Rainbow Stir-Fry with Peanut Sauce
Ingredients
- 1 small head purple (or other color) cauliflower, cut into florets and washed
- 1 cup white cabbage, shredded
- 1 piece (about 1 inch) ginger, peeled and grated
- 1 medium size onion, peeled and julienned
- 4 garlic cloves, peeled, smashed and minced
- 1 red (or other color) pepper, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 cup boiled corn
- a handful fresh basil, chopped
- 2 Tablespoons grapeseed (or other neutral tasting) oil
- a handful peanuts, coarsely chopped (optional)
Peanut butter sauce
- 5 Tablespoons peanut butter
- 3-4 Tablespoons Tamari
- 1 Tablespoon sesame oil (optional)
- 2 Tablespoons maple syrup/honey
- 1 teaspoon sriracha (or more, to taste) (optional)
- 1 Tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove, mashed
Preparation
To prepare the sauce, mix the peanut butter with the tamari, then add in the maple syrup or honey, sriracha and sesame oil and mix well. Add the rice vinegar, garlic and ginger and mix until you obtain a homogenous consistency.
Steam the cauliflower florets for about 5 minutes or until fork tender.
Meanwhile, in a wok or large non-stick pan, heat the oil and sauté the onions with the garlic and the ginger for about 5 minutes or until onions have softened.
Add the cabbage, peppers and carrots and continue frying for 7 minutes, or until the cabbage and peppers have slightly softened, then add in the cauliflower and corn and fry for a couple of minutes longer.
Serve immediately over rice (or bean) noodles, rice or quinoa, drizzled with the peanut butter sauce and topped with the basil and peanuts.
