This stir-fry with peanut sauce is a quick, satisfying and meal prep friendly sauce for any night of the week:)
If you already have coriander sauce in your fridge, see the easiest formula
and jump to the step3.
The easiest formula
👉250g of veggies , 50g of your choice of protein ,10g oil.
Sauce made with 40g coriander sauce,25g peanut butter and 30ml coconuts milk.
If you are making everything from scratch here is the full recipe.
Preparation
Ingredients for the peanut sauce for 1 serving.(about 1/3cup )
30g runny coconuts milk
25g peanut butter (room temperature)
15g light soy sauce
10g Vegan oyster sauce (or Vegan mushroom sauce)
If your peanut butter is too firm you can add a bit of hot water.
Just mix everything in a small bowl.
Ingredients for the stir-fry
10g oil
1tsp (in total ) garlic, coriander roots
50g tempeh
250g Vegetables for 1 serving
(Red/yellow bell peppers/Chinese cabbage/tomato slices/carrots/cucumbers
Onion slices/tempeh/minced garlic and coriander roots for the aroma)
1/3 cup of peanut coconut sauce
I usually buy this tempeh at Go Asia (supermarket)
You can find them in the freezer.
Leave frozen tempeh overnight in the fridge to thaw naturally.
STEP 1
Fry sliced tempeh until golden with a drizzle of oil(10ml)
Remove fried tempeh from the pan and set aside.
STEP 2
Warm another drizzle of heat stable oil (about 1/2 tbsp)on a frying pan.
Saute about 1 tsp aromatics vegetables.
STEP3
Add root vegetables, chili and the white stiff parts of Chinese cabbage.
Stir-fry them for a few minutes until translucent.
STEP4
Add colorful fresh vegetables.
I decided to also add some defrosted broccoli here.
Stir fry it for another 1-2 minutes over high heat.
STEP 5
Finally add the leafy part of the cabbage and fried tempeh slices on a high heat.
STEP 6
Finish by tossing the peanut sauce over the stir-fry.
A couple of shakes of the pan is all that is needed.
STEP 7
Serve it with some steamed rice and fresh herbs of your choice.
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