Stir-fry is the quintessential speedy supper.
Sometimes the last thing we want to do is spend hours in the kitchen after a long day in the studio, so we’ll whip up this delicious peanut butter stir-fry.
Usually we’d reach for tofu, but ideally that would involve marinating overnight. And for this dish we wanted to create something you can knock-together at the last minute.
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.
We also add chopped peanuts for that extra crunch and saltiness. Yum!
And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Enjoy!
Roxy & Ben
15-Minute Peanut Butter Stir-Fry
15-Minute Peanut Butter Stir-Fry
Looking for tasty vegan recipes? Check out our cookbook So Vegan In 5: sovegan.co/cookbook
Posted by So Vegan on Thursday, 1 August 2019
15 Minute Peanut Butter Stir-Fry
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Ingredients
rice for 2 people- thumb of fresh ginger
- 3 garlic cloves
- 4 tbsp peanut butter
- 2 tsp apple cider vinegar
- 1 1/2 tbsp soy sauce
- 1 tbsp sriracha
- 1 x 400g (14oz) tinned chickpeas
- oil for frying
- 200g / 7oz broccoli florets
- 100g / 3.5oz mange tout
- 1 carrot
- 1 yellow pepper
To serve:
- quarters of lime
- handful of fresh coriander
- roasted peanuts, chopped
Instructions
- Cook the rice as per the packet instructions.
- To make the peanut sauce, peel and roughly chop the ginger and garlic, then add both 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. Meanwhile drain and rinse the chickpeas. Then add them to the frying pan and fry for 5 minutes or until they start to turn golden brown.
- Slice the broccoli florets into small bite-sized pieces and add them to the frying pan. Fry for 3 minutes.
- Cut the carrot and yellow pepper into thin sticks, then add both to the frying pan along with the mange tout and peanut sauce from earlier. 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!
1 comment
Thanks for taking the time to share your recipes with the world! We made this stir fry yesterday, substituting a few veggies and replacing the chickpeas with tofu. We also replaced the cider vinegar with lime juice. It was quite good – but a bit too intense by the end of the meal. If we make it again, we probably wouldn’t mix in the sauce so we could add as much as we like as we go.
As with most recipes, the prep/cook time is pretty unrealistic. You can’t even take out your ingredients in 3 minutes. And there’s no way you can peel and chop ginger and garlic in less than about 5 minutes either. And it’s hard to do much prep as you’re supervising the stir frying of the veggies. There were two people making this dinner yesterday and, while it was quicker to make than most of our meals, it still took closer to 45 minutes than 30. I think most people would prefer it recipes were a bit more realistic with their prep and cook times.