Vegetable stir fry in a peanut butter ginger soy sauce

Name: Vegetable Stir fry in a peanut butter ginger soy sauce
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 no onion (I used a big one); 1 no capsicum; 1/2 no carrot; 8-10 nos baby corn; 1 cup tender snow peas; 1 tbsp ginger; 2 pods garlic; 1 no green chilli; 1 tbsp oil; 1 tbsp peanut butter (I used the creamy one); 1 tsp dark soy sauce; 1.5 tsp chilli garlic sauce; 1/2 tsp honey; 1 tsp chopped/ crushed peanuts

December 12, 2017

This stir fry is a post I am super excited about. I had tried this a few months back. Was totally a random recipe based on multiple recipes that I had browsed and it came out so so well. Immediately, I had jotted down how I had made this stir fry, the measurements and to my very own surprise even the serving quantity (that was really helpful when I looked into those notes to re-do it for the blog and ofcourse, for my very own hungry self). For those of you who wanna be on a diet control (like me) and yet wanna have some soul satisfying food, then this is definitely such a great solution :). Not the only solution of course – I have documented some decently yummy healthy stuff and am waiting to uncover more such. And I am totally not exaggerating when I tell you that this takes less than 30 minutes to put together. And those of you who know my love for peanut butter (like paneer, I look for opportunities to sneak this in) and who share a similar love for peanut butter will absolutely love this (Nithya, this one is for ya :)). Peanut butter was introduced to me by my cousin Madhu (who gave me her granola recipe, remember?) and forever, I am indebted to her for that and the granola as well :D. For those of you who don’t like peanut butter, I would still request you to try this and then judge cos this recipe got the big nods from Dinesh (who hates peanut butter) and my Mother-in-law (who hates soy sauce). For some reason, the peanut butter, soy sauce mix to form some amazing flavour which gets even elevated with the presence of ginger in the dish. I ate this for lunch 2 days back but am literally drooling as I am writing this :). Try this out and you will know I am not exaggerating even a certain bit!

Vegetable Stir fry in a peanut butter ginger soy sauce

Prep Time

10 mins

Cook Time

10 mins

Course: Main Course, Salad

Cuisine: Chinese

Servings: 2 persons

Ingredients

1 no onion (I used a big one)
1 no capsicum
1/2 no carrot
8-10 nos baby corn
1 cup tender snow peas
1 tbsp ginger
2 pods garlic
1 no green chilli
1 tbsp oil

For the sauce

1 tbsp peanut butter (I used the creamy one)
1 tsp dark soy sauce
1.5 tsp chilli garlic sauce
1/2 tsp honey

For garnish (optional)

1 tsp chopped/ crushed peanuts

Instructions

In a small bowl, mix all the ingredients under 'For the sauce' and keep it aside.
Chop all the vegetables fine and long. I did the same to the ginger and garlic as well.
Heat a wok/ pan (keep the flame on high), pour the oil and let it get heated.
Toss in the ginger, garlic & chilli. Saute till they start to brown (careful not to burn them).
Toss in the onions & saute till they start to brown.
Toss in the capsicum and saute till the capsicum starts to soften.
At this stage, add all the other veggies (I used babycorn, carrot & snow peas), add some salt & saute for a few minutes.
When the veggies are cooked to your liking (I like mine crunchy), toss in the sauce and mix well.
Turn off the heat. Garnish with roughly chopped/ broken peanuts. Yummmmm I tell ya!

Recipe Notes

You can use any vegetables of your choice. However, please note that depending on the water content of the vegetable, the end result maybe a bit soggy. If you don't mind that, then why not?!
If you don't have chilli garlic sauce handy, then use 1.5 tsp regular tomato sauce + 1/2 tsp honey.
I did this whole process on high flame. However, if you think you maybe burning the veggies, keep it on medium flame. Crunchy yet cooked veg is best when done on high flame.

Stepwise pictures