How To make Peanut Buttery Stir Fry
1/2 c Brown rice
1/3 c Tofu
4 ts Vegetable oil
1 sm Onion
1 sm Carrot
2 oz Green beans
A few leaves Chinese cabbage -OR- collards 1 1/2 c Mung beansprouts
1 sm Garlic clove
1 Piece ginger root (1/4-inch)
1 1/2 tb Peanut butter
4 tb Water
2 ts Lemon juice
1 tb Soy sauce
2 tb Soymilk
Cook the rice until tender. Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and stir-fry the tofu until lightly browned. Remove from wok. Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans finely. Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3 minutes. Chop the cabbage leaves and add them to the wok along with the beansprouts. Continue stir-frying until just tender. Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon oil in a small saucepan and add the garlic and ginger. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. (This much can be done before the vegetables start cooking; the rest should wait until they are nearly ready.) Add the lemon juice, soy sauce and milk, and stir well. Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias
How To make Peanut Buttery Stir Fry's Videos
Making 5 Meals With Peanut Butter
How far can peanut butter go? And so, this is the beginning of an adventure called Condiment Craze, where I try to explore the full potential of the many bottles of condiments we have sitting forever at home.
0:00 Why peanut butter?
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2:58 Cold noodles
5:00 Brussels sprouts
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Peanut Butter Chicken Stir Fry recipe
This is a great stir fry recipe if you want to use up the veggies in your fridge or are just looking for a quick dinner to throw together. This vegetable and chicken stir fry has a subtle nutty and sweet flavor from the peanut butter sauce made with The Bee’s Knees. Serve with rice and you have a well-rounded hearty meal!
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presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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Peanut Noodles - You Suck at Cooking (episode 149)
Peanut noodles are a dish that's made with both noodles and peanut butter. As well as several other ingredients which also end up on the noodles and then end up inside your mouth. if you're doing it right.
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RECIPE
Based on this video by Geniuseatss
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2 Tablespoons peanut butter (lets be real I used 3)
1 Teaspoon soy sauce
½ Tablespoon rice vinegar
½ teaspoon sesame oil (let's be real I used a full teaspoon like a badass)
½ teaspoon sugar (I made it once without the sugar and it was still good)
1 teaspoon of chili oil (let's be real that's exactly how much I used)
2 cloves or garlic chopped finely
Wangjangle all of those things together
Add 2 or 3 tablespoons of hot water which you can add now or later. I added it just after the noodles finished cooking so that the sauce would be hotter going in
Boil 200 grams/7 ounces noodles. I used a bit less because I like my noodles drowning in sauce. That's also the reason I used more of all the other ingredients.
Then combinate those things and then also eat them.
Peanut Sauce for Stir Fries
Peanut Sauce for Stir Fries and Noodles - use the formula to make a stir fry using whatever ingredients you have on hand!
VEGETABLE STIR FRY IN PEANUT SAUCE | Frey and Maria
Hey guys, thank you for taking the time to watch our video! ????
For those nights when you don't feel like cooking, try making this simple #VegetableStirFryInPeanutSauce recipe! ???? It's quick, easy and very comforting. You really can't go wrong with this dish! ????
VEGETABLE STIR FRY IN PEANUT SAUCE ✨
2 cups frozen mixed vegetables
1/4 cup roasted peanuts
3 tbsp. smooth peanut butter
1/2 onion, diced
1 tbsp. maple syrup
1/4 cup vegetable stock
1 tbsp. crushed garlic
2 tsp hoisin sauce
2 tsp apple cider vinegar
1 tbsp. soy sauce
1 tsp chili garlic sauce
For the toppings (optional):
sesame seeds
chopped peanuts
Method
Make the Peanut Sauce:
In a small mixing bowl, combine the peanut butter, hoisin sauce, maple syrup, apple cider vinegar, soy sauce, vegetable stock and chili garlic sauce (adjust to the level of spice that you prefer). Mix it well and set aside.
In a non-stick pan, add the peanuts and cook it for 2 minutes. Then sauté the onions and crushed garlic. Add the frozen vegetables and cook it for 5 minutes, stirring occasionally. Pour the peanut sauce into the pan. Give it a good stir and cook for 2 minutes. Garnish with sesame seeds and chopped peanuts. Serve immediately and enjoy with steamed rice. ????
*Feel free to adjust the recipe measurements according to your preference. Cheers! ????
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Creamy Peanut Noodles
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Here’s an easy dish you can make in just about 10 minutes!
I’m using fresh wheat noodles, which are slightly thick and chewy. They can be found in the refrigerated section of Asian grocery stores, but any noodles of your choice will work too. Just remember to slowly add the hot leftover noodle cooking water as you mix to get the sauce to the perfect consistency–the amount will depend on the noodle type and starchiness level. Keep in mind the sauce will also thicken as it cools.
Recipe on jasmineandtea.com [ search ‘peanut noodles’ ]