Once in awhile I crave peanut sauce, and it goes great with a vegetarian stir fry of fresh vegetables. I wanted to keep this simple and light, and the part that took the longest to make for the recipe was the rice. This is a wonderful way to cook up some of your garden. I do make my own peanut sauce – which I’ll post tomorrow. It’s really easy to do, and allows you to stay in control over what’s in it. I loved all the crispy vegetables together.
1 small head broccoli, chopped (about 2 cups)
2 cups sugar snap pea pods
1 large red bell pepper, sliced and halved
1 1/2 cups bean sprouts
2 large carrots, chopped
2-3 tablespoons olive oil
1 tablespoon gf soy sauce
3/4 cup peanut sauce
In a large wok or skillet, warm the oil over medium heat and then add the carrots and broccoli. Allow to cook for 5 minutes and add the other vegetables and soy sauce, tossing to coat. Next add the peanut sauce and stir well, cooking the vegetables for another 10 minutes. Serve over rice or other gluten free grain of choice. Enjoy! Serves 4.