A quick, flexible one-skillet meal using nutrient-dense vegetables, protein, and a delicious, orange-ginger sesame sauce made with True Orange Ginger Spice Blend.
For the stir-fry:
- 1 tablespoon coconut oil
- 1 clove of garlic
- pinch of sea salt and freshly ground black pepper
- 2 cups vegetables (such as chopped broccoli, thinly sliced carrots, thinly sliced onions, thinly sliced peppers, whole snap or snow peas)
- 1 cup kale
- 1 tablespoon soy sauce (or nama shoyu gluten-free sauce)
- 3-4 ounces cooked protein of your choice (scrambled eggs, sautéed tempeh or tofu, grilled chicken, fish or shrimp)
- optional garnishes: fresh cilantro, fresh watercress and sesame seeds. Also, you may serve this over rice if you prefer.
For the orange-ginger sesame sauce:
- ½ cup organic tahini
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce (or nama shoyu for gluten free)
- 2 tablespoons sesame seeds
- ½ teaspoon chili garlic sauce
- ½ tablespoon maple syrup
- Sea salt to taste
- 1/4 teaspoon white pepper
- 2 teaspoons True Orange Ginger Spice Blend
- 1/4 cup hot water to thin
- In a medium-hot skillet, add coconut oil to grease the pan, followed by vegetables, garlic, soy sauce, sea salt, and cook until vegetables are tender and cooked through. This should take about eight minutes. Add cooked protein of choice to warm through.
- In the meantime, make the sauce. Whisk together all ingredients for the sauce in a mixing bowl. Store sauce in an airtight glass container for up to one week if making in larger batches, otherwise pour completely in the stir-fry.
- To serve, simply pour the sauce on top of the vegetable and protein stir-fry, lightly tossing to coat entire pan. Adjust sea salt to taste and adjust water depending on how thick you enjoy the sauce. Top with optional garnishes to serve. Enjoy warm. (Serves 4)
Recipe created by Registered Dietitian Nutritionist and founder of “Nutrition Stripped”, McKel Hill.