Peanut Stir Fry

One of our go to recipes for a heavy training day. If you don't particularly like tofu, you can sub it out for cooked chicken or beef. Both work equally well.

Ingredients: (Makes 4 servings)

For the Sauce:

• 3 tbsps. organic natural peanut butter

• 1/3 cup organic soy sauce (reduced sodium is preferred)

• 1/2 cup water

• 1 – 2 tsp red curry paste (more for spicier sauce)

• 3 cloves garlic, finely minced or 2 tsp garlic powder

• 2 tbsps. organic pure maple syrup

For the stir-fry

• 2 cups cooked rice noodles or jasmine rice

• 1 tbsps. coconut oil

• 2 cups chopped broccoli

• 2 cups julienne carrots

• 2 cups sliced mushrooms

• 1 medium yellow or white onion, chopped

• 1 red bell pepper, chopped

• 1 red bell pepper, chopped

• Tofu (optional) – cubed, and done as desired (picture above is lightly fried in coconut oil before adding to stir fry to make it crispy)

Directions:

1. In a medium sauce pan, mix all sauce ingredients and bring to a boil over medium heat, stirring often. If a thicker sauce is desired, add 1 tbsps. organic flour or 1 tsp corn starch. Reduce heat and allow to simmer for 10 minutes while stirring often.

2. Meanwhile, in a large wok, sauté onion and carrots in 1 tbsps. Coconut oil. When onion is becoming translucent, add in broccoli, mushrooms and bell peppers. Cook until softened.

3. Add sauce, tofu (optional) and noodles to veggies in wok. Stir until completely mixed in. Serve and enjoy.

Nutrition per serving: Calories 350, Fat 7.6g, CHO 63g, Protein 15g (depending on source)