Ingredients
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, finely chopped
- 3 cm fresh ginger, finely grated
- 3 shallots / spring onions, chopped
- 3 cups diced or chopped vegetables such as carrot, bean sprouts, red capsicum, cauliflower, corn and zucchini
- ¼ cup frozen peas and corn
- 1/2 cup Sanitarium Crunchy Peanut Butter
- 2 tsp Salt Reduced soy sauce
- 2 tsp sesame oil
- Fresh crisp lettuce leaves to serve
- 2 tbsp sesame seeds, lightly toasted
- ¼ cup fresh coriander leaves
Method
- Heat the oil in a large non-stick frying pan. Add the garlic, ginger and shallots, cook 30 seconds
- Add the chopped and frozen vegetables and Sanitarium Crunchy Peanut Butter, cook tossing regularly for about 4 minutes or until vegetables begin to soften
- Add 1 tbsp. water, cover and steam until tender, about 2 minutes
- Toss with the soy sauce, sesame oil
- Pile into a serving dish and scatter with the sesame seeds and coriander. Serve with crisp lettuce leaves.