Stir-fried vegetable salad with peanut & Nam Prik Pow! dressing 
★★★★★ Rating

Stir-fried vegetable salad with peanut & Nam Prik Pow! dressing 

We love a spicy peanut sauce here at The Woolf's Kitchen.

In this recipe, our Nam Prik Pow! and peanut butter combine to make an incredible satay-style dressing which works beautifully with the stir-fried veg. Super quick and easy to make, the veggies can easily be substituted for any other you happen to have to hand.
Dominique Woolf Dominique Woolf
FEEDS:
4
TAKES:
12

INGREDIENTS

  • 500g pak choi, sliced
  • 400g tenderstem broccoli, cut into bite-sized pieces
  • 300g sugar snap peas
  • 2 red chillies, thinly sliced
  • 1 bunch of spring onions, thinly sliced
  • 100g peanut butter
  • 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp honey
  • 1-2 tbsp The Woolf's Kitchen Nam Prik Pow! paste
  • 2 garlic cloves, minced
  • 1 knob of ginger, minced
  • 1 tbsp sesame seeds, toasted
  • Neutral oil (we used rapeseed)

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£4.99

DIRECTIONS

  1. Heat a good glug of rapeseed oil in a large wok over a medium-high heat. Once hot, add the pak choi, broccoli and peas and stir fry for 4-5 mins or until the veggies are a little charred and softened. Throw in the chillies and spring onions and stir fry for another minute. Set aside.
  2. In a small bowl, mix together the peanut butter, soy sauce, vinegar, honey, Nam Prik Pow!, garlic and ginger. Loosen with a little water, start with a splash and add more until your desired consistency is achieved.
  3. Arrange your veggies on a large serving plate, and drizzle over the dressing (making sure it is evenly distributed) Finish with sesame seeds.
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