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:

  1. Sautée onions and carrots in olive oil over medium-low heat for 10 minutes. (Pic)
  2. 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)
  3. 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.
  4. Meanwhile, whisk together peanut butter, soy milk, soy sauce and garlic chili pepper sauce in a small saucepan. Heat over low heat.
  5. Also, cook Thai rice noodles according to package directions.
  6. 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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~ by AmyLL on October 30, 2007.

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