Stir Fry with Thai Peanut Sauce

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Stir fry is in regular rotation at my house.  I cook it about once a week.  It’s quick, versatile, and it’s an easy way to use up any vegetables I have that might be on the verge of expiring.   I was getting kind of bored with my sauce options, however, so I decided to try out a peanut sauce.  And sister, I never looked back.  This sauce turned out so tasty, I want to eat it on everything.  It tastes so much more complicated than it really is!  I like that.  Give me less work and more flavor!

I used peanut butter, but you could substitute a nut butter of your choosing.  I know some people have turned their backs on the peanut, being a lowly legume instead of an official member of the nut family.  Me, I’m more of a live and let live type of gal.  My peanut butter and almond butter live side by side in the pantry.  And anyway, the peanuts add such a satisfying crunch to this dish!  It’s like a little obstacle course for your mouth.  If you don’t have or aren’t interested in the Bragg Amino Acids, you can use plain old Soy Sauce.  It just doesn’t have the same ring to it.

I sliced the grass-fed steak first, while it was still frozen.  Are you using this trick? It makes cutting meat so much easier! Then I gave it a chance to thaw while I was doing my thing.  Doing my thing in this case meant walking around my neighborhood, trying in vain to convince daughter #2 to make her grand debut.  Have I mentioned I’m sick of being pregnant?  Come out now, baby.  I have stir fry for you to enjoy.

Anyway.  Back to dinner.  I like to get all my players ready before I warm up the wok.  In this particular instance, that mean chopping the carrots, white onion, celery and broccoli.  Once everything was chopped and ready, I started on the sauce.

This sauce has a little kick to it, but not much.  I like things very, very spicy so if I wasn’t cooking for the wee one I would have turned it up a notch.  Or maybe three notches.  You can add a little more chili sauce and pepper flakes if that’s your thing too.

Start warming up the wok when you start the sauce.  In a separate pan, sauté the garlic and ginger in the coconut oil for a few minutes, then add the peanut butter and water.  After a minute or two it will start getting smooth. The wok should be warmed up by now, so add your cooking oil to it.  You can use whatever oil you prefer, it just needs a high smoke point.  Once the wok is hot, add the vegetables and meat.  I added some snow peas and peanuts too.  You’ll be stirring the wok and the sauce simultaneously, but I think you’re up for it.  Neither needs constant attention.  Once the sauce has a smooth consistency, add the lemon juice, chili sauce, amino acids, fish sauce and pepper flakes.  You’ll want to stir occasionally as it thickens, which should only take a few minutes.  Once the sauce is ready, you can add it to the stir fry.  The vegetables and meat don’t take long to cook, you’ll probably want the vegetables to be a little on the crunchy side (unless you’re into soggy vegetables).  Stir that thing up and you’re ready for business!

Sauce Ingredients

2 tsp. Coconut Oil

1 clove minced Garlic

1/2 Tbsp minced Ginger

3/4 c Hot Water

1/4 c Peanut Butter

Juice of 1/2 Lemon

2 Tbsp Chili Sauce

1 Tbsp Bragg Amino Acids

1/2 Tbsp Fish Sauce

1 tsp Pepper Flakes

I’m all about getting the best tasting dish for the least amount of work.  What about you?  What’s the easiest and best tasting meal you make?

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