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Stir fry is all about the sauce, and this sauce is really great. Any vegetables will work, I made it meat-free but this recipe would pair great with thin strips of tofu, chicken or seared beef. I used brown rice instead of white - the subtle nutty flavor works really well with everything else! Fast meal, tons of flavor to get you to a delicious and low-effort plate of food!

"This is fantastic meatless meal during the week when you are tired and starving."

Notes: Soy sauce is low-sodium. Neutral oil is grape seed.


Ingredients: 3 cups cooked brown rice, 1 head of broccoli, 1/2 orange bell pepper, 1 carrot, 2 tbsp. garlic infused olive oil, pinch of salt and pepper, 1 tbsp. sesame seeds, 1 tsp. red pepper flakes, 2 green onion- white and green parts chopped. Peanut Sauce: 2 tbsp. creamy peanut butter, 1 tsp. toasted sesame oil, 1 tsp. soy sauce, 1 tsp. agave nectar, 1 tsp. Dijon mustard, 1 tbsp. neutral oil.

Serves 2 well.

1. Wash broccoli and cut into florets. Slice bell pepper, peel and dice carrot. Heat garlic infused oil in a large non-stick skillet pan over medium-high heat until glossy. Tip in the broccoli and cook for 3 minutes. Add carrot and cook for 5 minutes. Pour in a scant 1/2 cup water, then pop on a lid. Turn down to medium and steam-cook for 5-7 minutes, until carrots are tender-crisp (adding bell pepper for the last couple minutes).

2. Make sauce: whisk together peanut butter, sesame oil, soy sauce, agave nectar and Dijon mustard until smooth. Add neutral oil and whisk again.

3. Remove lid from broccoli and make a space in the center of the pan. Tip in the peanut sauce and allow the heat to melt it while you mix it into the vegetables. Sprinkle in red pepper flakes and sesame seeds.

4. Spoon veggies over cooked rice, top with fresh green onion.

#spicy #peanut butter #stir fry #broccoli


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