Peanut Butter Veggie Stir-Fry

I just noticed it’s been almost a year since I did my first edition of how to make a vegetable stir-fry (you can read that entry here). This version isn’t a whole lot different, but I emphasize green vegetables over other types. I picked up some amazing vegetables at my local farmers’ market this weekend and it just seemed like a good idea to turn them into a stir-fry for dinner Saturday night.

The biggest pain is washing and prepping the veggies. I started by rinsing some bok choy and mixed greens and laying them on a clean towel to dry:

I did the same with some snow peas:

The only other veggies I used were some chopped mushrooms, onions, garlic and ginger:

I also had some leftover cooked brown rice (about two cups) from a few days prior waiting on the sidelines. To make the peanut butter sauce, I simply mixed together two tablespoons of unsalted, organic peanut butter with enough vinegar (I used white balsamic vinegar from Trader Joe’s, but you can use any kind) to thin it out. It usually takes at least 1/4 cup of vinegar to thin out the sauce enough:

Once I got the veggies all ready to go, the cooking was a snap. Here’s how I did it in five easy steps:

 Step 1: I heated up a few tablespoons of water in a wok (I got mine at Ikea!) and added the onions. After the onions soften, I added the mushrooms, garlic and ginger.

Step 2: I added the snow peas for a few minutes until they started to turn bright green.

Step 3: I added the greens and put the lid on the wok just until the greens wilted (don’t overcook!).

Step 4: The rice went it and I stirred it all together.

Step 5: I poured on the peanut butter sauce, turned off the heat and made sure it was all combined.

Serve!

I only wish I had made more of this, it was so fresh, tasty and satisfying.

As I noted in Saturday’s post about finding more balance in my life, I made some more time for fun this weekend. Along with going to a farmers’ market in my area that I had never gone to before, I also went to my favorite vegan eatery for lunch on Saturday, spent some time just wandering around one of our local beach towns and tried a community class at a local yoga studio on Sunday morning. Here’s a picture of me (I was all bundled up because it turned cold and foggy on Saturday afternoon):

I ended the weekend feeling like I had a break from the week’s work and that I had seen some new things and thoroughly enjoyed myself. Of course, I also worked some and made good progress on a group project for one of my classes, did some research on healthcare reform for my other class and had a conference call and did a little work on one of my volunteer projects.

Have a great start to your week!

Comments

  1. says

    I made peanut butter sauce too just last week (and I’ll be posting about it later today). I served it over broccoli because that’s what I had on hand, but your mix of vegetables looks even better!

    It looks as if you were in a very picture-book kind of town yesterday. What’s that big rock / island thing in the background?

    Have a good week!

    • says

      Thanks Rachel! I’ll check out your blog to see your recipe. Peanut butter sauce over broccoli sounds divine. P.S. Yep, that’s a big rock in the ocean. :)

  2. CJ says

    What a great sauce Carrie! Loved every bite and wanted to lick my plate too.

    I know that rock… been there many times, great area.

    CJ

  3. says

    I think you like pb the way I do, especially when I see that you also use it for dessert! I have to be careful or I’d sit and eat it w/a spoon all day, ha! I recently fell in love w/almond butter too, oy!

    What a nice weekend it seems like you had! Enjoy this one too coming up! :)

    • says

      Hi Bee, this is 4 servings at the most, but probably closer to 3 full servings. To make it bigger or smaller, just use the general guideline of about 2 tablespoons of peanut butter per person and then adjust the vinegar to get the consistency right.

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