Recipe: Staple Storecupboard Stir-Fry with a Soy, Ginger & Peanut Butter Sauce

A stir-fry is such a staple for us. We usually have it on a Monday night, using the leftover meat from the Sunday Roast the evening before, but it’s equally good without any meat, or using meat bought especially for a stir-fry (I have a massive soft spot for a prawn stir-fry).

A stir-fry is, for is, the ultimate in fast and healthy cooking. Yes, there’s a fair bit of chopping involved but once that’s all done it can be cooked in five minutes flat. And if we’re really short on time you can buy those bags of pre-prepped veggies, making it even quicker.

This particular stir-fry sauce is my favourite. It’s made using only store cupboard ingredients (although of course you could use fresh ginger and chillies if you had them) and so we can make it pretty much any time we need to. The sauce is also fantastic tossed through plain noodles (no veg) if you’re sick which is a bonus!

Recipe (serves 1)

  • 1 small onion, finely sliced
  • 1 carrot, spiralized, or peeled into strips with a vegetable peeler
  • 1/4 of a small cabbage (I like using either savoy or red), sliced finely
  • 1/2 a pepper, sliced
  • Other veggies – I like to add mushrooms, kale, beansprouts etc, but it really depends what I have in the fridge
  • Handful of leftover meat, if using (in the photos I had leftover roast chicken to add)
  • 1 tsp peanut butter
  • 1 tsp sesame oil, if you have it
  • 1/2 tsp runny honey
  • 2-3 tbsp soy sauce
  • 1 tbsp lime juice (I usually keep a bottle in the fridge)
  • 1/2 tsp ground ginger
  • Pinch dried chilli flakes, more if you want it hotter
  • 1 nest of egg noodles, or rice, to serve (I’m a noodle girl!)

Stir fry the veggies (and meat) to your liking. I usually like to soften the onions first on a lower heat, before stir-frying the rest on a higher heat (adding the carrots towards the end) as I’m not a fan of crunchy onions. Cook the rice or noodles according to pan instructions.

In a small bowl or mug, combine the peanut butter, sesame oil and runny honey. Gradually add the soy and lime juice, mixing constantly, until you have a smooth sauce. Stir through the ginger and chilli. Once the veg is almost done, add the sauce to the wok and continue to stir-fry until everything is hot and cooked. Serve on a bed of rice or noodles.

And that’s is – super-easy, super-quick and super-tasty!

Are you a stir-fry fan?