Stir Fry is one of my favorite ways to eat vegetables. It is a fast and easy meal to prepare for your family and is usually a hit with everyone. (If you want, you can add small pieces of tofu, chicken or steak)
The trick is to lightly saute the vegetables in a little hot oil and to cook them quickly so they don’t lose their color or crunch. I enjoy a stir fry with a ginger peanut sauce. There is something about the tangy, creamy peanut taste and ginger flavor that I find especially appealing.
First make up a batch of the Ginger Peanut Sauce:
- 1 garlic clove finely minced
- 1 Tb. of freshly grated ginger
- 1/4 cup of peanut oil
- 1/4 cup cup of rice vinegar
- 1 TB. of tamari or soy sauce
- 2 TB. of honey
- 1/4 cup of smooth peanut butter
Mix all of the ingredients together in a small pitcher. Stir until creamy – adding a little water if necessary to make it a pouring consistency.
Gather your vegetables and chop them or slice them into bite size pieces. Vegetables that work especially well in stir fry are;
snow peas, peppers, carrots, green onions, broccoli, mushrooms, green beans – or anything crunchy & colorful!
You can use rice or noodles with a stir fry, whichever you prefer. I was in the mood for noodles and I found Udon Japanese wheat noodles at the market. They took about 4 minutes to cook up in a pot of boiling water. Cook them, and then set them aside.
Pour a few TB. of peanut, sesame, or canola oil in a frying pan or wok. When it is hot, quickly saute your vegetables, stirring them around with a wooden spoon until just lightly cooked.
Serve up a portion of noodles in each bowl and top with your hot vegetables. Pour some of the peanut sauce on top, and your stir fry is ready to eat! (Sprinkle with a few red pepper flakes for a little kick)