Quick and Easy Veggie Peanut Stir Fry

Having a teenager who is fussy with his vegetables, sometimes it can be a little challenging to get them to eat them every day.

One of the easiest ways I have found is to serve the vegetables with a flavorful sauce they like, such as peanut sauce. My son loves peanut sauce.

Who doesn't like peanut sauce? If anyone is allergic to peanuts, then any other nut butter will work just fine.

Today at the farmers market I bought some green beans, yellow squash, red bell peppers and cabbage. I also bought some Romaine for a side salad.

The recipe is really quite simple, even teenagers can make it!

I chopped some bell peppers, green beans and zucchini into bite size pieces.
Heated some coconut oil (you can use any oil you like) and stir fried the vegetables gently to prevent bruising,turning them occasionally. I added some Spike seasoning, turmeric and salt.

For the sauce, I blended together  1/2 cup of coconut milk, a Tbsp crunchy peanut butter, 1/2 ripe peeled tomato, 1 Tbsp. corn starch, 2 tsp sweet chili sauce, a sprinkle of salt and Spike seasoning.

When the vegetables were almost done, I poured over the sauce, covered the pan and let them cook for another 10 minutes.

The picture above shows how it looked after adding the sauce, before covering and simmering.

It came out really nice, colorful with a light peanut flavor that blended well with the vegetables.

Here is the full recipe:

Simple Veggie Peanut Stir-fry

Ingredients:

2 small bell peppers, seeded and chopped into bite size pieces
2 medium squash, chopped into bit size pieces
1/4 cabbage, thinly sliced
3 cups chopped green beans
Salt to taste
1 tsp turmeric powder
Spike Seasoning to taste
1 Tbsp. Coconut oil

Sauce:

1/2 cup canned coconut milk
1 Tbsp. crunchy peanut butter (can use other nut butter)
2 tsp. Sweet Chili Sauce
1/2 ripe tomato, peeled and chopped
1 Tbsp. corn starch
1 tsp. Spike seasoning

Method:

Heat coconut oil in  a non-stick pan. Add vegetables and seasonings and cook on medium heat until they begin to soften.
Combine all the ingredients for the sauce in the blender and blend until smooth. Add sauce to pan, lower heat and cover with a lid. Cook for 10 minutes.
Remove from heat and serve immediately over rice or noodles. Garnish with fresh herbs if you wish (I used fresh thyme)

Voila! Bon Appetit!