Rainbow Stir-Fry with Peanut Sauce
A colorful pressure cooker stir-fry loaded with crunchy veggies and drizzled with spicy peanut sauce for a flavor-packed plant-based meal.
Equipment
- 1 Mixing bowl For peanut sauce
- 1 Wok or skillet For stir-frying
Ingredients
Main ingredients
- 1 Small onion thinly sliced
- ¼ Red cabbage chopped finely
- 2 Small red peppers cut into strips
- ½ Large sweet potato chopped into matchsticks
- ½ Broccoli head chopped into small pieces
- 1 dash Tamari or soy sauce
- 1 Fresh lime squeezed
- 2 tablespoons Natural peanut butter heaping
- 2-3 teaspoons Sriracha or chilli flakes or to taste
Instructions
Instructions
- First, cook your brown rice or rice noodles according to package directions. Set that aside.
- Heat 1 to 2 tablespoons of oil in your wok or skillet over medium heat. Add the onions and cook for 2-3 minutes until softened.
- Add sweet potato matchsticks. Stir occasionally for 5-7 minutes until tender but still slightly firm.
- Add cabbage, red peppers, and broccoli. Stir and cook for another 5-7 minutes until tender-crisp.
- Drizzle in tamari or soy sauce, lime juice, and sesame oil. Toss to coat evenly.
- Make peanut sauce by mixing peanut butter, tamari, Sriracha, grated ginger, pressed garlic, brown sugar, lime juice, and water until smooth.
- Serve stir-fry hot over rice or noodles. Drizzle with peanut sauce and garnish with coriander and sesame seeds.
Notes
Store leftovers in airtight containers for up to 3 days. Reheat gently to maintain crunch. Freeze if needed for longer storage.