Peanut lime stir fry packed with veggies
Every week in sessions with clients, the question about how to eat more vegetables comes up. And let’s face it, most of us make the same few meals over and over again. And buy the same fruits and veggies week in and week out.
That’s why I came up with this recipe, it gets a whole pile of different coloured veggies on your plate at once and it is absolutely delicious. I tend to make a giant mountain of it, freeze some and take it for lunches a few times during the week.
When I make this recipe, all the veggies but the onion and broccoli are organic. For a list of what you should choose from the organics section and what you can buy conventionally, check this helpful list. Now for the good stuff:
Peanut lime veggie stir fry
1 Tbsp sesame oil
1 onion, chopped
4 stalks celery, chopped
1 red pepper, diced
1 orange pepper, diced
2 C broccoli florets
1/2 head green cabbage, shredded
2 C fresh spinach or mixed greens (chard/kale/spinach)
1 package tempeh, cubed (can replace with chicken)
sesame seeds (for garnish)
Homemade peanut sauce (see below, use full recipe)
Rice, udon, buckwheat noodles or whatever you’d like to serve it on
Heat oil in wok or very large pan. Cook onion and celery till onion begins to brown slightly. Add broccoli, cover and cook on low-medium heat for about five minutes, tossing occasionally. Add peppers, peanut sauce and tempeh. Cover and simmer for five more minutes, stirring occasionally.
If you’re using udon or buckwheat noodles (already cooked) add them next and stir to combine. If using cooked rice, you can top it with stir fry when serving.
Next add your shredded cabbage, mix and cover. Cook for several more minutes, stirring to make sure nothing is sticking. Once the cabbage begins to soften, stir in your spinach or mixed greens, cover and cook three more minutes. Turn off heat and leave covered until plating.
Garnish with sesame seeds.
Whatever you do, do not use bottled peanut sauce, the magic in this recipe is in the sauce. The kind I make is modified from one of my favourite cookbooks. If you like the sauce, get the cookbook!
Rebar peanut sauce (made soy free)
1/2 C organic, unsalted peanut butter
4 minced garlic cloves
2 Tbsp minced fresh ginger
4 Tbsp honey (or brown sugar for vegans)
1/4 C fresh cilantro (optional)
2 limes, juiced
2 Tbsp sesame oil
2 tsp sambal oelek (cut by half to reduce the heat from the chiles)
1/2 C coconut marinade or seasoning (originally soy sauce)
4 Tbsp rice wine vinegar
Combine all ingredients in a large glass jar and mix with immersion blender or stir well with a spoon. Make a few hours before use so the flavours can mingle.
Is it s a fair amount of chopping and prep? Yes! But it will make a pile of stir fry and clean out most of the veggies from your fridge.