Veggie Stir Fry with Spicy Peanut Ginger Sauce
My Baba came to visit me last week, and we had the best time ever. I missed him so much. I'm a complete daddy's girl, and having him spend the week with me here in Miami was magical. We cooked, we ate and drank - a lot. We made this collaborative stir fry during His visit, and we both agree it was our favorite meal during his trip.
Worlds Best Baba <3
Veggie Stir Fry with Spicy Peanut Ginger Sauce
by Sarah Farsh March 25, 2013- 1 sweet onion, diced
- 1 zucchini, sliced
- 1/2 red bell pepper, diced
- 1/2 green pepper, diced
- 1 cup shiitake mushrooms, sliced
- 1 cup broccoli, floret (I also use the stems, peeled)
- 1/4 cup scallions, chopped
- 1 jalapeno (optional)
- 1 cup bean sprouts
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 2 tsp tamari
- 1 tsp sesame oil (for flavor, optional)
- 1 cup dry roasted, unsalted peanuts
- 2 cloves garlic
- small piece of ginger
- 2 tbsp rice vinegar
- 3 tsp tamari
- 1 tsp ginger, minced
- 1 tbsp sriracha (optional)
Heat up a large wok (or whatever kind of of large cooking pan you have) to very hot. Add onions, and dry saute. Add in order: garlic, ginger, broccoli, red peppers, green peppers, zucchini and mushrooms. Cook on high, mixing well continuously for about 7min. Add tamari, sprouts, and sesame oil, mix well. Your veggie stir-fry shouldn't be very liquidy, if it seems to juicy, you can add in a little bit of corn starch. Meanwhile, in a vitamix or high powered blender, blend together peanuts, 2 cloves garlic, rice vinegar, tamari, ginger and sriracha on high. You may add a little more vinegar or water if sauce is too thick for your licking. Poor sauce over veggie mixture, and serve stir-fry over brown rice noodles or brown rice!
