Tahini Stir Fry Sauce
We love this sauce on stir fry vegetables or with brown rice pad thai noodles.
1/4 cup tahini
2 Tbsp tamari (or sub a greater amount of coconut aminos and reduce maple syrup)
1/4 cup lime juice
2 Tbsp maple syrup (plus more to taste)
1 large clove garlic, minced
1 Tbsp grated ginger
1 ½ – 2 tsp chili garlic sauce (omit if you prefer less heat)
1-3 Tbsp hot water to thin
1. In a small mixing bowl, whisk together tahini, tamari, lime juice, maple syrup, minced garlic, grated ginger, and chili garlic sauce. Add hot water 1 Tbsp (15 ml) at a time to thin it out into a pourable sauce (we added 1 Tbsp (15 ml) as recipe is written // amount needed will depend on thickness of tahini).
2. Taste and adjust if needed, adding more tahini for creaminess, tamari for saltiness, lime juice for acidity, maple syrup for sweetness, garlic or ginger for zing, or chili garlic sauce for heat.
3. Serve in a stir fry (with vegetables, grains, and/or noodles). Best when fresh. Store leftovers in a sealed container in the fridge for up to 5 days. Whisk in additional water after refrigerating to thin. Not freezer friendly.