Cabbage Peanut Stir Fry (Vegan and Gluten Free)

Cabbage Peanut Stir FryStir fries are a great way to use up an extra vegetables you have in the fridge.  That is exactly what I was doing when I came up with this stir fry recipe.

Sometimes you really don’t even need a recipe.  Just throw a bunch of stuff together and viola!  Instant meal.

Often times with something delicious and easy.  That was the case with this healthy stir stir fry recipe.  This recipe will become a staple in our meal rotation.

 

Cabbage Peanut Stir Fry

 

If you wanted to add more protein to this recipe, you can add baked tofu. To bake the tofu, I cut it into cubes and bake in the oven at 350.  It usually cooks in 30-35 minutes.

This recipe would also be great served over wild rice or quinoa.  This helps also stretch the meal out longer.

This dish was inspired by my Peanut Noodle Stir Fry.

Cabbage Peanut Stir Fry

Cabbage Peanut Stir Fry
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Ingredients

  • 1 head cabbage sliced thin
  • 1 red pepper sliced thin
  • 1 yellow pepper sliced thin
  • 1 green pepper sliced thin
  • 4 carrots shredded
  • 1/3 cup peanut butter
  • 1/4 cup orange juice not from concentrate
  • 1/4 cup organic soy sauce or bragg’s aminos
  • 2 T toasted sesame oil

Instructions

  1. In a large pan, throw the cabbage, peppers, carrots and oil and cook on medium covered until some of the cabbage cooks down. It will seem like a lot, but I promise it will cook down a bit.
  2. Stir the vegetables frequently.
  3. While the veggies are cooking, in a large mixing cup, add the peanut butter, soy sauce and orange juice.
  4. Once the veggies have softened a bit, add the sauce and cook a bit longer until everything is combined.
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http://mywholefoodlife.com/2013/01/27/cabbage-peanut-stir-fry/

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Peanut Noodle Stir Fry

Of all the different cuisines out there, I would have to say Asian cuisine is my favorite.  This peanut noodle stir fry dish is another one of my husband’s creations and his favorite Asian stir fry of the blog as well.  Both of us love pad thai, so this dish is a spin on those Thai flavors we love so much.  It just seems as if every time we make this, we can’t eat it enough. The sauce leaves you wanting more, and the vegetables all compliment each other nicely. Any vegetable combos work with this too, so you can customize the recipe to suit your needs.

peanut noodle stir fry watermark

For another Asian style recipe click here

You can see my husband and daughter making this recipe in this video.

 

Peanut Noodle Stir Fry

Yields 4-5 servings

Peanut Noodle Stir Fry

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 1 pkg rice noodles
  • 1 cup broccoli
  • 1 cup shredded carrots
  • 4 green onions cut into strips
  • 1 cup sliced mushrooms
  • 4 stalks celery chopped
  • 1/3 cup unsalted peanut butter
  • 1/4 cup fresh orange juice
  • 1/4 cup organic soy sauce or bragg's aminos
  • 1 tsp red pepper flakes
  • 1 pkg of firm tofu cubed (optional)

Instructions

  1. Cook the rice noodles according to the package instructions and set aside.
  2. In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes to set aside for later.
  3. In a large skillet pan, saute the carrots, mushrooms, celery, broccoli and onions for about 5-7 minutes or until they begin to soften.
  4. Add the sauce from above and saute for another 4-5 minutes.
  5. Add the noodles and stir.
  6. Saute until everything is nicely incorporated and remove from the heat.
  7. Serve immediately or refrigerate for later.
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http://mywholefoodlife.com/2012/11/29/peanut-noodle-stir-fry/

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