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Vegetable and Peanut Butter Stir Fry Recipe Video
|Brown rice||1 Cup (16 tbs), cooked|
|Peanut butter||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Toasted sesame oil||1 Teaspoon|
|Apple cider/Brown rice vinegar||2 Tablespoon|
|Dried hijiki||1 Teaspoon, soaked and chopped|
|Sesame oil/Olive oil||1 Teaspoon (Untoasted)|
|Carrot||1 , chopped|
|Broccoli||1 Cup (16 tbs), chopped|
|Red pepper||1⁄2 , diced|
|Green onions||3 , chopped|
Calories 562 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 534.5 mg22.3%
Total Carbohydrates 89 g29.7%
Dietary Fiber 8.6 g34.3%
Sugars 7.2 g
Protein 13 g26.7%
Vitamin A 147% Vitamin C 214%
Calcium 12.5% Iron 20.2%
*Based on a 2000 Calorie diet
While the rice is cooking, prepare the sauce. Put all of the sauce ingredients in a bowl and whisk to combine. Adjust tamari and chili to your taste, and let the sauce sit while you prepare the vegetables.
Soak the hijiki seaweed in water so that it softens. It will expand, so chop it into smaller pieces. Another type of seaweed will work as well.
The stir fry will only take about 10 minutes, so allow the rice to cook before you start cooking the vegetables. Heat a wok on high, and stir fry the carrot in sesame oil. Add the broccoli next, then the red pepper. Once they have been crisped, pour 1 Tbsp of water into the pan and stir while the water sizzles off. Remove the vegetables from the wok immediately after the water cooks off.
Toss the vegetables with the hijiki and peanut sauce, and serve over the brown rice. Garnish with chopped peanuts and fresh cilantro. I hope you enjoy this peanut butter stir fry, the latest of my healthy vegan recipes.