Recipe by Karina Allrich
I have to be gluten-free and soy-free, so here is my GF/SF version of my favorite veggie stir-fry.
Sauce:
3/4 cup light vegetable broth
1/4 cup natural peanut butter
2 Tbs apple cider vinegar
1 Tbs molasses
1 Tbs apple juice concentrate
1 tsp curry powder, or to taste
1/2 tsp cayenne pepper, or to taste
Stir-fry:
1/2 cup light vegetable broth
3-4 cloves of garlic, minced
1 medium red onion, chopped
1 heaping cup fresh broccoli florets
1 heaping cup cauliflower pieces
4 medium carrots, sliced into matchsticks
1 medium zucchini squash, sliced into half-moons
1 tsp dried ginger or 1 tablespoon minced fresh ginger root
sea salt and freshly ground pepper, to taste
red pepper flakes, if desired for more heat
Garnish:
2-3 Tbs fresh chopped cilantro
In a saucepan, heat the vegetable broth over medium heat; whisk in the peanut butter until smooth. Whisk in the apple cider vinegar, molasses, apple juice concentrate, curry powder and cayenne. Taste for seasoning adjustments.
In a large skillet or wok heat the vegetable broth until it starts to simmer. Add the garlic, onion, vegetables, ginger and seasonings; stir-fry until they are tender-crisp. Add the peanut sauce and stir well. Add the chopped cilantro just before serving.
Serve on hot cooked brown rice or Thai rice noodles.
Servings: 4