One Pan Asian Stir-fry with Peanut Sauce (gf, grain free, df, vegan)

One Pan Asian Stir-fry with Peanut Sauce

A one pan dish that's packed full of flavor AND veggiesQ

Makes a great side dish or vegetarian meal!

Serves: 4

Ingredients:

1 tsp avocado oil (or your preferred oil)

1 small onion, diced

1 TBS water

4 large carrots, chopped

1 yellow pepper, chopped

1 can garbanzo beans, drained and rinsed

2 handfuls of spinach

Peanut Sauce:

4 cloves of garlic, finely minced (To save time, I use a garlic press !)

1 TBS avocado oil

1 TBS tamari soy sauce

1/4 tsp ginger

3 TBS water

1 TBS Crazy Richard's creamy peanut butter

1 tsp honey

{Option 1: To make this dish more hearty, I love adding baked chicken (or rotisserie chicken works well too)! Just mix it in when you add the garbanzo beans and spinach. Option 2: If you'd like to keep this meal vegetarian but would like more protein, you could add another can of beans-- either garbanzo or great northern would be great!}

Directions

1. On medium heat, heat a large frying pan on the stove.

2. While your pan is heating up, mix ALL of the Peanut Sauce ingredients together in a small bowl.

3. To your heated pan, add the avocado oil, diced onion, and 1 tablespoon of water, sauteing until the onions are transparent and fragrant.

4. Once the onions are done, add the carrots, pepper, Peanut Sauce, and 1/2 cup water.

5. Mix everything together. Turn the heat up to high and cover your pan, allowing everything to cook for about 8 minutes.

6. Then, take the cover off & add in the garbanzo beans and spinach; turn the stove down to medium heat, and let it continue cooking for about 3 minutes to reduce the moisture. (You will know when the stir-fry is done because the sauce that the veggies are coated in will be thick!)

Serve with brown rice, cauliflower rice, or whatever you would like!

Makes GREAT leftovers! Store in the fridge for 3-4 days!

Don't forget to tag me on Instagram, @cooking_emily, so I can see your recreations!

xoxo,

Emily