Easy Veggie Stir Fry

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Adapted from https://minimalistbaker.com

In truth, I use this recipe to use up any leftover fresh veggies, so use the veggies you have! Any will work!

Ingredients

  • 1 cup chopped carrots

  • 1 cup sliced colorful peppers

  • 1 cup pea pods, cut in bite size pieces

  • 1 cup sliced mushrooms

  • 1 cup chopped green onion

  • 2 cloves minced garlic

  • 3 Tbsp tamari or soy sauce or coconut aminos (plus more for veggies + to taste)

  • 2 Tbsp peanut butter

  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup

  • 1-2 tsp chili garlic sauce (more or less depending on preferred spice)

  • 1/3 cup crushed roasted peanuts or cashews

  • 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

  • 2 cups cooked brown rice

Method

  •  Prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed. I like to use my immersion blender to make it really creamy,

  • Heat a large metal or cast iron skillet with sesame oil over medium heat. Add garlic and veggies. Sauté for 5-6 minutes, (Until crisp tender!) stirring occasionally. Season with 1 tbsp tamari, soy sauce or coco aminos if desired.

  • Serve over cooked rice and top with peanut sauce. Top with crushed roasted peanuts or cashews!



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