Stir-Fry Vegetables with Peanut Sauce (SF)

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Stir-Fry Vegetables with Peanut Sauce

 

 

16 baby potatoes

2 tbsp (8 tsp) oil

1 red capsicum (bell pepper), cut into strips

125 g (4 1/2 oz) snow peas

300 g (10 1/2 oz) can bamboo shoots

285 g (10 oz) can whole chamignons (small mushrooms)

 

Peanut Sauce :

 

1 tbsp (4 tsp) oil

1 onion, cut into wedges

2 cloves garlic, crushed

1 tsp grated lemon rind

1/2 tsp sambal oelek (chilli paste)

3/4 cup cocnut milk

2 tbsp (8 tsp) peanut butter

3 tsp lemon juice

 

 

1. Cook potatoes in boiling water for 5 minutes or until just

tender. Drain. Cut each potato in half.

 

2. Heat oil in wok. Add potatoes, capsicum (bell pepper) and snow

peas. Stir-fry over high heat for 2 minutes or until vegetables are

tender. Add drained bamboo shoots and champignons and stir over heat

for 1 minute. Pour hot peanut sauce over vegetable prior to serving.

 

3. To make peanut sauce : Heat oil in a pan. Add garlic and onion

and stir over medium heat for 3 minutes or until tender. Add lemon

rind and sambal oelek and stir over heat for 1 minute. Add coconut

milk, peanut butter and lemon juice. Stir until combined. Cover pan

with lid, reduce heat to low and cook for 3 minutes, stirring

occasionally. Transfer to a food processor and process 1 minute or

until smooth.

 

 

Serves 6.