We love that you can make this stir fry completely vegan, or you can add in chicken or shrimp for family members that prefer meat.
Spicy Peanut Sauce:
- 1/4 cup unsweetened peanut butter
- 1 garlic clove, finely minced
- 1 tsp fresh ginger, finely minced or grated
- 1 tsp tamari or soy sauce
- 1 tsp sesame oil
- 2 tsp sriracha
- 1/4 tsp red pepper flakes
- 1/2 tsp black sesame seeds
- Optional: 1-3 tbsp warm water to thin out
For stir fry:
- 1 14oz. package extra firm tofu, drained or 1 lb. chicken breast
- 2 tbsp sesame oil, divided
- 1 purple sweet potato, spiralized
- 1 large kohlrabi, peeled and spiralized
- (For gluten version, substitute above 2 ingredients with cooked soba noodles)
- 1 cup trimmed broccoli or broccolini
- 1 cup snow peas
- 1/2 cup diced zucchini
- 1/4 cup diced green onion
- 1 cup bok choy, sliced into ribbons
- Salt & pepper to taste
- For garnish: Sprouts, cilantro, black sesame seeds, chopped peanuts, radish, limes
- Whisk all sauce ingredients in small bowl until well combined. Taste and adjust spices as needed. If you prefer a thinner sauce (we like ours on the thick side), stir in 1 tbsp warm water at a time until you reach desire consistency. Set aside.
- Heat wok or large skillet over high heat. Add 1 tbsp sesame oil to wok with tofu (or chicken). Stir fry until about 6-8 minutes or until browned. (If using chicken, until chicken cooked all the way through). We often add a touch of tamari to help browning process.
- Remove tofu or chicken, place in bowl and set aside. Add remaining tsp of oil, spiralized purple sweet potato, kohlrabi, broccoli, snow peas and zucchini. Cook until all veggies softened.
- Add tofu/chicken back in wok and add peanut sauce. Stir well to coat all veggies. Add in green onion and bok choy, finish cooking until boy choy is softened. Remove from wok and serve garnished with crushed peanuts, sprouts, cilantro, black sesame seeds, radish and limes.