Another week of social distancing and near isolation has passed, and I don’t know about how things are going in your household, but I am sure that it’s the same as ours – another meal to create, what’s it going to be? Easy and delicious. Tips for making this Tempeh Stir Fry with Peanut Ginger Sauce. Wipe out frypan with paper towel. When the broccoli is still crispy but almost cooked add the Peanut Coconut Sauce and corn starch mixture to the vegetables, stir well and cover. This was so good! I also found the sauce too thin for my liking so next time I’ll thicken it with cornstarch. Thanks for a great vegan recipe! Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Whether you’re surrounded by friends, family, or yourself, there’s comfort in knowing you can cook an authentic, savory Thai stir fry meal in your home. Cook … Add in your onion, garlic, and vegetables. In a medium bowl, whisk together one 13.5oz. In a saute pan over medium heat, add some avocado (or coconut) oil. I found myself with a handful of leftover vegetables in my fridge this week, so you know what that means—STIR FRY TIME! I think that everyone has heard about those dishes that you create from everything you have left in the fridge or pantry. Stir fry is always a great way to get you in your kitchen, use leftover veggies that you have, and become creative by combining your favorite foods together to create meals you thought you could only get from a restaurant. I used a full 2 Tbsp of sriracha in my coconut sauce, which gave it a good medium-level heat. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. It was the perfect amount of heat for the kids. 1 tbsp (15ml) sesame oil or coconut oil; 3 cups (750ml) … This Spicy Coconut Vegetable Stir Fry is fully adjustable for heat and whatever vegetables you have on hand, so read below for modifications! I used mushrooms, broccoli, carrots and spinach. Cook until flavors combine, … Fresh vegetables are stir-fried and then drizzled with a sauce made from coconut milk and vegan peanut sauce. Welcome to the world of delicious recipes designed for small budgets. Stir fry only for 1-2 minutes, or just until they begin to soften on the edges. In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, … (if using Dr. Foo’s Kitchen Thai Peanut Coconut Sauce, skip to step 2. You can use anywhere from 4-6 cups-worth of mixed vegetables. Stir in peanuts and … Whisk together the coconut milk, soy sauce, peanut butter, toasted sesame oil, minced garlic and chilli in a bowl. (If you just use fresh veg, throw in everything at once). There are so many variations and substitutions with this dish, anyone and everyone can enjoy it regardless of your dietary restrictions. We’re using rice noodles that are vegan and gluten free. Add in the peanut sauce, and let it simmer for 3-4 minutes. Place all ingredients other than water in a bowl. 1 tablespoon yellow curry powder. 1 pound boneless skinless chicken breasts (or thighs), cut into 1 inch cubes. I didn’t hate it, but I didn’t love it either. I went the rice route today (jasmine rice, specifically), and it was super delish! 3 cups (750ml) cooked brown rice (1 cup - 250ml brown rice + 2.5 cups - 625ml vegetable broth); Veggie Stir-Fry. Made this tonight. So good! It catered to the gluten-free, vegetarian folks with minor tweaks and the meat eaters didn’t notice the no-meat since it was hearty with the addition of peanuts and garnished with life and cilantro. Set aside. Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil). Made this tonight. This recipe starts at 0.29. The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. First, make your spicy coconut sauce. Once hot, add the vegetables to the skillet in order of hardest to softest to allow harder vegetables, like carrots, more time to cook and to avoid over cooking softer vegetables. Heat 1 Tbsp high heat cooking oil of your choice in a large skillet over medium-high heat. Transfer to a … https://www.allrecipes.com/recipe/239947/thai-peanut-stir-fry-sauce Required fields are marked *. Salty, sweet, spicy, tangy, and filled with umami goodness; the dressing used for this stir fry is amazing. I swept the freezer and fridge and came up with a very odd assortment of veggies. This was delicious! Added toasted cashews and boy, am I glad I did. Brown Rice Base. Simmer for about 5 minutes for flavors to meld, then serve over rice garnished with peanuts and cilantro. https://culinaryadventure.blog/2020/04/08/spicy-peanut-coconut-stir-fry I think next time I will add tempeh. Super delish! This will help it’s texture when the sauce is mixed in, and give it a great overall … Saute until caramelized. Join me for delicious recipes designed for small budgets. Toss to coat evenly and cook until heated through, about 2 minutes. 0 Comments 2 Around 40 seconds later add the thawed veggies. Add the vegetable oil to a large skillet over medium heat. I used mushrooms, spinach, red bell pepper, red onion, and broccoli and I thought those vegetables worked perfectly! I also found out that my sriracha had gone missing, so I subbed in 1.5 Tbsp of chili garlic sauce. Add the chopped carrots, red bell pepper, green … This is a quick 25-minute meal that can be made for a fast lunch or dinner. No problem! We know that when cooking in your kitchen, three main details that most people look for are: fast, delicious, or different. I took leftovers for lunch and everybody needed to know what that Fabulous smell was. Combine remaining 1 teaspoon oil, coconut milk, and … Mix to combine. It should heat through very quickly in the hot skillet. Add remaining canola oil, followed by broccoli, red pepper and remaining 1/2 tsp of salt. 3. More ». Tamari or Coconut Aminos can be substituted. https://www.thekitchn.com/recipe-vegan-stir-fried-cabbage-in-peanut-sauce-228382 Toss tofu in flour, fry in a little hot oil until brown. With this simple recipe, you can experience traditional Thai cuisine right in your own home! Heat the cooking oil in a large skillet over medium high heat. I went extra tropical this time, to escape these winter blues, with a spicy coconut and peanut sauce, complete with fresh lime and cilantro. As I mentioned above, I jut used a mix of vegetables that were lingering in my fridge, freezer, and pantry. Thanks Beth for your awesome site!! I used a bag of frozen stir fry veggies. Combine the coconut milk, peanut butter, soy sauce, brown sugar, chili oil, lime juice and 1 cup water in a medium bowl. Add onion to frypan and cook until transparent. Serve on a dish topped off with cilantro, lime, or crushed peanuts for an extra kick! Small budget? Boy have I been missing out! Stir … As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Add the garlic, ginger, onion, sugar snaps and baby corn. Learn how your comment data is processed. Bring a large pot of ... Add the garlic, curry powder and cayenne and stir ... butter, brown sugar,tamari sauce, and vinegar, and stir ... green onions, flaked coconut and chopped fresh peanuts for ... pieces, etc. This rich and spicy coconut vegetable stir fry is adaptable to whatever vegetables are lingering in your fridge, making it a great sweep the kitchen recipe! Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. Thanks for sharing , I love this blog! Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion. 5. 4. Depending on what I’m craving I’ll change the proportions a bit on the salty, sweet, spicy, acid spectrum and it’s always delicious! Place your cooked rice noodles into the sauce, and gently toss until thoroughly coated. Step 2 Reduce heat to medium-high. You can use frozen vegetables instead of fresh vegetables, and add in more veggies like cabbage, bean sprouts, broccoli, edamame, mushrooms, green onion, and so much more. If you don’t have any vegetables on hand, this would be a great opportunity to take advantage of a grocery store salad bar. Chop your vegetables, if not pre-chopped. Homemade Peanut Sauce If you want to add a dedicated protein to this meal, this Spicy Coconut Vegetable Stir Fry is very versatile. Budget Bytes » Recipes » Vegetarian Recipes » Vegan Recipes » Spicy Coconut Vegetable Stir Fry. But this is, I think, the first time I’ve worked it into a stir-fry. Season lightly with salt and pepper, then cook for about 10 minutes, stirring occasionally, until golden. Next add the prepared spicy coconut sauce…. This sauce is the essence of this dish, so adding more veggies will only enhance your cooking! Place 2 tsp sesame oil on a large non-stick pan (or wok) over medium heat. Reduce to low heat. I love peanut sauce, which you probably know by now if you’re a regular reader of this site. If you’re using a tender green, like spinach, wait to add that until after the sauce has been added. Jump to Recipe. How to make stir fry sauce. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. I served some Costco cilantro/chicken potstickers on the side. I toss it with noodles, serve it with summer rolls, and dip homemade vegan satay in it. I’ve made it for diner guests and on a ski vacation for a group of 12 – it was a huge hit! Top with chopped peanuts, cilantro, and a squeeze of fresh lime, if desired. To serve the Spicy Coconut Vegetable Stir Fry you can spoon the vegetables and sauce over rice, or add cooked noodles to the skillet and toss to combine with the sauce. That said I will use more next time. And, if in a pinch, you can always use a bag of frozen stir fry vegetables. The peanut sauce that coated the stir fry is absolutely delicious. Whatever veggies that you have, throw it in. Small things like the juice of a lime, and small flakes of basil give this stir fry a nice kick that compliments the peanut flavor. Whisk together the ingredients for the peanut sauce and set aside. This recipe also works well with the veggies stir fried in the sauce, and served over brown rice, white rice, and quinoa. There is something about peanut butter, soy sauce, garlic, lime, and sriracha that are a match made in heaven. Vegan stir-fry veggies in peanut sauce. When hot, add your curry paste, garlic, and ginger. I just grabbed some things that I had in my fridge, but you can also get a mix of pre-chopped vegetables from the salad bar at the grocery store, or use a bag of frozen stir fry vegetables. — Chicken Stir-Fry with Peanut Sauce. https://www.tasteofhome.com/recipes/contest-winning-peanut-chicken-stir-fry We have created this dish with tofu for a healthy and vegetarian twist, but bite size portions of whatever protein you have on hand like beef, chicken or shrimp will work great too! I love so many recipes here, just can’t wait to try them all. Rice vinegar. The vegetables will cook even more once the sauce is added and you don’t want them to be completely limp at the end, so err on the side of under cooked during this step. In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If you have a difficult time getting your peanut butter to incorporate into the coconut milk, you can gently heat the sauce in the microwave or a sauce pan to help it melt in (I did not need to do so). Cook for about 1 minute, or until garlic is … I love budget bytes, and this has been the very best so far!! In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes. If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted. I didn’t have siracha but did have chili garlic paste which is spicy. In a large skillet or wok, stir-fry the broccoli, bell pepper, carrots, and mushrooms together in a small … The best part about this recipe apart from the flavors, is the time. Stir fry dishes are a fun way to throw in your favorite meats, veggies, and spices all together into one pan. Add the lime zest, lime juice, garlic, ginger, stir to combine. The sauce was off, I think it’s too sweet for this balance. Ingredients. I used Costco’s Stir Fry Vegetable mix and used two packages of udon noodles as the starch. Delicious with whatever veggies are on hand. Very nice. This is a solid stir-fry recipe for a busy weeknight! Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. A handful of pantry staples along with some fridge essentials. 2 teaspoons red curry paste (I use … Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. Just sauté your protein in the skillet first, then remove it before adding the vegetables (to avoid over cooking the protein), then add the protein back in when you add the spicy coconut sauce. Budget bytes and it was super delish cashews and boy, am i glad i did salty,,... With this recipe apart from the walls of your pantry in one meal above... 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