Peanut Hoisin Stir Fry

I have a few recipes that I go to again and again.  This stir-fry is one of them.  I can't get enough of this peanut sauce, I always have the ingredients on hand, and it is chock full of veggies.

It is also a very versatile recipe and can be made with many different veggies.  I will give you some vegetable ideas below, but feel free to include other veggies if you like.  Also, I sometimes use quinoa with this, and sometimes I use rice; both taste good.

I do think a really good hoisin sauce is key.  This hoisin sauce is the kind I always use, and I love it. It is not as bitter as some hoisin sauce, and is a perfect compliment to the salty peanut butter.

If you make it, let me know on instagram (@measureandwhisk), or email me!  I love hearing your feedback on recipes!

Peanut Hoisin Stir Fry

adapted from Budget Bytes

Serves 3-4

Sauce: 

1/2 tsp powdered ginger

1/4 cup smooth peanut butter

1/4 cup hoisin sauce

1/6-1/4 cup hot water (depending on how thick you want it)

1 Tbs olive oil

1/2 tsp garlic powder (or 1 garlic clove, minced)

1 large head broccoli, cut into small florets

1/2 onion, diced 

1 large carrot, diced

1/2 cup red cabbage (optional)

1/2 bell pepper, diced

2-3 cups cooked quinoa, rice or noodles

In a jar, combine the ginger, peanut butter, and hoisin sauce.  Stir and then add the hot water, a little at a time, until it reaches the desired consistency. 

In a large frying pan, heat the oil, and add the garlic powder.  Add the vegetables (except the broccoli... throw that in the last 2 minutes of cook time), and stir fry for 8-10 minutes until the vegetables are soft.  

Serve immediately.  Enjoy!