Broccoli Stir Fry with Almond Butter Sauce

posted in: Main Dishes, Recipes, Various Mains | 3
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Long ago, I had trouble getting started with Asian cooking. The only way I knew how to season a stir-fry was with lots of soy sauce, which made everything taste too salty. The store-bought sauces made things tastes just like the food at the mall (yuck), while purportedly authentic recipes called for so many condiments that weren’t in my pantry that I wasn’t sure I could afford to make the recipe. What I discovered that I disliked most of those ingredients I had just purchased?
When I found this recipe, and read the good reviews of the sauce, I jumped on it. Lemon juice and peanut butter? I can handle that! It was originally made from broccoli, noodles and sauce and I turned it into a stir-fry with extra vegetables.  Also, I replace the peanut butter these days with almond butter if I have some handy. But the sauce is a keeper either way.
Since I’ve been making this, I’ve added lots of Asian ingredients to my pantry; rice vinegar and black rice vinegar, mirin, Sriracha sauce and toasted sesame oil are just the ones on hand right now, added one shopping trip at a time. But this recipe is still one I make from time to time.
This is my entry for House Favorites this month.
Broccoli Stir Fry with Almond Butter Sauce
1 medium head broccoli
1 small red bell pepper
6 ounces cremini mushrooms
2 medium leeks, white and light green part only
2 tablespoons almond butter
1/4 cup soy sauce
1 tablespoon agave nectar
3 tablespoons water
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons canola oil
3 cloves garlic, minced
1 tablespoon fresh ginger
Cut broccoli into florets, dice bell pepper into 1-1/2 inch pieces, slice mushrooms in half, and slice leeks.
Mix almond butter, soy sauce, sugar, water or broth, and lemon juice in a small bowl and set aside.
Heat oil in a wok or a large sauté pan.  Add garlic and ginger and stir-fry for a minute.  Add broccoli and stir fry for 3 minutes.  Add mushrooms and bell peppers and continue to cook until vegetables are crisp-tender, approximately 4 minutes.
Add almond butter mixture and stir into vegetables.  Cook 1 minute.  Serve with rice.
Serves 3.

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3 Responses

  1. I know exactly what you mean about too much soy sauce. This looks lovely, I highly enjoy using nut butters in stir fries. Gives the sauce a nice thickness and richness without the need for a ton of cornstarch.

  2. This looks really good. And kid-friendly, which is a must for me. I love the idea of adding almond butter to the sauce.

  3. Sounds really good and simple. I totally agree with ready made sauces – they seem to destroy the flavour of whatever ingredient you are using.

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