Taste the Rainbow: A Veggie Stir-Fry Adventure!
Hey there, fellow food adventurers! After one too many indulgent treats, I found myself craving a big ol' bowl of vibrant veggies. And what's the quickest, most satisfying way to get your greens? A stir-fry, of course!
But not just any stir-fry - we're talking a Rainbow Stir-Fry. This isn't just a meal; it's a celebration of colours, textures, and flavours that will have your taste buds doing a happy dance. Forget those grey days (or when your team loses, sorry cricket fans!), this dish is guaranteed to put a smile on your face.
Nature's little masterpieces, all those gorgeous colours are a signal that goodness awaits. This is my way of enjoying the visual feast and ensuring I get a good dose of nutrients, no neon sweets involved!
And the star of our show? A zingy peanut sauce, inspired by the best of Thai cuisine. It’s got a gentle kick from chilli and ginger, a sweet and earthy flavour from the peanuts, and a refreshing tang from lime. It’s the perfect drizzle for our veggie rainbow.
What I love most about this recipe is how flexible it is. Don't have sweet potato? No problem, swap it for carrot sticks. Allergic to peanuts? No worries, almond butter works just as well! Chop, stir, fry, and enjoy a bowl of nutritious deliciousness.
Recipe: Vibrant Veggie Rainbow Bowl with Zingy Peanut Drizzle
Yields: 2 servings Prep time: 20 minutes Cook time: 10 minutes
Ingredients:
- 1 small onion, sliced
- 1/4 small red cabbage, finely chopped
- 2 small red peppers, cut into strips
- 1/2 large sweet potato, chopped into matchsticks
- 1/2 broccoli head, chopped into small florets
- A dash of tamari or soy sauce
- A squeeze of lime
- A dash of sesame oil
- 1-2 tbsp of oil for frying (I use sunflower oil)
- Brown rice or rice noodles, to serve
- Fresh coriander, to garnish
- Sesame seeds, to garnish
For the Zingy Peanut Drizzle:
- 2 heaped tbsp natural peanut butter
- 1 tbsp tamari or soy sauce
- 2-3 tsp Sriracha or chilli flakes, to taste
- 2 tsp fresh ginger, finely grated
- 1 small garlic clove, pressed
- 2 pinches of brown sugar
- Juice of 1/2 - 1 lime
- 1/4 cup + 1 tbsp of water
Method:
- Whip up the Drizzle: In a bowl, whisk together the peanut butter and 1/4 cup of water until smooth. Add all other sauce ingredients except the remaining 1 tbsp of water. Slowly add the last tablespoon of water to get the consistency you prefer, I like it runny so it coats the veggies and noodles easily but if you like it thicker use less water. Set aside to warm up gently while you cook the stir fry.
- Stir-Fry Magic: Heat a wok or a large frying pan until hot. Add the oil, swirling to coat evenly. Add the vegetables in the following order, leaving 1-2 minutes between each addition: onion, sweet potato, broccoli, red pepper, and cabbage. Stir continuously.
- Flavour Burst: Add tamari or soy sauce, sesame oil, and a few squeezes of lime to the veggies. Continue cooking until they are slightly crunchy but not raw.
- Warm the Drizzle: Heat the peanut sauce gently, ensuring it doesn't boil. Just warm it through.
- Serve and Enjoy: Serve the stir-fried vegetables over rice or noodles. Drizzle generously with the warm peanut sauce and garnish with fresh coriander and sesame seeds. Tuck in and enjoy!
Chef Sunny's Tips and Swaps:
- No sweet potato? Carrots will work wonders.
- Peanut allergy? Use almond butter for a nutty alternative.
- Feel free to add other veggies that you enjoy
- Add some toasted tofu or tempeh for added protein
Nutritional Info (per serving, approx.):
- Calories: 308
- Sugars: 14g
- Fats: 16g
- Saturates: 2g
- Proteins: 12g
- Carbs: 35g
So, there you have it! A veggie stir-fry that’s not just good for you, but also a treat for the eyes and tastebuds. Happy cooking, my friends, and remember to always eat your rainbow!