Veggie-Packed Stir Fry & Sauce
This stir fry recipe is packed with colourful veggies and the sauce is incredibly addictive. Sweet, salty and spicy - it has it all!
Servings: 4 servings
Calories: 225kcal
Ingredients
Sauce
- ¼ cup soy sauce
- 1 Tbsp sambal oelek
- 1 Tbsp fresh ginger, minced
- 1 tsp corn starch
- 1 tsp sesame oil
- 1 ½ Tbsp maple syrup
- 1 tsp rice vinegar
Stir Fry
- 1 Tbsp olive oil
- 1 ½ bell peppers
- 2 carrots, peeled
- 2 celery stalks
- 2 cups broccoli
- 5-6 dates, pitted, cut into small pieces
- 1 Tbsp peanut butter
- noodles or rice
- sesame seeds optional
- green onions, sliced optional
Instructions
- Make your sauce by combining all ingredients in a small bowl. Whisk well and set aside.
- Wash, dry and chop your vegetables. Cut them into similar sizes so they cook at the same rate. It's up to you how you want to cut them (slice, dice, or something else).
- Add oil to a wok or large pan over medium-high heat.
- Add carrots, celery and broccoli. These vegetables take the longest to cook, so add them first. Cook for 5-7 minutes, until they start to soften.
- Stir your sauce (otherwise all the corn starch will be at the bottom) and add to the cooking vegetables. Stir to combine and cook on a low simmer for about 5 minutes, allowing the vegetables to cook and the sauce to thicken.
- Add your dates and a heaping tablespoon of peanut butter. Stir well to ensure the peanut butter is well incorporated. Cook for another 2 minutes or so.
- Once your carrots, broccoli and celery and getting soft, add your peppers (and other vegetables that won't take long to cook). Combine well and continue to cook until everything has reached a desired doneness (maybe another 10-15 minutes).
- Meanwhile cook your noodles or rice.
- Once everything is done, serve your stir fry and sauce on top of the rice or noodles. Garnish with sesame seeds and slices green onions.
Nutrition
Serving: 1serving (does not include noodles/rice) | Calories: 225kcal
