After Mildreds I had this roaring desire to create a stir fry soo good (and nutritious) it would blow all the other stir fries away.
First of all, the sauce had to be fresh. Most of the store bought stir fry sauces have sugar as their first ingredient and that is usually followed by a nice list of preservatives. This peanut sauce was an experiment…and it turned out surprisingly good (3 ingredients was a plus)!
Secondly, I needed to add an ingredient with a high iron content of course. Because mollusks were an option, I chose fresh scallops from the supermarket as they are pretty easy to incorporate.
The base had to be brown rice – pre-cooked to cut out any waiting time.
So here we go….
For the sauce:
2 tbs peanut butter
1 tbs soya sauce
3 tbs water (or more to thin out)
For the stirfry:
1/2 Red pepper (chopped)
1/2 Yellow pepper (chopped)
4 Asparagus (same singular and plural!) also chopped.
Few florets of broccoli
And any other vegetable that floats your boat.
Scallops (I used 6 pieces)
1/2 cup Pre-cooked brown rice
To make the sauce
Add the ingredients together, using the water to create the right consistency.
For the stir fry
1. Start with adding a bit of extra virgen olive oil onto a wok and turn the stove on to medium to high heat.
2. When the wok is hot, add the scallops and let them cook, turning them occasionally.
3. Add your chopped up vegetables and stir fry.
4. Add the peanut sauce and combine well with the scallops and vegetables.
5. Add the brown rice into the mixture.
6. Season with salt, pepper and lemon juice, and serve.
I loved adding the brown rice into the stir fry mixture, it made some sort of a sticky rice/ risotto texture.
Bon appetit! 🙂
Have you ever made your own stir fry sauce?