Asian Stir Fry with Ginger Wasabi Sauce

Spice up your boring old stir-fry recipe with Mario Fabbri’s take on the classic using Nutty Infusions™ Ginger Wasabi Cashew Butter. Mario teaches you how to make your own homemade almond milk as the perfect base for the Ginger Wasabi Sauce. Then, stir fry up your favorite veggies or use Mario’s suggested combination in Organic Coconut Infusions™ Garlic Coconut Oil to soak up that delectable and slightly spicy homemade stir-fry sauce!

Ingredient:

ALMOND MILK INGREDIENTS

4 cups water
1 cup Almonds, Raw 
1 nut bag for straining

GINGER WASABI SAUCE INGREDIENTS

½ cup almond milk
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 Medjool dates – pitted
2-3 tablespoons Nutty Infusions™ Cashew Butter, Ginger Wasabi 

STIR FRY INGREDIENTS

1 cup red cabbage – finely chopped
1 cup red bell peppers – finely chopped
1 cup red onions – finely chopped
1 cup sugar snap peas
1 cup broccoli – finely chopped
1 tablespoon Coconut Infusions™ Garlic, Organic 
3 tablespoons fresh cilantro
1 squeeze fresh lime juice

Directions:

Add soaked, drained almonds to 4 cups of fresh water.

Add to a blender and blend until smooth.

Strain almond liquid through a nut bag to remove pulp, squeezing the bag out to get all the liquid out. Strain and squeeze a second time.

Blend the almond liquid once more to make your almond milk. Add to a pitcher with 1-2 cups ice.

Add 1/2 cup of almond milk back into the blender with soy sauce, red wine vinegar, dates, and Ginger Wasabi Cashew Butter.

Heat a wok or large pan over the stove and add Coconut Infusions Garlic to coat the pan.

Add all veggies to the pan, stirring/tossing occasionally until cooked- about 15 minutes. You may add water by the tablespoon to avoid burning the veggies.

Once veggies are soft, or cooked to your desired softness, add sauce and stir/toss until coated.

Serve and top with fresh cilantro and a squeeze of fresh lime juice.

Prep time: 35 minutes
Servings: 2