Rose is a full-time freelance writer who frequently writes about education, special education, DIY projects, food, Milwaukee, and more.
I decided to put together this recipe because I was looking for a new stir-fry option and am always interested in trying a dish that has tahini. Do you ever read a recipe and then make something pretty different with some of the ingredients? A while back, I bookmarked Natalie's recipe for Sesame Soy Spaghetti Squash with Broccoli and Edamame because I was intrigued by the tahini sauce. It took me a couple of months to figure out what I wanted to do with it. This is what I ended up making. I adjusted the sauce slightly based on personal tastes and what we had on hand.
Don't let the long list of ingredients intimidate or discourage you. Most of these ingredients are items that a lot of people keep or hand or can easily acquire and then keep in their cupboards for many more recipes (i.e., vinegar, sesame oil). Additionally, don't be afraid to make adjustments to the sauce and to switch up the vegetable selections to suit your own preferences. Enjoy!
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
- 1 lb. shrimp, thawed, (I use medium or large cooked, deveined shrimp)
- 3 tablespoons tahini
- 2 tablespoons soy sauce
- 1 tablespoon vinegar of your choice, (I use red wine vinegar)
- 1 teaspoon sesame oil
- 2 teaspoons honey
- 1 teaspoon fresh or dried ginger
- 1–2 cloves garlic
- pinch of cumin, (or more to suit your tastes)
- 1–2 tablespoons water
- 1 white or yellow medium sized onion, diced
- 2–3 stalks celery, chopped
- 1 orange or red pepper, diced
- 1 can water chestnuts, sliced or whole, drained, (if they're whole, slice before cooking)
- 8 oz. egg noodles or other pasta of your choice
Read More From Delishably
Instead of Pasta, You Can Substitute Any of the Following for Your Stir-Fry
- White or brown rice
- Any type of cous cous
- Spaghetti squash
- Vegetable ribbons (try eggplant, summer squash, or cabbage)
Step 1: Prepare the Marinade
- Combine the tahini, soy sauce, vinegar, sesame oil, honey, ginger, garlic, cumin, and water in a large bowl. Keep in mind that it needs to be large enough to accommodate the shrimp.
- I forgot to remove the shrimp tails when I took the recipe photos. If you want to remove the tails, take them off before marinating them.
- Add the shrimp to the marinade bowl and mix until they are well covered in sauce.
- Cover the bowl and refrigerate for at least 1 hour.
Step 2: Chop the Vegetables
Dice the onion, pepper, celery, and water chestnuts. I chop all of the vegetables while the shrimp is marinating. It's up to you how finely you want to chop everything. Unless you prepare the vegetables right before you're ready to finish making the stir-fry, put them in a Tupperware container or bowl and refrigerate them until you're ready to cook them.
Step 3: Cook the Pasta, Shrimp, and Vegetables
- Fifteen-twenty minutes before you're ready to eat, start the water for the pasta.
- While the pasta is cooking, cook the vegetables in a large frying pan. I cook them in a couple of spoons of the extra marinade from the shrimp bowl with a little added soy sauce.
- When the vegetables are cooked through (approximately 5 minutes), add the shrimp. Mix everything thoroughly so the vegetables are well coated with the marinade. Cook until the shrimp are heated through (another 5 minutes or so).
- I usually serve the noodles and shrimp/vegetable mix separately so people can choose their own proportions/mixture method, but you can combine them and serve it in one bowl.
- Enjoy! This is a well-balanced dish that can be paired with simple seasonal sliced fruit or a fruit salad to complete the meal.
Another Great Stir-Fry Recipe
Do you enjoy tahini, too? If you've never tried it before, give it a shot.
Have you tried the recipe? Give it a rating!
© 2012 Rose Clearfield