Colorful vegetables in spicy-sweet peanut sauce, finished with peanuts and fresh cilantro, served over jasmine rice.
# Components:
→ Fresh Vegetables
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium carrot, julienned
04 - 1 small broccoli crown, cut into florets
05 - 3.5 oz snap peas, trimmed
06 - 2 spring onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Sauce Components
09 - 1/3 cup creamy peanut butter
10 - 2 tbsp soy sauce (use tamari for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp toasted sesame oil
14 - 1 tsp sriracha or chili garlic sauce (optional)
15 - 1/4 cup warm water
→ For Stir-Frying
16 - 2 tbsp neutral oil (e.g. sunflower or canola)
→ For Serving
17 - 7 oz cooked jasmine rice or rice noodles
18 - 2 tbsp roasted peanuts, roughly chopped
19 - Fresh cilantro leaves, for garnish
20 - Lime wedges
# Directions:
01 - In a mixing bowl, thoroughly whisk together the peanut butter, soy sauce, rice vinegar, maple syrup or honey, sesame oil, sriracha (if using), and warm water until a smooth emulsion forms. Season to your preference and set aside.
02 - Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stir-frying for approximately 30 seconds until fragrant, taking care not to burn them.
03 - Introduce the julienned carrot and broccoli florets to the wok. Stir-fry for 2 to 3 minutes, allowing them to soften slightly. Then, add the sliced bell peppers and trimmed snap peas, continuing to stir-fry for an additional 3 to 4 minutes until the vegetables are crisp-tender.
04 - Create space in the center of the wok by pushing the vegetables to the sides. If necessary, add the remaining 1 tablespoon of neutral oil. Pour the prepared peanut sauce into the cleared space and quickly toss all the ingredients to ensure the vegetables are evenly coated.
05 - Add the sliced spring onions to the wok and stir-fry for another 1 to 2 minutes, until everything is heated through and well coated. Serve this vibrant stir-fry immediately over warm jasmine rice or rice noodles. Garnish generously with chopped roasted peanuts, fresh cilantro leaves, and lime wedges.
