Frozen Vegetable Peanut Sauce Stir Fry in under 10 Minutes
On this episode of Bachelor on a Budget, we make a Frozen Vegetable Peanut Stir Fry. Frozen Vegetables can have more nutrition than much of the fresh produce you buy at the store, as it is flash frozen. Frozen vegetables require virtually no prep, and can be quite a bit cheaper if buying in bulk. In this recipe, we skip defrosting the frozen veggies first to avoid sogginess and make a delicious peanut sauce.
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Recipe:
500 Grams of Frozen Vegetables Stir Fry Medley
2 tbsp of Coconut Oil
2 Cloves of Garlic (Minced)
1 tsp of Sesame Oil
1 1/2 tbsp of Peanut Butter
1 tsp of Brown Sugar
1 tbsp of Rice Vinegar
Cilantro (Optional Garnish)
Lime (Optional Garnish)
Instructions
Bring a large wok to high heat, and add oil. When oil is hot, carefully add frozen vegetables. You will get a loud sizzle. Trun heat up in pan if you need to as Frozen veggies will lower the pans heat. Next add garlic and mix.
2. When vegies are no longer frozen, move them to the edge of the pan and let any liquid pool to the middle. Add remaining ingredients. Mix well and fry till cooked through. Serve with rice, noodles or quinoa. Garnish with lime, and cilantro.
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Bachelor on a Budget is cooking show to teach people how to make healthy and delicious meals affordably.
Of the 100+ videos, there are a variety of themes including Vegetarian dishes, Exotic recipes with Everyday Ingredients, Healthy Snack and Breakfast Recipes, infotainment videos such “What the Heck is MSG and Umami?!” and “10 Staple Ingredients to Enhance the Flavour of Your Recipes”
The self funded and produced show started two years ago. We release a new video every Tuesday on YouTube, with additional subsidiary content for Instagram, Snapchat, Facebook and Reddit.
Quick and Simple Peanut Satay Sauce
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There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch. But with a few short cuts it's surprisingly simple to make. This recipe is super simple and the results are outstanding. You could use fresh peanuts if you have the time, otherwise a good quality crunchy peanut butter does an excellent job. This sauce also goes well with any grilled skewered meats, over vegetables or as a dipping sauce. Also see my chicken Satay recipe.
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STIR FRY VEGGIES IN PEANUT SAUCE RECIPE | seriously rooted vegan
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4-6 servings
//RECIPE//
INGREDIENTS
• 1/4 cup maple syrup
• 1/4 cup peanut butter (crunchy or smooth)
• 1/2 cup soy sauce
• 2 tbsp lime juice
• 1/2 tsp ground ginger
• 1 tsp garlic powder
• 1 tbsp white miso
• 1 tbsp sweet chilli sauce
• 3-4 garlic cloves, minced
• 1 medium onion, sliced
• 2 bell peppers, sliced
• 1 bunch of kale, de-stemed
• 1 bag of frozen broccoli
• red pepper flakes, to taste
DIRECTIONS
1. whisk together all seasonings, put aside
2. sauté onion and garlic until fragrant
3. add broccoli and bell peppers
4. season with pepper flakes
5. pour in sauce and add in kale
6 ENJOY over rice or noodles
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Stir fry Vegetables With Peanut Sauce | Asian Stir Fry Recipe | Peanut Sauce Stir Fry
In this video, we'll show you how to make a delicious stir fry with peanut sauce using simple ingredients and easy steps. Perfect for a quick and tasty meal!
This Chinese vegetable stir fry recipe is perfect for those busy weeknights, and the peanut sauce adds a unique and flavorful twist. With easy to follow instructions, you'll have this stir fry ready in no time! Don't forget to add this recipe to your go-to list for easy and tasty meals.
In this video, we'll show you how to make a delicious stir fry with peanut sauce using simple ingredients and easy steps. Perfect for a quick and tasty meal!This Chinese vegetable stir fry recipe is perfect for those busy weeknights, and the peanut sauce adds a unique and flavorful twist. With easy to follow instructions, you'll have this stir fry ready in no time! Don't forget to add this recipe to your go-to list for easy and tasty meals.
Vegan Kare Kare (Vegetables in Peanut Sauce)
Kare-kare is a Philippine stew (kare derives from curry) that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves feet, pig's feet or trotters, various cuts of pork or beef stew meat. Vegetables, such as include eggplant, bokchoy and long beans. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice.Condiments and other flavorings are usually added. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, ginisáng bagoóng (spiced and sautéed shrimp paste)
This dish is so popular in Filipino cuisine and I used to indulge in this before I turned vegan. Here I have veganized this dish so you all can enjoy it and not miss out on your childhood filipino favorites.
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ABOUT Chef Reina
Reina Montenegro was born and raised in Dumaguete City on the Philippine island of Negros, and moved to the Bay Area in 1997. Montenegro prides herself as being self-taught in the kitchen, and started her restaurant career as a personal chef and caterer in 2012 when she decided, after 10 years at a corporate job, to follow her passion for food and cooking.
Montenegro has created dishes for Mayors Jean Quan of Oakland, Tom Bates of Berkeley, and the late Ed Lee of San Francisco and many corporate companies in the Bay Area.
In 2016, her catering business eventually led to opening a restaurant, ‘Nick’s Kitchen’ in Daly City. A year later she decided to change the concept to be aligned with her plant based diet and cruelty free lifestyle; as the first Filipino Vegan restaurant in the Peninsula. Montenegro opened 3 popular Filipino vegan restaurants in the Bay Area; Nick’s Kitchen, ‘Nick’s On Grand’ (opened 2018 in South San Francisco), and ‘Nick’s On Mission’ (opened 2019 in San Francisco).
Now she has pivoted her business into an online storefront and has come out from behind the Nick’s brand, launching ‘Chef Reina’ in 2021 in Brisbane, CA. Reina is at her best when she’s creating in the kitchen. She enjoys spending quality time with great friends and her most precious humans, her children.
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Mustard leaves in peanut butter sauce. Tsunga inedovi. mustard leaves recipe.
Mustard leaves in peanut butter sauce is a traditional Zimbabwean relish. Mustard leaves in peanut butter sauce is healthy, vegetarian friendly, low carb and easy to make. Mustard leaves in peanut butter sauce is usually served with sadza/pap but can be served with rice and other starchy foods.
Ingredients For Mustard leaves in peanut butter sauce
1 small onion chopped
1 small tomato chopped
1 tablespoon oil
1 cup water (1st use 1/4 cup then 1/2 cup and lastly 1/4 cup) you can use more if needed.
2 tablespoons peanut butter or to your liking
salt to taste
1/4 teaspoon black pepper
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#peanutbuttersauce
Sadza/pap recipe