Romanesco Stir-Fry with Thai Peanut Sauce
This vibrant Romanesco stir-fry transforms the mathematically mesmerizing vegetable into a Thai-inspired delight, pairing its nutty flavor with a creamy sauce that will have you forgetting you're eating something so healthy. The striking fractal florets retain a satisfying crunch while soaking up the rich, aromatic sauce—creating a feast for both eyes and palate.
Servings 3
Calories 604kcal
Equipment
- Cutting board and knife
- Large skillet or wok
- Medium pot for cooking rice
- Mixing bowl and whisk for sauce preparation
Ingredients
For the Romanesco Stir-Fry:
- 1 medium Romanesco cut into florets
- 1 cup frozen edamame
- 1 bell pepper sliced thinly
- 2 carrots julienned
- 2 tablespoons sesame oil roasted
For the Thai Peanut Sauce:
- 3 tablespoons tahini
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- Juice of 1 lemon
- 1 teaspoon ground ginger or fresh ginger if available
- 2 tablespoons water to adjust consistency
For Serving:
- 1 cup riceberry rice cooked according to package instructions
- Optional garnish: chopped parsley or sesame seeds
Instructions
Preparation (20 minutes):
- Cook Rice: Begin by cooking the riceberry rice in a medium pot according to package instructions. This should take about 20 minutes.
- Prepare Vegetables: While the rice is cooking, cut the Romanesco into florets, slice the bell pepper, and julienne the carrots.
- Make Peanut Sauce: In a mixing bowl, whisk together tahini, soy sauce, maple syrup, lemon juice, ginger, and water until smooth. Adjust the consistency with more water if necessary.
Cooking (10 minutes):
- Stir-Fry Vegetables: Heat the roasted sesame oil in a large skillet or wok over medium-high heat. Add the Romanesco florets and stir-fry for 3 minutes. Then add the bell pepper, carrots, and frozen edamame. Cook for another 5 minutes until tender-crisp.
- Combine with Sauce: Lower the heat and pour the peanut sauce over the vegetables. Stir well to coat evenly and cook for an additional 2 minutes.
Serving:
- Plate the cooked riceberry rice and top it with the stir-fried Romanesco mixture. Garnish with chopped parsley or sesame seeds if desired
Notes
Serving suggestion:
An off-dry German Riesling is an excellent match for the dish. Its slight sweetness balances the richness of the peanut sauce and tempers any heat from the stir-fry. Lemongrass tea, served chilled, is a perfect non-alcoholic pairing. Its light citrusy flavor mirrors the Thai-inspired elements of the dish, providing a refreshing and aromatic counterpoint to the creamy peanut sauce.Allergens:
- Sesame
- Soy
- Gluten (soy sauce): use gluten-free soy sauce instead
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Walk or bike to the supermarket and farmer’s market
- Buy organic ingredients to reduce chemical intake and enhance biodiversity
- Give the Romanesco and carrot greens to your guinea pigs 🐹
- If you have leftovers, store them properly and transform them into a new dish, such as a vegetable soup or fried rice. This prevents food waste while giving you another delicious meal.
- Any unavoidable scraps from vegetables, such as peelings, can be composted to recycle nutrients back into your garden, reducing landfill waste and benefiting the environment.
- When storing leftovers, use transparent containers placed at eye level in your refrigerator as a visual reminder to consume them before they spoil