Veggie Stir-Fry with Peanut Butter Sauce + The Veginner's Cookbook Giveaway!
Veggie filled stir fry with easy peanut butter sauce, perfect for busy weeknights!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 teaspoons olive oil, divided
- 1/2 red onion, diced
- 1 garlic clove, minced
- 1/2 inch ginger root, minced
- 1/2 broccoli, cut in small florets
- 1/2 teaspoon salt + more to taste
- 1 zucchini, cubed
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
- 1 shallot, thinly sliced
- 1/4 cup hot water to thin out sauce
- 2 Tblsp peanut butter
- 1/4 teaspoon soy sauce
- Additional Ingredients Roasted Peanuts for garnish, crushed 2 servings cooked white rice
Instructions
- In large pan, heat 1 teaspoon of olive oil and cook the diced onion, minced garlic, and ginger on medium heat until translucent. Transfer the onion, garlic and ginger to a bowl and set aside.
- In the same pan, add in the broccoli and cook on low until almost soft.
- Add the cubed zucchini and eggplant to the broccoli and season with the salt to help it draw water out of the vegetables. Let them cook on medium to high heat while stirring occasionally. If they stick to the pan, add remaining olive oil.
- Once the zucchini and eggplant are soft, add the carrot, red bell pepper and shallot and let them cook for about 5 minutes until the carrot has softened. Then add in the onion, garlic and ginger and give everything a good mix. Season with more salt to taste.
- Add hot water to the peanut butter and whisk until it reaches a creamy and pourable consistency. (the amount of water you will need can vary based on the peanut butter you are using where you are storing it. Typically, 1/4 cup of hot water is needed if you store your peanut butter in the fridge. If you store your peanut butter at room temp, you may need less water.) Add the soy sauce (or amino liquids) and stir again.
- Serve the stir-fry over white rice, top with peanut butter sauce and garnish with roasted crushed peanuts.
Nutrition
Calories: 300kcal