| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 594 | 35g | 15g | 60g |
| sugars | fibre | protein | salt |
| 21g | 11g | 18g | 1.9g |
Why I Love New Zealand Vegan Sweet Potato and Peanut Satay Stir Fry
When I first tasted the Vegan Sweet Potato and Peanut Satay Stir Fry, it struck a chord with me. The balance of flavours was remarkable, reminding me of the cultural complexities that can be found on a dinner plate. By exploring its diverse tastes, I fell in love with this enchanting fusion of sweet, salty, creamy, and crunchy, all in one dish. It was an unexpected surprise, inspired by New Zealand cuisine but adding a hint of the familiar.
Finding Inspiration in Unlikely Places
I am always looking for new ways to combine flavors and ingredients that reflect both sides of my heritage – the Pacific Northwest and Japan. When I came across this recipe, it was reminiscent of the stir fry dishes from my childhood. I was particularly drawn to the roasted peanuts which reminded me of Sukiyaki, a Japanese one-pot dish with beef and vegetables simmered in a rich, peanuty sauce. There is something homely and comforting about the combination of peanuts and vegetables, cooked until they’re just right. If you’re interested in the dish that inspired me, check out this Sukiyaki recipe from Martha Stewart.
An Evolution of Tastes
As a cooking enthusiast, I believe every good recipe evolves over time. The Vegan Sweet Potato and Peanut Satay Stir Fry is no exception. Using my experience with seafood dishes, I tweaked the recipe a bit, adding sautéed shrimp for a protein-packed twist for the non-vegan folks. Equally delicious vegan alternatives could include tofu or tempeh. This dish pairs beautifully with a glass of Chardonnay or a light lager. If you are looking for a complementary dessert, I recommend something with a light, clean finish, given the richness of the stir-fry. A lemon sorbet or a green tea ice cream would be a delightful way to round off the meal.
What You’ll Need
- 3 large sweet potatoes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 cups of broccoli florets
- 1 cup of snap peas
- 3 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 cup of unsalted roasted peanuts
- 1 can (14 oz) of coconut milk
- 3 tablespoons of soy sauce
- 1 tablespoon of curry powder
- 2 tablespoons of brown sugar
- Juice of one lime
- 1 bunch of fresh cilantro, chopped
- 2 cups of cooked brown rice
Method
Step One
Begin by washing all your vegetables thoroughly. Cut the sweet potatoes into small cubes, the bell peppers into thin strip, and keep the broccoli florets and snap peas whole.
Step Two
Heat up the vegetable oil in a large pan over medium heat. Once the pan is hot, add the minced garlic and grated ginger, frying them for around 1 minute or until their aroma starts to release.
Step Three
Add the sweet potatoes into the pan, sauté them until they are slightly browned and begin to soften. This should take approximately 10 minutes.
Step Four
Add the bell peppers, broccoli florets, and snap peas to the pan. Stir fry these together for around 5 minutes or until they become vibrant and slightly tender.
Step Five
While your vegetables are cooking, start making your peanut satay sauce. Grind the roasted peanuts in a food processor until they’re finely crushed. In a separate bowl, mix the coconut milk, soy sauce, brown sugar, and curry powder until well combined. Stir in the crushed peanuts.
Step Six
Pour the peanut satay sauce over the vegetables in the pan, ensure all vegetables are well coated with the sauce. Let the mixture simmer on a low heat for about 10 minutes.
Step Seven
Lastly, stir in the lime juice and sprinkle the chopped cilantro over the stir fry just before serving. This will enhance the flavors and the freshness of your dish.
Step Eight
Serve your Vegan Sweet Potato and Peanut Satay Stir Fry hot over a bed of cooked brown rice. Enjoy your delicious and healthy vegan meal!
