Stir fries for me can be very hit and miss. I think the key thing to a good stir fry is big and bold flavours that enhance the ingredients. As an example, it is easy to overwhelm the ingredients with too much soy sauce or too much sesame oil. Something like pad thai works so well because it balances sweet, salty, umami and sour without compromising the main event, in this case the broccoli, carrot and prawns. This seems counterintuitive, lime, peanut and chilli certainly aren't mind flavours. I think its the fine balancing act that creates the fantastic flavour. A little Goldilocks, not too much, not too little and of each component of the sauce. This stir fry sauce is largely inspired by a recipe by Greens and Chocolate. If you are as big a fan of pad thai as I am, this should be right up your alley.
Serves 4
1 head of broccoli, chopped into small florets
3-4 large carrots, julienned
200g of cooked, peeled and sustainably sourced prawns (optional)
4-5 rice noodle nests or enough for four people
4 tbsp of dark soy sauce
4 tsp of Sriracha sauce
5 tbsp of peanut butter
2 cloves of garlic, minced
1 tbsp of rice, white wine or apple cider vinegar
juice from 1/2-1 lime (adjust to taste)
1 tbsp of water
1 heaped tbsp of honey
2 tbsp of flavourless oil
about 2 tbsp of sesame seeds, toasted
This recipe can easily be made vegan by omitting the prawns. Likewise, chicken would pair very well too.
Preparation
- Place the cut vegetables in a large bowl. Set aside.
- In a small bowl, combine the Sriracha, peanut butter, garlic, vinegar, lime juice, water, honey, oil and sauce.
- Whisk together the dressing ingredients.
- Poor half of the dressing over the vegetables. Coat the vegetables thoroughly.
- Heat a large pan or wok to medium heat.
- Cook the vegetables until almost cooked through. It should take about 10 minutes. Basically you want the vegetables to keep their bite, but they should not be raw.
- Cook the rice noodles according to packet instructions.
- Add the prawns just to warm through.
- Serve the stir fry on top of the rice noodles.
- Garnish with a generous drizzle of the dressing, the toasted sesame seeds and a lime wedge.
- Enjoy!
Serves 1 / Approximate prep time 5 minutes
I know it sounds weird, but if you are a fan of peanut butter you will enjoy this porridge. It is reminiscent of oatmeal cookies but obviously much healthier. I usually have my porridge this way for breakfast when I am working a lunch shift because it so filling and provides protein. You can substitute the peanut butter for any other nut better and I am sure that would be equally delicious. I can image the nutella would be delicious though more decadent.
Ingredients
100ml of oats
200ml of water
1 banana, half mashed and half sliced
1 level tbsp of all natural peanut butter, unsalted and unsweetened
a sprinkle of sea salt
honey or agave syrup (optional)
Preparation
- Combine your oats and water in a microwave safe bowl. Microwave for 2 minutes.
- Add your peanut butter and mashed bananas to the porridge and mix.
- Top your porridge with the remaining banana. Drizzle on some sweetner and sprinkle on the sea salt. Sprinkle on some granola for added crunch (optional).
This soup is the perfect pick me up. It reminds of the thai Tom Kha Gai soup which is one of my personal favourite soups. The coconut milk is so comforting and rich and the peanut butter really adds a great depth of flavour with its nuttiness. This flavours pair really well with the spring onion and pepper. Perfect for any time of year with its tropical flavours, it works equally well for hot summer months as cold, dreary winter nights.
Ingredients Serves 2-3. Approximate cooking time: 20 minutes.
1 tbsp of olive oil
500 ml of boiling water
1 vegetable stock cube
150 ml of coconut milk (light or full fat)
half a red bell pepper
1 large spring onion or 3 small ones
about 1 tsp of soy sauce
1 tsp of lemon juice
salt and pepper to taste
120 grams of peanut butter (unsweetened)
Preparation
- Finely chop or blend the red bell pepper and spring onion (greens only).
- Make sure not puree the mixture. You want it finely chopped!
- Heat 1 tbsp of olive oil in a sauce span.
- Add the red bell pepper, the spring onion greens and the peanut butter.
- Heat the mixture until the peanut butter is well combined and starting to down.
- Add the stock mixture and coconut milk
- Bring to a boil and let simmer for 5 minutes.
- After minutes, season with salt and pepper.
- Add the lemon juice and a dash of soy sauce.
- If you wish, you can add a little extra peanut butter if you want extra nutty flavour.
- Finally, ladle the soup into bowls and garnish with chopped spring onion whites and a little bit of paprika.
