In this Thai vegetable stew, broccoli, cauliflower, green beans, and peppers are enveloped in a rich coconut peanut sauce. Served over Asian rice noodles, it’s a delectable one-dish meal.
As I often do, I give the option of using a bottled Thai peanut satay sauce, or making your own coconut-peanut sauce. Truth be told, the homemade version really makes the dish, but the bottled sauce will absolutely do in a pinch.
You can link to Coconut Peanut Sauce or Salad Dressing to see the photo and/or print out this recipe separately, but for convenience, here’s the recipe:
- 1/2 cup natural peanut butter (smooth or chunky)
- 3/4 cup light coconut milk
- Juice of 1 lime
- 2 tablespoons tamari or natural soy sauce
- 2 teaspoons grated fresh or squeeze-bottle ginger
- 1/2 teaspoon sriracha or other hot sauce, to taste
- 2 teaspoons agave nectar
- Crushed peanuts or sesame seeds for garnish, optional
1 Combine the ingredients in a small mixing bowl and whisk together until completely blended. If the peanut butter is very dense, you might need to use a food processor or blender.
2 Transfer to a serving container or use right away in a recipe.
Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 4-ounce bundle thin Asian rice noodles (rice vermicelli)
- 1 1/2 tablespoons neutral vegetable oil, divided
- 1 medium onion, quartered and thinly sliced
- 3 cloves garlic, minced
- 3 cups bite-sized broccoli florets
- 3 cups bite-sized cauliflower florets
- 2 cups fresh slender green beans, trimmed and cut in half (see Note)
- 1 large red bell pepper, cut into narrow 2-inch strips
- 1 to 2 fresh chiles, seeded and minced
- 1 cup water
- 1 1/2 cups bottled peanut satay sauce or one recipe Coconut-Peanut Sauce or Salad Dressing (see link in Notes or above recipe card)
Garnishes (use any or all)
- Chopped peanuts
- Sliced scallions
- Cilantro leaves
- Cook the noodles according to package directions, then drain and cut into shorter lengths. Return to the pot and toss the noodles with about half of the oil so that they don’t stick to one another. Cover and set aside.
- Heat the remaining oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Layer the broccoli, cauliflower, green beans, bell pepper, and chilies in the pot without stirring them in. Pour in the water. Bring to a rapid simmer (you’ll hear it rather than see it), then lower the heat. Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp.
- Add the sauce to the soup pot and stir everything together well. Bring to a gentle simmer and cook for 5 minutes longer, uncovered, or until the sauce has enveloped the vegetables, which should be done to just a bit more done than tender-crisp.
- To serve, place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them. Garnish with chopped peanuts, sliced scallions.
If fresh slender green beans are unavailable, substitute frozen. Try organic petite whole green beans.
If you'd like to make your own, link to Coconut Peanut Sauce or Salad Dressing.
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