|Satay vegetable stir fry, served atop a jacket potato|
My meals are carbohydrate friendly at the moment because, well, MARATHON. As such, I didn't add tofu or extra nuts to this, but you could easily do so if you wanted a higher protein meal. Even served as is, the peanut butter alone provides 8g protein per serve, which is more than you'd find in one egg or a decent chunk of cheese.
I liked this best when using kale, carrot and pepper as the main vegetable ingredients, but you could use whatever you have to hand. The satay sauce would pair well with courgette (zucchini), pumpkin and squash too.
Whilst Mr Bite does not like peanut butter, he does (bizarrely) like satay, and I'm pleased to say he enjoyed this too.
Satay vegetable stir fry
A delicious way to enjoy vegetables
Makes enough for two as part of a larger meal
Author: Bite-sized thoughts
1/4 cup natural peanut butter
1 tsp soy sauce
1-1/2 to 2 tsp sweet chilli sauce
2 tbsp almond milk
1/4 cup water
1 brown onion, diced
2 cloves garlic, crushed
2 cups kale, torn / chopped
2 medium carrots, sliced
1 bell pepper, sliced
Noodles, rice or sweet potato/potato, to serve
Tofu or chopped nuts, optional, to serve
To make the satay sauce, combine the peanut butter, soy sauce, chilli sauce, almond milk and water in a glass or small bowl. Whisk to combine. The mix will not be completely smooth - this is fine.
In a large non-stick pan, heat the onion and garlic over medium-high heat until starting to sizzle. Add a small amount of the satay sauce and continue to stir fry until golden.
Add the remaining vegetables along with the remaining satay sauce and reduce heat to low. Allow to cook, stirring occasionally, until the kale has cooked down - 10 to 15 minutes.
Serve with sides as desired.
What meal do you have on high rotation at the moment?