Peanut Stir-Fry

  • Yield:6 Servings
  • Time:
    13 mins show details

Ingredients

  • 1 teaspoon
    Olive Oil
  • ¼
    Cauliflower, Florettes
  • 1
    Broccoli Crown, Florettes
  • 1
    Chinese Eggplant, Chopped & Lightly Salted for 15 Minutes
  • 1
    Carrot, Sliced
  • 1
    Zucchini, Chopped
  • 1
    Bell Pepper, Sliced
  • For the Sauce
  • ¼ cup
    Peanut Butter, or Almond Butter
  • ¼ cup
    Hot Water
  • 2½
    Limes, Juiced
  • 3 tablespoons
    Soy Sauce, or Tamari (GF)
  • 1 inch
    Ginger, Grated
  • 1 teaspoon
    Chilli Sauce optional
  • Garnish
  • ¼ cup
    Red Cabbage, Shredded
  • 1 tablespoon
    Cilantro, Chopped
  • ½
    Lime, Quartered
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Preparation

  1. 10 mins

    Saute the vegetables in the oil, starting with the first ingredient and adding each ingredient in order after 1-2 minutes each.

  2. 2 mins

    Mix peanut butter and hot water thoroughly until smooth. Mix in the rest of the sauce ingredients.

  3. 1 min

    Add sauce to stir-fry and cook for 1 more minute. Serve with garnish over rice.

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