Oriental Stir-fry Vegetables in Peanut Sauce
by Tarla Dalal
Added to 286 cookbooks
This recipe has been viewed 19433 times
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.
- 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
- 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.
- 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.
Nutrient values per serving
|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|
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