Hey there, fellow food adventurers!
Tired of the same old boring meals? Well, grab your aprons and get ready for a flavor explosion that’s as good for you as it is delicious! Today, we’re ditching the heavy stuff and going on a rainbow veggie adventure with a light and lively stir-fry that will have you feeling fantastic.
Forget the meat! We're going full-on plant power with this recipe. This isn't just any stir-fry, it's a celebration of colorful, crunchy, and downright crave-able veggies. And the best part? It’s super easy and quick to whip up, making it perfect for those busy weeknights.
Let's get saucy!
Before we dive into the veggie madness, let’s talk about the star of the show: our incredible peanut sauce! We're keeping it sugar-free and full of flavor. Picture this: creamy peanut butter, a splash of tangy rice wine vinegar, a dash of sesame oil, and a kick of chili-garlic sauce to wake up your taste buds. Mix this all together and watch as it transforms into a silky, savory symphony that will make you want to lick the spoon! (Go ahead, we won’t judge!).
Veggie Fiesta
Now, for the real party: the veggies! We’re talking a vibrant mix of thinly sliced red cabbage for crunch, bright green broccoli florets for a boost, and juicy orange bell peppers to bring a touch of sweetness. Don’t skimp on the fresh ginger – it adds a zesty kick that is absolutely irresistible. If you're feeling adventurous, feel free to add any other veggies you might love, like mushrooms, snap peas or zucchini.
The Stir-Fry Shuffle
So, how do we make all this magic happen? It's easier than you think! Simply toss the veggies into a hot pan or wok with a little olive oil, give them a good stir, and watch them sizzle and turn slightly tender. Add some crunchy, toasted cashews at the end for extra texture. Once the veggies are ready, gently fold in your creamy, dreamy peanut sauce. Let it all heat through for a moment, allowing all those fantastic flavors to mingle and dance on your tongue.
Rice to the Rescue
To keep things light and nutritious, we're serving this colorful concoction over a bed of fluffy cauliflower rice. It’s a low-carb, low-fuss alternative that lets the veggies shine.
Customize your bowl
Remember that a recipe is just a guide - feel free to make it your own! Toss in some extra tofu, swap the cashews for almonds or pumpkin seeds, add a drizzle of lime juice… have fun with it! The possibilities are endless.
This vegan stir-fry is a fantastic way to pack in the nutrients, stay energized, and enjoy every bite. So, go on, give it a try and let your taste buds thank you. Until next time, happy cooking!
Ingredients:
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For the Sauce:
- 2 tablespoons sugar-free peanut butter
- 1/3 cup tamari or coconut aminos
- 2 tablespoons sugar replacement (like Swerve)
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons sugar-free chili-garlic sauce
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For the Stir-Fry:
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh ginger, finely minced
- 2 cups red cabbage, thinly sliced
- 1 cup broccoli florets, roughly chopped
- 1 medium orange bell pepper, thinly sliced
- 1/3 cup roasted cashews, roughly chopped
- 1 12-oz bag cauliflower rice, steamed
Instructions:
- Whisk together all sauce ingredients in a skillet. Bring to a simmer, reduce heat and cook, stirring, until peanut butter is melted and sauce has thickened slightly. Remove from the pan and set aside.
- Wipe skillet clean, add 1 tbsp of oil, heat, and add ginger, cabbage, broccoli, and bell pepper. Stir-fry until tender-crisp. Remove from the pan and set aside.
- Add the last tablespoon of oil to the pan, stir-fry the cashews briefly, then return the veggies, and the sauce. Toss to coat well, and cook until heated through. Serve immediately over steamed cauliflower rice.
Enjoy!