Veggie stir fry with ginger peanut sauce
Hello friends!
IT’S ALMOST SPRING! Which calls for allllll the wonderful, colorful, fresh veggies! I’ve been thinking about all the new and exciting fresh recipes to come starting with this one!
Vegetable stir frys are one of my favorite things to make because they quick, easy and packed full of nutrients.
Ingredients:
Peanut Ginger Sauce:
1/4 C rice vinegar
1/4 C coconut aminos (or soy sauce)
1/4 C unsweet peanut butter
2 tsp garlic powder (or minced garlic)
2 tsp ginger (grated or minced)
4 tsp coconut sugar
Stir Fry:
1/2 C white onion
1/2 C red bell pepper
2 C broccoli (florets and stems)
1/2 C carrots
1/2 C edamame (shelled)
1/4 C cilantro
1 C baby bok choy
handful of spinach
6 oz soba noodles (or noodle of choice)
Instructions:
Start by bringing a large pot of water to a boil. Once boiling add noodles to water and cook per package directions, then drain noodles and set aside.
While waiting for water to boil chop up your vegetables. Cut onion into long slivers (like matchsticks), Cut bell pepper also into long matchsticks (shown above), slice carrots and chop bok choy and broccoli. Keep veggies separated.
In a large pot heat up 1 tbs of oil on medium heat. Add your onion and carrot to the pot first, cook for approx. 10 minutes until onion is translucent and carrots start to soften.
Next, add in the rest of your veggies (bell pepper, broccoli, carrots, edamame, bok choy and cilantro) turn heat to medium-low and cook for 12-15 minutes until all vegetables are tender.
While vegetables cook make your sauce. Measure all ingredients and add them into a small bowl. Whisk sauce until peanut butter is fully mixed and you have a smooth sauce.
Once veggies are cooked add in your noodles and sauce. Mix everything together until well combined. Serve with extra cilantro and some green onions if you’d like!
