Stir-fry has got to be one of the fastest meals to cook… especially if you already have all the veggies prepped!
I think it is also one of the most versatile… there are practically endless choices of vegetables and sauce combinations that you can use.
I like a good amount of sauce… that will settle down into the rice so at the end you are eating sauce infused rice.
If spice isn’t your thing, you can adjust the amount of the Sriracha and Chili Garlic sauce.
Veggie Stirfry with Spicy Peanut Sauce
1 red bell pepper, cut into thin strips
8 oz oyster mushrooms, chopped
10-12 green onions, sliced 1/2" thick on the diagonal
8 oz sugar snap peas
6 cups chopped bok choy
For the Sauce:
2 tbs tamari or soy sauce
2 tbs hoisin sauce
1 tbs Chili Garlic sauce
1/2 tbs Sriracha
1 thumb ginger, grated
1 tsp minced garlic
1 tbs peanut butter
cooked brown rice
Combine sauce ingredients and mix well until the peanut butter is incorporated.
Stir fry vegetables, starting with the mushrooms and red pepper, then the green onions and peas.
Add sauce ingredients to pan and cook until bubbly.
Add bok choy and cook until wilted.
Serve over brown rice (or other grain or choice).
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!