17 Sep 30 minute sticky peanut butter stir-fry
This is another favourite recipe to easily eat the rainbow! The fresher the ingredients, the better. Try not to fry the veggies too much because they’re best with a bit of crunch in them. The secret is in the sauce…
Ingredients
For the stir-fry:
- 2 cups carrots, grated
- 3 cups red cabbage, sliced
- 2 spring onion greens, chopped
- 4 cups spinach, shredded
- 1 small yellow pepper, sliced
- 1 clove garlic, crushed
- 1 tbsp coconut oil
- 100 grams cashew nuts
For the sticky peanut sauce:
- 1 tbsp fresh ginger, grated
- 1 tsp garlic salt
- 1,5 tbsp honey
- 2 tbsp peanut butter
- 2,5 tbsp soy sauce/tamari sauce
- 1 tbsp apple cider vinegar
- 2 tbsp white wine vinegar
Instructions
For the stir-fry:
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Heat the coconut oil in a large pan or wok
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Add the garlic and fry for a few minutes until fragrant
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Add the carrots and fry for a few minutes until they start to soften
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Add the red cabbage and fry for a few minutes until they start to soften
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Stir in the spinach to wilt
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Add the yellow pepper and fry for a few more minutes
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Add the spring onion and cashews, stir and set the pan aside while you make the sauce
For the sticky peanut sauce:
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Mix all the sauce ingredients well in a small saucepan and cook for a few minutes, stirring
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Stir the sauce into the stir-fry mix and serve immediately.
The Honest Spoon | Sticky peanut sauce
Posted at 19:21h, 17 September[…] is the ultimate stir-fry sauce. It’s the key part of the 30 minute sticky peanut stir-fry recipe, but can be used for any stir-fry, really. Water it down for a great Asian salad dressing too, if […]