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.
- 2 cups dry jasmine rice or any rice of your choice
- 4 ounces of coconut milk
- 4 ounces of peanut sauce
- 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: (Optional)
- 1/2 cup roasted peanuts, chopped
- 4 Tablespoons cilantro, chopped
- 4 Tablespoons scallions, chopped
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