Following Tuesday’s Pancake Day debauchery, I was pancaked out and felt the desire to eat a big helping of vegetables. Now what is the easiest way to do that (apart from a salad – which needs the weather to go up a few degrees – in my book)? A stir-fry!
This stir-fry with peanut sauce is easy, quick, delivers a satisfying crunch and, thanks to all the fibre; leaves your tummy happily full. I’ve called this stir-fry ‘rainbow’ as it’s so colourful that it is bound to put a smile on your face even if the day is grey (or, Duncan: “your team is losing in the cricket”). All these amazing bright colours are the nature’s way of saying ‘eat me, I’ll do you good’. I am a very visual eater so it doesn’t take much to convince me to eat something brightly coloured (and I don’t mean Haribo, although it did use to be the case). The quiet star of the dish is a spicy peanut sauce, which draws on Thai influence. It has a bit of a kick from chilli and ginger, sweetness and earthiness from peanuts and pleasant tang from lime juice. This dish is super easy and flexible. If you don’t have sweet potato, for example, swap it for carrot matchsticks instead. If you are one of these poor souls who are allergic to peanuts, swap the peanut butter for an almond one. It’ll work just as well. Chop, stir, fry and enjoy!
2 heaped tbsp natural peanut butter** 1 tbsp tamari (for gluten-free version) or soy sauce 2-3 tsp Sriracha or chilli flakes to taste 2 tsp ginger, finely grated 1 small garlic clove, pressed 2 pinches of brown sugar juice of ½-1 lime ¼ + 1/8 cup water
