Spicy Peanut Stir Fry
When I make a stir fry I use whatever veg I have in. Most veggies work: spring onions, onions, carrots, greens, cauliflower, broccoli, butternut squash, mushrooms, peppers, beans, bean sprouts, sweet corn….. the list is long. Chop the veg depending on their cooking time: so for example onion needs to be finely sliced but butternut squash can be left more chunky. I tend to just throw all the veg in together.
I stir fry without oil: to do this heat your non stick pan on a high heat and add your veg. Keep the veg moving constantly and as it starts to stick add a little water. You need to give it your full attention else it may burn so prep everything before you start to cook. If you’d prefer to stir fry with oil I’d recommend using rapeseed oil.
Serve your stir fry with some legumes (such as firm tofu, frozen soya beans and / or frozen peas), and whole grain rice or noodles.
Free from: yeast
Gluten, wheat free: choose rice or soba noodles to serve
Soya free: add peas instead of soya beans or tofu
This is a vegan recipe
- 1 inch cube ginger (peeled and finely chopped)
- 1-2 cloves garlic (peeled and sliced)
- loads of veg (chopped)
- legumes (tofu, frozen peas or soya beans)
- rice or noodles
- 1 tsp peanut butter
- 2 tbsp water
- 2-3 tsp lemon juice
- pinch each of chinese 5 spice, chilli flakes and garlic granules
- salt and black pepper (to taste)
- sesame seeds (optional)
Mix together peanut butter, lemon juice and water to form a smooth paste. Add a little more water if the sauce looks too thick. Stir in the seasoning and taste to check it's nice. It should be quite lemony.
Heat a nonstick wok (or other large pan) to a high temperature. Add the garlic, ginger and the veg. Stir constantly and add a splash of water when the veg starts to stick.
Once the veg is cooked add legumes and cooked rice or noodles.
Pour over enough sauce to to coat everything. If it's too sticky add a splash of water. Taste and season with salt, lemon and pepper if needed.
Shake over some sesame seeds and serve.