Rainbow stir-fry with peanut sauce

• Vegan
• Gluten free

• Produce

  • 1/2 Broccoli head
  • 1 Coriander, fresh
  • 1 Garlic clove, small
  • 2 tsp Ginger
  • 1 squeeze Lime
  • 1/2 Lime, Juice of
  • 1 Onion, small
  • 1/4 Red cabbage
  • 2 tsp Sriracha or chilli flakes
  • 1/2 Sweet potato, large

• Condiments

  • 2 heaped tbsp Peanut butter, natural
  • 1 dash Tamari
  • 1 tbsp Tamari

• Pasta & Grains

  • 1 Brown rice/rice noodles

• Baking & Spices

  • 2 pinches Brown sugar
  • 2 Red peppers, small
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 dash Sesame oil

• Liquids

  • 1 4 + 1/8 cup water

Found on lazycatkitchen.com

Description

Directions

• In a pot, combine peanut butter with ¼ cup water. Keep on whisking until you get a homogeneous sauce-like consistency. Add in remaining sauce ingredients apart from the remaining 1/8 cup of water. Finally add in 1/8 cup of water slowly to achieve the consistency you like. I like this sauce to be quite runny as it coats vegetables and rice/noodles better. If you prefer a thicker consistency, just reduce the amount of water. Set aside and heat it up gently a few minutes before serving the dish.Heat up a wok or a large frying pan. Once hot, add in oil and swirl it around so that it coats the wok  evenly. Add in all the vegetables in the following order, leaving 1-2 minutes between each addition: onion, sweet potato, broccoli, red pepper and cabbage. Stir the contents of the wok the entire time. Add in a few splashes of tamari or soy sauce, sesame oil and a few squeezes of lime to the vegetables. Continue cooking the veg until they are still slightly crunchy but not raw.Heat up peanut sauce on a very low heat – don’t let it boil – just warm it up gently.Serve stir-fry vegetables over noodles or rice with a serving of warm peanut sauce and a garnish of fresh coriander and sesame seeds.