peanut vegetable stir-fry


Vegan Peanut Stir-Fry

So I know this recipe might get me in ‘trouble’ with some of my strictly raw friends, or those that don’t ever eat honey (or peanut butter for that matter), but sometimes I like to compromise a little so I can cook a meal my bf will enjoy, and that we can share… a few months ago, said omnivore felt like peanut stir-fry and it became a fast favorite. It’s not really an everyday kind of meal given the fats (and I go through phases of absolutely no honey or peanuts) but it’s a good one for every now and then, or for entertaining omnivores.

Ingredients for 4 servings

  • 4x servings of your favorite organic gluten-free rice noodles

Sauce

  • 1 tablespoon cornstarch
  • 1 cup vegan broth – I love Rapunzel cubes and can get them from Whole Foods
  • 1/3 cup organic creamy peanut butter
  • 3 tablespoons gluten-free tamari
  • 2 tablespoons raw honey – when I buy honey, I make sure I get ‘happy bee’ honey from local keepers :)
  • 2 tablespoons vegan brown sugar
  • 1 teaspoon fresh ground ginger
  • 1 teaspoon vegan chili paste – put at least 1/2 tsp in even if you don’t like spicy things, it just adds depth to the flavor

Stir-fry: I always buy organic vegetables

  • 2 tablespoons water
  • 1 small yellow onion, sliced
  • 2 cup broccoli florets
  • 1.5 cup baby carrots, sliced
  • 1 red bell pepper, sliced
  • 1 large zucchini, sliced
  • 2 heads baby bok choy – cut off the firmer stem pieces and cook separately from the leaves, they are delicious but need longer to cook
  • Or any other vegetables that tickle your fancy, i.e. mushrooms, sugar snap peas…
 Instructions
  1. I like to get the sauce out of the way first… Dissolve cornstarch in 1 cup cold water. bring to boil and add stock cube. Whisk in peanut butter, soy sauce, honey, brown sugar, ground ginger, and chili paste. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Keep on back-burner on lowest heat while you prepare the stir-fry. And be careful with whisking in your saucepan if it’s non-stick, it might scratch! I have a non-scratch pan but they’re not cheap so you can also bring the stock to the boil and whisk in everything else in a bolw, then transfer back to the saucepan.
  2. Bring water to boil for the noodles
  3. Prepare vegetables and heat the water in a wok
  4. Put noodles in to boil, they typically only take 5-7 minutes
  5. Place all vegetables (except the bok choy leaves) in a hot wok and steam for about 5 minutes until the vegetables are tender – the vegetables will brighten when they’re done… please don’t overcook the veges!
  6. Reduce to a medium heat and drain the noodles
  7. Toss noodles in the wok with the veges and add the sauce
  8. Heat through and serve, garnish with peanuts if desired

xx

Guide: vegan | whole food, plant based | gluten-free

Nutritional Info, per serve (-ish)

  • Calories = 483
  • Carbs (g) = 74
  • Fat (g) = 14
  • Protein (g) = 15
  • Sugar (g) = 20
  • Iron (%) = 12% RDI

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