Thai Peanut Butter Stirfry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Stirfry Veg
- 3 cups green cabbage, shredded
- 1½ cups red pepper, sliced thinly (about 1 pepper)
- 2 cups chopped carrots
- 2 cups snap peas
Sauce
- 3 cups green cabbage, shredded
- 1½ cups red pepper, sliced thinly (about 1 pepper)
- 2 cups chopped carrots
- 2 cups snap peas
- 3 Tbsp plain rice vinegar
- 3 Tbsp plain rice vinegar
- ½ Tbsp lower sodium soy sauce
- 2 Tbsp honey (or agave for vegan) - optional
- 2 tsp fresh ginger, minced
- 2 tsp fresh garlic, minced
Method
step 1
Heat your large skillet or wok over medium/high heat. First add the carrots and cabbage as they take the longest to cook. Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl. Then add in the other veggies (red pepper & snap peas) to the stir fry. Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving. Once the veggies are cooked to your liking (I like mine still a bit crisp), add in the rinsed black beans and toss until coated. Serve over any grain or noodle and drizzle the rest of the sauce over each serving.step 2
Heat your large skillet or wok over medium/high heat.step 3
Spray with cooking spray.step 4
Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl.step 5
Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving.step 6
Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
