Satay Stir Fry
Yes please to satay sauce with everything! Wondering what to feed the family at dinner time? Here’s a great recipe that’s not only comforting, it’s delicious too. The kids wolfed it down last night and there’s even some left over for my lunch today too.
6 Tablespoons Peanut Butter
5 Tablespoons Tamari
3 Tablespoons Coconut Nectar or Agave
Juice of 1 lemon
½ cup water
1 teaspoon hot chilli powder
Mix all the ingredients together and put to one side.
You will need the following for the stir fry
Vegetables of choice
Root ginger – about an inch
3 cloves of garlic, crushed
Juice of ½ a lemon
Pack of rice noodles
You can have anything in the stir fry, however, I chose broccoli, cauliflower, courgette, carrots, mushrooms, tin of sweetcorn and beansprouts. First, I fried the broccoli, cauliflower and carrots in a little extra virgin olive oil for a couple of minutes. Then I added the lemon juice, mushrooms and ginger. Frying for a little while, adding a splash of water if it gets too dry. The saute pan I use (link on my website) is fabulous as it has a glass lid which I pop on sometimes to ‘steam’ the veg a little to soften them slightly. Then add the garlic, sweetcorn and beansprouts. Saute a little longer until the vegetables are to your liking. Place the rice noodles in boiling water for a few minutes (or according to the instructions on the packet). Rinse them in cold water and add to the stir fry.
Add the sauce and mix all together. Stir until piping hot through. Serve.