This recipe is a staple in our home. A few years ago, Jason and I started to try and eat more vegetarian meals instead of just doing meatless Mondays. We were only eating meat/chicken 1-2 times a week. We tried some different stew type dishes that we probably would never eat again.
Let me just say this one will not disappoint: it is a little spicy, salty, sweet, and the creaminess of peanut butter just pulls it all together. I love it too because I sometimes just add vegetables that I have left over in the fridge from the week along with the vegetables that I already planned on adding. In the recipe, we always add zucchini, red onion, carrots, red pepper and sugar snap peas. The nice thing is if you do not like one of those vegetables you can substitute it with something you love. Broccoli, peas, spinach, and cauliflower are all vegetables that I can see going really well in this dish.
We serve this vegetable dish over rice as it complements it all very nicely. You can also serve it over your favorite grain. This dish is also a vegan dish. I promise you won’t be missing the meat when you eat these veggies in peanut sauce.
- For the Veggies:
- 2 tsp olive oil
- half sliced red onion
- 1 red bell pepper thinly sliced
- 1½ cup shredded carrots
- 1 zucchini thinly sliced
- 1 cup sugar snap peas
- ½ cup chopped peanuts
- For the peanut sauce:
- ½ cup peanut butter (all natural)
- 1 tsp ground ginger
- 4 cloves of garlic
- ¼ cup soy sauce
- Juice of 1 lime
- ¼ cup chopped cilantro
- 3 to 4 teaspoons asian chili sauce, to taste
- ½ tsp cayenne pepper
- ½ tsp salt
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 can light coconut milk
- Toppings:
- Chopped Peanuts
- Chopped Cilantro
- For the Peanut Sauce: In a large measuring cup or bowl whisk all of the ingredients; taste to see if more salt or cayenne is needed.
- In a medium skillet heat oil over medium high heat. Add the onion and cook for 2-3 minutes.
- Add bell peppers and carrots and cook for another 2-3 minutes, Add in the zucchini and sugar snap peas. Cook for another 3 minutes. Add peanuts.
- Add the peanut sauce to the vegetables and cook for 5 minutes until the sauce is bubbling. Serve over rice or your favorite grain. Garnish with peanuts or chopped cilantro.
