25. Vegetable Stir Fry with Creamy Peanut Sauce
Ingredients
For the peanut sauce :
- 2 tbsp peanut butter (crunchy would be nice)
- 2 tbsp soy sauce (light or dark are both great)
- 2 tbsp sweet chilli sauce
- ¼ cup water
- 1 tbsp maple syrup
For the stir-fry:
- 2 tbsp oil (ideally peanut oil. Sunflower oil will do too.)
- 1 clove garlic (peeled and diced)
- 1 piece thumb sized ginger (peeled and grated)
- 1 onion (peeled and diced)
- 2-3 cups of a variety of fresh or frozen vegetables (broccoli, carrots, cauliflower, etc.)
- 1 big handful snow peas/sugar snaps
- 6-8 baby corn
- 4.5 oz noodles (I love glass noodles as they’re really quick to cook and taste great!)
- 1 handful peanuts
Optional:
- 1 stick lemongrass
Instructions
Preparation:
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chopping time: chop the snow peas, baby corn and onion. Dice the garlic and ginger.For the sauce: grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon ‘til it’s a nice and creamy sauce. Optionally, throw in the lemon grass.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less).
Now you’re ready to wok and roll:
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil.
- Make sure it’s all nice and creamy. Add a little more water, if not!
- Add some peanuts
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it’s only for the flavour, not for eating!!)
- Done!
