Author Notes
This is a thai inspired recipe, and one of those vegetable dishes that is so tasty, you can eat it like a main dish. It makes a drool-worthy sauce so serve with noodles or Jasmine sticky rice, if you'd like! —Alisha Sood
Ingredients
-
2 bunches
Broccolini, stems trimmed
-
2
Red Bell Pepper, sliced
-
2
Purple Onion, quartered
-
6
Garlic cloves, crushed
-
4
Thai red chillies, sliced
-
3 tablespoons
Vegetable oil
-
2 teaspoons
Fish sauce
-
1/2 cup
Coconut Water
-
1 tablespoon
Honey
-
1 tablespoon
Garlic chilli sauce
-
1/2 cup
Whole roasted cashews, unsalted
-
2 tablespoons
Crunchy peanut butter
-
1/2 cup
Cilantro, roughly chopped
-
Salt, to taste
-
White pepper, to taste
Directions
-
Heat 3 tablespoons vegetable oil in a large wok over medium-high heat. When oil starts to shimmer, add garlic and red chilies. Fry for 2-3 minutes until golden brown.
-
Add broccolini, cook for 4 minutes. Then add sliced red bell pepper, and purple onions. Stir fry for 5-7 minutes.
-
While veggies are cooking, in a medium bowl stir coconut water, honey, peanut butter, chili garlic sauce, fish sauce, salt and white pepper. Add sauce to veggies when tender.
-
Top veggies with roasted cashews and cilantro. Enjoy!
See what other Food52ers are saying.