Tuesday, November 8, 2011

Beet and Cashew Stir Fry with Peanut Sauce

I usually quickly cook a dinner on Tuesday night and head to my girl's bible study, but it ended last week. While I am missing see all the women, it was nice to make a leisure dinner with my hubbie! Tonight we made a stir fry and it was yummy. Evan made a peanut sauce to toss with it that was a big hit! I hope you also enjoy it!

Serves: 4

4 small beets
1 medium red onion, diced
2 large carrots, cut into small thin strips
1 large bell pepper, cut into a large dice
1 small head cabbage, thinly sliced
raw, unsalted cashews, chopped
a handful of fresh cilantro leaves
sea salt and freshly ground black pepper

Peanut Sauce:
1/4 cup soy sauce
2 heaping Tbs peanut sauce
1/8- 1/4 tsp ground red pepper (add 1/8 tsp, taste and add more if you want)
1-2 tsp agave nectar (add 1 tsp, taste, and add more if you want)
squirt of lime juice, if desired

1. Mix all ingredients for peanut sauce in a small bowl. Set aside.

2. Peel beets. In a food processor fitted with a shredded blade, shred beets.
3. In a large skillet, heat 1 tsp coconut oil over medium heat. Add onions and saute 3 minutes. Add rest of vegetables (beets, cabbage, carrot and bell pepper). Saute for around 10 minutes, stirring occasionally. Add 1/2 of the cashews. Stir. Add 1/8 cup if vegetables are sticking to pan. Stir. Add peanut sauce and cook 1-2 minutes.
4. Spoon vegetable mixture into bowls. Top with chopped cashews and cilantro.

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