Vegan veggie stir fry with sauce

By Maverick19

Ingredients

• 1/2 jar of preserved tangerine
• 1/2 jar preserved loquats
• 1 inch fresh ginger root
• 3 garlic cloves
• 1/8 cup soy sauce, to taste
• agave nectar, to taste
• 1/4 cup mirin
• 1/4-1/2 cup peanut or almond butter
• 2-3 Tbsp toasted sesame oil
• oil for frying
• Chop veggies into bite size pieces
• VEGGIES: to your liking
• variety of cabbage, peppers, serrano peppers, carrots, squash, mushrooms and any other veggies you like

Preparation

Step 1

Make the sauce: I use a Vitamix. High power blender works best. In a Vitamix, add the preserved tangerine, preserved loquats, ginger root, 3 garlic cloves, 1/8 soy sauce (to your liking), agave nectar to taste, mirin, peanut or almond butter, and toasted sesame oil. Place all ingredients in blender and continue until fully blended. Set aside

Step 2

In a wok, add 1-2 Tbsp oil, toasted sesame is best, or canola or veggie oil. Stir fry the vegetables. When vegetables are done, pour the sauce over the veggies. Stir thoroughly to coat all of the vegetables.