Asian style Veggies with Homemade Tahini sauce
There are days, when you open your fridge, you see that you only have a carrot, one baby cucumber, 1/3 of an eggplant, one red pepper and some mushrooms... So you tell yourself that you should have think about diner a bit earlier than 9pm. But sometimes, it is when you have almost nothing that you can make the best meal and this is what happened for me last night. You just got to give it a little twist and I chose the Asian style. This recipe is super healthy, there is absolutely no oil, it is full of ginger, garlic, coriander and what makes the recipe so special is a homemade tahini sauce that you add when everything is ready. So here is how to make an Asian style veggies without a recipe at 9pm!
Recipe for 2 - Preparation: 30 minutes
Homemade tahini sauce
- 6 tablespoons of soya sauce
- 1 tablespoon of water
- 3 tablespoons of tahini paste (recipe below)
- 1 teaspoon of chili sauce
- How to make tahini paste: toast 100 gram of sesame seeds for 5 minutes in your oven. Allow it to chill. In a blender, add the toasted sesame seeds + 3 tablespoons of olive oil. Mix well until reaching the right consistency.
- In a bowl, add the soya sauce, your freshly homemade tahini paste, the chili sauce, water and pepper and stir well until very well combined.
Asian style veggies:
- 1 carrot, cut into small sticks, the size of your little finger
- 1/3 eggplant, remove the skin, cut into small sticks
- 1 red pepper, cut into small sticks
- 8 mushrooms, cut in four pieces
- 1 baby cucumber, cut into small sticks
- 2 shallots, chopped
- 1 clove garlic, chopped
- 10 gram ginger, chopped
- 1/2 bunch of fresh coriander, chopped
- 4 tablespoons of soya sauce
- A handful of toasted sesame seeds
- On high heat, once the sauce pan is warm, add the soya sauce and first cook the carrot, for about 7 minutes. Once a bit grilled and cook enough, take out the carrot from the sauce pan and set aside on a different plate.
- Do the same with the red pepper, cook until a black color appears on the edges and set aside. Repeat with the eggplant, you will need a bit more of soya sauce to cook it. Repeat again with the mushrooms, until they are golden brown and crispy.
- By now, all the veggies should be on another plate, warm, cooked but crunchy.
- Then on low heat, add the shallots and garlic, cook until transparent and add all the cooked vegetables. Add the ginger and coriander and cook for 3 minutes, stir well.
- Once ready, remove from heat, add the cucumber sticks and the sesame seeds. Stir well and pour in two bowls.
- Drizzle with your homemade tahini sauce and excellent appétit!