Peanut Stirfry with Roasted Veg
I’ve never been a big stirfry person. I always overcook with vegetables, and end up with a bunch of teriyaki sauce at the bottom of the pan. This one’s different- the peanut sauce is thick and sticks to the veggies, and roasted vegetables add a ton of flavor and texture. Served over rice, it’s my new favorite dinner- satisfying, easy and so tasty.
INGREDIENTS
1 yam, peeled
1 small head broccoli
1 small head cauliflower
1 bunch kale
2 cloves garlic, minced
1 cup rice
optional: roasted smoked tofu
Peanut sauce:
3/4 cup peanut butter
2 tbsp soy sauce
Juice of 2 limes
1 clove garlic, minced
1 tbsp brown sugar
2 tsp fresh ginger, grated
1 tbsp olive oil
sprinkle of red pepper flakes
INSTRUCTIONS
Preheat oven to 375 F. Chop yams into large cubes. Cut broccoli and cauliflower into large florets. Place yams, broccoli and cauliflower onto lined baking sheet. Toss with a drizzle of olive oil, salt and pepper. Roast until golden and cooked through (45 min- 1 hour). To make peanut sauce, whisk all ingredients together in a medium bowl. Add water, 1/4 cup at a time, and whisk until sauce is smooth, but still thick. Add 1 tbsp olive oil to a frying pan. Add 2 cloves minced garlic, and satué over medium heat until fragrant. Add the kale, chopped into bite sized pieces. Sauté kale until tender. Add roasted vegetables and tofu if using, and top with 3/4 of peanut sauce. Stir until vegetables are coated with sauce. Serve over brown rice, and drizzle with extra sauce to serve.