VEGETABLE STIR FRY IN PEANUT SAUCE | Frey and Maria
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For those nights when you don't feel like cooking, try making this simple #VegetableStirFryInPeanutSauce recipe! ???? It's quick, easy and very comforting. You really can't go wrong with this dish! ????
VEGETABLE STIR FRY IN PEANUT SAUCE ✨
2 cups frozen mixed vegetables
1/4 cup roasted peanuts
3 tbsp. smooth peanut butter
1/2 onion, diced
1 tbsp. maple syrup
1/4 cup vegetable stock
1 tbsp. crushed garlic
2 tsp hoisin sauce
2 tsp apple cider vinegar
1 tbsp. soy sauce
1 tsp chili garlic sauce
For the toppings (optional):
sesame seeds
chopped peanuts
Method
Make the Peanut Sauce:
In a small mixing bowl, combine the peanut butter, hoisin sauce, maple syrup, apple cider vinegar, soy sauce, vegetable stock and chili garlic sauce (adjust to the level of spice that you prefer). Mix it well and set aside.
In a non-stick pan, add the peanuts and cook it for 2 minutes. Then sauté the onions and crushed garlic. Add the frozen vegetables and cook it for 5 minutes, stirring occasionally. Pour the peanut sauce into the pan. Give it a good stir and cook for 2 minutes. Garnish with sesame seeds and chopped peanuts. Serve immediately and enjoy with steamed rice. ????
*Feel free to adjust the recipe measurements according to your preference. Cheers! ????
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Quick Peanut Butter Noodles Recipe!
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Quick homemade dinner in an instant! Thick udon noodles coated in a delicious nutty sauce. Get the recipe here for how to make them:
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Easy Peasy Peanut Butter Stir Fry
This Peanut Noodle Stir Fry is the perfect quick and easy dinner. It’s versatile, loaded with flavour and takes just 20mins to make! Chris x
PEANUT BUTTER STIR FRY | Serves 2
FULL RECIPE POST:
INGREDIENTS
Peanut Butter Stir Fry Sauce:
1/4 cup / 80g Peanut Butter (crunchy or smooth)
2-3 tbsp Water
2 tbsp Dark Soy Sauce (can sub regular if that's what you have, dark has slightly more intense flavour/darker colour)
1 tbsp Brown Sugar
1 tbsp Lime Juice (approx 1/2 a whole lime)
2 tsp Sesame Oil
1 tsp Garlic, grated/minced (approx 1 clove)
1 tsp Ginger, grated/minced
Chilli Flakes, to preference
Stir Fry (see notes for subs):
3.5oz / 100g Dried Noodles, (here I use Rice noodles, any will work though)
3.5oz / 100g Carrot, sliced into matchsticks (1 large carrot)
3.5oz / 100g Pepper, sliced (1 large pepper)
3.5oz / 100g Mushrooms, sliced
3-4 Spring/Green Onions, sliced into 1 chunks & divided into white/firm part and green part
1 tbsp Vegetable or Peanut Oil
Garnish:
Crushed Peanuts, optionally toasted (see notes)
Sesame Seeds, optionally toasted (see notes)
????METHOD????
In a small mixing bowl combine peanut butter, soy sauce, lime juice, sesame oil, garlic, ginger, sugar and lime juice. It will split at the beginning but keep whisking and it'll come together. Whisk in 2 tbsp water to smooth it out then place to one side.
Prepare noodles as per packet instruction (usually just need to soak in boiled water for a couple of minutes). Drain when cooked.
Meanwhile, heat 1 tbsp oil in a wok or skillet over high heat until it's nice and hot. Add in carrots and fry for a couple of minutes until they just begin to pick up colour/soften. Add in mushrooms, pepper and the firm parts of your spring onions. Continue frying until the veg starts to brown and begins to soften slightly, shaking the pan frequently.
Turn heat down to medium and add in cooked noodles, peanut sauce and the green parts of your onions. Toss to evenly distribute the sauce. Depending on how dry your noodles are you might need another tbsp of water to loosen up the sauce.
Serve with a sprinkling of sesame seeds and crushed peanuts!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Shirataki Noodles With Peanut Butter Are Delicious
Shirataki with PB2 is just insanely delicious and has only 331 Calories. Pls try this recipe out :)
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00:00 What are Shirataki Noodles
00:37 How to make Spicy Peanut Sauce
02:20 Stir Fry PB2 Shirataki
03:37 Calories/Macros
Macros entire Recipe: 331 Calories, 17C, 7F, 41P
Ingredients:
- 200g Shirataki
- 1/2 Onion
- 150g Chicken breast
- 13g PB2
- 10g Gochujang
- 30g soy sauce
- 10g rice vinegar
- 2g sesame oil
- salt, pepper
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Creamy Peanut Noodles
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Here’s an easy dish you can make in just about 10 minutes!
I’m using fresh wheat noodles, which are slightly thick and chewy. They can be found in the refrigerated section of Asian grocery stores, but any noodles of your choice will work too. Just remember to slowly add the hot leftover noodle cooking water as you mix to get the sauce to the perfect consistency–the amount will depend on the noodle type and starchiness level. Keep in mind the sauce will also thicken as it cools.
Recipe on jasmineandtea.com [ search ‘peanut noodles’ ]
Chicken Noodle Stir Fry with PEANUT SAUCE!
Tastes like Chinese satay chicken stir fries. SO GOOD.
RECIPE: