Thai Peanut Veggie Stirfry
Written by Eli Ben-yehudaOn January 16, 2019
Here is another fantastic recipe from the book Eat to Live — its a Nutritarian recipe called the Thai Peanut Veggie Stirfry Recipe and I am in love with it.
What’s so great about it is…well, a lot of things:
- It makes a LOT, so you can freeze leftovers for later.
- It contains a great variety of high-nutrient foods, including watercress (highest nutrient food on the planet!)
- It will introduce you to some great new ingredients if you’ve never used them before.
- It’s super easy to make stirfrys: and it’s all one pot!
- 1 large red bell pepper, chopped
- 1 medium eggplant, peeled and chopped
- 1 pound mushrooms, chopped
- 1 can bamboo shoots, drained and chopped
- 2 cups watercress, roughly torn, plus a handful
- ½ pound fresh green beans, chopped
- 1½ tablespoons fresh ginger, grated or minced
- 5 cloves fresh garlic, grated or minced
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh basil, finely chopped
- 2 tablespoons low sodium vegetable soup base
- 1 teaspoon curry powder
- 2 cups carrot juice
- 1 block extra firm tofu, drained, pressed and cubed
- ½ cup light coconut milk
- 2 tablespoons natural, no salt added peanut butter
- ¼ raw, salt-free peanuts, chopped
- In a large saute pan or wok over medium heat, add everything but the last 4 ingredients. Stir to combine thoroughly and cover. Cook for about 20 minutes or until the veggies are just tender, stirring occasionally, if necessary.
- Add the tofu, coconut milk
andpeanut butter and stir to combine. Serve immediately, topped with a small handful of fresh watercress and a sprinkle of 1 tablespoon chopped peanuts.
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