Vegan Veggie stir fry with a Creamy Peanut Sauce
I love a good spicy peanut sauce. It adds so much to a stir fry, springroll or any number of other dishes.
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Ingredients
Peanut Sauce
- 3 T Natural peanut butter
- 3 T Soy Sauce
- 3 T Chili sauce
- 1/3 Cup Water
- 2 T Maple syrup
Stir Fry
- 3 T Peanut oil
- 5 Cloves Garlic
- 3 T Fresh grated ginger
- 1 Bunch Green onion Chopped white and green parts
- 3 Carrots Julliened
- 1 Sm Cauliflower Chopped
- 1 Bunch Broccoli Chopped
- Snow peas Chopped
- 1 Can Baby Corn Drained
- 8 oz Asian noodles Cooked
- 1 1/2 Cup Salted Peanuts
Instructions
Peanut Sauce
- Combine all the ingredients in a bowl. Mix well and refrigerate for 30 minutes.
Stir Fry
- Cook the Asian noodles per instructions, drain and set aside.
- Add oil to your wok and turn on high. Have all your veggies cut and ready as this goes fast.
- Add the green onion and garlic and cook for 2 minutes. Then add the snow peas, carrots and cauliflower and cook for 2 more minutes. Add the broccoli and baby corn and cook for 2 minutes. I usually hit this with some salt and pepper. You can also put some soy sauce in the veggies as well.
- When the veggies are cooked, but still crisp, add the peanut sauce and noodles. You may need to add a little water to make it creamier. Stir to mix well and cook for 2 minutes.
- Add the salted peanuts and serve hot.
