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Thai Peanut Butter Stirfry

By vickyram (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
This black bean stir fry is delicious and the sauce is amazing! Not spicy, so great dinner option for the whole family.
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Ingredients

Stirfry Veg

  • 3 cups green cabbage, shredded
  • 1½ cups red pepper, sliced thinly (about 1 pepper)
  • 2 cups chopped carrots
  • 2 cups snap peas

Sauce

  • 3 cups green cabbage, shredded
  • 1½ cups red pepper, sliced thinly (about 1 pepper)
  • 2 cups chopped carrots
  • 2 cups snap peas
  • 3 Tbsp plain rice vinegar
  • 3 Tbsp plain rice vinegar
  • ½ Tbsp lower sodium soy sauce
  • 2 Tbsp honey (or agave for vegan) - optional
  • 2 tsp fresh ginger, minced
  • 2 tsp fresh garlic, minced

Method

  • STEP 1
    Heat your large skillet or wok over medium/high heat. First add the carrots and cabbage as they take the longest to cook. Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl. Then add in the other veggies (red pepper & snap peas) to the stir fry. Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving. Once the veggies are cooked to your liking (I like mine still a bit crisp), add in the rinsed black beans and toss until coated. Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
  • STEP 2
    Heat your large skillet or wok over medium/high heat.
  • STEP 3
    Spray with cooking spray.
  • STEP 4
    Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl.
  • STEP 5
    Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving.
  • STEP 6
    Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
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