I started to create this from a recipe in the Whole Foods Cookbook and found out I was missing a key ingredient! So I added a little extra this and that, and voilÃ – ecstacy in the kitchen yet again!
- 3 cloves garlic
- 1 chunk fresh ginger, about 1/4″ thick, peeled
- 2 tsp. toasted sesame oil
- 1/4 cup coconut aminos
- 1 tbsp. rice vinegar
- 1 tbsp. sucanat or mild sweetener
- 1 tsp. crushed red chili flakes
- 1/2-3/4 cup water
- 1 tbsp. GMO-free cornstarch* or arrowroot powder
- 1 tbsp. black or white sesame seeds
If using a Vitamix, place all ingredients except sesame seeds in machine. Begin to blend on low, gradually increasing to high until ginger and garlic is pulverized. (about 3 sec.) If using a conventional blender, you may wish to dice the ginger and crush the garlic before blending.
In a saucepan over low heat, begin to sauté vegetables and protein of choice. Add sauce and stir until thickened. Sprinkle with sesame seeds. Serve over brown rice.
Alternatively, you may wish to prepare the sauce alone by adding the sesame seeds to the blended sauce heating it in a small saucepan until thickened. Let cool and keep refrigerated for about one week. You may also wish to use this as a marinade for tofu or meats. Omit the cornstarch or arrowroot if you choose to do this.
Michael, my Love, called it “The Best Chinese-style dish you’ve made yet!”
*Rapunzel is a great brand. Look at your local health food store for organic or GMO-free cornstarch.
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