Wednesday, June 24, 2015

Veggie Stir Fry with Peanut Sauce

Apparently I have been on quite the vegetarian kick lately. I actually had to look back through my posts to figure out the last time I cooked something carnivorous {2 weeks ago, eek!}. But since I've been frequenting the Farmer's Market so much, and Costco keeps offering large selections of vegetables for record low prices, I just can't seem to get enough of them! Now, I served this stir fry straight up. All veggies, and nothing else. But feel free to stretch your dollar and serve this over a bed of rice, serving more people, or just making the veggies last for leftovers the next day. The real gem of this meal is the peanut sauce. While it is simple in nature, the flavors are bold and the saltiness of the ingredients really bring out the flavors of the stir fry, reducing the amount of salt needed while cooking.

Veggie Stir Fry with Peanut Sauce

  • 2 tbsp. avocado oil (or other high heat oil) 
  • 1 large carrot, cut into thin matchsticks
  • 1 zucchini, halved, seeded, then sliced into thin strips
  • 1 yellow squash, halved,then sliced into thin strips
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1 green bell pepper, seeded and sliced into thin strips
  • 1/2 red onion, halved and thinly sliced
  • 2 cups broccoli florets, thinly sliced
  • small pinch of salt and pepper to taste
Peanut Sauce:
  • 1/3 cup peanut butter
  • 1 tbsp. rice vinegar
  • 1 tsp. sesame oil
  •  2 tbsp. soy sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ginger powder

Heat oil over medium-high heat in a large skillet or cast-iron pan.  Add in the carrots, zucchini, squash, bell peppers, onion, and broccoli. Stir to coat in oil and season lightly with salt and pepper. Saute, stirring occasionally, until the veggies has softened, about 10 minutes.

Meanwhile, make the peanut sauce by whisking together the peanut butter, vinegar, oil, soy sauce, garlic and ginger in a medium bowl until well combined.

Serve the peanut sauce over the warm veggies.

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