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Spicy Peanut Stir Fry

Yum, stir fry!
Photo Taken 2/24/2014 by Gina Filo, used with permission from photographer

It is occasionally difficult, when looking at Asian-inspired recipes, to strike the balance between delicious flavor and a recipe that does not require a long list of ingredients that you are unlikely to use for anything else. This spicy peanut stir fry recipe doesn't call for anything too out of the ordinary, while still managing to be incredibly delicious and reminiscent of a trip to your favorite Asian restaurant.

This recipe is adapted from Will Cook for Friends.


  • 1/2 lb whole wheat linguine pasta
  • Approx 4 cups broccoli, pre cut
  • 3 cloves garlic, minced
  • 1 Tbsp canola, peanut, or olive oil
  • 4 Tbsp soy sauce, divided (2 mixed in with broccoli, 2 with sauce)
  • 1 tsp ground ginger
  • Salt, to taste
  • 1/2 cup creamy peanut butter (natural is preferred)
  • 1/4 cup hot water
  • 1/4 cup apple cider vinegar
  • 2 Tbsp molasses (you can also substitute honey, but reduce to about 1 1/2 Tbsp)
  • 1/4-1/2 tsp cayenne pepper
  • Optional: protein (tofu, beef, etc), 2 carrots, chopped


Begin by cooking the pasta, bringing water to boil in a large pot and cooking noodles until al dente. Set aside when cooked.

In the meantime, heat the oil over medium-high heat. Once heated, add the broccoli, stirring to coat it well in the oil. Let cook 1-2 minutes, then add in the ginger, garlic and soy sauce. Continue to stir until the soy sauce is evaporated and the broccoli is cooked. Remove from pan and set aside.

In a separate pan, begin the sauce of medium heat by adding the peanut butter and hot water, stirring to achieve a reasonable consistency. Add in the apple cider vinegar, 2 Tbsp of soy sauce, molasses, and cayenne pepper. If necessary, add up to another 1/4 cup of hot water to reach desired consistency.

Finally, toss the noodles and broccoli in the sauce until evenly coated. Top with chopped peanuts if desired, and enjoy!

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