Saturday, May 14, 2011

Spicy Peanut Stir-Fry

I don't have a picture for this one yet (it disappeared before I had a chance to take one), but you can take my word that this recipe rocks. One thing I really love about stir-fry's is that they are so versatile - just take whatever you have in the fridge and throw it in there. Go ahead and be creative with this one. It's pretty hard to mess up. (Note: I threw this together without a recipe, so the ingredient measurements are not exact. Keep in mind - vegetables cook down a lot, so make more than you think you will need.)

2 tbsp olive oil
1 large onion, sliced
2 cloves garlic, minced
2 large bell peppers (any color), sliced
2 cups broccoli
2 cups sugar snap peas
1-2 chopped jalapenos, without seeds or core
2 cups brown rice

Peanut Sauce
2/3 cup vegetable stock
2 tbsp low-sodium soy sauce
1/4 tsp dried ground ginger, or to taste
Hot sauce, to taste (I like using Sriracha)
2 tbsp crunchy peanut butter

  1. Cook brown rice according to directions. It should take approximately 1 hour to cook, so plan accordingly.
  2. Heat oil over medium heat in a large skillet or wok.
  3. Cook onions and garlic until the onions are slightly transparent and the garlic begins to brown. 
  4. Add the rest of the stir-fry ingredients and toss. Add additional oil if necessary (keep in mind the vegetables will add some moisture as they continue to cook; don't overdo the oil). 
  5. As the vegetables cook, combine the stock, soy sauce, and ginger in a small bowl.
  6. When the vegetables are tender, add peanut butter and soy sauce mixture to the wok, stirring to coat all the vegetables. 
  7. Top brown rice with the peanut stir-fry and serve immediately.

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