This recipe has been a long time coming. It’s one that I make so often in various shapes or forms, so I can only wonder why it has taken me almost a year of Nourishing Amy to bring it to you. But it means I am that bit more excited right now to share this Thai Style Stir Fry with Peanut Satay Sauce with you today.
As well as sharing the deliciousness with you because I think you need it in your life right now – especially this Peanut Satay Sauce: it’s addictive – there’s a few other reasons. The big, looming and exciting/scary reason being that I am doing my first ever live cooking demon at Vegan Life Live in London this weekend (10th March 2019) and this is what I’ll be whipping up in front of an audience – if they turn up! To say I hate public speaking is an understatement, I find it highly embarrassing, my cheeks turn bright red and my voice sounds so loud in my head. All I think is “stop talking” but I am taking on the challenge and hoping that I survive… it is only 30 minutes after all.
So, I wanted a reference point for people to turn to if they love the recipe demo and want to make it for themselves. As I said, I make this dish a lot for friends and family but have never written it out for you. So here you go – and I can’t wait to hear what you think.
Another driving force to post this Thai Style Stir Fry with Peanut Satay Sauce is a chat with an IG stranger who asked for quick and simple mid-week dinners that didn’t rely on leftovers or batch cooking. I love to meal prep at the weekends, especially warming and hearty curries, stews and soups and roast up a rainbow of vegetables for salads but there are times when you haven’t done that and are left standing in front of the fridge. Again, here you go! This is the perfect speedy, nutritious and flavour-packed creation that will leave you satisfied.
For the stir fry I have used pepper, baby sweetcorn, mange tout and kale but other vegetables work wonders too. Think broccoli, aubergine, sweet potato, mushrooms, spinach, cabbage, bean sprouts… use whatever you like in similar proportions to the recipe below.
As the “meaty” alternative in this recipe, I have used chunks of Oumph! Soy protein. I just love the flavour and texture and am delighted to be cooking in their kitchen for the live demo. If you fancy, you can use cubes or strips or tofu, seitan, tempeh or even a tin of chickpeas or edamame beans.
The piece de resistance has to be the Peanut Satay Sauce. Fellow peanut butters rejoice! Lots of thick and creamy peanut butter is layered with flavour: zingy lime juice, salty umami Tamari soy sauce, sticky sweet maple syrup and lots of black pepper for that “boom” factor. Stir together and thin it out with a little water (or coconut milk if you’re feeling indulgent) and that’s it!
Sear off a couple of lime halves, toast some peanuts and sprinkle with fresh coriander and spring onion – and you’ve got a tasty, flavourful, delicious gluten-free, vegan, healthy stir fry in under 20 minutes.
Thai Style Stir Fry with Peanut Satay Sauce
Fragrant Thai-style stir fry with ginger, garlic and chilli with a creamy, sticky peanut butter satay sauce - a deliciously quick and easy vegan dinner.
- coconut oil
- 200g Oumph! The chunk, or tofu/tempeh/seitan cubes
- 1 orange or red bell pepper, thin strips
- 150g baby sweetcorn, in half
- 150g mange tout or sugar snap peas
- 1 red chilli, chopped small
- 2 garlic cloves, crushed
- 1 thumb-size piece ginger, peeled and chopped small
- 2 large handfuls kale, torn
- 2 tbsp tamari soy sauce
- Peanut Satay Sauce:
- 2 heaped tbsp peanut butter
- 2 tbsp lime juice
- 2 tbsp tamari soy sauce
- 1 tsp maple syrup
- black pepper
- water, to thin
- To serve:
- 2 portions rice
- 3 tbsp peanuts
- chopped fresh coriander
- 1 spring onion
- 1 lime, halved
- Cook the rice according to packet instructions, drain and leave to one side covered.
- Heat 1 tbsp coconut oil in a large frying pan or wok and add the Oumph! pieces (or tofu etc.) and cook for about 5 minutes, turning often until slightly golden.
- Meanwhile, stir together all of the Peanut Satay Sauce ingredients until smooth and creamy, adding up to 4 tbsp to make a pourable consistency. Season with black pepper.
- Throw the pepper, sweetcorn, mange tout, chopped chilli, garlic and ginger to the frying pan or wok and keep tossing to cook evenly. Fry for about 5 minutes, then add the kale and cook for another minute or so to wilt the leaves before stirring trough the Tamari soy sauce. Check the vegetables are tender but crisp and remove from the heat.
- If desired, add the peanuts to a hot pan and toast for a few minutes until fragrant, stirring well. Remove from the heat and chop. Add the lime halves to the hot pan and sear for 2 minutes until charred.
- To serve, divide the rice between two bowls, top with the Thai-style stir fry, chopped peanuts, fresh coriander, spring onion and lime. Drizzle over the Peanut Satay Sauce and enjoy.
For more peanut butter recipes, have a look here!
I hope you’ll love my Thai Style Stir Fry with Peanut Satay Sauce and it will become a firm favourite for a quick mid-week dinner! Let me know and share your creations on Instagram -I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With speedy peanut satay love x