3. The original recipe here makes about ½ cup total, which can be enjoyed cold or warm. Vegan stir-fry veggies in peanut sauce. Peanut sauce doesn’t have to be reserved for satay – this Peanut Chicken Stir Fry has a coconut milk and peanut sauce, lean chicken breasts, and lots of veggies. First, make your spicy coconut sauce. Simmer for about 5 minutes for flavors to meld, then serve over rice garnished with peanuts and cilantro. Whisk together the ingredients for the peanut sauce and set aside. Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce. Even though you can’t travel right now, it doesn’t mean we can’t travel through food. It should heat through very quickly in the hot skillet. We’ll show you how to make a wonderful peanut sauce from scratch – it’s delicious and easy and it’s the star of the meal. 1 Make the coconut hoisin sauce by whisking together the coconut milk, hoisin sauce, oyster sauce, peanut butter, cornstarch, garlic, ginger, chili sauce and brown sugar in a small bowl until smooth. (if using Dr. Foo’s Kitchen Thai Peanut Coconut Sauce, skip to step 2. Made this tonight. Thanks for a great vegan recipe! Set aside. This sauce is the essence of this dish, so adding more veggies will only enhance your cooking! If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. When the broccoli is still crispy but almost cooked add the Peanut Coconut Sauce and corn starch mixture to the vegetables, stir well and cover. Thanks for sharing , I love this blog! Grab a handful of 4-5 different vegetables, about 4-6 cups of vegetables total, and you’re good to go. The stir fry itself is your typical stir fry, but then we’ve got a curve ball throw in there with the curry “peanut” sauce. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil). No problem! This Spicy Coconut Vegetable Stir Fry is fully adjustable for heat and whatever vegetables you have on hand, so read below for modifications! Load it up with all your favorite vegetables and pile it over hot fluffy rice. Stir fry chicken pieces (200g) until fully cooked, add vegetables (320g), fry until soft. As I mentioned above, I jut used a mix of vegetables that were lingering in my fridge, freezer, and pantry. Once the sauce is hot, add any greens if you’re using them and stir just until they wilt in the hot sauce. Coconut peanut sauce with stir-fried veggies and rice. The nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Jessica L. Details Stir-fry the broccoli with the red pepper and zucchini until just tender, then pour in Dr. Foo’s Kitchen Peanut Coconut Sauce. Whisk together the ingredients for the peanut sauce and set aside. Place 2 tsp sesame oil on a large non-stick pan (or wok) over medium heat. Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. Stir in the lime juice and sugar and season with salt. Meet your new midweek secret weapon: an astonishingly quick Satay You can add chicken, shrimp, tofu, or tempeh. Soy sauce is one of the basic ingredients of most Asian stir-fries. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. *For Substitutions: If you don’t have rice noodles-substituting spaghetti noodles, or plain linguini will do just fine. Stir fry is always a great way to get you in your kitchen, use leftover veggies that you have, and become creative by combining your favorite foods together to create meals you thought you could only get from a restaurant. Dr. Foo's Kitchen, Poultry. To make the sauce seperately, blitz all the sauce ingredients together, cook the sauce in a saucepan on a medium heat, keep stirring until the colour of the sauce deepens, cooking for 2-3 minutes. Fresh vegetables stir-fried and tossed in a sauce of coconut milk, peanut butter, and spices. Pick from the 3 Keto stir-fry sauces we have below (or pick another sauce we have on our Keto condiment recipes page). Made from curry paste, garlic, ginger, coconut milk, almond butter, and basil, this sauce adds a FLAVOR BOMB, creamy, rich, absolutely freaking delicious sauce to elevate this typical stir fry to something super special. Made from curry paste, garlic, ginger, coconut milk, almond butter, and basil, this sauce adds a FLAVOR BOMB, creamy, rich, absolutely freaking delicious sauce to elevate this typical stir fry … (It helps to soften the peanut butter in the … The sauce. And eating it for approximately forever. With this simple recipe, you can experience traditional Thai cuisine right in your own home! It can also be used as a dressing for Thai chicken salad , a dip for spring rolls or chicken satay , … I took leftovers for lunch and everybody needed to know what that Fabulous smell was. Cook until flavors combine, … Cook for 2-3 minutes. