crazyrawlife
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peanut vegetable 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…
- 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.
- Bring water to boil for the noodles
- Prepare vegetables and heat the water in a wok
- Put noodles in to boil, they typically only take 5-7 minutes
- 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!
- Reduce to a medium heat and drain the noodles
- Toss noodles in the wok with the veges and add the sauce
- 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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