Here is something that I truly believe in: a colourful diet is a healthy diet. And I am not talking colourful in the sense of popsicles and gummy bears. Nope – lotsa colourful veggies! And what a more delicious way to get your veggies than in a stir fry mixed with peanut sauce? I surely can’t think of a better way.
This recipe is going straight into my winter-recipe-arsenal (gosh, I’ve even made it twice this fall already!).
Here is what you will need for your super nutritious rainbow stir fry: green, orange, purple and red:
(side note: I am a big fan of hot sauce and like to add a couple splashes of Frank’s Red Hot Sauce to EVERYTHING – especially a nice peanutty stir fry)
And the absolute STAR of the show: Peanut Butter!
Mmm don’t you just wanna lick that spoon?? Ok, so maybe I did…
Cashews and fresh ginger:
You may have noticed that this is a vegetarian recipe, but feel free to add some grilled chicken to the mix. I find that the cashews and peanut butter gives it that extra staying power without having protein in the form of meat. This is a very filling and stick to the ribs kinda meal!
I have ginger in my fridge most of the time now, and used to make this sauce without ginger. But now that I have tried some chopped ginger I don’t think I can go back – it is surprising how much flavour it adds to the stir fry! It is like it beautifully balances out the salty flavour.
Rice (I prefer Basmati and buy it 10 lbs at a time):
This may look like a lot of ingredients, but the cooking time is really short. Including the little therapeutic veggie chopping session up front you could have this meal on your table in 25 minutes. And then try to linger over your meal with a glass of red wine!
Just check out that rainbow:
Delicious basmati rice – I love how sticky it is. It makes eating with chopsticks a lot easier
- coconut oil (or EVOO or butter if you so prefer)
- 2 cups of snow peas, washed
- 1 red pepper, cut in strips
- 3 large carrots cut in strips like toothpicks
- 1/2 of a large red onion, cut in strips
- 1tbs of freshly chopped ginger
- 1/2 cup of chopped cashews
- 3 tbs of peanut butter
- 3 tbs of soy sauce
- 2 cups of milk
- 1 tsp red pepper flakes
- salt and pepper to taste
- 1 cup of basmati rice
- 2 cups of water
- grilled chicken is optional
- In a deep, hot pan, toss the chopped onions, carrots, red pepper, ginger, cashews, salt, pepper and red pepper flakes to the coconut oil (hold off on adding the snow peas). Fry over medium heat and stir occasionally.
- In a separate pot, boil 2 cups of water with a pinch of salt. Once the water comes to a boil, add the rice, reduce the heat to “low” and cover the pot. Keep the lid on for about 10 minutes, or until all the water has been absorbed.
- In yet another pot (sorry for those who don’t like doing dishes!) add the peanut butter, soy sauce, milk, salt and pepper together and cook over medium heat. Whisk until completely mixed. You may need to add some more milk in order to achieve the right consistency (but you don’t want it to be too runny).
- About 5 minutes before serving time, add the snow peas to the pan of veggies.
- Once the snow peas have softened (but it is best if they are still a tiny bit crisp), add the sauce and mix until all the veggies are covered in sauce.
- Dish up your rice with veggie peanut stir fry on top.