Yesterday we got a break in the rain for a pretty awesome view of spotty showers from our backyard.
And no rain today before it comes back all day tomorrow which poor Miko won’t be thrilled about.
Better get in one last long walk this evening!
Last night I got a little crazy with a rice stir fry. I’ve been into batch cooking lately – cooking enough of an ingredient over the weekend to use for quick and healthy meals during the week. Simple ingredients like lentils, chickpeas, and quinoa that I can buy in bulk cheap and have it ready in the fridge for easy meals and to mix into dog dinners – they actually love quinoa and lentils mixed with their kibble. This week it was brown rice and it’s been great to have for quick sautes, making canned soup more hearty, mixing into salads, and using in oil-free stir fries. It also inspired this sauce when I was craving something gingery with a strong garlic kick.
A lot of ginger stir fry sauces pack oil and cornstarch which are just empty processed calories. I decided to try blending chia seeds into this sauce as a thickener instead and they worked well!
Gingery Stir Fry Sauce
- 1” thick chunk of fresh ginger
- 2 tbsp. tahini
- 2 tbsp. miso paste
- 2 cloves of garlic
- 1 tbsp. apple cider vinegar
- 1 tsp. chia seeds
- ¼ cup water or veggie broth, as needed
- dash of sriracha (optional)
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Let sit for about 10 minutes to thicken while preparing stir fry ingredients. After stir frying ingredients over high heat to desired texture, reduce heat to low and stir sauce in. Serve and enjoy! Makes 4 servings.
Oh yeah – it’s thick and creamy.
It coated a loaded stir fry with brown rice, carrots, sweet peppers, celery, and cabbage. I added a little chopped parsley at the end.
The sauce is rich and hearty, a little seemed to go along way for coating the rice and veggie blend with a powerful tangy ginger flavor.
Feel free to enjoy a decadent stir fry with this blend.
Nice recipe. I love the smell of ginger in most stir-fry dishes, and it’s wonderful to know that this goes well with both rice and veggies, which is what I eat basically everyday. Thank you for sharing!
YUM! That dish looks AWESOME! I sooooo want a HUGE bowl of that RIGHT NOW!!!! The sauce really MAKES it!!! Those clouds are gorgeous, btw!
Thanks, it is with strong ginger and garlic flavors!
That looks really good, I have been really into stir frys recently! Thanks for sharing this yummy recipe! <3 – http://www.domesticgeekgirl.com
Sure, try it – chia seeds work really well.
Your sauces always make me so happy because it seems like we both keep the same staples on hand at all times, and the results are always fantastic! Happy to add this one to my arsenal.
The weekend is looking pretty clear and sunny, at last. Hope you can get out there and enjoy it!
Aw, thanks. :-) I’m just now experimenting with using chia seeds in more heated sauces – so far so good.
True, overcast today with wind and maybe rain later here – this morning’s run should be interesting.
I can’t believe how much ginger is in here, but I know it’s super good for you. We eat lots of rice and veggies around here, but it does get boring, I have to try this!
I love ginger and the strong flavor with garlic works so well here. Rice and veggies are such a great staple and fun to jazz up with just about an flavored sauces.
Ginger is required in stir-fry. I can only imagine how delicious this dish smells and tastes.
That’s a gorgeous picture of the sky. Like you, we’ve had so much rain lately, and this week is going to be a gray and wet one. Oh well, at least the grass will be green soon.
So true and thanks.
I swear the gray skies get to me after awhile, I’m craving spring. Thankfully we’re getting sunnier weather this week and I hope you do too!