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top. In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. Stir intermittently. Plus having a wonderful sauce like Thai peanut sauce … We’re using rice noodles that are vegan and gluten free. The result is a delicious Thai-style chicken stir fry with a creamy peanut butter and coconut sauce (Jump to Recipe). Two of my favorite things in the world- coconut milk and peanut sauce… 1. Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce. Preparation. Stir in the lime juice and sugar and season with salt. Once hot, begin adding the vegetables, starting with the hardest vegetables first and adding the softest vegetables last. Depending on what I’m craving I’ll change the proportions a bit on the salty, sweet, spicy, acid spectrum and it’s always delicious! 2. FROM OUR FAMILY TO YOURS – Mark Wieser and Case Fischer, View fischerandwieser’s profile on Facebook, View Fischerandwieser’s profile on Instagram, Dr. Foo’s Kitchen Thai Peanut Coconut Sauce. This is the stir-fry of 2019, guys. Jump to Recipe. Learn how your comment data is processed. Saute until caramelized. Peanut Sauce Chicken uses pantry staples, yet is flavorful, and easy to make. I’m obsessed with the vegan peanut sauce I made for the Cold Sesame Noodles with Peanut Sauce recipe. We can confidently say that this recipe hits all three in one meal! Scroll down for step by step photos! Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut … In a medium bowl, whisk together one 13.5oz. Add Amoy noodles (300g), stir fry. This site uses Akismet to reduce spam. It was the perfect amount of heat for the kids. Added toasted cashews and boy, am I glad I did. You can use frozen vegetables instead of fresh vegetables, and add in more veggies like cabbage, bean sprouts, broccoli, edamame, mushrooms, green onion, and so much more. Saute until caramelized. To serve the Spicy Coconut Vegetable Stir Fry you can spoon the vegetables and sauce over rice, or add cooked noodles to the skillet and toss to combine with the sauce. The best part about this recipe apart from the flavors, is the time. No forks or spoons required, just easy-to-pick-up … I didn’t have siracha but did have chili garlic paste which is spicy. Add the remaining vegetables and continue cooking. Is the carb count including rice or without? We have created this dish with tofu for a healthy and vegetarian twist, but bite size portions of whatever protein you have on hand like beef, chicken or shrimp will work great too! Add in the peanut sauce, and let it simmer for 3-4 minutes. It’s beginner friendly and only takes 25 minutes, making it the ideal weeknight dinner! We have created a meal this week that is fun, tasty, and filling, and also helps you use up all of things that you have been stocking up on at the grocery store: Spicy Peanut Coconut Stir Fry! 5 star values: 11 4 star ... Heat the peanut … HOMEMADE THAI PEANUT SAUCE — Coconut milk, peanut butter, curry paste, lime juice and seasonings come together in this flavorful sauce that’s perfect on grilled chicken or your favorite stir-fry. can of full-fat coconut milk, 1/4 cup natural style peanut butter, 2 Tbsp sriracha, 1 tsp brown sugar, 1 Tbsp soy sauce… Tips for making this Tempeh Stir Fry with Peanut Ginger Sauce. A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. Another week of social distancing and near isolation has passed, and I don’t know about how things are going in your household, but I am sure that it’s the same as ours – another meal to create, what’s it going to be? Just sauté your protein in the skillet first, then remove it before adding the vegetables (to avoid over cooking the protein), then add the protein back in when you add the spicy coconut sauce. Plus having a wonderful sauce like Thai peanut sauce to drizzle on top is a major plus. There are so many variations and substitutions with this dish, anyone and everyone can enjoy it regardless of your dietary restrictions. Jump to Recipe. Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted. Fresh vegetables stir-fried and tossed in a sauce of coconut milk, peanut butter, and spices. Jump to Recipe. If you want a slightly spicy sauce, use only 1 Tbsp sriracha, and if you want a sauce with zero heat, simply leave the sriracha out. Peanut Sauce: (Or substitute 1 bottle of Dr. Foo’s Kitchen Thai Peanut Coconut Sauce), 1 1/2 tbs Peanut Butter2 1/2 tbs Soy Sauce1 tsp Sesame Oil1 tsp Rice Wine Vinegar2 tsp Sriracha Sauce (add more or less for you level of spice)1 tsp Chili Pepper Flakes (add more or less for your level of spice)1 tsp Ginger powder1/2 tsp Garlic Powder1 tsp Brown Sugar2 tbs Water (add more or less to maintain a smooth consistency with the sauce)Ingredients:1 pack/2 cups cooked rice noodlesCooked tofu1/2 medium yellow onion, thinly sliced3/4 red bell pepper, thinly slicedZucchini thinly slicedCarrots thinly sliced2 tsp sesame oil (vegetable, olive, or avocado oil will do just fine). Can’t get enough of it, and will be making again. Simmer for about 5 minutes for flavors to meld, then serve over rice garnished with peanuts and cilantro. Pour the sauce in individual small bowls, and garnish with grated ginger and chopped scallions to taste. Saute until caramelized. The stir fry itself is your typical stir fry, but then we’ve got a curve ball throw in there with the curry “peanut” sauce. Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. 1. 5. You can use anywhere from 4-6 cups-worth of mixed vegetables. 0 Comments . More ». In a large bowl, whisk coconut milk with peanut butter, lime juice, garlic, soy sauce, and sriracha. If you want to add a dedicated protein to this meal, this Spicy Coconut Vegetable Stir Fry is very versatile. Mix in a tupperware or bowl with the marinade ingredients until well coated, and marinate in the fridge for 24 hours. The Best Coconut Milk Stir Fry Sauce Recipes on Yummly | 15 Basic Stir Fry Sauce Recipes, Best Chinese Stir Fry Sauce, 4-ingredient Stir-fry Sauce. Top with chopped peanuts, cilantro, and a squeeze of fresh lime, if desired. You just can’t go wrong with this combination. Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. In a large bowl, whisk coconut milk with peanut butter, lime juice, garlic, soy sauce, and sriracha. Coconut peanut sauce with stir-fried veggies and rice. I just grabbed some things that I had in my fridge, but you can also get a mix of pre-chopped vegetables from the salad bar at the grocery store, or use a bag of frozen stir fry vegetables. There are some recipes that we get really excited about. The peanut sauce that coated the stir fry is absolutely delicious. (if using Dr. Foo’s Kitchen Thai Peanut Coconut Sauce, skip to step 2. The peanut butter will be in a big glob, but it will begin to melt. Two of my favorite things in the world- coconut milk and peanut sauce. In a small bowl, combine the peanut butter, curry paste, and ginger. Remove from pan and drain on absorbent paper. The sauce. Peanut sauce doesn’t have to be reserved for satay – this Peanut Chicken Stir Fry has a coconut milk and peanut sauce, lean chicken breasts, and lots of veggies. Crisp up the tempeh really well in the first stage. I used mushrooms, broccoli, carrots and spinach. To create a basic teppanyaki dipping sauce, whisk together equal parts soy sauce, water or chicken stock, and lime juice. Add remaining canola oil, followed by broccoli, red pepper and remaining 1/2 tsp of salt. In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. In a small bowl, combine the peanut butter, curry paste, and ginger. The Best Coconut Milk Stir Fry Sauce Recipes on Yummly | 15 Basic Stir Fry Sauce Recipes, Best Chinese Stir Fry Sauce, 4-ingredient Stir-fry Sauce. 3. The peanut sauce that coated the stir fry is absolutely delicious. Add in your onion, garlic, and vegetables. I used a full 2 Tbsp of sriracha in my coconut sauce, which gave it a good medium-level heat. 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