Light Peanut Stir-Fry
Ingredients:
2 stalks broccoli, cut into florets (250 g)
1 large carrot (75 g), cut into sticks
1 large onion (100 g), chopped
1 large red pepper (200 g), or yellow, chopped
1 tbsp olive oil
100 g (1/2 package) Thai noodles [97221]
2 tbsp peanut butter, natural
1/2 cup soy milk, unsweetened
1 tbsp soy sauce, or tamari
1 tbsp garlic chili pepper sauce [100246]
Cooking Directions:
- Sautée onions and carrots in olive oil over medium-low heat for 10 minutes. (Pic)
- Stir in broccoli florets. (Pic) Drizzle with a few tablespoons of water to steam. Cover. Stir every two minutes, adding more water if necessary, for six minutes total. (Pic)
- Stir in red peppers. Drizzle with water to steam, if necessary. Cover. Stir every two minutes, adding more water if necessary, for six minutes total.
- Meanwhile, whisk together peanut butter, soy milk, soy sauce and garlic chili pepper sauce in a small saucepan. Heat over low heat.
- Also, cook Thai rice noodles according to package directions.
- When noodles are finished cooking, separate into serving dishes, top with veggies, and drizzle with warmed sauce to complete.
Optional: You can sprinkle crushed peanuts on top. Or, for a more scrumptious dish (and higher calorie), double the sauce recipe and use twice as much on each serving.
Serves: 4
Approximately 240 calories and 8.4 grams of fat per serving.
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