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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Rainbow stir-fry with peanut sauce

February 20, 2015 by Ania - 16

chilli, easy, gluten-free, healthy, Thai-inspired, vegetablesgo to recipe

go to recipe

rainbow stir fry in a wok

Following Tuesday’s Pancake Day debauchery, I was pancaked out and felt the desire to eat a big helping of vegetables. Now what is the easiest way to do that (apart from a salad – which needs the weather to go up a few degrees – in my book)? A stir-fry!

This stir-fry with peanut sauce is easy, quick, delivers a satisfying crunch and, thanks to all the fibre; leaves your tummy happily full. I’ve called this stir-fry ‘rainbow’ as it’s so colourful that it is bound to put a smile on your face even if the day is grey (or, Duncan: “your team is losing in the cricket”).

All these amazing bright colours are the nature’s way of saying ‘eat me, I’ll do you good’. I am a very visual eater so it doesn’t take much to convince me to eat something brightly coloured (and I don’t mean Haribo, although it did use to be the case).

The quiet star of the dish is a spicy peanut sauce, which draws on Thai influence. It has a bit of a kick from chilli and ginger, sweetness and earthiness from peanuts and pleasant tang from lime juice.

This dish is super easy and flexible. If you don’t have sweet potato, for example, swap it for carrot matchsticks instead. If you are one of these poor souls who are allergic to peanuts, swap the peanut butter for an almond one. It’ll work just as well. Chop, stir, fry and enjoy!

PS: If you make my stir-fry with peanut sauce don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

rainbow stir fry ingredients

rainbow stir fry chopping veg

rainbow stirfry with peanut sauce

rainbow stir fry serving suggestion

5.00 from 6 votes
Print
  • serves: 2
  • prep: 20 min
  • cooking: 10 min

Ingredients

  • small onion, sliced
  • ¼ red cabbage, chopped finely
  • 2 small red peppers, cut into strips
  • ½ large sweet potato*, chopped into matchsticks
  • ½ broccoli head, chopped into small pieces
  • dash of tamari (for gluten-free version) or soy sauce
  • squeeze of lime
  • dash of sesame oil
  • 1-2 tbsp oil for frying (I used sunflower oil)
  • brown rice/rice noodles, to serve
  • fresh coriander, to garnish
  • sesame seeds, to garnish

PEANUT SAUCE

  • 2 heaped tbsp natural peanut butter**
  • 1 tbsp tamari (for gluten-free version) or soy sauce
  • 2-3 tsp Sriracha or chilli flakes to taste
  • 2 tsp ginger, finely grated
  • 1 small garlic clove, pressed
  • 2 pinches of brown sugar
  • juice of ½-1 lime
  • ¼ + 1/8 cup water

Method

  1. In a pot, combine peanut butter with ¼ cup water. Keep on whisking until you get a homogeneous sauce-like consistency. Add in remaining sauce ingredients apart from the remaining 1/8 cup of water. Finally add in 1/8 cup of water slowly to achieve the consistency you like. I like this sauce to be quite runny as it coats vegetables and rice/noodles better. If you prefer a thicker consistency, just reduce the amount of water. Set aside and heat it up gently a few minutes before serving the dish.
  2. Heat up a wok or a large frying pan. Once hot, add in oil and swirl it around so that it coats the wok  evenly. Add in all the vegetables in the following order, leaving 1-2 minutes between each addition: onion, sweet potato, broccoli, red pepper and cabbage. Stir the contents of the wok the entire time. Add in a few splashes of tamari or soy sauce, sesame oil and a few squeezes of lime to the vegetables. Continue cooking the veg until they are still slightly crunchy but not raw.
  3. Heat up peanut sauce on a very low heat – don’t let it boil – just warm it up gently.
  4. Serve stir-fry vegetables over noodles or rice with a serving of warm peanut sauce and a garnish of fresh coriander and sesame seeds.

Notes

*You can use carrots instead.
**I used all natural (no sugar, salt or palm oil) peanut butter. If you cannot get one, you can make your own following this recipe.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Amber Ketchum says

    April 14, 2015 at 10:08 pm

    This looks so beautiful and fresh! Thanks for sharing!

    Reply
    • Ania says

      April 14, 2015 at 10:15 pm

      Thank you Amber.

      Reply
  2. Lisa says

    February 18, 2018 at 2:15 am

    This was a very good recipe. Loved the peanut sauce. Served with baked tofu. 5 star!!!!

    Reply
    • Ania says

      February 18, 2018 at 11:07 am

      Thanks, Lisa! Glad to hear you enjoyed it! Ania

      Reply
  3. Natalie says

    April 17, 2018 at 9:29 pm

    This was so yummy! A new fav, thank you for sharing

    Reply
    • Ania says

      April 17, 2018 at 10:59 pm

      My pleasure, Natalie! Thanks for taking the time to leave such a nice feedback! Ania

      Reply
  4. Donna Michelle Regan says

    August 9, 2018 at 12:29 pm

    This was so delicious,I turned vegan a month ago because I have terminal cancer and I love cooking something different each night for dinner.Your recipes are gorgeous you should definitely have a cookbook printed I would buy it in a heartbeat .

    Reply
    • Ania says

      August 9, 2018 at 2:07 pm

      Hi Donna,

      I’m so sorry to hear what you are going through and I’m delighted to hear that the recipe put a simile on your face! 🙂 The cookbook will probably happen at some point, but life is too busy right now and it’s a demanding project so it will need to wait a bit. Thank you though, much appreciate your kind words. x Ania

      Reply
  5. Tamar says

    February 4, 2019 at 2:30 am

    How many does this recipe serve?

    Reply
    • Ania says

      February 5, 2019 at 6:25 pm

      It serves 2 (as stated in the recipe).

      Reply
  6. Alexa Angel says

    May 10, 2020 at 1:12 pm

    Beautiful colours. A great recipe. I made this for my partner’s dinner at work, he said it was really good (high praise indeed), and all his shift colleagues wanted the recipe. Thank you for sharing. I’ll be keeping this recipe to hand.

    Reply
    • Ania says

      May 10, 2020 at 1:56 pm

      Great to hear! Thanks for letting me know, Alexa! Ania

      Reply
  7. Jada Brennan says

    May 11, 2020 at 3:04 am

    Made this for my mom this mothers day and she loved it! Thanks for the recipe

    Reply
    • Ania says

      May 11, 2020 at 11:53 am

      Great to hear, Jada! Thanks for letting me know! Ania

      Reply
  8. Nikhil says

    September 11, 2020 at 7:00 pm

    I literally would never comment or interact on any of these blogs but MY GOD this recipe is so good. I literally cannot overstate how glorious it is. The one thing I would say is that I double the quantities for the sauce, otherwise it gets a little dry, but just the flavours in the sauce are MIND BOGGLING. Top stuff.

    Reply
    • Ania says

      September 12, 2020 at 3:26 pm

      Great to hear, Nikhil. Thanks for letting me know that you enjoyed the flavours. Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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