Plant-Based Ginger Peanut Stir Fry
Plant-Based Ginger Peanut Stir Fry
We hope you enjoy this delicious recipe using fresh vegetables and our favourite ginger peanut sauce. You really can choose any veggies you'd like but these are our go to ones. It's such a great main course to serve up for family dinners or a quick meal to prepare for portioned meal prep.
Equipment
- Cast Iron Pan
- Spatula
- Chopping Board
- Knife
Ingredients
Stir Fry
- 1 Tablespoon Vegetable Oil
- 1 Onion (medium sized)
- ½ Bulb of Garlic
- 1 Tablespoon Grated Ginger
- 1 Carrot (large)
- 3 Cups Green Beans (frozen or fresh)
- 2 Cups Oyster Mushrooms
Peanut Sauce
- ⅓ Cup Peanut Butter
- 2 Tablespoons Tamari
- 1 Tablespoon Vegan Hoisin Sauce
- 1 Tablespoon Lime Juice
- Hot Water (as needed to thin it out)
Instructions
Peanut Sauce
- In a small mixing bowl, add in the peanut butter, tamari, vegan hoisin sauce, and lime juice. Mix to combine. Add hot water to adjust the consistency of the sauce.
Stir Fry
- Heat up the oil in your cast iron pan on medium heat.
- Prep your ingredients while the pan is heating up.
- Sautee the diced onions until golden brown. Add in the garlic and ginger to sautee for about a minute. Add in the carrots, green beans, and oyster mushrooms and stir fry together until the vegetables are soft.
- Pour in the peanut sauce and stir until all the vegetables are coated with the sauce.
- Serve with rice and/or black beans. You may garnish the dish with salad greens or mustard greens.
- Enjoy!!
Arvin and Megan create
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