Stir Fry Veggies and Rice with Ginger Peanut Sauce

Do you ever get a craving for cold sesame noodles? When I was pregnant with my second child, Mac (many years ago!) that was one of my cravings for some reason. I guess it was the sweet & sour thing, but I remember longing for cold sesame noodles in those days! I would send my husband off at all hours for a run to a Chinese takeout place whenever it would hit.

Even now I sometimes get in the mood for that tangy, peanut butter flavor. This ginger peanut sauce really satisfies that craving. It livens up Asian vegetables, rice or noodles and is quite simple to make.

Start by making enough rice or noodles for 2 – 4 servings

It is very easy to whip up a batch of Ginger Peanut Sauce if you keep these ingredients around.  (You can make extra and save it for a salad the next day)

Ginger Peanut Sauce:

Stir together in a container:

  • 1/4 cup of peanut butter
  • 1 TB. of sesame or peanut oil
  • 1 TB. of honey
  • 2 TB. of rice vinegar
  • 2 TB. of soy sauce or Tamari
  • 1/2 teas. of dry mustard
  • 1 clove of fresh garlic minced
  • 1 teas. of minced fresh ginger
  • 1 teas. of corn starch
  • red pepper flakes
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  • Some good vegetables to use for the stir fry: (any mix of these works)
  • broccoli
  • sweet peppers
  • mushrooms
  • bok choy
  • snow peas
  • carrots
  • water chestnuts
  • baby corn
  • bean sprouts

Chop the vegetables into pieces and saute in sesame oil at med/high heat until lightly cooked and slightly charred. You can use a wok – or just a skillet.  (try to not overcook – they are much better slightly crisp)

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Arrange the cooked vegetables over your rice or noodles. Pour some of the ginger peanut sauce over this and sprinkle with sesame seeds. To add some crunch, scatter the plate with slivered almonds, chopped peanuts or cashews. If you like, you can also add cooked chicken or beef strips, tofu, shrimp or scallops.

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I don’t think I will ever get tired of stir fried veggies with Ginger Peanut Sauce!


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