Miso Ginger Stir Fry Sauce

Yesterday we dog-sitted my mom’s active 1-year-old chihuahua mix, Dasher, for the first time and he wasn’t sure about us for the first hour. He sat by the front door whimpering for mommy.

After a couple of handfuls of V-dog, he decided we were okay and helped himself to Miko’s toy box which Miko wasn’t sure about.

The rest of the day was a non-stop contest for attention between Miko and Dasher, hubby and I couldn’t sit on the couches without a lap competition and I was getting followed everywhere around the house.

Whew, these two can be exhausting! Using my new Vitamix 750 is not, I’m already spoiled by the puree preset for smoothies, just set the preset and walk away while it does it’s thing. Or catch up on a fast round of kitchen cleaning before work in my case!

The wide base 64-once container is nice for scooping out thicker mixtures. Since I’m still in the break in period with it, I’ve been working extra hard to keep the containers and base spotless, we’ll see how long that lasts!

The puree preset also worked well on this sauce which I used on a simple, oil free stir fry. But it could also make a great raw salad dressing because you can’t go wrong with miso, ginger, and garlic mixed with a little tangy and sweet!

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The sauce/dressing is very thick and creamy with a strong ginger smell, mmmmm!

For an oil-free stir fry, I usually fill a wok with about an inch of water and saute chopped veggies and tofu or tempeh in it over medium high heat and cover for a couple of minutes until nicely steamed.

Then stir in the sauce once most of the loose liquid is gone.

And this sauce did a wonderful job of coating the veggies for a fast and simple one-pot meal.

It has a sweet and savory ginger kick blended wonderfully with creamy tahini and again, would be an awesome dressing too!