Vegetable Stir Fry With Thai Peanut Sauce Food

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VEGETABLE STIR FRY WITH THAI PEANUT SAUCE



Vegetable Stir Fry with Thai Peanut Sauce image

Yummy vegetable stir fry with Thai peanut sauce is a fabulous way of taking in a variety of vegetables.

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 10

1 tablespoon coconut oil or grapeseed oil
1 red onion, chopped
2 large carrots, peeled and chopped
1 red bell pepper, chopped
2.5 cups green beans, chopped
1 zucchini squash, chopped
1 large yellow squash, chopped
1 8- ounce can water chestnuts, sliced
3 tablespoons Peanut Sauce plus more for serving
3 cups to 4 cooked brown rice for serving

Steps:

  • In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes.
  • Add the chopped carrots, red bell pepper, green beans, and 3 tablespoons of thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 5 to 8 minutes.
  • Add the zucchini, yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
  • Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!

Nutrition Facts : Calories 339 calories, Carbohydrate 62 grams carbohydrates, Fat 7 grams fat, Fiber 9 grams fiber, Protein 8 grams protein, ServingSize 1 of 3, Sugar 14 grams sugar, UnsaturatedFat 0 grams unsaturated fat

THAI PEANUT STIR FRY SAUCE



Thai Peanut Stir Fry Sauce image

This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.

Provided by Bonnie Gertz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 7

2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

Steps:

  • Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE



Chicken Stir-Fry with Thai Peanut Sauce image

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Provided by Jeannette

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 6

Number Of Ingredients 21

⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½ sweet red pepper, thinly sliced
3 scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch red pepper flakes, or to taste

Steps:

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g

THAI PEANUT STIR-FRY SAUCE



Thai Peanut Stir-Fry Sauce image

Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.

Provided by karen in TN

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
cayenne pepper

Steps:

  • Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
  • Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.

THAI PEANUT STIR-FRY SAUCE - EASY



Thai Peanut Stir-Fry Sauce - Easy image

Yummy easy addictive sauce from newspaper, Oregonian Foodday. Blend 5 ingredients together and heat if desired.

Provided by HotChaiLatte

Categories     Curries

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups coconut milk
1 1/2 teaspoons red curry paste (or more)
2 tablespoons soy sauce
3 tablespoons granulated sugar
6 tablespoons natural-style peanut butter
1/2 teaspoon kosher salt (optional)

Steps:

  • In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier.
  • Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles.
  • Or use sauce for dipping.

Nutrition Facts : Calories 396.2, Fat 31.8, SaturatedFat 19.9, Sodium 562.3, Carbohydrate 23.9, Fiber 4, Sugar 18.6, Protein 9.9

EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE



Easy Thai Chicken Stir-Fry With Peanut Sauce image

Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.

Provided by Debs Recipes

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
3 tablespoons chicken broth
1 (6 3/4 ounce) package thin rice noodles
8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
3 medium carrots, peeled and sliced on the diagonal
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
coarse-ground garlic salt
1 cup sliced mushrooms
green onion, thinly sliced
unsalted dry roasted peanuts, coarsely chopped

Steps:

  • In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
  • FYI: At this point the thick peanut sauce makes a great dipping sauce!
  • Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
  • Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
  • Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
  • Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
  • Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

THAI SATAY STIR-FRY



Thai satay stir-fry image

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 5m

Number Of Ingredients 9

3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
300g pack straight-to-wok noodle
1 tbsp oil
thumb-sized piece of fresh root ginger, peeled and grated
300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
handful basil leaves
25g roasted peanuts, roughly chopped

Steps:

  • Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
  • Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
  • Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium

THAI-STYLE VEGETABLE STIR-FRY



Thai-Style Vegetable Stir-Fry image

Can be served as a vegetable meal or a nice side dish to go with other Thai entrees. You can add tofu chunks to this if you like!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 13

2 cups sugar snap peas
1 cup slivered carrot
1 cup sliced baby-bella portabella mushroom
1 cup bean sprouts
1/4 cup chopped fresh basil
1 stalk fresh lemongrass, chopped
1 teaspoon minced garlic
4 Thai red chili peppers, stemmed and sliced thin (amount to taste)
1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
3 tablespoons fish sauce
2 teaspoons peanut oil
1 tablespoon peanut butter, mixed with a few drops of water
1/2 fresh lime

Steps:

  • Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
  • Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
  • Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
  • The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
  • If not, add a tbsp.
  • of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
  • Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
  • Beware of the odors coming from the pan; the peppers may get you in the eyes.
  • When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
  • Stir that in and heat through.
  • Squeeze the lime over all, (watching out for seeds), mix well, and serve.
  • Serve with rice.

Nutrition Facts : Calories 471.4, Fat 19.5, SaturatedFat 3.6, Sodium 4435.6, Carbohydrate 67.2, Fiber 19.4, Sugar 30, Protein 21.8

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