This sauce will be in heavy rotation in the next few weeks, because I want it on everything. Kale salad! Buddha bowls! Veggie burgers! Steamed vegetables! Roasted sweet potatoes! Wraps! Sandwiches! Tempeh satay dip! Nothing is safe. It’s naturally thick, so no cornstarch is needed. There’s also no funny ingredients, no stabilizers, and no nasty salt/sugar hangovers. Sometimes a big plate of colourful vegetables and juicy, juicy mango, is all I need to put the pep in my step right back to where it was, and get my groove back.
This groovy stir fry also makes great leftovers. In the spirit of full disclosure, I ate this bowl of goodness with a fork, not chopsticks and cleaned up the scattered sesame seeds immediately after I photographed this (but not before spilling them all over the floor and cursing that the mango sauce was leaving a mark on the marble). Such is life -it feels good to be back!
- ⅓ cup water
- 1 large mango, peeled and cored (1 cup)
- 1 clove garlic, peeled
- 1 tbsp mined fresh ginger
- 1 tbsp Sans J gluten-free soy sauce
- 1 tbsp unseasoned rice vinegar
- 1 tbsp well-stirred tahini
- 1 tbsp toasted sesame oil
- 2 tsp mellow white miso
- Pinch of chili flakes (more or less, depending on how hot you like it)
- Stir Fry:
- ½ tbsp coconut oil
- ¼ cup water
- 3 cups shredded red cabbage
- 2 cups sliced celery
- 2 medium sweet potatoes, cut into matchsticks
- 1 onion, thinly sliced
- 1 clove garlic, chopped
- ¼ cup chopped mint, for serving
- 1 tbsp black or white sesame seeds, for serving
- 4 cups cooked, hot brown rice for serving
- Have hot brown rice waiting, as this goes rather quickly.
- To Make the Sauce: Place all ingredients in a blender or food processor, purée on high until smooth and creamy. Transfer to a bowl, cover, and set aside, leaving at room temperature.
- To Make the Stir Fry: In the largest, high-sided skillet you have (or a wok), heat coconut oil over medium heat. Add all ingredients, stir to coat. Add water, cover and cook, stirring every so often for 10 to 15 minutes until the vegetables are soft. If the pan looks dry add a splash more water. Right before serving, you can stir in the mango sauce or add it to the top separately (which is what I did and prefer the taste of).
- To Serve: On warm bowl, add a bed of hot brown rice, top with the stir fry and drizzle as much of the mango tahini sauce as you like on top (if you haven’t stirred it into the vegetables already). Garnish with a scattering of chopped mint, and sesame seeds. Serve hot.
Photo Credit: yummybeet