I decided one night to make a stir-fry and I wanted to branch out from my usual peanut sauce. I did a quick search and found several ideas for a garlic sauce recipe, which I thought sounded like a fun change of pace. Here is my take.
1 package glass noodles, prepared according to directions
1 bunch broccoli, chopped
2 colored bell peppers, sliced
5-8 white mushrooms, sliced
1-2 tbsp toasted sesame seeds (optional)
3 large cloves garlic, minced
1/2 cup vegetable broth
1 tbsp Bragg’s aminos (or soy sauce – use gluten-free version if needed)
1 tbsp arrowroot (or preferred thickener)
1 tsp brown sugar
1/2 tbsp sesame oil
1 tbsp grapeseed, coconut or canola oil
In a bowl, stir garlic, broth, Bragg’s aminos, arrowroot, sugar and sesame oil
Heat grapeseed oil over medium heat in a pan. Once hot, add veggies and sautee until brightly colored and tender-crisp
Pour sauce mixture over veggies in pan and mix well Cook 2-3 minutes longer until the sauce is warmed through and thickened
Add glass noodles to pan and toss until noodles are coated
Sprinkle with sesame seeds and serve immediately.
Tips / Notes
This recipe will work with any veggies you like for stir-fries, as well as tofu or tempeh. Crispy salt and pepper tofu would be especially good.