Lime and Peanut Stir Fry
Ingredients
1
pc
onion, cut into halved rings
1
pc
bell pepper, cut into thin strips
200
g
carrots, cut into thin strips
200
g
pointed cabbage, sliced
1
Pack(s)
lupine strips
Some
sesame oil
Some
salt and pepper
For the sauce
2
pc
cloves of garlic
1
pc
ginger, thumb-sized
1
Pinch(es)
chilli flakes
80
ml
tamari
1
ts
shiro miso, heaped
2
tb
peanut butter
80
ml
lime juice
1
pc
organic lime, zest
1
tb
date syrup (or coconut blossom syrup)
100
ml
soy milk
Preparation
1. Fry the lupin strips in sesame oil.
2. Stir all the sauce ingredients together in a bowl until smooth. Depending on the consistency of the peanut butter you’re using, you may wish to add some extra water.
3. Heat more sesame oil in a pan, then add the onions and carrots until they start to brown. Add the pepper and pointed cabbage until they start to brown too, then add a little water. Cook the vegetables for around 5-10 minutes.
4. Add the rice and sauce to the pan and heat them up. Season with salt and pepper to taste.
5. Plate up your stir fry with the lupin strips. Sprinkle with chopped peanuts and sprouts if desired.
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