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by Sarah Steimer

We have stir-fry at least once a week - although this was a departure from our usual.

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil (I used olive oil, wasn’t making another trip out)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon chile-garlic sauce OR Sriracha! Yeah!
  • 1 tablespoons vegetable oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
  • 1 small yellow or red bell pepper, thinly sliced (1 1/2 cups)
  • 1 cup raw unsalted cashews or peanuts
  • 1 tablespoon grated fresh ginger
  • 2 cups snap peas

Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (OR Sriracha! Yeah!) and 1/2 cup water in small bowl. Set aside.

Heat vegetable oil in a pan (if you have a wok – good for you) over high heat. Add onion, bell pepper, cashews, and ginger and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas and stir-fry 1 minute. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Makes four servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

 

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