Vegetable Stir Fry with Miso Almond Butter Sauce
Miso and almond butter bring their powers combined to make for an unusual, savory sauce to pour over a frozen vegetable stir fry for a quick and easy meal.
Servings: 2 servings
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.