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Veggie Stir-Fry with Peanut Butter Sauce [Vegan]
The lean season, when fewer foods are available fresh, is a great time to experiment, because it forces you to think about your local environment. Here is a peanut butter stir-fry made primarily with preserved local ingredients befitting the lean season. If you can’t get a squash, why not substitute... Read More
Ingredients You Need for Veggie Stir-Fry with Peanut Butter Sauce [Vegan]
How to Prepare Veggie Stir-Fry with Peanut Butter Sauce [Vegan]
- Whisk together the sauce ingredients and set aside.
- Boil the noodles in a saucepan of salted water according to the package directions.
- Meanwhile, warm the oil in a large skillet or wok, add the onion, and sauté for 2–3 minutes before adding the squash. Stir-fry and let it soften for 6 minutes, then add in the cabbage, garlic, and ginger. Continue to stir-fry for 5 minutes.
- Drain the noodles and add them to the pan. Use tongs to combine everything. Then pour over the peanut sauce and mix so that the noodles and vegetables are completely coated.
- Add a few cilantro or basil leaves before serving.
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