The veggies really don’t need very long in the pan. Just make sure you keep the wok nice and hot so the veggies cook quickly.
Make sure you use tamari instead of soy-sauce to make this recipe gluten-free.
15 Minute Peanut Butter Stir-Fry
Serves:2 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 4.3/5
( 3 voted )
Ingredients
rice for 2 people
1/2 thumb of fresh ginger, roughly chopped
3 garlic cloves, roughly chopped
4 tbsp peanut butter
2 tsp apple cider vinegar
1.5 tbsp soy sauce, or tamari for gluten free
1 tbsp sriracha
1 x 400g (14.1oz) of chickpeas, drained + rinsed
vegetable oil
200g (7oz) broccoli, trimmed into florets
100g (3.5oz) mange tout
1 carrot, cut into thin sticks
1 yellow pepper, cut into thin sticks
To serve:
wedges of lime
handful of fresh coriander
roasted peanuts, chopped
Instructions
First cook the rice as per the packet instructions.
Meanwhile, to make the peanut sauce add the ginger and garlic to a blender along with the peanut butter, soy sauce, apple cider vinegar, sriracha and 150ml (5.2 fl.oz) of water. Blend until smooth.
Heat a little oil in a wok or frying pan on a medium-high heat. Then add the chickpeas to the frying pan and fry for 5 minutes or until they start to turn golden brown. Then add the broccoli to the frying pan and fry for 3 minutes.
Next add the mange tout, carrot, yellow pepper and peanut sauce from earlier to the frying pan. Fry for 3 minutes, stirring frequently to ensure the veggies cook evenly.
To serve, divide the cooked rice between two serving dishes. Then spoon half the peanut butter stir fry into each dish. Serve with a wedge of lime, a small handful of coriander leaves and chopped roasted peanuts. Yum!
2 Comments
Excellent with almost any veg you might have in your fridge – I added marinaded tofu and tinned black eye beans.
A delicious and easy recipe.
Thank you!