Purple and Peanut Stir-Fry

Purple sprouting broccoli, mushrooms, and other vegetables are stir-fried, seasoned with sweet chili sauce & fish sauce, and sprinkled with peanuts.

Ingredients:

• 1/2 cup oyster mushrooms
• 1 red bell pepper, julienne
• 1 red onion, sliced
• 1-2 cups purple sprouting broccoli
• 1 celery heart, coarsely chopped
• 1/2 cup peanuts
• 2 Tbsp peanut oil
• 1 Tbsp fish sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp sweet chili sauce (recipe below)
• 1/2-inch piece of fresh ginger, minced
• salt & pepper
• Chiffonade of Thai sweet basil
• Sweet Chili Sauce:
• 1/2 cup water
• 3/4 cup sugar
• 1/2 cup rice vinegar
• 2 Thai chilies, chopped with seeds and membrane
• Salt
• 1 clove minced garlic

Directions:

Toast the peanuts at 400 degrees for 5 minutes. (If desired, soak the peanuts in water first for 10 minutes, drain and then toast.) Add oil to wok on med-high heat; once pan is ready, add all vegetables and ginger. Stir-fry for 2-3 minutes over med-high heat. Take off heat and add fish sauce, soy sauce, salt and pepper. Return to heat for 2 minutes. Take off heat. Place the stir-fry on 4 plates. Drizzle each plate of stir-fry with sweet chili sauce (below) and peanuts. If desired you may crush the peanuts, but I prefer the texture and size of peanut halves. Top with fresh basil strips. For the sweet chili sauce, add all ingredients to a pan on medium heat. Whisk together until sugar is dissolved and stir until the mixture starts to thicken to a runny syrup. It should take about 5-7 minutes.

Number of Servings: 4