Gingered Vegetables in Honey-Almond Sauce

½ cupOnions, thinly sliced
¼ cupDry sherry or apple juice
1 teaspoonPeanut oil
2 mediumCarrots, julienned
1Red bell pepper, seeded and thinly sliced
2Green onions, thinly sliced
2 TablespoonsGrated fresh ginger root
1 teaspoonHoney
½ cupMaisie Jane's Organic Tamari Sliced Almonds


In wok or sautÚ pan, over medium heat, sautÚ onions in sherry and oil until soft, but not browned. Add carrots, bell pepper, green onions, ginger and honey.

Lower heat to medium, cover, and cook 5 to 7 minutes, or until carrots are soft. Stir sauce into the sautÚd vegetables and heat through.

Serve over pasta or rice, sprinkled with almonds.

Serves 4.


Tamari Almond Sauce
2 TablespoonsMaisie Jane's Almond Butter
2 TablespoonsTamari (soy sauce can be a substitute)
1 TablespoonDark sesame oil
1 TablespoonHoney
2 teaspoonsRice vinegar
¼ cupMinced cilantro
½ to 1 teaspoonCayenne pepper


Combine all ingredients until smooth.

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