Cooking Index - Cooking Recipes & IdeasPeanut Buttery Stir-Fry Recipe - Cooking Index

Peanut Buttery Stir-Fry

Cuisine: Mexican
Type: Vegetables
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1/2 cup 80g / 2.8ozBrown rice
1/3 cup 78mlTofu
4 teaspoons 20mlVegetable oil
1 teaspoon 5mlOnion (small)
1 teaspoon 5mlCarrot (small)
2 oz 56gGreen beans
  A few leaves chinese cabbage - or- collards
1 1/2 cups 240g / 8.5ozMoong bean sprouts
1 cup 237mlGarlic clove (small)
1   Ginger root - (1/4-inch)
1 1/2 tablespoons 22mlPeanut butter
4 tablespoons 60mlWater
2 teaspoons 10mlLemon juice
1 tablespoon 15mlSoy sauce
2 tablespoons 30mlSoymilk

Recipe Instructions

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and stir-fry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans finely. Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3 minutes.

Chop the cabbage leaves and add them to the wok along with the bean sprouts. Continue stir-frying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon oil in a small saucepan and add the garlic and ginger. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. (This much can be done before the vegetables start cooking; the rest should wait until they are nearly ready.) Add the lemon juice, soy sauce and milk, and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

Source:
* The Single Vegan - by Leah Leneman *

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.