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Sometimes the last thing you want to do is spend hours in the kitchen after a long day in the studio, so why not whip up this delicious 15 minute peanut butter stir-fry.
Ingredients
- rice to serve 2
- thumb of fresh ginger
- 3 garlic cloves
- 4 tbsp Peanut butter
- 2 tsp apple cider vinegar
- 1 1/2 tsp soy sauce
- 1 tbsp sriracha
- 1 x 400g tinned chickpeas
- oil for frying
- 200 g broccoli
- 100 g mange tout
- 1 carrot
- 1 yellow pepper
To serve:
- lime quarter
- handful of fresh coriander
- roasted peanuts chopped
Instructions
- Cook the rice as per the packet instructions.
- To make the peanut sauce, peel and roughly chop the ginger and garlic, then add both to a blender along with the peanut butter, soy sauce, apple cider vinegar, sriracha and 150ml (5.2 fl.oz) of water. Blend until smooth.
- Heat a little oil in a wok or frying pan on a medium – high heat. Meanwhile drain and rinse the chickpeas. Then add them to the frying pan and fry for 5 minutes or until they start to turn golden brown.
- Slice the broccoli florets into small bite-sized pieces and add them to the frying pan. Fry for 3 minutes.
- Cut the carrot and yellow pepper into thin sticks, then add both to the frying pan along with the mange tout and peanut sauce from earlier. Fry for 3 minutes, stirring frequently to ensure the veggies cook evenly.
- To serve, divide the cooked rice between two serving dishes. Then spoon half the peanut butter stir fry into each dish. Serve with a wedge of lime, a small handful of coriander leaves and chopped roasted peanuts. Yum!
