Asian Peanut Stir Fry
Beautiful and very tasty dish - it's a healthy take on your typical asian peanut stir fry and super easy to make. Can be eaten hot or cold and is especially yummy the next day when all of the flavors have had time to mix. This recipe is taken from the new Revive cookbook, another fabulous book with all vegetarian recipes.
Makes 6 x 1 cup serves
1 cup sultanas or raisins 3 cups cooked long grain brown rice (or use 1 1/2 cups rice and 3 cups hot water) 4 cloves garlic finely chopped and crushed 2 tablespoons finely chopped ginger or ginger puree 1 large onion sliced 1 red capsicum sliced 2 tablespoons oil (I used coconut oil) 2 tablespoons peanut butter 4 tablespoons water 1 cup peanuts roasted 2 tablespoons raw honey or date pure (use raw maple to keep this vegan) 1 teaspoon salt 1 tablespoon sesame oil 2 tablespoons tamari garnish: 2 spring onions finely diced garnish: 1/4 cup white sesame seeds
- Soak the sultanas in boiling water to soften them up.
- Cook the rice and water with the lid on for 25 minutes
- In a pan saute the garlic, ginger, onion, capsicum and oil for 5 minutes or until very soft.
- Drain the sultanas.
- In a cup mix the peanut butter with the water to form a smooth paste.
- Add the sultanas, peanut butter paste and all the other ingredients (except the spring onions and sesame seeds) and stir for a further 5 minute or until cooked through.
- Garnish with spring onions and sesame seeds.Julia x