We're celebrating National Peanut Butter Day with a special recipe from our Culinary Creative Director, Libbie Summers! This recipe incorporates a homemade peanut sauce into a quick and delicious 20-minute meal.
Sautéed Vegetables in Spicy Peanut Sauce
Time to Table: 20 minutes
What you need:
5 ounces (3/4 cup) Jasmine Rice
1 tablespoon canola oil
10 ounces Fajita Vegetable Mix
(red and green bell pepper strips, white onion slices)
Kosher or flake sea salt
Freshly ground black pepper
1 garlic clove, minced
Juice of one juicy lime
1/2 teaspoon red pepper flake (more if you love heat)
1/2 teaspoon brown sugar
For Garnish (optional)
2 tablespoons chopped peanuts
1 tablespoon chopped cilantro
What to do:
1. Make Rice: In a small pot, add 1¼ cups water and a liberal sprinkle of salt. Bring to a boil and add jasmine rice. Bring rice back to a boil and reduce heat to low. Cover and cook for 15 minutes. Turn heat off and let the rice sit for 5 minutes. Fluff with a fork.
2. Sauté Vegetables: While rice is cooking, start vegetables. In a large skillet over medium-high heat, add canola oil. Stir in fajita vegetable mix and 1/4 teaspoon each salt and pepper. Cook stirring until just becoming tender and browned on the edges.
3. Make Peanut Sauce: While vegetables are cooking, add all ingredients to a food processor. Place lid on and while motor is running slowly add 1/2 cup warm water**. Salt and pepper to taste.
4. Finish Vegetables: Add to 1/4 cup peanut sauce to pan with vegetables and toss together until heated through.
To Serve: Divide rice between two dishes. Top each with vegetables in peanut sauce. Garnish with chopped peanuts and cilantro (optional).
1. **Sub coconut milk for the warm water in the peanut sauce for a more traditional Thai flavor.
2. Store leftover peanut sauce in the refrigerator for up to one week. Bring to room temperature before using.
3. Great with grilled chicken or tossed with zoodles!
Want to make this recipe even easier? Get your ingredients pre-chopped and measured from our delivery menu!