Stirfry Vegatables and Rice with Spicy Peanut Sauce

Aug, 18, 2019

Peanut sauce

  • ¼ cup creamy peanut butter
  • 1 tbsp bragg’s liquid aminos or other light soy sauce
  • 1 tbsp mellow miso
  • 1 tbsp rice vinegar
  • 2 tsp sriracha sauce
  • 1/2 tbsp agave nectar
  • ½ cup coconut milk

 Blend everything to a smooth sauce.

  • 4 servings of rice
  • 2 tbsp Vegetable broth
  • 2 cups shredded red cabbage
  • 2 medium carrots, peeled and ribborned
    2 spiralized or peeled ribboned zucchinis 

  • 1 cup chopped green beans

  • 1/2 cup spring onions
    1 cup mung beanssprouts
  • 1 cup cooked chickpeas
    1/2 cup coriander,minced

Cook rice according to package. Fry onions and cabbage, carrots, beans, and zucchini on medium heat in a wok. Add broth and cook on low heat until vegetables are soft about 10 minutes. Serve vegetables, cooked chickpeas over rice and mung beans and coriander and the peanut sauce. 

Fredrika Syren

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