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Almond Thai Stir-Fry
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings:
4
Author:
Lorie Yarro
Ingredients
For Sauce
1/2
c
creamy almond butter
Juice of 1 lime
1
tsp
toasted sesame oil
1/4
tsp
red pepper flakes
3
T
liquid aminos/soy sauce/tamari
1 1/2
tsp
grated ginger
1-2
tsp
maple
Water to get to desired thickness
2-3
Garlic cloves
minced
1/4
tsp
chili powder
Dash cayenne
optional
For Stir-fry
1
large head broccoli
5-6
carrots
2
celery stalks
5
green onions
1/2
cup
edamame
1
red bell pepper
1
head Napa cabbage
optional
Protein of choice
optional
Instructions
In a small bowl, whisk together ingredients for sauce until smooth.
Chop green onions, carrots, and pepper. Cut broccoli florets off of stems. If adding cabbage, chop as well.
In a wok, heat 2 tsp sesame oil or coconut oil over medium high heat.
Add carrots, celery and onions and stir-fry until carrots begin to soften a bit.
Add in all other veggies and fully cooked protein.
Cook until broccoli is cooked through and softened.
Turn heat to low and stir in Almond sauce.
Heat at low for about 5-7 minutes.
Serve over your favorite rice or grain.
Notes
Add your favorite protein into the mix or go straight up with the veggies!
If adding a protein, more sauce may be needed.