Colourful food is pleasing to look at AND super nutritious! #winning. This is no ordinary stir fry – laced with a nutty tangy sweet and sour sauce it’ll take your taste buds to little taste bud heaven. Eat warm for a hearty week-night meal, and any leftovers can be eaten warm or cold the following day!
1 tbsp sesame oil
4 small-medium carrots
1 medium red capsicum
5 large silverbeet leaves
¼ red cabbage
5 stalks (whites a greens) of spring onion
Fresh chopped coriander (stalks and leaves)
Roasted peanuts, unsalted, roughly chopped
7 tbsp fresh squeezed lime juice (≈ 3 limes)
6 tbsp soy sauce
3 tbsp coconut aminos (or swap for more soy sauce)
3 tbsp pure maple syrup
2 tspn chilli sauce
6 tbsp natural peanut butter (highly recommend Mayver’s brand!)
2 gloves fresh crushed garlic
- Begin by preparing all your vegetables. To do this, use a wide peeler to peel the carrots (discard skins) and then run the peeler along the length of the carrots to create carrot ribbons. Place in large bowl.
- Chop the cabbage about 5mm thick – doesn’t have to be exact. (We want to create strips of veggies to create a noodle-like dish, without the noodles!) Place in bowl with carrots.
- Thoroughly wash the silverbeet and cut out the white part up the middle. Fold leaves in half and chop a little under a centimetre thick. Place in separate bowl!
- Finely chop the whites of the spring onions and then chop the green part about an inch thick. Place in bowl with silverbeet.
- De-seed and remove core of red capsicum. Cut into long thin strips, about 4mm thick. Again, doesn’t have to be exact! Place in bowl with carrots and cabbage.
- Thoroughly wash coriander; finely chop stalks and roughly chop leaves. Place in a small bowl for serving. You can also roughly chop the peanuts at this stage and set aside in another bowl to serve.
- To make the sauce, find a large jar with a lid (or make in a bowl with a fork to whisk!). Juice the limes and add to jar.
- Add 3 tablespoons of the soy sauce, all of the coconut aminos, chilli sauce, maple syrup, peanut butter, and the crushed garlic. Place lid on tightly and shake well to combine.
- Place a large skillet or wok on high heat and add the sesame oil.
- Add the carrots, cabbage, capsicum and 2 tablespoons of soy sauce to the skillet and stir continuously for about 2 minutes.
- Add the remaining silverbeet and spring onions, plus another tablespoon of soy sauce. Continue to stir, cooking all the veggies for a further 3-4 minutes.
- Once the veggies have softened just slightly (we don’t want sad soggy veggies, a little crunch is good!), pour over the peanut lime sauce! Feel free to use as much or as little as you desire – I strongly suggest all of it because the sauce is amazing!!
- Heat this through for a minute or two and serve straight away, topped with fresh coriander, chopped roasted peanuts and chilli flakes! ENJOY!
NOTE: For an added source of protein and to make this meal go further, add some honey-soy tofu or some grilled chicken or steak on the side.
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