Happy Friday everyone!
In the mood for some veggies today?! I sure was. And with the sun peaking through those storm clouds, I knew I was ready for some springtime Veg World experimentation. Today’s recipe pairs a power mix of veggies with a nutty, gingery sauce that’s sure to wow your taste buds. And just like the wonderful season that we just entered, it’s delightful, green, and enjoyable at both warm and cool temperatures…
📖 Recipe
Ingredients
For the stir fry
- 2 tablespoons sesame oil
- 5 scallions - washed and chopped
- 15-20 asparagus stalks - washed and chopped
- 1 zucchini - washed and chopped
- 1 cup cooked edamame beans
- ½ cup peanuts
- 1 tablespoon fresh mint - chopped
- 1 tablespoon fresh cilantro - chopped
For the dressing
- 2 teaspoons peanut butter
- 4 tablespoons low-sodium soy or tamari sauce
- 1 lime - juiced
- 1 tablespoon fresh ginger - finely chopped
- 3 cloves garlic - minced
Instructions
- Heat 1 tablespoon sesame oil in a medium sized skillet. Add the peanuts and saute for 2-3 minutes until they turn a dark brown color (be careful not to burn). Remove from heat and set aside for later use.
- In a large skillet, heat the other tablespoon sesame oil over medium heat. Add the scallions, asparagus, and zucchini and saute until slightly brown.
- While the veggies are cooking, combine the peanut butter, soy sauce (be sure to use low-sodium or else the sauce will taste extremely salty...), lime juice, ginger, and garlic in a small sauce pan over medium heat. Cook for a few minutes, stirring constantly, until everything has reached a smooth consistency (the peanut butter may cause it to be a little clumpy, especially if you use an oil-free version...but it will still taste just as delicious).
- Remove the sauce from heat and pour over the veggies. Add the edamame beans, peanuts, mint, and cilantro. Mix everything together. Serve and enjoy!
Did you make this recipe?Tag @vegworld_recipes and follow me today!
Have a fab weekend,
Lizzie
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