Stir Fried Veggies With Asian Peanut Sauce #2
  • Cooking Time: 15-20
  • Servings: 4
  • Preparation Time: 15
  • 2 1/2 cups of asian rice, cooked (ex.: calrose rice)
  • 3 tsp oil
  • 1 onion, thinly sliced
  • 2-3 carrot, chopped
  • 1 sweet pepper, seeds removed and sliced lenghtwise (optional)
  • 1-2 kohlrabi bulb, peeled and cut into 1/2 inch julienne (matchsticks)
  • 2 rabioles, cut in julienne or diced
  • 1-2 cups of kohlrabi leaves (or kale or any other leafy green of choice), cut in 1/4 inch ribbons (chiffonade)
  • 1 large pac choi, pale green stems cut in large matchsticks and dark leaves cut in 1/4 inch ribbons (chiffonade)
  • A few how pepper flakes and/or chopped green onions for serving (optional)
  • One 1" piece ginger, peeled
  • 1/4 onion, chopped (or 1 green onion, chopped)
  • 1/2 cup creamy peanut butter
  • 2 Tablespoons Tamari OR soy sauce
  • 1 teaspoon light brown sugar
  • 1/4 -1/2 teaspoons crushed red pepper flakes
  • 1/4-1/2 cup of water (depending on how thick your peanut butter is) (for an extra creamy & delectable sauce, use coconut milk instead of water)
  1. Cook the rice according to package directions.
  2. In a large skillet or wok, heat oil over medium-high heat.
  3. Add onions and fry until translucent. Add carrot and peppers and cook for 3-4 minutes.
  4. Add kohlrabi bulb and cook for an additional 2-3 min. Add white turnips (rabioles), kohlrabi leaves/greens, and pac choi and cook another 3-5 minutes, until the veggies are almost cooked through and through but still a little crispy. Turn off heat, cover, and set aside.
  6. In a small sauce pan, add a drop of oil and heat on medium heat. When hot, add onion and fry until translucent. Add peanut butter and melt. When melted, turn off heat, add soy sauce, brown sugar, red pepper flakes (or a few drizzles of Sriracha sauce), and 1/3 cup water (or coconut milk). Mix well, adding more water by tablespoonfuls if needed to thin, until smooth. Set aside.
  7. ASSEMBLY: Put rice in each bowl and top with a generous quantity of vegetables. Drizzle on peanut sauce and sprinkle a few hot pepper flakes and/or green onions if you want (optional).
FEATURING: Pac choi, kohlrabi, carrots, white turnips (rabioles), onion (or green onions), and sweet pepper (optional). Another variation on my stir fried veggies with asian peanut sauce just to show you how versatile of a recipe it is ( Just throw in any veggies you have at hand. You can also make the sauce in advance and store it in the fridge up to 3 days in advance- just warm it up quickly on the stove top before using. You can also add stir fried protein of choice (optional).