Stir-fried Vegetables with Peanuts and Mustard-Ginger Sauce

Ingredients

• 200 g white cabbage (finely shredded)
• 1 unit red bell pepper (cut into strips)
• 100 g frozen peas (thawed)
• 1 unit medium onion (sliced)
• 2 unit garlic cloves (finely chopped)
• 1 teaspoon fresh ginger (grated)
• 1 unit green chili (seeded and finely chopped (optional))
• 1 teaspoon Dijon mustard
• 2 tablespoon vegetable oil (peanut or sunflower)
• 20 g roasted peanuts (coarsely chopped)
• 1 tablespoon soy sauce (or gluten-free tamari)
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 2 tablespoon fresh cilantro (chopped)
• to taste salt
• to taste ground black pepper
• 50 ml water

Instructions

1. Preparing the vegetables

   Shred the cabbage, cut the bell pepper into strips, chop the onion, garlic, ginger, chili and coarsely chop the peanuts. Thaw the peas if needed.

   Time: PT10M

2. Sauté the aromatics

   Heat the oil in the wok over medium heat. Add the sliced onion and sauté until it becomes translucent (about 3 minutes).

   Time: PT3M

   Temperature: medium

3. Add garlic, ginger, chili and mustard

   Stir in the chopped garlic, grated ginger, chili and Dijon mustard. Stir‑fry for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium

4. Cook the vegetables

   Add the cabbage, bell pepper and peas. Stir‑fry for 5 to 7 minutes until the vegetables are tender but still crisp.

   Time: PT7M

   Temperature: medium

5. Deglaze and season

   Pour in the water, soy sauce and sugar. Mix and let simmer for 3 minutes for the flavors to meld.

   Time: PT3M

   Temperature: medium

6. Finish with peanuts and lemon

   Stir in the roasted peanuts, lemon juice and fresh cilantro. Cook for an additional 2 minutes, then remove from heat.

   Time: PT2M

7. Rest

   Let the dish rest for 5 to 10 minutes before serving so the flavors stabilize.

   Time: PT7M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of white cabbage: red cabbage, Chinese cabbage
• Instead of red bell pepper: green bell pepper, yellow bell pepper
• Instead of frozen peas: snow peas, green beans
• Instead of medium onion: shallot
• Instead of garlic cloves: garlic paste
• Instead of fresh ginger: ground ginger (½ teaspoon)
• Instead of green chili: chili flakes
• Instead of Dijon mustard: whole grain mustard
• Instead of vegetable oil (peanut or sunflower): canola oil, light olive oil
• Instead of roasted peanuts: roasted almonds, cashews
• Instead of soy sauce: tamari sauce, Worcestershire sauce (for non-vegetarian)
• Instead of sugar: honey, maple syrup
• Instead of lemon juice: apple cider vinegar
• Instead of fresh cilantro: flat-leaf parsley
• Instead of salt: sea salt, Himalayan pink salt
• Instead of ground black pepper: white pepper

Equipment Needed

• wok or large skillet
• cutting board
• chef's knife
• wooden or silicone spatula
• measuring spoons
• mixing bowl

Critical Steps — Do Not Skip

• Sauté the onions without burning them.
• Do not overcook the vegetables to preserve crunch.
• Add the peanuts at the end of cooking so they stay crunchy.

Chef Tips from the Video

• Lightly toast the peanuts dry before chopping to intensify the flavor.
• A drizzle of sesame oil at the end of cooking adds an extra aromatic note.
• Sprinkle a pinch of smoked paprika for deeper flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the texture of the peanuts deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare all the vegetables and store them separately in the refrigerator until ready to cook.
• The sauce (mustard, soy, lemon) can be mixed ahead and kept refrigerated for 1 day.