
You can also use this as a marinade and then throw these on the grill, just leave out the Arrowroot (which thickens)
1 tablespoon sesame oil
2 tablespoons pre chopped garlic
2 teaspoons grated ginger (from jar)
1 cup vegetable stock
3 tablespoons soy sauce
1/4 teaspoon each coriander powder, cinnamon, nutmeg, powdered cloves
2 tablespoons agave
2 tablespoons arrowroot
your choice tofu, vegetables. I used pre cubed tofu (didn’t realize when I bought it) zucchini, red peppers and yellow peppers because that is all I had in the house.
Mix all ingredients and whisk until well blended, pour over veggies and protein, let marinade overnight in fridge. Stir fry in wok when ready to eat. I served mine over Annie Chun’s sprouted brown rice – cooks in 1 minute and was delicious.
