Peanut Butter Stir-Fry

Source: Ditzler Family Recipes

2 C. vegetable broth
2 Tbsp. soy sauce
2 Tbsp. dry cooking wine
2 Tbsp. corn starch
1 tsp. red pepper flakes
1 C. peanut butter
1 tsp. Olive Oil
2 cloves garlic
1 tsp. ground ginger
onion… suggested
broccoli… suggested
carrot… suggested
frozen peas… suggested
spinach… suggested


Veggies, cooked until toothy. Suggestions: onions, broccoli, carrots, peas, spinach, etc.

Sauce: Blend Broth, soy sauce, wine, starch, pepper and peanut butter in a large bowl. Blend with wisk until emulsified, set aside.

Stir fry garlic and ginger with onions and other hard veggies in olive oil. When all the veggies are cooked, push them to the side of the skillet. Pour sauce into the middle of the skillet. Cook and stir until bubbly, and thick. Thickening will continue as dish cools. Serve on top of linguini or rice noodles.

Notes: This recipe is one that I adapted from a neighbor. It is known in my parent's house as Peanut Butter Chicken. It makes a savory-sweet sauce that is pretty popular with picky eaters, like Tim's sister Grace.