Stir fry in tangy peanut sauce

Stir fries are one of my favourite things to eat. The abundance of vegetables, the ease of putting them together, and of course, the many many ways to dress them up – what’s not to like?

stir fry with tangy peanut sauce

I came up with this one a few months ago and it’s become my go to stir fry sauce right after the classic soy sauce-salt-pepper combo.

Zucchini, bell peppers, baby corn (pre-steamed) and spring onion (greens included) are my choice of vegetables, seasoned with garlic. I usually make this with red, brown or white rice; I’m sure another medium to large grain would work too. Sometimes, I add cooked chickpeas. Tofu would be fantastic here, methinks.

For the sauce, you need:

  • Peanut butter, creamy – 3 to 4 tsp (I use one with no added oils or preservatives, just organic peanuts and salt.)
  • Lemon juice – 1 to 2 tsp
  • Hot pepper sauce (such as Tabasco) – 1/2 tsp
  • Rock salt – to taste (I used pink.)
  • Warm water – as needed

In a small bowl, add the rest of the ingredients to the peanut butter a little at a time and blend well with a spoon. Use warm water to get the consistency you like.

How to put the stir fry together:

stir fry with tangy peanut sauce

Brown zucchini in a hot pan. I use a frying pan made of hard anodized aluminium – with careful heat control, it doesn’t need any oil at all! Depending on what kind of pan you’re using, you might need a bit of oil.

Add bell peppers and finely chopped garlic and toss around for a couple minutes. Add baby corn (pre-steamed) and chickpeas if using. When these get hot, add the spring onions, mix them in real quick and turn off the flame. Add hot cooked rice/ grain of choice. Pour sauce, toss well and eat!


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