Oriental Stir-fry Vegetables in Peanut Sauce
by Tarla Dalal
This dish is unmistakably Oriental, through and through! A colourful assortment of veggies is stir-fried to give it a delectable crunch that only perfect stir-frying can achieve.
Noodles topped with these crispy veggies, succulent paneer and a tongue-tickling peanut sauce makes a satiating one dish meal within minutes. The sweet and sour peanut sauce used in this recipe is a quick-fix made using peanut butter, tamarind pulp and other ingredients. It is quite convenient and easy to make.
You can stir-fry the veggies, prepare the noodles and the peanut sauce ahead of time. However, assemble the Oriental Stir-Fry Vegetables in Peanut Sauce just before serving. You might have to re-heat the sauce and veggies before doing so.
Oriental Stir-fry Vegetables in Peanut Sauce recipe - How to make Oriental Stir-fry Vegetables in Peanut Sauce
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 1/2 cups cooked rice noodles
For Stir-fry Vegetables
1 tbsp butter
1/4 cup thinly sliced spring onions whites
1/2 cup bean sprouts
1/4 cup shredded red cabbage
1/4 cup carrot juliennes
1/2 cup paneer (cottage cheese) cubes
salt and freshly ground black pepper (kalimirch) to taste
For The Peanut Sauce
2 tbsp peanut butter
1/2 tsp soy sauce
1 tsp tamarind (imli) pulp
1/4 cup chopped jaggery (gur)
salt to taste
For the peanut sauce
- For the peanut sauce
- Boil ½ cup of water in a broad non-stick pan, add the peanut butter, soya sauce, tamarind pulp, jaggery and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside
For stir-fry vegetables
- For stir-fry vegetables
- Heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a high flame for few seconds.
- Add the beans sprouts, red cabbage, carrot and sauté on a medium flame for 2 minutes.
- Add the paneer, salt and pepper, toss gently and cook on a medium flame for 1 minute. Keep aside.
How to proceed
- How to proceed
- Just before serving, re-heat the peanut sauce and stir fry vegetables.
- Place half the rice noodles on a serving plate.
- Top it with half the stir fry vegetables.
- Finally put half the peanut sauce evenly over it.
- Repeat steps 2 to 4 to make 1 more serving.
- Serve immediately.
| Energy | 525 cal |
| Protein | 8.3 g |
| Carbohydrates | 50.8 g |
| Fiber | 1.6 g |
| Fat | 32.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 1268.3 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.3 mg |
| Vitamin B3 | -0.3 mg |
| Vitamin C | 17.2 mg |
| Folic Acid | 5.1 mcg |
| Calcium | 205.7 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 307.5 mg |
| Potassium | 46.3 mg |
| Zinc | 0.1 mg |
Lovely stir-fry.. with rice noodles.. just makes a perfect meal for a sunday.. This was enjoyed by everyone in my house.. The sauce is a perfect match for this noodles..
Stir fried vegetables served on top of rice noodles and then coated with peanut sauce. Great combo.