Thai Peanut Veggie Stirfry

Eli Ben-yehuda

Written by Eli Ben-yehuda

On 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


  1. 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.
  2. Add the tofu, coconut milk and peanut 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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