Vegetable Stir Fry With Peanuts Recipes

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VEGETABLE STIR FRY WITH THAI PEANUT SAUCE



Vegetable Stir Fry with Thai Peanut Sauce image

Yummy vegetable stir fry with Thai peanut sauce is a fabulous way of taking in a variety of vegetables.

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 10

1 tablespoon coconut oil or grapeseed oil
1 red onion, chopped
2 large carrots, peeled and chopped
1 red bell pepper, chopped
2.5 cups green beans, chopped
1 zucchini squash, chopped
1 large yellow squash, chopped
1 8- ounce can water chestnuts, sliced
3 tablespoons Peanut Sauce plus more for serving
3 cups to 4 cooked brown rice for serving

Steps:

  • In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes.
  • Add the chopped carrots, red bell pepper, green beans, and 3 tablespoons of thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 5 to 8 minutes.
  • Add the zucchini, yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
  • Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!

Nutrition Facts : Calories 339 calories, Carbohydrate 62 grams carbohydrates, Fat 7 grams fat, Fiber 9 grams fiber, Protein 8 grams protein, ServingSize 1 of 3, Sugar 14 grams sugar, UnsaturatedFat 0 grams unsaturated fat

PEANUT SAUCE VEGETABLE STIR FRY WITH TOFU



Peanut Sauce Vegetable Stir Fry With Tofu image

This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use.

Provided by Lynne M

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 medium mushrooms, sliced
1 (12 -14 ounce) package extra firm tofu, cubed
1/2 cup hot water
1 tablespoon vinegar
2 tablespoons soy sauce
1/2 cup peanut butter
cayenne pepper, to taste
3 cups cooked rice

Steps:

  • In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.).
  • Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
  • Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
  • Serve over rice, and enjoy!

Nutrition Facts : Calories 529, Fat 24.2, SaturatedFat 4.7, Sodium 714, Carbohydrate 60.1, Fiber 7.8, Sugar 7.4, Protein 24.5

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