Fry With Peanut Sauce

Following Tuesday's Pancake Day debauchery, I was pancaked out and felt the need to eat an enormous helping of vegetables. Now what could be the easiest way to accomplish this (other than a salad - which needs the elements to go up a number of degrees - in my book), A stir-fry!

This stir-fry with peanut sauce is not difficult, quick, delivers a satisfying crunch and, as a result of all the fibre; leaves your tummy happily full. I've called this stir-fry ‘rainbow' because it's so colourful it is bound to put a smile in your face set up day is grey (or, Duncan: your team is losing within the cricket”).

All these amazing bright kit is the nature's strategy for saying ‘eat me, I'll will you good'. I am a very visual eater so that it doesn't take much to convince me to nibble on something brightly coloured (and I don't mean Haribo, though it did use to become the case).

The quiet star from the dish is often a spicy peanut sauce, which pulls on Thai influence. It has a minor kick from chilli and ginger, sweetness and earthiness from peanuts and pleasant tang from lime juice.

This dish is simple and flexible. If you don't have sweet potato, for instance, swap it for carrot matchsticks instead. If you are one of them poor souls who're allergic to peanuts, swap the peanut butter with an almond one. It'll work equally well. Chop, stir, fry and revel in!

PS: If you make my stir-fry with peanut sauce be sure to tag me on Instagram as @lazycatkitchen and make use of the #lazycatkitchen hashtag. I love seeing your assumes my recipes!

5.00 from 2 votes

dash of tamari (for gluten-free version) or soy sauce

squeeze of lime

brown rice/rice noodles, to serve

fresh coriander, to garnish

sesame seeds, to garnish

1 tbsp tamari (for gluten-free version) or soy sauce

2-3 tsp Sriracha or chilli flakes to taste

2 tsp ginger, finely grated

1 small garlic herb, pressed

2 pinches of brown sugar

juice of ½-1 lime

¼ + 1/8 cup water

Method

In a pot, combine peanut butter with ¼ cup water. Keep on whisking soon you get a homogeneous sauce-like consistency. Add in remaining sauce ingredients in addition to the remaining 1/8 cup of water. Finally include 1/8 cup of water slowly to obtain the consistency you want. I like this sauce to become quite runny the way it coats vegetables and rice/noodles better. If you prefer a thicker consistency, just decrease the amount of water. Set aside as well as heat it up gently a couple of minutes before serving the dish.

Heat up a wok or maybe a large frying pan. Once hot, incorporate oil and swirl it around in order that it coats the wok evenly. Add in every one of the vegetables from the following order, leaving 1-2 minutes between each addition: onion, sweet potato, broccoli, red pepper and cabbage. Stir the contents with the wok whole time. Add in several splashes of tamari or soy sauce, sesame oil and a number of squeezes of lime towards the vegetables. Continue cooking the veg until they're still slightly crunchy yet not raw.

Heat up peanut sauce with a very low heat - don't allow it boil - just warm this gently.

Serve stir-fry vegetables over noodles or rice that has a serving of warm peanut sauce as well as a garnish of fresh coriander and sesame seeds.

Notes

You are able to use carrots instead.

I used natural and organic (no sugar, salt or palm oil) peanut butter. If you cannot obtain one, you could make your own after that recipe.

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This recipe has become written by Ania. She will be the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here You can also check her on Pinterest and Instagram

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Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet continues to be the best decision I've made that is how your blog was born. It's a space where I want to provide you with that creating delicious plant-based food is not actually hard in any way.

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