Vegetable and Peanut Butter Stir Fry
|Brown rice||1 Cup (16 tbs), cooked|
|Peanut butter||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Toasted sesame oil||1 Teaspoon|
|Apple cider/Brown rice vinegar||2 Tablespoon|
|Dried hijiki||1 Teaspoon, soaked and chopped|
|Sesame oil/Olive oil||1 Teaspoon (Untoasted)|
|Carrot||1 , chopped|
|Broccoli||1 Cup (16 tbs), chopped|
|Red pepper||1⁄2 , diced|
|Green onions||3 , chopped|
Start by cooking the rice. Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
While the rice is cooking, prepare the sauce. Put all of the sauce ingredients in a bowl and whisk to combine. Adjust tamari and chili to your taste, and let the sauce sit while you prepare the vegetables.
Soak the hijiki seaweed in water so that it softens. It will expand, so chop it into smaller pieces. Another type of seaweed will work as well.
The stir fry will only take about 10 minutes, so allow the rice to cook before you start cooking the vegetables. Heat a wok on high, and stir fry the carrot in sesame oil. Add the broccoli next, then the red pepper. Once they have been crisped, pour 1 Tbsp of water into the pan and stir while the water sizzles off. Remove the vegetables from the wok immediately after the water cooks off.
Toss the vegetables with the hijiki and peanut sauce, and serve over the brown rice. Garnish with chopped peanuts and fresh cilantro. I hope you enjoy this peanut butter stir fry, the latest of my healthy vegan recipes.