This is my favorite go-to stir fry sauce. It’s packed with flavor!
Yield: 3 – 4 servings
Pro-Tips – Before You Start
- For success wash and chop all the vegetables and have the sauce ready before starting to cook.
- Hard vegetables take longer to cook. My preference is to blanche them and toss them in at the end. Hard vegetables include carrots, broccoli and cauliflower. Chopping and blanching can be done the day before. A time saver option would be to use frozen vegetables.
- A wok is ideal, however any large pan that will allow for quick easy moving around of the vegetables will work fine.
- Have a lid handy to trap in the heat and moisture as needed.
If you are not familiar with how to blanche vegetables, check out this 3:34 minute video “How to Blanche Vegetables by the American Heart Association”
For inspiration and additional tips check out this demo Oil Free Cooking Vegetable Stir Fry.
- 1 recipe Peanut Sauce (recipe is below)
- 1 bag bean sprouts, rinsed and drained well
- 1 large onion chopped
- ½ red pepper, chopped
- 6-8 mushrooms, sliced
- 1½ cups cauliflower, florets (blanched)
- 1 cup broccoli, florets (blanched)
- 1 cup carrots, sliced (blanched)
- 2 Tbsp cornstarch
- 3 Tbsp water
- Make the Peanut Sauce and set aside.
- Prepare the vegetables. Wash, chop, and blanche. Get everything organized and set them aside..
- Mix the water and cornstarch together and set aside. It will be used at the very end to thicken the juices that will be released from the vegetables.
- Heat wok or pan large enough to accommodate the tossing of the vegetables.
- Add the onions, cover briefly to sear/steam. Add peppers and mushrooms. Again, cover briefly to allow moisture from peppers and mushrooms to release. Be careful to not overcook.
- Add the blanched vegetables, bean sprouts and Asian Peanut Sauce. Toss to distribute and mix, and again, cover briefly. You want to steam the bean sprouts briefly, just long enough to get the rawness out. Again, be careful to not overcook.
- Push vegetables to side of wok to be able to isolate the juices from the vegetables.
- Stir to mix the cornstarch and pour this slurry into the juices which are the bottom of the wok/pan. Stir and continue stirring until mixture thickens then toss thicken mixture with all the vegetables to distribute. This come together very quickly.
- Enjoy as is or serve alongside with rice or noodles.
- 2 Tbsp soy sauce
- 3 Tbsp brown rice vinegar
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 2 Tbsp peanut butter
- 1 tsp sriracha hot chili sauce, optional
- In a small sauce pan over medium low heat add soy sauce, rice vinegar, garlic, and ginger. Bring mixture to boil to fuse the flavors and take the rawness out of the garlic.
- Remove from heat and add peanut butter and if using add the hot sauce. The warmth of the sauce will melt the peanut butter. Stir to mix.
- This sauce can be enjoyed with any stir fry, rice or noodles. Use with stir-fries, with rice or noodles.