Stir-Fry with Peanut Sauce | Forks Over Knives

Name: Stir-Fry with Peanut Sauce | Forks Over Knives
Prep time: 25 min
Total time: 25 min
Ingredients: ½ cup low-sodium vegetable broth; 2 tablespoons unsalted creamy peanut butter; 1 tablespoon lime juice; 1 teaspoon arrowroot powder; 1 teaspoon pure maple syrup; ¼ teaspoon crushed red pepper; 2 red, orange, yellow, and/or green bell peppers, cut into strips (2 cups); 1 medium onion, cut into thin wedges (1 cup); 3 cloves garlic, minced; 2 cups shredded napa cabbage; 1 cup snow pea pods, halved; Sea salt and freshly ground black pepper, to taste; 2 cups hot cooked brown jasmine rice; 1 tablespoon crushed unsalted peanuts; 1 lime, cut into wedges

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Prep Time: 25

Total: 25

Stir-Fry with Peanut Sauce | Forks Over Knives

Instructions

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Step 1

For sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and ¼ cup water. Mix well.

Step 2

In a large wok or extra-large skillet cook and stir bell peppers, onion, and garlic over medium-high 3 to 4 minutes or until crisp-tender, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add cabbage and snow peas; cook and stir 1 to 2 minutes or until vegetables are just starting to get tender.

Step 3

Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Season with salt and black pepper. Serve over rice with crushed peanuts and lime wedges.

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