About twice a month, my husband and I enjoy “what’s in the fridge” stir fry. It’s an easy way to use up whatever bits of vegetables are in there. I’m always on the lookout for tasty oil-free sauces to add some variety to the meal. Since my husband is a fan of Sriracha (aka Rooster sauce) I thought I try something slightly spicy. It turned out dyn-o-mite!
It has the added bonus of being tasty as a dressing for massaged raw kale salad too. See the notes after the recipe.
Sriracha-Cashew Stir Fry Sauce
1/2 cup raw cashews
1 yellow, red or orange bell pepper, roughly chopped
3 tbsp sriracha sauce
2 tbsp lemon juice
2 cloves garlic
Place all of the ingredients in a high-powered blender and blend until smooth. The sauce can be stored for a week or more in the fridge.
To make massaged kale salad, stem and chop one head of kale and place it in a bowl. Mix in a couple tablespoons lemon juice, a pinch of salt and a splash of olive oil. Using your hands, rub and squeeze the kale really firmly to break down the tough fibers. It will actually start to look cooked! Toss with a bit of the Sriracha-Cashew Stir Fry Sauce and … yum!
What Carry Eats 