I've got a thing with frozen mixed vegetable recipes, because there honestly aren't that many good, varied ones out there. So I'm filling the niche with things I wish I could find because that's what I do. But even people who love to cook sometimes still look in the fridge and say, "Ugh there's nothing to eat but INGREDIENTS."
Cue in a bag of mixed vegetables, some rice, and an easy sauce to create a miso almond butter vegetable stir fry. It's still "having to cook", but it's pretty easy. It doesn't take a lot of creativity beyond remembering where the bottles of other sauces are to make the sauce. And on all but the ugh-est of days, I can handle that. The ugh-est of days require someone else to make my food, like a restaurant please and thank you.
Today's recipe inspiration comes from an unlikely source — cookies. Yes, Bon Appetit's miso almond butter cookies made me think the combo would be good as a stir fry sauce. Since many tasty stir fry dishes have a peanut sauce base, this one is great for the peanut allergic who want something with a depth of flavor minus the peanuts. Almond butter just needs a little extra punching up to make it as tasty, if not tastier, than peanut sauce.
Why Almond Butter?
Why not? Almond butter is a little healthier than peanut butter. Not to mention, almond butter has three times more vitamin E, two times more iron, and seven times more calcium than peanut butter.
Almond butter also seems to be the nut butter of choice for people in schools where peanut butter is not allowed. You might have almond butter hanging out in the pantry anyway for sandwiches. It's just a slightly different flavor, and is enjoyable on its own without being compared to peanut butter.
Vegetable Stir Fry with Miso Almond Butter Sauce
Equipment
- Wok
Ingredients
Miso Almond Butter Sauce
- ½ cup hot water (around but no more than 110 F degrees)
- 4 tablespoons almond butter
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- ¼ teaspoon salt
- red pepper flakes to taste
- 1 teaspoon sesame oil
Stir Fry
- 1 tablespoon coconut oil
- 1 16 ounce bag frozen stir fry vegetables
Instructions
- Make the sauce and set aside.
- Heat the coconut oil in a wok or large frying pan over medium high heat.
- Add vegetables to pan and stir fry for 5-7 minutes. Turn heat up to high if you want some charring on your vegetables.
- Remove from heat and pour sauce around inner edge of wok, stirring to coat vegetables with sauce.
- Serve over rice or soba noodles if this is a meal for two, or eat as is for a meal for one.
Need more easy frozen vegetable entrees?
