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Peanut butter veggie stir-fry with coconut rice

08.05.2015 16:16

This is a simple way of making something really tasty out of vegetables past their best. I used asparagus, carrots and red onion for the photo below, but this dressing is great for just about any vegetable stir-fry. The roasted coconut gives this simple dish that little extra, and you could take it even further if you like by toasting some cashews or peanuts for toppings.

Cook time

15 mins

Total time

15 mins

Serves: 4


  • 1.5 cups rice of your choice, boiled according to instructions
  • ¾ cup shredded coconut
  • 2 tbsp sesame oil
  • 3 cloves garlic, finely chopped
  • 1 thumb size ginger, finely chopped
  • 10 asparagus, sliced thinly
  • 2 red onions, sliced thinly
  • 1 handful fresh coriander, a little more to garnish
  • 3 tbsp peanut butter
  • 2 tbsp tamari or other gluten-free soy sauce
  • 4 tbsp water
  • 2 tbps sesame oil


  1. Add the shredded coconut to a frying pan and bring to medium heat. Stirr while roasting until it turns a little brown, will take about half a minute once the pan is hot. Set a side.
  2. Boil the rice according to instructions.
  3. Slice, chop and julienne all vegetables and whisk together the dressing ingredients.
  4. When the rice is a couple of minutes from ready, it is time to start with the stir-fry. Add the sesame oil to a frying pan together with the garlic and the ginger and leave on low heat for a minute until fragrant. Increase the heat a little, add the vegetables and sautee for another minute.
  5. Add the toasted coconut to the rice (gently stir it down), and right before serving time, add the dressing to the vegetables in the frying pan for another half a minute of stirring (it is important to do this right before serving, as the consistency will go a little soggy, rather than stay crisp if it sits for a few minutes). Remove the pan from the stove, add the fresh coriander and give it a quick toss before serving with the rice, and some extra soy sauce on the side.

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