Dinner parties are my favorite kind of parties. I love the intimacy of a few good friends surrounding a table of good food. Last night was no exception, as I collaborated with one of my oldest friends to cook a meal for a group of 4.
We decided that we wanted some sort of Asian stir fry. Stir fry is such a fun and spreadable meal, especially when 2 out of 4 of the group are vegetarians. You can pack tons of bright and colorful veggies into stir fry and make it a meal everyone can enjoy.
Usually, I make my stir fry with a soy sauce base but was SO excited to change that up. Especially when this delicious green sauce was being created in front of me.
This is an extremely easy recipe to make but full of so many complex flavors. The perfect combination of acid, savory, and earthy flavors to top the crisp veggies and rice noodles!
This sauce is thick and creamy and clings to the noodles like a pesto cream sauce would. To me the fact that it sticks to the noodles and veggies is the ultimate win. It’s so hard to get a stir fry sauce thick enough without using tons of cornstarch or flour. So I am forever grateful for this beautiful green alternative for my future Asian dishes!
- 2 large garlic cloves, whole and peeled
- a large bunch of cilantro
- 1/4 cup of water
- 1/3 cup of Tahini
- 1/4 cup of extra virgin olive oil
- 1.5 teaspoons of cumin
- 1 teaspoon of coconut sugar
- 3 limes, juiced
- Salt and pepper to taste
Place all of the above ingredients into a food processor and blend until creamy. You can also place them in a mixing bowl and use an immersion blender if desired. Either way, blend until completely smooth.
You can set it aside in a bowl and allow people to add as much or as little as they want. Or you can mix it right into your stir fry and allow it to coat everything evenly.
This sauce is seriously so delicious, you could use it as a dip too! Raw vegetables or baked asparagus would pair wonderfully with this! Hmmm I think I may need to try that next.
I hope you enjoy have the this as much as I did!!