Thai Peanut & Noodle Stir-Fry

Season: 

  • Summer

Ingredients: 

  • Vermicelli noodles or rice
  • Veggies (& meat!) of your choice (pak choy, tatsoi, carrots, kohlrabi, broccoli, mushrooms, onions etc)
  • 2" section of ginger root, peeled & grated
  • 2 cloves garlic or 2 garlic scapes, finely chopped (or pressed)
  • Garnish: 1/4 c fresh cilantro, chopped; 1/4 c green onions, chopped; 1/4 c peanuts, chopped (all or any)

 

  • Sauce:
  • 1/2 c chicken or veggie stock
  • 3 T cider or red wine vinegar
  • 3 T soy/tamari sauce
  • 3 T peanut butter
  • 1 T sugar or honey
  • 1 T sesame oil (or sub. canola)
  • 1 t lemon or lime juice (optional)
  • 1 1/2 t chili paste/hot pepper sauce (or more, to taste)
  • 1/2 t coriander (optional)

Directions: 

Cook rice/noodles according to instructions
Heat some oil in wok or frying pan (medium), add garlic & ginger & cook for a minute until fragrant
Stir-fry meat & veggies, starting with those that need to cook longest & adding in the rest in order. If you use the pak choy/tatsoi greens, add them only for the last minute or 2.

Sauce: combine ingredients in food processor or whisk together. Heat in sauce pan over med-low heat.
Combine sauce & veggies (or simply pour sauce over) & serve over rice or noodles.

Garnish with fresh cilantro &/or green onions &/or crushed peanuts