My family loves this dish. My first born is anti-vegetable (and quite vocal about the issue), but she gobbles this right down...even the mushrooms. My second LOVES veggies and usually sneaks bites of this off her sister's plates.
The flavor combination in the sauce is fabulous, and it's quite healthy.
I don't know that it is technically a stir-fry, but that's what we've always called it.
You can add any protein you'd like. We usually add Yoshida's Salmon.
Peanut Sauce:
1/2 cup creamy peanut butter* (can use low fat)
1/3 cup low sodium soy sauce (can substitute regular)
1/4 cup honey
2 t bottled minced garlic
2 t bottled fresh ginger
1-2 t crushed red pepper flakes (Dustin, remember t=TEAspoon)
zest of one orange (if you don't have a zester or microplane, use the smallest grater you have)
chopped peanuts
about 2 lbs of your favorite vegetables, chopped, sliced, or julienned (think matchsticks)
red onion
red, yellow, orange, or green peppers
broccoli
mushrooms
carrots
snow peas
Cooked noodles (I usually use spaghetti)
Combine sauce ingredients in large saute pan. Cook over low heat until peanut butter melts. Dump veggies in sauce. Stir and cover. Cook until vegetables are crisp-tender. Stir in cooked noodles. Sprinkle with chopped peanuts.
*Speaking of peanut butter, I'd like to thank Lindsey for the "spoonful of pb dipped in plain m&m's" tip. My hips, however, don't thank you.
4 comments:
mmmm. This recipe looks awesome. I'm a huge PB fan! I love that it's healthy as well :) I can't wait to try it out!
About the m&m's dipped in PB. CLEARLY, it's not affecting your hips.
Made this without any meat tonight. It was a hit with the family! I think I put in a little too much red pepper flakes, though. Should've measured...I only eyeballed it. Oops!
It was perfect for Jeff, Ash and me. Liv had to drink milk, but still ate it all.
Yum!
This is my new favorite recipe! We love it!!!
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