Updated: Aug 21, 2019
This vegan stir fry recipe with peanuts and peanut butter is easy and delicious. The peanut sauce echoes the satay dishes many people are familiar with, originating from Java in Indonesia. Satay is a commonly a meat dish that is marinated, skewered and grilled, and then served with a peanut sauce. The kebab origins stem from India as street traders in Java were influenced by international traders coming into Indonesia - and trade links also made the dish with peanut sauce popular throughout South East Asia and into Europe, particularly the Netherlands.
In this vegan recipe, you can easily split the vegetable ingredients whilst cooking and add prawns, chicken or pork during the cooking process to accommodate both vegan and traditional eaters sitting down to the table equally happy!
An inch of of fresh ginger, grated
3 garlic cloves
4 tablespoons of Peanut butter
2 tablespoons of apple cider vinegar
1 1/2 teaspoons soy sauce
1 tablespoon of sriracha (this is a sweet chilli sauce available in supermarkets e.g. Waitrose Cook's Ingredients)
1 x 400g tinned chickpeas
oil for frying
200g broccoli pieces/florets cut into small bite-sized pieces
100g mange tout
1 carrot, cut into fine sticks
1 yellow pepper, cut into fine sticks
Serves 2 - so double the ingredients if cooking for 4
Handful of fresh coriander, chopped finely
Handful of roasted peanuts, chopped
Serve with freshly cooked white or brown rice
To make the peanut sauce, peel and roughly chop the ginger and garlic, then add both to a blender along with the peanut butter, soy sauce, apple cider vinegar, sriracha and 150ml (5.2 fl.oz) of water.
Blend until smooth.
Heat a little oil in a wok or frying pan on a medium – high heat.
Meanwhile drain and rinse the chickpeas. Then add them to the frying pan and fry for 5 minutes or until they start to turn golden brown.
Slice the broccoli florets into small bite-sized pieces and add them to the frying pan. Fry for 3 minutes.Add the carrot, pepper, mange tout and peanut sauce to the pan,
Fry for 3 minutes, stirring frequently to ensure the vegetables cook evenly.
Serve with rice, garnished with a wedge of lime, a small handful of coriander leaves and chopped roasted peanuts.
Adapted from a recipe by So Vegan.