B.S. (not what you think!) Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

Title catch your attention? Just as I intended! “B.S.” in this case represents something other than what you might have interpreted it to mean.  It stands for two key ingredients in this week’s stir-fry: Brussel Sprouts and Butternut Squash.  Thank you Produce Geek  for choosing produce picks that are not only delicious, but that also allowed me to form a rather clever name for this week’s dish.

 This vegan stir-fry featuring pinto beans has a lot of substance – and a lot of flavor – thanks to the weekly picks that also include Granny Smith apples, and my peanut sauce. Serve over brown or basmati rice if you wish, but I believe you’ll find it perfectly satisfying on its own.

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel sprouts – 6 cups, cut in half

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Butternut squash – 2 cups, chopped into small pieces
  • Granny Smith apples – 2 cups, chopped into small pieces

Other ingredients…

  • Pinto beans – 2 cups, cooked
  • Peanut oil – 1 Tbsp (plus 2 tsps additional for prepping pan)
  • Natural peanut butter – 3 Tbsps
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Cayenne pepper – 1/4 tsp
  • Garlic – 1 clove, minced
  • Brown or basmati rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Whisk together remaining peanut oil, peanut butter, apple cider vinegar, liquid aminos, honey, garlic & cayenne pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add brussel sprouts & squash. Stir until tender, but not soggy  (approximately 15 minutes).
  4. Lower heat to medium-low and add pintos, apples & peanut sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over rice.

Makes 4  servings – Eat well!
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