Honey, Soy and Black Tahini Stir Fry Vegetables | Indigo Herbs

I absolutely adore honey and soy veg, especially tender stem broccoli. I discovered a dish not that long ago that involves sesame beef in a honey and soy sauce which is so good I have made it a fair bit lately. So when I was given some black tahini to try I wanted to see how it would work in some Asian inspired stir fry vegetables. I know that sesame seeds work well with the honey and soy, so having some black tahini would add extra sesame - ness to the dish. And it worked, well. It added an extra depth of flavour whilst the honey makes the vegetables nice and sweet and boy is there nothing better than a sweet tender stem broccoli. This would work well as a side dish or with some noodles tossed in a little light soy sauce. I would say that you only need a small amount of the tahini as it is stronger than light tahini and too much will turn the vegetables black.


I added some chopped chilli to the vegetables to add a little heat however if spice is not your thang then leave it out.

Honey, Soy and Black Tahini Vegetables 
(Serves One) - Double quantity to serve more

3 Tenderstem Broccoli
2 Baby Sweetcorn, Chopped into long slices
Handful of Mangetout  
3 Tbsp Honey
3 Tbsp Light Soy Sauce
1 Tsp Black Tahini
1 Tsp Sesame Seeds

Half a Chopped Chilli (if required) 

Place the honey, soy and tahini in a frying pan on a high heat. Mix the ingredients together, once they start to come to a boil turn the heat down and leave to simmer for two minutes.

Add in the vegetables and stir so they are fully covered in the honey sauce, cook for five minutes, stirring every now and then so they do not stick to the pan. You want the vegetables to still hold a crunch.

Place the vegetables in to a serving bowl and sprinkle over the sesame seeds and chopped chilli if desired.

For the black tahini I used from Indigo Herbs check it out here: Black Tahini 
To see more from Indigo Herbs check them out here: Indigo Herbs