It has been hot here with triple digit heat the last few days. So the pups have been kept inside during the worst of the heat and Miko is not pleased with that.
And it’s been a busy week for me with multiple appointments today, running around in the heat has been exhausting. Sweet hubby picked up dinner from Zest Kitchen tonight to keep things simple, watermelon kombucha with a loaded hummus veggie wrap in rice paper.
So sweet of him! And it hit the spot for a filling and cooling meal. Like most of my recipes, it’s all about being healthy and easy after a busy day. I love sauces and dressings because they work so well for making whole ingredients into a meal. Like salads dressing, stir fry sauces work with just about any ingredients you have on hand – tofu, tempeh, fresh veggies, frozen veggies, beans, grains – whatever is simple for throwing into a good, non-stick wok. Quinoa can even be cooked in a wok, then add the rest of the ingredients and a sauce like this one.
Simple Oil-Free Stir Fry Sauce
- 2 tsp. chili Paste
- 2 tbsp. rice vinegar
- 2 tbsp. tamari
- 1 tbsp. ginger
- 1 clove of garlic
- ¼ cup pineapple juice
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Pour into a stir fry and enjoy! Makes 4 servings.
For this stir fry, I used tofu, peppers, carrots, and part of a package of shredded cabbage salad mix for a simple one pot meal. And stir fried the ingredients with just enough water to cook before adding the sauce. You can use veggie broth as well or a little sesame oil.
It was very colorful and bright for a summer dish and smelled delicious cooking with pineapple, ginger and kicky heat.
The flavors are tangy, sweet, and spicy – a perfect stir fry blend.
Keep it simple and healthy after a busy day with this healthy stir fry.