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.