Thai Peanut Lime Stir-fry

I love peanuts, especially when they’re in a zesty sauce like this one. For a stir-fry, serve the veggies over rice, and for pad Thai serve the veggies over rice noodles. This recipe is safe for my gluten-free, vegetarian, lactose-free and diabetic friends, so it’s a real winner.

1 red bell pepper, julienne
1 cup carrot, grated
2 cups broccoli, small flurettes
1 green zucchini, sliced into thin circles
1 cup cremini mushrooms, sliced
4 garlic cloves, minced
1 cup cherry tomatoes, halved
1 avocado, sliced
1 1/2 cup chicken stock
1/4 cup all natural peanut butter
2 tbsp freshly squeezed lime juice
sesame oil
salt and pepper
boiled eggs, for garnish (optional)
noodles or rice if desired

– heat a rondeau pan on medium high heat, add oil
– cook pepper, carrot and broccoli for 8 mins
– add garlic, zucchini and mushrooms, cook for 2 mins
– create a well in the middle by pushing the veggies to the outside of the pan
– add chicken stock, peanut butter and lime juice to the middle and stir until all incorporated
– add tomatoes and stir so the sauce is throughout all the veggies
– cook uncovered until the sauce thickens, season with salt and pepper
– serve with half an avocado and an egg for garnish

Yield: 3 servings


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