Stir Fry with Tahini

Ingredients for 2 servings:

• 2 tbsp rapeseed oil
• 1 large onion(s), red
• 2 large garlic cloves
• 1 piece(s) ginger
• 150 g cauliflower, cleaned and weighed
• 150 g broccoli, cleaned and weighed
• 100 g mushrooms
• 150 g carrot(s), peeled and weighed
• 150 g pak choi, 1 head
• 5 tbsp soy sauce
• 3 tbsp white wine
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 50 ml water, maybe a little more
• 2 tsp tahini (sesame paste)
• 1 pinch(s) of raw cane sugar
• 1 large red chili pepper(s), dried, or chili flakes
• 2 tsp, leveled arrowroot flour or cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Stir-fried vegetable mix with sesame flavor

Halve the onion and slice lengthwise into strips. Dice the garlic very finely. Grate or finely dice the ginger. Cut the cauliflower and broccoli into very small florets. Peel the carrot and cut into medium-sized slices or julienne strips. Halve or quarter the mushrooms depending on their size. Quarter the bok choy lengthwise and cut into large pieces. Heat the rapeseed oil in a heavy pan and sauté the onion, garlic, and ginger for about 5 minutes, stirring constantly. Add the cleaned vegetables, except for the bok choy, and sauté for another 5 minutes while stirring. Meanwhile, combine the soy sauce, white wine, sesame oil, rice vinegar, water, tahini, raw cane sugar, and arrowroot flour or cornstarch. Chop the chili pepper. I use an old electric coffee grinder for this. Now add the sauce and the bok choy to the pan, sprinkle with the chili flakes, and sauté for another 10-12 minutes while stirring. Add a splash of water if necessary. Check the vegetables for tenderness occasionally. Serve with basmati rice. Whether you use level or heaped teaspoons of tahini depends on your personal preference.