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Recipe Library

Peanut Stir-Fry

“Wok cooking is very particular. So, use the hot-test burner possible, and let the wok heat on high for five minutes. This will cook the ingredients very fast without lowering the temperature of the wok, allowing your vegetables to come out crispier and fresher tasting instead of slow simmered and mushy. In fact, it actually takes more time to prep this dish than to cook! For the peanut butter, be sure to use one that doesn’t have added sugar or corn syrup. And, I typically use pork that’s already cooked, but any meat or protein will work well, cooked or un-cooked. Togarashi is typically used as a condiment, but in this dish, I season the vegetables with it while they’re cooking. Togarashi blends nicely with this dish with it’s nutty flavors from the sesame and hemp seeds; and the nori gives it that rich brine-y taste, and the orange peel comes through and balances everything out.“


  • 2T Sesame oil

  • 8oz pork loin, 1/4" cubes

  • 1C broccoli, small florets

  • 1C onion, julienned

  • 1T garlic, slivered

  • 1/2Cpeppers, julienned

  • 1/2C carrot, julienned

  • 1/2C snap peas

  • 1T Togarashi

  • 1/4C peanut butter

  • 1/4C sherry

  • 2T tamari

  • 1/2C coconut milk

  • 2T sweet soy


  • 1lb Chinese noodles

  • boiling salted water

  • 2T sesame oil


  1. Boil noodles until al dente

  2. Shock noodles in cold water, then toss in sesame oil and set aside for later


  1. Heat cast iron wok on high for five minutes

  2. Add sesame oil and then pork, cooking until slightly browned, push to the sides

  3. Add broccoli, spread evenly so all florets are touching wok

  4. Avoid stirring until broccoli turns brown, then toss in onions and scallions, spread so all onions are touching wok (1 minute)

  5. Gently stir, then add carrots, peppers, snap peas, ginger, & garlic

  6. Combine fully, then arrange thin layer on the wok. Place bamboo lid over top to steam veggies for about 2 minutes. Stir after 1 minute, then replace lid.

  7. Add Togarashi and combine gently.

  8. Add peanut butter, sweet soy & sherry, combine

  9. Add tamari & coconut milk, fold gently, the let liquid reduce 1-2 min, until thick

  10. Scoop sauce from wok into serving bowl. Scrape wok very clean, and keep heat on high for one minute.

  11. Add 2T sesame oil and the cooked noodles, spread to evenly touch wok, toss frequently (every 15 seconds - careful not to burn) for 2-3 minutes

  12. Add a kiss of tamari, the turn off heat

  13. Scrape and toss noodles so they don’t stick until sizzling stops

  14. Arrange noodles on plate, add sauce, squeeze lime, and sprinkle Togarashi for a little extra kick!

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