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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: nuts Vegan Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Thai Peanut Vegetables

 

A simple peanut sauce livens up stir-fried veggies. Add a protein of your choice such as chicken, tofu or shrimp which are all lovely.

Ingredients

  • 1 tablespoon vegetable oil (high heat), divided
  • 2 carrots, peel and thinly slice
  • 1 lb asparagus, rough stems removed
  • 2 cups broccoli, florets
  • 1 napa cabbage, or cabbage, sliced/shredded
  • ½ cup peanut butter, room temperature
  • ½ cup coconut milk
  • 1 tablespoon soy sauce, tamari , wheat free
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, finely minced or pressed
  • 2 tablespoons ginger, finely minced or pressed
  • 2 teaspoons red chili sauce, optional if you like it spicy add more to taste

Serving Size: 4 People

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Preparation Instructions

Place a large skillet or wok over medium-high heat. Add in a splash of other high heat vegetable oil. When it is hot but not smoking, add in the asparagus & carrots. Sauté the vegetables lightly for 3-4 minutes until the outsides are slightly tender and golden. Add in the broccoli, sauté for 3-4 minutes and then finish with the napa cabbage.

Meanwhile, while everything is sizzling:
Whisk together the peanut butter and coconut milk. If it is not softening & blending well, place in a saucepan over medium heat to ?melt? the peanut butter. Whisk in the soy sauce, rice wine vinegar, garlic, ginger and red chili sauce if using.

Stir into the sautéed vegetables and heat for 3-5 minutes until the sauce is hot and steamy.

Serve over udon noodles or brown rice.