In this video, Chef Ann shows you how to make a quick stir-fry. Chef Ann shows you how to cut vegetables and explains the benefits of adding different foods to your diet.


Vegetable Stir-Fry with Easy Peanut Sauce

Serves 4

2 tablespoons coconut or canola oil

1 small onion, sliced

2 garlic cloves, finely chopped

1 carrot, peeled and cut into matchsticks

1 red bell pepper, seeded and sliced ¼-inch thick

1 head broccoli, cut into florets

To serve:

Brown rice

Peanut sauce (see below)

1/4 cup toasted and chopped peanuts

1 tablespoon fresh chopped cilantro

  1. In a large skillet or wok, heat oil over medium-high until shimmering. Add onion; cook until slightly translucent, stirring often. Stir in garlic.
  2. Add carrot, and stir-fry for one minute.
  3. Add red bell bepper; stir-fry for one minute. 
  4. Add broccoli and stir-fry until hot. Cover with lid and lower heat; cook about 1-2 minutes, until broccoli is tender but still crisp.
  5. Add peanut sauce. Toss to combine.
  6. Serve over rice. Garnish with peanuts and cilantro.

1 cup natural peanut butter

1 cup water

1/3 cup organic canola oil

1/3 cup honey

3 tablespoons natural soy sauce

1 tablespoon brown rice vinegar

1 tablespoon peeled and chopped fresh ginger

Juice of 1/2 lemon

1/2 teaspoon sea salt

  1. Blend everything in a high-speed blender until smooth.
  2. If serving warm, heat on stove until hot.

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