Chinese New Year is fast approaching us and it falls on Friday the 16th of February this year. We’ve done a few recipes in the past to celebrate the occasion and this year is no different!
Chinese meals are so easy to adapt into vegetarian once, except I did totally have a brain blank and didn’t realise prawn crackers are obviously not veggie!
After umming and ahhing over what we could cook to celebrate Chinese New Year, we settled on a Vegetarian Peanut Satay Stir Fry. Satay sauce is one of Josh’s all time favourites and he orders it every time we get a takeaway, so it had to be done.
Peanut Satay Stir Fry | Ingredients | Serves 2
200g straight to wok noodles (we used ribbon noodles)
1 red onion
100g tenderstem broccoli
200g shitake mushroom
1 tsp Chinese five spice
1 tsp garlic paste (we used Very Lazy)
1 tsp lemongrass paste (we used Very Lazy)
1 tsp ginger paste (we used Very Lazy)
1 tsp chopped garlic (we used Very Lazy)
1 tsp chopped chilli (we used Very Lazy)
1 tbsp soy sauce
2 tbsp peanut butter
Handful chopped peanuts
2 tsp muscovado sugar
1 vegetable stock cube
Salt & pepper
2 tbsp soured cream
Method | Takes 30 minutes
- Slice the peppers and onion into strips, ribbon the carrot (using a peeler), roughly chop the mushrooms and cut the stems off your broccoli.
- Heat some oil over a medium heat and add all the above veg and mix well. Fry until the peppers and onions start to soften and the mushrooms start to brown.
- Meanwhile, make satay sauce by frying chopped garlic, chilli, yellowgrass and peanuts over a medium heat.
- Add peanut butter, soy sauce, veg stock and sugar, mix well and simmer on low heat.
- After 5 minutes, remove from heat and stir in soured cream.
- To the stir fry, add Chinese five spice, ginger and garlic paste, season with salt and pepper.
- After a few minutes add noodles and cook for another 2 minutes.
- Once cooked through, add satay sauce and serve.
It’s as easy as that! We had ours with some prawn crackers (oops!) and some fortune cookies. You could also make some vegetable spring rolls to go with them and easily double the recipe to have some for lunch the next day.
What’s your favourite recipe to make on Chinese New Year? Let us know in the comments!