Stir Fry w/ Peanut Sauce

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

Any combination of the following:

  • Broccoli
  • Peppers
  • Onions
  • Bok choy
  • Mushrooms
  • Cabbage

Protein Serving

  • 1 serving of Thai Peanut Sauce (1/2 protein serving)
  • 2 oz baked tofu, 2 oz of edamame, or 1 oz of peanuts (1/2 protein serving)

Fat Serving

  • 1/2 of a fat serving is contained in the peanut sauce (if you chose to include coconut milk in the peanut sauce, see the recipe)
  • 0.25 oz dark sesame oil or coconut oil

Maintenance Modifications

  • Grain Additions: Brown rice or quinoa
  • Protein Additions: Increase or add tofu, edamame, or peanuts, or have 2 servings of peanut sauce
  • Fat Additions: Increase oil, or add peanuts

Directions

  1. If making rice with this meal, cook rice according to package directions.
  2. If making tofu with this meal, cube the tofu, spray lightly with oil, and bake in a 350 degree oven on parchment paper or a non-stick surface, turning occasionally. It can also be steamed, but you get less tofu that way because it’s heavier. You can also marinate the tofu. I like to use a simple marinade of in soy sauce, rice vinegar, garlic, and ginger.
  3. Chop the veggies and sauté them over medium heat in the oil.
  4. Make the peanut sauce.
  5. Weigh out your cooked veggies.
  6. If using edamame as your protein, weigh out your frozen edamame and throw it into the empty hot pan to quickly defrost and lightly it.
  7. Stir in the peanut sauce, combine, and enjoy!