This stir-fry is the ultimate kitchen sink dinner: Throw in whatever leftover vegetables you have from the week. Plus, it's gluten- and dairy-free.
Asian Veggies in Tamari-Sesame-Ginger Sauce
for the sauce:
1 tablespoon sesame oil
3 tablespoons gluten-free tamari sauce, such as San-J brand
1 tablespoon agave nectar, such as Nature’s Agave, Amber variety
2 tablespoons fresh ginger, finely chopped
1 clove garlic, finely chopped
¼ teaspoon Asian chili sauce (optional)
for the stir-fry:
1 teaspoon sesame oil
1 tablespoon coconut oil
4-6 cups chopped fresh vegetables, such as carrots, green beans, broccoli, cabbage, kale, bean sprouts, celery, or onion
2 tablespoons toasted sesame seeds
1. Whisk together sesame oil, tamari sauce, and agave. Add ginger and garlic and stir. Add optional Asian chili sauce.
2. Heat remaining 1 teaspoon sesame oil and coconut oil in a hot wok. Add vegetables and cook for 2 minutes. Pour in sauce and stir-fry for 3 to 4 minutes more. Serve over brown rice.
Hooked on stir-fry? Try this delicious steak option.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.