Veggie Stir-Fry with Sweet Peanut Sauce

Recipe by Kristianne of My San Francisco Kitchen.
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Hang up the phone, toss the take-out menu and dust off the wok in the back of your cabinets. Homemade stir-fry is healthier and more satisfying because YOU control the ingredients (don’t like carrots? Leave ‘em out! Want more peppers? Toss ‘em in!) and a homemade peant sauce adds in heart healthy fats and allows you to use less sodium if you want.

Grab your chopping knife and let’s wok and roll!

Ingredients:
  • 1/2 cup NatureBox Umami Roasted Nuts
  • 3 TBSP sesame oil (may substitute canola oil)
  • 1 medium onion, chopped
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1 1/2 cups chopped broccoli
  • 3 medium carrots
  • 1 cup snow peas
  • Salt and pepper to taste
For the Sweet Peanut Sauce:
  • 4 TBSP creamy peanut butter (can substitute another nut butter)
  • 4 TBSP rice vinegar
  • 3 TBSP soy sauce (use low sodium or tamari sauce)
  • 2 TBSP brown sugar
  • 1/4 tsp ginger
  • 1 TBSP water
  • Pinch of salt
Directions:
Heat sesame oil in a wok or large skillet over medium heat.

Add onion and bell peppers and stir for 2 minutes. Add carrots and continue to stir for 2 minutes. Add broccoli and stir for 4 minutes. Add the snow peas, salt and pepper and stir well.

Remove from heat and stir in NatureBox Umami Roasted Nuts and Sweet Peanut Sauce (directions below). Serve over brown rice.
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Sweet Peanut Sauce:

In a small saucepan, add the peanut butter and rice vinegar and slowly stir over medium-low heat. Once the peanut butter begins to melt, add soy sauce, brown sugar, ginger and salt.

Continue to stir until the sauce becomes liquid. Add 1 TBSP water and stir (can add more to reach desired consistency).

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.