Vegetable Stir Fry in Peanut Sauce

3 Mar

This weekend produced another opportunity to find dinner inspiration at my favorite fresh market/grocery store. And this time, we went Thai! A bottle of peanut marinade got the cooking juices flowing in my head (and the boyfriend OK’d the idea). A few simple ingredients led to a tasty, filling and healthy dinner that was simple to whip up. Adjust the vegetables to your liking, and you’ve got a family favorite in the making.

Vegetable Stir Fry in Peanut Sauce

Vegetable Stir Fry in Peanut Sauce

Serves 2

  • 1/2 package whole wheat and/or brown rice noodles (to be gluten free)
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 5 stalks celery, diced
  • 15 baby carrots, diced
  • 1 head broccoli, chopped into small florets
  • 2 cloves garlic, minced
  • 5 oz (half the bottle) peanut marinade & dipping sauce (I used San-J Mildly Spicy Thai Peanut Marinade & Dipping Sauce)

Bring a pot of water to boil for the noodles. Cook according to package directions.

Heat olive oil in a large saute pan. Cook vegetables (minus the garlic) for 5-7 minutes. Stir in the garlic and cook another 2-3 minutes, or until fragrant. Pour in the peanut sauce (use more or less to suit your tastes). Mix well and cook another 2-3 minutes, stirring constantly.

Serve cooked and rinsed noodles into bowls. Spoon vegetables over the noodles. Eat and enjoy!

What type of sauce would you have bought? I love trying new things!


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