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
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Ingredients
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2 bunches
Broccolini, stems trimmed
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2
Red Bell Pepper, sliced
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2
Purple Onion, quartered
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6
Garlic cloves, crushed
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4
Thai red chillies, sliced
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3 tablespoons
Vegetable oil
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2 teaspoons
Fish sauce
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1/2 cup
Coconut Water
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1 tablespoon
Honey
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1 tablespoon
Garlic chilli sauce
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1/2 cup
Whole roasted cashews, unsalted
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2 tablespoons
Crunchy peanut butter
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1/2 cup
Cilantro, roughly chopped
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Salt, to taste
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White pepper, to taste
Directions
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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.
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Add broccolini, cook for 4 minutes. Then add sliced red bell pepper, and purple onions. Stir fry for 5-7 minutes.
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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.
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Top veggies with roasted cashews and cilantro. Enjoy!
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