Oh dear. I haven’t posted since last Monday! Well, for now I’m simply checking in to share one of this week’s meatless meals. One of my favorite meals is thai peanut chicken with rice and steamed vegetables. I’ve decided I should try this meal without the chicken.
Thai Peanut Stir Fry
2 Tbs soy sauce
1 Tbs lemon juice
2 tsp flour
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/4 cup smooth peanut butter
3 Tbs extra-virgin olive oil
1 medium yellow onion, chopped
1 cup snow peas, cut in half diagonally
1 cup broccoli florets
1 cup shelled edamame, thawed
1 cup asparagus, cut into 1-inch segments
1 cup thin carrot sticks, cut into 1-inch segments
1/8 tsp salt
1/8 tsp pepper
- In small bowl, whisk together soy sauce, lemon juice, flour, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 cup hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. Reserve.
- Add about 3 tablespoons olive oil to a big skillet over medium-high heat. Add onions and stir for about two minutes. Stir in the vegetables, salt, and pepper. Cover with a lid for a minute or two to steam--just long enough for the veggies to brighten and start to soften.
- Pour the peanut sauce over the vegetables. Serve with rice.