Return to Healthy Vegetarian Recipes

 

Purple and Peanut Stir-Fry

4 star rating
 

Add a Photo

Submitted by: laurabert

 

Purple sprouting broccoli, mushrooms, and other vegetables are stir-fried, seasoned with sweet chili sauce & fish sauce, and sprinkled with peanuts.
 

Ingredients

  • 1/2 cup oyster mushrooms
  • 1 red bell pepper, julienne
  • 1 red onion, sliced
  • 1-2 cups purple sprouting broccoli
  • 1 celery heart, coarsely chopped
  • 1/2 cup peanuts
  • 2 Tbsp peanut oil
  • 1 Tbsp fish sauce
  • 1 Tbsp dark soy sauce
  • 2 Tbsp sweet chili sauce (recipe below)
  • 1/2-inch piece of fresh ginger, minced
  • salt & pepper
  • Chiffonade of Thai sweet basil
  • Sweet Chili Sauce:
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup rice vinegar
  • 2 Thai chilies, chopped with seeds and membrane
  • Salt
  • 1 clove minced garlic

Save Recipe

Interact

 
Method

Toast the peanuts at 400 degrees for 5 minutes. (If desired, soak the peanuts in water first for 10 minutes, drain and then toast.) Add oil to wok on med-high heat; once pan is ready, add all vegetables and ginger. Stir-fry for 2-3 minutes over med-high heat. Take off heat and add fish sauce, soy sauce, salt and pepper. Return to heat for 2 minutes. Take off heat. Place the stir-fry on 4 plates. Drizzle each plate of stir-fry with sweet chili sauce (below) and peanuts. If desired you may crush the peanuts, but I prefer the texture and size of peanut halves. Top with fresh basil strips. For the sweet chili sauce, add all ingredients to a pan on medium heat. Whisk together until sugar is dissolved and stir until the mixture starts to thicken to a runny syrup. It should take about 5-7 minutes.

 

Notes:

 

Number of Servings: 4

 

Submitted by: laurabert ()

Comment
 
 

Advertisement