Spicy Peanut Stir-Fry

You know that feeling when you stare at your fridge and see the demolished contents of a week’s worth of cooking? Yeah, me too. But when in doubt, I throw all my random vegetables into a stir-fry!

I’m serious. Stir-fries are a fool-proof way to:

1. Use up leftover/remnant vegetables
2. Have an excuse to eat more rice (oh wait, you don’t need one!)
3. Get the most bang for the least buck
4. Tailor spices to your preference
5. Prep early and flash cook later

 

Forget the classic vegetable combos. Onions go well with everything, broccoli is a protein-ous wonder, and carrots are poor man’s vitamin A. Slice them all to equal sizes, heat in a hot pan with water or oil in order of density, add a sauce, serve over rice, and voila! A delicious meal that didn’t cost you one extra penny.

If you’re like me, you’re pretty busy when you come home. Maybe you’ve got homework, maybe little Timmy hanging on your leg, or maybe you just don’t like spending large chunks of time cooking. No worries, stir-fries are made for you. I often cut up all my vegetables when I have some free time (like the day before), store them in the refrigerator until I’m ready for dinner, and then work the magic in about 15 minutes. Not bad for a Tuesday night, huh?

Not into peanuts? Don’t worry. You can use any nut or seed butter you like in the same ratio (as long as it’s not chocolate-flavored). Don’t like spicy? Leave the cayenne out. Prefer a different sauce all together? Use that instead. Like whole-grain noodles instead of brown rice? Go for it. Want to use up leftover grains from earlier in the week? You’re a rock star.

The point is, recipes are meant to be broken. Use the vegetables you have, the spices you like, and the time you can spare.

Spicy Peanut Stir-Fry

Serves: 4 medium servings
Time: 40 minutes
1.5 cups brown rice
3 cups water
5-6 cups vegetables (fresh or thawed from frozen, cut into bite-sized pieces)
2 T smooth peanut butter
2 T reduced-sodium soy sauce (or tamari)
1 T white vinegar (or rice wine)
1 t cayenne powder
1 t garlic powder
1 t cilantro
water to thin
*1 T vegetable oil or enough water to cover wok bottom

Cook the rice using your favorite method. I combine the rice and water in a medium saucepan, bring to rolling boil, then turn the heat to low, cover, and simmer for 35 minutes. After time, I off the heat and let the rice rest for 5 minutes before fluffing and serving.

While the rice is cooking, wash and slice vegetables on the bias in equal thicknesses.

Using a wok or large fry pan, heat water or vegetable oil on medium high. Add the densest vegetables first (carrots, broccoli), and stir-fry for a few minutes. When they’re about halfway done, add in softer ingredients (peppers, onions, mushrooms, celery) and stir-fry until all vegetables are crispy but tender when pierced with a fork. Off the heat and set to the side.

In a small microwave-safe dish, melt the peanut butter for about 30 seconds in the microwave. Add in remaining sauce ingredients except water and mix with a fork until smooth. Add water in small increments until the mixture is smooth and has a consistency between water and honey. Adjust to your flavor preference.

Return wok to the stove, and make a well in the middle of the pan. Turn the heat on to medium. Add in the sauce and let it stand in the middle of the pan for a minute or so to heat up and begin to reduce. Mix the sauce and vegetables together, then continue to heat for another few minutes.

Serve with a side of rice.

Alternatives:

• Add in some seared tofu, seitan, or tempeh.
  • I sear the tofu while I’m chopping the vegetables, remove them from the pan to cook the vegetables, then add the tofu cubes back in when the sauce is heating in the wok.
    • Learn how to cook tofu here.
  • Seitan is pre-cooked and just needs to be heated through. Add in with the vegetables before you add the sauce.
  • Tempeh is best seared. Prepare like tofu, but use a light covering of oil on the bottom of the pan and use medium heat.
• Serve the vegetables with other grains (other rices, noodles, etc). Noodles would be best served incorporated into the vegetables and sauce.
• Use your favorite sauce recipe: Some other great options may include: sweet and sour, ginger-soy, and so on. Just keep in mind sodium content and added sugar, as these can be pretty high in processed sauces and add little to your nutrient intake.