Vegetable Stir Fry with Peanut Sauce
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 Servings
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- Difficulty Level Easy
If you love a good peanut sauce, you will LOVE this!! Sutton is a peanut sauce connoisseur, and this is one of his favorites. I thought it was pretty tasty as well! The crispiness of the veggies, mixed with the creaminess of the sauce…mmmmmm! I also love cabbage, so if you do as well, that is another big plus for this dish. There is lots of it!
So, I added 2 extra tablespoons of peanut butter because the sauce seemed a little thin to me. And I used maple syrup instead of sugar, sticking with our tradition of using only maple syrup or honey as sweeteners. I also used coconut oil instead of sesame oil. It seems that there really isn’t a “healthy” oil to heat at medium high or high heat. I’ve read that flax oil and olive oil are really the only nutritionally good for us oils. However, I need something that I can crank the heat with and, for right now, that is coconut oil. There is some controversy over the saturated fat in coconut oil. Really it’s up to you, and what oil you like to use best!
I also took out the Radishes because I don’t really like them. This recipe seems very versatile in terms of what veggies you use.
Sutton Rated: 5
Angie Rated: 4.5
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://tastykitchen.com/recipes/main-courses/vegetable-stir-fry-with-peanut-sauce/
Recipe creator: http://www.peanutbutterandpeppers.com/2012/09/20/peanut-butter-and-peppers-together-blah-not/
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Ingredients
- ¼ cups Creamy Organic Or Natural Peanut Butter
- ¼ cups Rice Vinegar
- ⅛ cups Soy Sauce
- 1 tablespoon, 1 teaspoon Maple Syrup
- 1 teaspoon Red Pepper Flakes
- ⅛ cups Water To Thin Out The Sauce, If Necessary
- 2 teaspoons Coconut Oil
- 2 cloves Garlic, Minced
- ½ cups Onion, Sliced Thin
- 2 whole Sweet Bell Pepper, Stem And Seeds Removed Then Thinly Sliced
- 1 cup Zucchini, Diced
- 2 cups Broccoli, Roughly Chopped
- 1 quart Cabbage, Shredded
- 1 quart Brown Rice, Cooked
Instructions
- 1. In a small bowl, whisk all the ingredients for the peanut sauce together until smooth.
- 2. In a large skillet over medium-high heat add coconut oil, garlic and onions. Cook for about 1 minute.
- 3. Add bell pepper and zucchini, cook for about 5 minutes.
- 4. Add broccoli and cabbage. Cook for about 2 minutes more then remove the pan from the heat.
- 5. Evenly divide the rice, vegetables and peanut sauce into 4 bowls.
- Servings : 4
- Ready in : 35
- Course : Main Course
- Recipe Type : Quick and Easy
- Ingredient : Cabbage
Instructions
- 1. In a small bowl, whisk all the ingredients for the peanut sauce together until smooth.
- 2. In a large skillet over medium-high heat add coconut oil, garlic and onions. Cook for about 1 minute.
- 3. Add bell pepper and zucchini, cook for about 5 minutes.
- 4. Add broccoli and cabbage. Cook for about 2 minutes more then remove the pan from the heat.
- 5. Evenly divide the rice, vegetables and peanut sauce into 4 bowls.
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