I really meant to follow the recipe. I swear on my favorite cook book that I meant to follow the recipe. I love using recipes. They teach me to be a better cook. I learn what components make up a dish–flavor combinations, acid use, and cooking technique. Recipes are a major source of inspiration for me.
I found this great recipe in Cooking Light magazine. It was a broccoli slaw recipe with grilled tofu and a soy lime dressing to top it off. I bought the veggies, I had the tofu, I didn’t have all the ingredients to make the sauce. I forgot to pick them up when I went to the store. Forehead slap here. Now it is 5:30pm and I need to play the “what can I substitute for what game?” Some substitutions work and some don’t. You just need to give it a whirl, keep your fingers crossed, and pray to your Nonna, Bubbie, Oma, Yaya or Abuela that you don’t ruin dinner.
Haha! I know potstickers aren’t paleo, but this teriyaki stir fry sauce is and it is good. Give it a try, tag me, and let me know what you think.
With love from my Colorado kitchen,
Makes: Enough sauce for a 12in skillet full of food
- 1 cup coconut aminos
- 4 small garlic cloves
- 1 TBSP sesame oil
- 1/2 TBSP lemon juice
- 1 TBSP honey
- 2 TBSP Arrow root powder
- Crushed Red Pepper Flakes or Sriracha to taste (optional)
- Whisk all the above ingredients in a bowl.
- Pick your stir fry ingredients. Any combo of protein and veggies is great. Pick a grain to serve your stir fry on if you wish. I used broccoli, radish, and carrots for this above picture.
- Cook your protein and remove from the skillet when done.
- Add your veggies and cook until crisp-tender. Pro Tip: Blanch your veggies for a even faster stir fry time.
- Add your protein back the skillet and add the sauce. Stir until the sauce is thick and coats your food. If the sauce is not thickening up, move your protein and veggies over and whisk a little more arrow root powder into the sauce until thick. This sauce is thick and glossy.
- Serve stir fry on your choice of grain and enjoy dinner!