Holy cow. So I always thought of tahini as hummus makings, maaaaybe good for a salad dressing or two. But after throwing away yet another half-full, spoiled can of months-old tahini, I was determined to find delicious ways to use up the remainder of a new can after making a fresh batch of hummus.
This turned out to be the best thing ever!!! I am officially obsessed. I’ve thrown it on salads, on brown rice, in smoothies, and best of all, in stir fries, where the creamy nuttiness beautifully complements the sharp hot chili and salty soy sauce. I make stir fries a lot because they’re easy, tasty, quick, and use up all the leftover whatnots I have in the fridge.
1-2 cloves garlic, chopped
1 onion of some type (I used green)
1 tsp garlic-chili sauce
chopped kale or other green
chopped carrots or any other firm veggie
handful of lentils or beans, pre-cooked or sprouted or canned
handful of rice or other grain
swirl of gluten-free tamari (gf soy sauce)
1 tsp tahini
fresh lime juice (maybe half a lime?)
cooking oil (regular olive or blend or whatevs)
cilantro
Chop everything up onto a cutting board or plate and surround yourself with the sauces so it’s all ready to go. Heat some oil in a skillet to medium, then add garlic and onions. Saute a few minutes, then add the other veggies and saute some more (less time for delicate stuff like spinach). Add rice and lentils. Add tamari, lime, and tahini to taste, then serve topped with cilantro and more chili sauce if you like it hot!! And marvel at how a spoonful of tahini totally transforms your boring old stir fry.
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