Coconut Peanut Sauce with Stir-Fried Veggies and Rice
Coconut peanut sauce with stir-fried veggies and rice. Fresh vegetables stir-fried and tossed in a sauce of coconut milk, peanut butter, and spices. Serve with steamed rice for an easy and healthy dinner.
Servings: 4 people
Calories: 629kcal
Ingredients
Rice:
- 2 cups dry jasmine rice or any rice of your choice
Sauce:
- 4 ounces coconut milk
- 4 ounces of peanut sauce
Vegetables:
- 3 cups broccoli cut into florets
- 1 red bell pepper julienned
- 1 cup mushrooms sliced
- 2 carrots cut into rounds
- 2 cups fresh spinach
Garnish:
- 1/2 cup roasted peanuts chopped
- 4 Tablespoons cilantro chopped
- 4 Tablespoons scallions chopped
Instructions
- Cook the rice according to the package.
- Combine the coconut milk and peanut sauce in a small saucepan. Heat over medium heat until heated through.
- In a large skillet or wok, stir-fry the broccoli, bell pepper, carrots, and mushrooms together in a small amount of oil. Season to taste with salt and pepper.
- When the vegetables are cooked, turn off the heat and toss the spinach in the pan. Stir to combine.
- Plate your rice and vegetables and drizzle the coconut peanut sauce over the top.
- Garnish with the chopped peanuts, cilantro, and scallions.
Notes
- The vegetables listed are just a suggestion. Use any vegetables that you have on hand or that are in season.
- I always use a rice cooker for most of my rice. They are inexpensive, easy to clean and produce a consistently cooked rice every time. This is the model I have- Rice Cooker
- For a spicier sauce- Add Sriracha sauce to your taste
Nutrition
Calories: 629kcal | Carbohydrates: 95g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Sodium: 546mg | Potassium: 862mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7945IU | Vitamin C: 106.8mg | Calcium: 111mg | Iron: 3.4mg