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15 Minute Peanut Butter Stir-Fry

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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.
Duration15 mins
Cook Time12 mins
Prep Time3 mins
Servings2

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!
This recipe was republished with permission from SoVegan. Find the original recipe here.
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