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Easy, Stir-Fry Sauce

I'm not a big sauce girl. I prefer my veggies naked. But every once in a while I like to serve Chinese dishes that seem more familiar to my guests. And of course I try and make your lives easier.

You can make this sauce in advance and have it fresh in a jar ready to use. You don't have to worry about emulsifiers or dyes or preservatives that are often hidden in the bottled sauces.

1/2 c coconut aminos

1/2 c muun chi CoCoFir

1/3 c deglet dates

1/3 c white navy bean

5 cloves garlic

1 inch ginger root

2 chopped scallions

1 T muun chi Sweet Immunity

1/2 muun chi Golden Turmeric Kvass

1 t toasted sesame oil

Dash of red pepper flakes for the hot spicy lovers

Place all the ingredients in a high speed blender.

You have yourself a great sauce that may be served with veggies, zoodles, rice.

Here is the sauce served with a stir-fry.

You may choose to marinade 1 block of chopped tofu in 1/2 c of the sauce.

Warm 1 T coconut oil in a wok or big saucepan. Add garlic, Sweet immunity, scallions and the ginger (1 T each). Sauté til fragrant. Add your 2-3 c of your favorite chopped veggies- I love bite sized pieces of fresh asparagus or broccoli plus 1/3 c water, cover and let steam on high keeping the veggies crisp (less than 4 min). Add the 1/2 c sauce and your tofu ... stir til the veggies are fully immersed in the sauce.


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