Getting back from the first weekend of football season, I had a lot of left over veggies. Green peppers, red peppers, carrots, sugar snap peas, you name it! At one point, we were dipping them in ranch. Tonight, not so much. But, coming home from work after a long day, I wanted an easy recipe. So I decided to get all the veggies out of the refrigerator (feel free to use what ever combination of veggies you have) and make this delicious peanut stir-fry sauce.
EASY PEANUT STIR-FRY
yield: 3 servings
ingredients
sauce
1/4 cup peanut butter
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 tsp. lemon juice
4-1/2 tsp. brown sugar
1/2 tsp. garlic, chopped
1 tsp. ginger, finely chopped
1/3 cup of water
crushed red pepper flakes, to taste
veggies
1 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1 large carrot, cut as matchsticks
1/2 cup sugar snap peas
1 Tbsp. canola oil
rice
1 cup brown rice, dry
water
instructions
- FOR THE RICE: Cook rice according to package directions.
- FOR THE SAUCE: Meanwhile, in a 2-cup glass measuring cup, melt the peanut butter in the microwave for 30 seconds, or until soft. Add rice wine vinegar, soy sauce, lemon juice, brown sugar, garlic, and ginger. Stir until combined. Add water and crushed red pepper flakes. Set aside.
- FOR THE STIR-FRY: Add canola oil to a large sauté pan. Heat to medium high and add the veggies. Cook for 3 minutes, or until just crunchy. Add peanut sauce and cook for 1 minute longer.
- Create your bowl by placing rice on the bottom and then stir-fry mixture on top. Enjoy!
