Go Back
–+ servings

No Fry Vege Stirfry with Spicy Peanut Sauce

Catherine BarclayCatherine Barclay
No Fry Vege Stir-Fry with Spicy Peanut Sauce is a fresh, colorful medley of lightly cooked vegetables tossed in a rich, creamy peanut sauce with a spicy kick — a healthy, oil-free twist on a classic stir-fry.
Print Recipe Pin Recipe
Course Main Course
Servings 4 servings

Ingredients
  

  • ½ cup cooked brown rice
  • ¼ cup vegetable stock
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh turmeric grated
  • 1 brown onion diced
  • 1 courgette (zuchinni) sliced
  • 1 carrot sliced thinly
  • 2 cups button mushroom sliced
  • 1 cup green beans sliced
  • 1 cup small broccoli florets
  • 2 cups red cabbage
  • 2 sml bok choy broken into leaved
  • 2 tbsp reduced salt soy sauce (or tamari)

Peanut Sauce

  • 2 tbsp salt-reduced peanut butter
  • 1 tbsp sweet chilli sauce
  • 1 tbsp salt-reduced soy sauce (or Tamari)
  • boiling water

Instructions
 

  • Heat the vegetable stock in a large frying pan and add the garlic, ginger and turmeric.
  • Add vegetables (except for bok choy) and cook over a medium heat, stirring regularly, until veges are tender (add more vege stock if necessary). Add the bok choy at the last and stir through until reduced in size.
  • While veges are cooking, in a small bowl combine the sauce ingredients using enough boiling water to make a smooth paste.
  • When veges are tender serve on rice drizzled with the peanut sauce.
Keyword plant-based, stirfry, vegan, wfpb
Tried this recipe?Let us know how it was!