Skinny & Oriental Peanut Ginger Stir-Fry2013-12-16
- Course: Main
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
The other week John Lewis asked me if I wanted to try out some of their cookware with a delicious (and healthy!) winter warmer recipe. I decided to cook up an oriental style stir-fry using ‘Raymond Blanc’s Simply Perfect Chef’s Pan’ .. I’ve never got excited over a pan before but the ‘superior non-stick coating’ really impressed me (agh, going to stop right there as I’m sounding really sad!!). Anyway, thanks Raymond.
When it comes to ‘blogging my recipes’ they have to go through a strict ‘tasting regime’ which goes something like this: 1) Cook the dish 2) Serve half & photograph 3) Ask for a rating out of 10 (the response is always ’10’ so I ignore this) 4) Watch to see how much is eaten (most important step).. if the entire dish is eaten I immediately put it on my ‘to blog list’.. and if only half the dish/muffin etc. is eaten I ask ‘why’, and if I love the recipe then it gets blogged anyway.. I then eagerly await your blog comments/photographs and ratings!!! So now you know my secret.. of course many recipes don’t make my blog (not even I like those recipes!!), but here is one where the ENTIRE dish was eaten in front of my eyes 🙂 !
This recipe uses ‘light’ coconut milk and PPB (powdered peanut butter) to reduce the calorie content, along with natural flavourings and sweeteners such as soy sauce and honey to create the most delicious dish.. you’ll want to ditch your greasy/lack of flavour Friday night takeaway I promise you!!
- 200g bean-sprouts/stir-fry mixed veg*
- 1/2 white onion, chopped
- 1 red pepper, thinly sliced
- 300-500g prawns/chicken breast (cubed)
- 200ml (1/2 can) light coconut milk
- 3 tbsp peanut butter**
- 2 tbsp soy sauce
- 2 tbsp runny honey
- 1 tsp chilli flakes
- 1 tsp ground ginger
- 1 tsp garlic granules
- juice of 1/2 lime
- 1 tsp oil for frying - I used coconut
- Noodles to serve
*I used a stir-fry mix containing cabbage, bean sprouts & carrots (buying pre chopped is so convenient!)
Cook the onion in a pan with the oil, garlic, ginger and chilli for 5-10 minutes until browned before adding in the rest of your stir-fry veg, using a medium heat.
If you are using chicken, once the vegetables have softened set the vegetable mixture to one side and brown the meat in the pan on a medium-high heat. If you are using prawns simply add the (cooked) prawns to the pan with the vegetables in before moving to step 3.
Mix together the onion mix and browned chicken/prawns before adding the coconut milk, peanut butter, honey and soy sauce.
Simmer for 5-10 minutes until the sauce has thickened and meanwhile cook your noodles according to the packet (usually simmering them in boiling water for 4 minutes).
Add the juice of 1/2 a lime to the pan and serve… noodles first, stir-fry & sauce second.. and enjoy!
P.S. I kept left over sauce in the fridge for the next day for another stir fry.. and I’m also planning on using the coconut milk in my porridge (yum!).
Nutritional stats provided are based on 1/3 of the above ingredients using prawns & PPB and exclude the noodles!
*Thank you to John Lewis for proving me with a selection of Kitchen Utensils & Gadgets in return for creating this recipe. I was not influenced in any way by the free samples supplied and do not promote these products more than other products that I have not reviewed. Please read my disclaimer page for more information.
Average Member Rating
(4.7 / 5)
13 people rated this recipe
This information is per serving.