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Stir Fried Veges with Peanut Sauce

Prep Time20 minsCook Time15 minsTotal Time35 mins

This is not really a recipe, but more of a guide for assembling a meal based on the Asian Style Peanut Sauce. You can vary the ingredients to suit what you have on hand.

 5 tbsp Asian Style Peanut Sauce, more or less
 4 cups chopped vegetables - more or less
 150 g brown rice spaghetti (or other noodles/rice, as desired)
 1 block of firm tofu, sliced and baked (optional)
 sliced spring onions and/or fresh coriander leaves, for decoration
1

Put your chosen noodles/rice on to cook.

2

Select the vegetables you want to use. These can be fresh, frozen, or a combination of the two.

3

Cut the vegetables into bit sized pieces. Cut harder vegetables smaller than soft vegetables, so they cook in about the same time.

4

Using a non stock saute pan, start cooking the vegetables. Use a dash of water to help stop the vegetables from sticking.

5

Once the vegetables are starting to look cooked, and the noodles/rice are about five minutes away from being ready, add the Asian Style Peanut Sauce to the pan. Continue to cook, stirring regularly.
HINT FOR SERVING WITH RICE: Thin the sauce with water when serving this dish with rice, as rice needs a wetter sauce than noodles to taste good.

6

Once the noodles/rice are cooked, assemble the meal. Place cooked noodles/rice in the bottom of the bowl. Spoon over the stir fry mixture. If have chosen to include baked tofu, add it now. Finish with sprinkled spring onion slices and/or coriander leaves. Serve immediately. Makes enough for 3-4 people.

Nutrition Facts

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