Snow Pea, Cabbage and Fresh Ginger Stir Fry with Peanut Sauce
I created this dish after a busy week at work when I didn’t have the energy to do more than microwave a series of Trader Joe’s-style dinners. Finally, I couldn’t take myself anymore and decided to seek inspiration at the farmer’s market. I found it in red cabbage and broccoli and, later, the peanut butter in my pantry. The peanut sauce is divine or—hear me out—simply spoon some peanut butter straight into the pan. With a few minutes of stirring, you’ll have warm melty peanut sauce. Insert air high five.
Ingredients
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon maple syrup
- Pinch of red pepper flakes
- 1 tablespoon light, or untoasted, sesame oil
- 4 garlic cloves, chopped
- ½ head red cabbage, sliced into ½-inch strips
- 1 small head broccoli, chopped
- 4 green onions, thinly sliced
- 1-inch piece (1 tablespoon) fresh ginger, grated
Serving suggestion
2 cups cooked brown or white rice
½ to ¾ cup chopped salted peanuts
Instructions
- 1Whisk together in a small bowl, the peanut butter, soy sauce, rice vinegar, maple syrup, and red pepper flakes. (Microwave the peanut butter for a few seconds if it’s stiff.) Add a spoonful or two of warm water if you want a thinner consistency.
- 2Heat the sesame oil and garlic in a sauté pan over medium heat and cook until fragrant, about 1 minute.
- 3Stir in the cabbage, broccoli, green onions, and ginger. Sauté until the vegetables have softened but still have snap, about 3 to 4 minutes. Pour on the peanut sauce—as much as you want, and store whatever’s left over in the fridge. Heat for 1 more minute.
- 4Serve as is, or over rice, and top with chopped peanuts.
Easy Ingredient Swaps
↔Lime juice for the rice vinegar
↔Brown sugar for the maple syrup
↔One-half teaspoon powdered ginger for fresh ginger
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