Since becoming a vegetarian, Hubble and I have been learning to expand our meal time repertoire. This recipe is one of my absolute favorites, is loaded with colorful veggies and suits my spicy cravings. It also makes great leftovers.
It's best if you do your prep ahead of time so when you get home from work you can just toss everything in the wok and you are ready to go. We like our veggies cut up in about 1 inch chunks and the carrots cut into disks.
Rainbow Stir Fry with 1-2-3-4 Sauce by John Pitts
Ingredients: Stir Fry
2 cups red cabbage, cut into 1 inch chunks
1 each red, yellow, orange bell pepper, chunked
2 medium to large carrots, cut into disks
1 large yellow onion, chunked
1/2 to 1 cup unsalted peanuts
2 Tbsp olive oil
**Get creative with the colors - sometimes we use mushrooms, edamame, bean sprouts, green bell pepper, squash...whatever sounds good and we have on hand!
Ingredients: 1-2-3-4 Sauce
1 Tbsp butter
2 Tbsp brown sugar
3 Tbsp Frank's hot sauce (or other high quality sauce)
4 Tbsp soy sauce
Directions: Add 2 T olive oil to wok over high heat. While oil and the wok is heating up, mix ingredients in small sauce pot over medium-low heat. Stir occasionally. Once wok is hot, add all cut up veggies and peanuts and start stirring. Stir veggies and peanuts for 2-4 minutes until they are just slightly cooked. Turn off heat and remove wok. Add 1-2-3-4 sauce to stir fry and stir until evenly coated. Serve over rice and enjoy!