Before I could even start thinking about grocery shopping this week, I HAD to use this massive pile of veggies that I had no other plan for. My go-to fridge cleanout meal? Stir fry!
And I have had these two peanut butter jars burning a hole in my fridge for weeks, so I thought a low-waste satay sauce would be the perfect way to switch up the classic stir fry flavors.
This recipe is completely customizable based on what you have in your refrigerator! This is what I have, so it’s what I used. Use whatever vegetables you need to use. The key ingredients you want to make sure you have for the base are the sesame oil, garlic, ginger, and peanut satay sauce.Â
What you will always need:
Although this recipe is very customizable based on what vegetables you have staring back at you to use, there are a few key ingredients you’ll want to make sure to not leave out to get that delicious satay flavor:
- Sesame oil
- Garlic
- Ginger
- Onions (I used green and yellow. If you only have one, it’s fine. You just need something)
- Peanut Satay Sauce
The Peanut Satay Sauce
While you really need every element of the sauce to have the balanced, sweet, salty, and spicy sauce that makes satay so cravable, there are some substitituions you can make based on what you have. This is a fridge cleanout meal! So
- Rice Vinegar: This is your acid and could be traded for white vinegar or lime juice if that’s what you have
- Honey: Having something sweet helps balance all the flavors. If you don’t have honey, you could sub agave, maple syrup, or sugar
- Chili Paste/Sambal: This is your spicy element. You could sub sriracha, crushed red pepper, or sichuan peppercorns
- Peanut Butter: Although this is a peanut satay sauce, if you have an allergy, you could make this with tahini.
Veggie Stir Fry with Peanut Satay Sauce
Ingredients
Stir Fry
- 5 cloves garlic minced
- 2 inches ginger minced
- 4 green onions finely sliced, greens and whites separated
- 1/2 green cabbage finely sliced
- 24 oz baby bella mushrooms or mushroom of choice, sliced
- 1 large yellow onion sliced
- 1 lb snap peas
- 12 oz frozen edamame
- 2 T sesame oil
- 2 T avocado oil
- Cilantro optional for garnish
Peanut Butter Satay sauce
- 3 T peanut butter I used the scraps of 2 large jars
- 4 T soy sauce
- 2 T rice vinegar
- 1 T honey
- 1 T chili paste adjusted for spice preference
- 1 clove garlic
- 1 ounce hot water
Instructions
Assembling your Stir Fry
- In a large sautee pan or wok, add sesame oil over medium heat along with garlic, ginger, and green onion whites.
- Once fragrant, add onions, and saute for about 1 minute
- Add cabbage, a pinch of salt, avocado oil, and stir. Allow to cook down until the cabbage is about half in size (15-20 minutes)
- Add mushrooms and allow them to cook until tender and water has evaporated (another 15-20 minutes)
- Turn heat up to medium-high and add bell pepper and allow brown, about 5 minutes
- Add snap peas and frozen edamame and mix in to distribute the heat and thaw edamame. You want them to be warm without losing their texture. Once all vegetables are ready, turn off the heat, add the satay sauce, stir, and serve immediately.
- Serve with rice or rice noodles, green onion greens, and cilantro.
Peanut Satay Sauce
- Combine all ingredients in a bowl and whisk until well combined.
- If you are using the remnants of a peanut butter jar, like me, add all ingredients to the peanut butter jar and shake vigorously until all the peanut butter is pulled off the sides. Make sure the water is hot to help loosen it up. You may need to go in with a rubber spatula to scrape, but it will be much easier than it would if you were scraping it without having shaken it with warm ingredients.