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.
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.
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