Vegetable Stir Fry with Thai Peanut Sauce
Yummy vegetable stir fry with Thai peanut sauce is a fabulous way of taking in a variety of vegetables.
Servings: 3 Servings
Calories: 339kcal
Equipment
Ingredients
- 1 tablespoon coconut oil or grapeseed oil
- 1 red onion chopped
- 2 large carrots peeled and chopped
- 1 red bell pepper chopped
- 2.5 cups green beans chopped
- 1 zucchini squash chopped
- 1 yellow squash chopped
- 1 (8-oz) can sliced water chestnuts drained (optional)
- 3 tablespoons Peanut Sauce plus more for serving
- 3 to 4 cups cooked brown rice for serving
Instructions
- In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes.
- Add the chopped carrots, red bell pepper, green beans, and 3 tablespoons of thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 5 to 8 minutes.
- Add the zucchini, yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
- Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!
Nutrition
Serving: 1of 3 | Calories: 339kcal | Carbohydrates: 62g | Protein: 8g | Fat: 7g | Fiber: 9g | Sugar: 14g