Last night, we wanted to take it easy at home. I didn’t feel like running out to the grocery store for dinner so just dealt with what I had in the fridge already: green beans, a few carrots, two heads of bok choy and some tofu. I ended up creating a really delicious little Thai style stir-fry by whipping up some home-made peanut sauce and some quinoa to soak it all up.
Ingredients:
2 heads bok choy
Handful of green beans
2-3 carrots
Tofu
1 cup quinoa, cooked
GInger root, peeled and cut into small pieces
4 cloves garlic, minced
1/2 small red onion
1 tbsp olive oil
1 cup vegetable broth
3-4 tbsps of peanut butter (I think crunchy works better here)
1-2 cups soy sauce
1 tbsp rice vinegar
4 tbsps sugar
In a small mixing bowl combine peanut butter, rice vinegar, sugar and soy sauce. Set aside. In large skillet, combine olive oil, garlic, onion and ginger root. Let brown. Add tofu and veggies and cook for 3-4 minutes (or until tender). Mix in peanut sauce and vegetable broth. Bring to a boil and then let simmer for 2-3 more minutes. Serve over quinoa.
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