Spring Stir Fry In Peanut Sauce Recipes

THAI PEANUT STIR FRY SAUCE

Steps:

• Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

SPRING STIR-FRY IN PEANUT SAUCE RECIPE

Steps:

• Mix dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
• Heat remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
• Add pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.

SPRING STIR-FRY IN PEANUT SAUCE

Steps:

• 1. MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
• 2. HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
• 3. ADD pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.

BEEF STIR-FRY WITH PEANUT SAUCE

Steps:

• Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
• Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
• Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.