Originally posted November 14, 2014

Vegetable Stir Fry with Spicy Peanut Sauce over Coconut Cilantro Rice

Vegetable Stir Fry with Spicy Peanut Sauce over Coconut Cilantro Rice by alchemisty

the peanut sauce in this recipe is really easy to make and a good balance of spicy / tart / creamy. the coconut cilantro rice adds depth of flavor.

Ingredients

  • 2 teaspoons canola oil, divided
  • small yellow onion, chopped
  • 1 C chopped bell pepper (any variety)
  • 1 large zucchini, chopped
  • 1 C chopped mushrooms
  • 1/4 cup light coconut milk
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon Sriracha
  • 1 teaspoon grated lime rind
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • coconut cilantro rice:
  • 1 C light coconut milk
  • 1 C uncooked white rice
  • 1/4 C chopped fresh cilantro
2-3 servings

Directions

1. Start the coconut rice (see details below).

2. Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add onions and bell peppers, saute for 2 minutes. Add zucchini and mushrooms; stir-fry 4 minutes or until vegetables are lightly browned.

3. Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, and next 7 ingredients (through cumin) in a small bowl, stirring with a whisk. Add coconut milk mixture to pan; cook 30 seconds.

4. Serve over cilantro rice:
Stir together 1 C light coconut milk and 1/4 C water, bring to a boil. Add 1 C uncooked long grain white rice. Cook until tender, about 17 minutes. Add 1/4 C chopped fresh cilantro, stir to combine. Cover and let sit for 5 minutes.

20 minutes

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Adapted from

Cooking Light

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