This vibrant stir-fry explodes with flavour and packs a satisfying crunch, perfect for a mid-week meal. It’s ready in under 30 minutes, making it a weeknight hero.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion thinly sliced.
- 2 cloves garlic, minced.
- 1 red bell pepper, sliced.
- 1 broccoli floret, cut into bite-sized pieces.
- 1 cup mixed greens (spinach, kale, etc.)
- 1/2 cup cooked brown rice.
- For the sauce:
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha (adjust to taste for spice)
- 1/2 cup water
Instructions:
- Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic, saute for 3 minutes until softened.
- Stir in bell pepper and broccoli, cook for 5 minutes until slightly tender-crisp.
- Add mixed greens and brown rice, cook for another minute to warm through.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Add to the pan and stir to combine.
- Cook until sauce thickens slightly, about 2 minutes.
- Serve hot with steamed rice or noodles (optional) and enjoy!
Tips:
- You can adjust the spice level to your preference.
- Feel free to substitute other vegetables like carrots, zucchini, or mushrooms.
- If you don’t have brown rice cooked, you can use quick-cooking brown rice or microwaveable rice packets.
- These recipes are naturally gluten-free but double-check your ingredients for any hidden gluten sources.
Enjoy these quick and flavourful Asian-inspired meals! They’re sure to become weeknight staples in your kitchen.