Stir fry dishes are popular in my home and oh so easy to make quickly. The sauce for this particular dish is a spicy peanut sauce similar to other recipes I have posted with one little addition: cinnamon. Cinnamon is the secret wonder-spice in this sauce, and it is delightful. Enjoy!
2 tbs. extra virgin olive oil
2 crowns broccoli- chopped (I include portions of the stalk as well)
1 cup chopped collard greens
1 /2 cup white mushrooms chopped
1/2 yellow onion
1/2 tbs. red pepper flakes
1 cup extra virgin olive oil
4 tbs. peanut butter
1/2 tbs. cinnamon
1 cup gluten free Tamari sauce
2 cups Quinoa
Start quinoa cooking by boiling in 4 cups of water. Monitor while you stir fry: heat 2 tbs. olive oil on medium heat in a large sauce pan or wok. Add onions and saute until soft. Then add broccoli, collard greens, and mushrooms. Stir occasionally as veggies saute for approximately 10 minutes.
While veggies cook, prepare the sauce by mixing the 1 cup olive oil, tamari sauce, peanut butter, cinnamon and red pepper flakes in a small bowl. Once veggies are softened, mix sauce into the pan over the veggies. Reduce heat to low, and stir until peanut butter has melted and is evenly distributed over the veggies.
Serve veggies over quinoa. Serves 4.
Make your day great!