Vegetable Stir Fry with Peanuts audio download
The secret to vegetable Stir fry is not to put too much in the wok/pan at the one time because the vegetables will sweat and start swimming in their own moisture which will make it soft and soggy in a diluted sauce. Ideally you want the vegetables to remain crisp to the bite and the sauce to be sticky and concentrated. When you stir fry at a high heat it seals in the natural moisture of the vegetables, keeping it crisp and if your pan is not crowded, any excess moisture has room to evaporate quickly.
The name “stir fry” refers to the action of stirring while you fry. This ensures even heating and prevents the vegetables from burning over such high heat. Typical Asian flavours like garlic, ginger, soya sauce, sesame oil and chilies are must-haves when you make a stir fry as it just gives you a bold aromatic aroma and flavor that is exotic and bloody hard to resist! I added some peanuts to this vegetable stir fry to increase the protein content of the dish, but also just to add a bit more crunch. If you don’t like peanuts, cashew nuts work just as well.
Vegetable stir fry with peanuts
(Serves 4)
30 ml Sunflower oil
400 g red and or white Cabbage
1 medium Onion
4 Carrots, peeled
2 Celery sticks
1 medium green pepper
60 ml Soya sauce
100 ml Sweet chili sauce
80 ml Salted peanuts
1 handful of Coriander leafs
250 g Egg noodles
Method:
- Cook noodles according to packet instructions and set aside.
- Cut all the vegetables into similar size strips and mix together.
- Place a wok or large pan on high heat. When the pan is hot add the sunflower oil, then add in the vegetables. Stir fry with a wooden spoon or spatula to ensure even cooking and prevent vegetables from burning.
- When the vegetables are almost fully cooked but still crisp, add the soya- and sweet chili sauce and stir through to coat the vegetables for about another minute. Remove the pan from the heat. Toss in the peanuts and coriander leafs.
- Serve the vegetable stir fry over the cooked noodles.
To eat:
Stir fry is best eaten with chopsticks. This will give the meal an authentic Asian feel and will make for some great laughs if your fellow dinners’ chopstick skills is not so honed. It is so much fun learning how to master it together. Check out my ‘how to’ video below.
Tips:
- Serve this vegetable stir fry with fresh chili and shaved coconut on the side to make the meal more interesting.
- To save time, cut the vegetables in advance and just stir fry it before serving. Noodles can also be cooked in advance and just heated up before serving.
- Use rice if you don’t like noodles. Brown rice makes a healthy alternative.
What do you put in your stir fry? Share with us below.
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