Mmmm peanut-y satay sauce.. A popular favourite from either a Chinese or a Thai take away. This recipe couldn’t be easier and you can’t beat that homemade taste. Combining this with stir-fry vegetables also means you can easily get to that 5-a-day whilst still feeling like a treat! Add extra fresh chilli to your veg if you want additional kick but the sauce itself is mild and tangy which should be a winner for all the family.
In the photo above (and for my diner last night!) I used fresh red chilli, ribbons of carrot and courgette, sugar snap peas, mixed peppers and spring onions and combined it with a mixture of brown basmati rice and some leftover red quinoa for a little extra protein. That’s just what happened to be in stock! But when it comes to stir fry vegetables the more the merrier. Try tenderstem broccoli, cauliflower florets, baby corn, green beans, mange tout, red or white cabbage, red or brown onions, mushrooms and even pre-steamed cubes of butternut squash or sweet potato and omit the rice altogether.
Mix it all up together with the delicious sauce and enjoy!
Preparation time: 12 minutes, serves 4
Ingredients:
250ml coconut milk
125g crunchy peanut butter (made from 100% nuts e.g. Meridian)
1/2 tbsp. lime juice
1/2 tbsp. tamari soy sauce
1 tbsp. pomegranate molasses
Pinch of powdered vegetable bouillon (e.g. Marigold)
Directions:
- Mix ingredients in a pot and bring to the boil stirring continuously. Add extra lime juice to taste if desired.
- Simmer for approximately 10 minutes to thicken. Ensure that the sauce does not burn or stick to the base.
- Mix through stir-fried vegetables of choice, sprinkle with fresh coriander leaves and enjoy!
Don’t forget to let us know what you think of our take on the take out!
