- 2 cloves of garlic; minced
- 1 teaspoon of vegetable or canola oil
- 1 tablespoon of vegetable or canola oil
- 1 tablespoon of fresh ginger; grated (or 1 teaspoon of ground ginger)
- 1/2 cup of low-fat peanut butter (creamy kind is best)
- 1/4 cup of rice wine vinegar
- 1/4 cup of honey (or agave syrup if you are making this vegan)
- 1/4 cup of soy sauce
- 1/2 cup of water or vegetable stock
- 1 heaping tablespoon of chile/garlic paste
- 1 red pepper; chopped
- 1 yellow pepper; chopped
- 2 carrots; peeled and chopped
- 1 large zucchini; chopped
- 1 bunch of broccoli; cut into small pieces
- brown rice/basmati rice or angel hair pasta
1. In a large fry pan, heat the tablespoon of vegetable/canola oil over medium heat. Add the chopped carrots and peppers and sauté for 5 minutes. Add the zucchini after 5 minutes. Reduce heat to medium-low. Stir veggies every so often while making the sauce. Note: now is a good time to start cooking your rice or putting a pot of boiling water on for your angel hair pasta.
2. Meanwhile, in a small saucepan over medium heat, heat the 1 teaspoon of vegetable/canola oil and sauté the garlic and ginger for 1 minute ensuring you don’t burn the garlic. Add the peanut butter and allow it to melt slightly. Once melted, add the water, the soy sauce, the rice vinegar, the honey and the chile/garlic paste. Stir well and reduce to low heat.
3. Add the broccoli to the fry pan. Pour the sauce over the vegetables. Cook for about 3 minutes; or until the broccoli is just slightly tender.
4. Serve the stir-fry vegetables & sauce over either cooked rice (brown, basmati, jasmine etc) or angel hair pasta. Garnish with peanuts. Cashews would also work well for this recipe.
Source: Bon Apétit Magazine – January 2003