Wednesday 22 August 2018

Peanut Butter Stir Fry

peanut butter stir fry

One of the aims of Halo Eats, which I really hope to achieve, is proving to people that healthy eating isn't about deprivation- whether it be the ever popular "Nutella" Brownies (recipe here) or today's savoury recipe, I'm all about showing that you can, of course, indulge.
For me, peanut butter is one such way to indulge- my obsession is ever growing and I love experimenting with the rich butter in savoury recipes as well as the classic sweets. My Peanut Butter Curry (recipe here) continues to prove popular and I recently trialled the ingredient with an oriental twist, the result being today's recipe. This stir fry is packed full of flavour, whilst also being high on the veggie content. It's quick and easy to prepare in one pan, making it an ideal mid-week meal for those days when you're short on time but don't want to forgo delicious and healthy food choices. There's a depth of flavour to it- creamy nuttiness, fiery ginger and a slight kick of spice and the combination of vegetables & noodles keeps the textures interesting. I really hope that you'll give this recipe a try and I'm sure that it'll become one of your go-tos!

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for heart health

Serves 2
Enjoy immediately

1 heaped tbsp crunchy peanut butter
2 tbsp tamari soy sauce
Juice of 1 lime
1 tsp maple syrup
1 tbsp coconut oil
1 small onion, finely chopped
2 cloves garlic, crushed
1.5 inch piece root ginger, grated
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 small broccoli, cut into florets (approx 150g)
1-2 carrots, cut into thin batons
5 closed cup or chestnut mushrooms, cut into quarters (approx 100g)
85g brown rice noodles, cook according to packet instructions
100g sugar snap peas
1 red bell pepper, cut into batons
Small handful of peanuts (approx 25g)

1) Start by making the peanut butter sauce. Whisk together the peanut butter, tamari soy sauce, lime juice and maple syrup in a small mug, bowl or jug. Set aside.
2) Melt the coconut oil in a wok over a medium heat on the hob. Add the onion and lightly fry for a minute or two before adding the garlic, ginger and chilli. Lightly fry for a further minute or two.
3) Increase the heat and add the broccoli and carrot. Stir fry for a couple of minutes (add a small splash of water if required).
4) Add the mushrooms, cooked noodles, sugar snap peas and red pepper and stir fry for a further minute or two.
5) Give the sauce a quick stir and then add to the wok, stir frying for a minute. Stir through the peanuts. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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