Peanut spiced vegetables

Peanut spiced vegetables

Thrive on Five
Dan Jones

Peanut sauce is used widely in cuisine across Asia and Africa and its rich and distinctive flavour complements all kinds of vegetables. This stir-fry is big on taste and quick to make. You can use any combination of vegetables: greens or kale work well as alternatives.

For the sauce


Quantity Ingredient
1 tablespoon groundnut oil
1 tablespoon oyster sauce
1 tablespoon kecap manis
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 tablespoon smooth peanut butter
1 tablespoon finely chopped coriander leaves

For the vegetables

Quantity Ingredient
1 tablespoon peanuts
1 tablespoon sunflower oil
2 teaspoons finely chopped root ginger
1 garlic clove, finely chopped
2 teaspoons finely chopped red chilli
1 small onion, finely sliced, (80g)
1/2 head broccoli, cut into small pieces, (160g)
handful green beans, topped and tailed, (80g)
large handful baby sweetcorn, halved lengthways, (80g)
1 red pepper, sliced, (160g)
5 asparagus spears, chopped, (80g)
1 head pak choi, stems finely chopped, leaves shredded, (80g)
handful mange tout, (80g)


  1. Combine all the sauce ingredients together with 4 tbsp of water and set aside.
  2. Place the peanuts in a dry pan and toast until golden brown. Set these aside, too.
  3. Heat the sunflower oil in a wok and fry the ginger, garlic and chilli for two minutes, then follow with the onion, broccoli and green beans, cooking for five minutes. Add the sweetcorn, red pepper and asparagus and stir-fry for a further five minutes.
  4. Add the pak choi stems and cook for a minute before adding the mange tout and pak choi leaves.
  5. Stir in the sauce, heat through for one minute, then take off the heat and serve with the toasted peanuts on top.
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