Instructions

• Make the wasabi-ginger sauce: add 1/4 cup grapeseed or olive oil, 2 tsp tahini, 1 Tbsp rice vinegar, 2 Tbsp liquid aminos or coconut aminos, 2 tsp pure maple syrup, 1 tsp fresh ginger (peeled and grated), 1 to 2 tsp wasabi paste (start with 1 tsp and adjust to taste), and 1/4 tsp sea salt to a small blender. Blend until creamy and well combined. Transfer to a container and refrigerate until ready to use.
• Prep the vegetables: peel and chop 2 medium carrots and 1 large parsnip; chop 1 large crown broccoli into florets; core and chop 1 medium red bell pepper; peel and chop 2 tsp fresh ginger.
• Heat 2 Tbsp olive oil (or coconut oil) in a large skillet over medium-high heat until the oil shimmers.
• Add the chopped carrots and parsnip to the skillet, stir to coat in oil, cover, and cook, stirring occasionally, for 2 minutes.
• Add the broccoli florets and chopped red bell pepper, stir to combine, cover, and continue cooking, stirring occasionally, until the vegetables have softened and begin to turn golden brown, about 8 minutes.
• Add the chopped fresh ginger (2 tsp) and 2 Tbsp coconut aminos, stir well, and cook, stirring, until the ginger is fragrant, about 2 minutes. Season the vegetables with sea salt to taste.
• Serve the veggie stir fry over cooked brown rice and drizzle with the chilled wasabi-ginger sauce.