Rainbow Stir Fry with Peanut Sauce

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:

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Some seasoning:

(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)

Milk!

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

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Recipe:

Ingredients:

  • 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

How to:

  • 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.

 

Leave a Comment

  • Ashley
    May 15, 2017

    Love all the color contrast you have going on with the photos today. Emily + I were talking about how we want to be YOU. 🙂 You have so much talent with photography, design, cooking, etc. Really hope we get to meet up in Dec!

  • Heather (Heather's Dish)
    May 15, 2017

    this is my confession: i am v. happy we met through HLS. I’m kind of your blog’s biggest fan. And when i went through my Google reader organization project, I moved you from “HLS friends” to “Top Twenty Favorite Blogs”. Because I’m obsessed. I love your recipes. I love your tutorials. I love your creativity. I love your photography. I love your life lessons. I love your sharing. I love your style. I love your blog – even though I misprounced it 239047239084 times in August 😉

    xo

  • Dani
    May 17, 2017

    Girlfriend, you need to be a food stylist, your pictures are beyond amazing!!

  • Krista
    May 18, 2017

    Stir fry is the best for a quick, comforting meal. I love to substitute peanut butter with tahini to mix it up sometimes, too!

  • alana
    May 20, 2017

    milk….who wouldda thunk…
    ill try that!

    excellent shots, very classy!

  • Kristin @ Contented Me
    May 21, 2017

    Recipe & photos both look amazing!!

    xo

  • Samantha Angela @ Bikini Birthday
    May 23, 2017

    GREAT pictures on this post.

  • Adrienne Brown
    May 23, 2017

    Oh my goodness — I want this right now! Love the food rainbow!

  • Morgan @ Life After Bagels
    May 28, 2017

    photos are looking especially AWESOME today 🙂