Brussels Sprout Stir Fry with Peanut Sauce

IDEAL PROTEIN PHASE 2/3 | SERVINGS: 4 | IP MACROS PER SERVING: 2 Fat and 2 cups Veggies plus 2 servings protein if you add 6 oz protein – tofu, chicken, prawns

INGREDIENTS

• 4 cups of Brussels sprouts ( cut in halves lengthwise)
• 2 cup red bell pepper, cubed
• 2 cup mushrooms, sliced
• 2 tbsp oil
• 1-2 tbsp red chilli flakes
• 2 cups Konjac noodles or zucchini noodles
• 1 cup fresh cilantro to garnish
• 1/2 cup green onion to garnish
• 4 fresh lime wedges to garnish
• 4 x 6 oz protein of choice (Tofu, chicken, etc)

INGREDIENTS FOR THE SAUCE

• Juice of 1 lime
• 4 tbsp peanut butter
• 1 tbs Bragg or low sodium soy sauce
• 1 tbsp apple cider vinegar
• 1-2 tsp hot sauce
• 1 tsp minced garlic
• 1-2 tbsp water
• Stevia to taste
• Salt & pepper to taste

DIRECTIONS

• Sauce: Combine the first six ingredients and mix to fully combine.  Add water slowly until desired consistency is reached. Add stevia, salt and pepper to taste. Set aside
• Protein: cook your protein as desired. ( 4 x 6oz portions)
• Stir fry: Heat the oil in a large skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown (3-8 minutes depending on how you like your Brussels sprouts). Add the bell peppers and mushrooms and cook for another 3-4 min. Reduce the heat and add the chilli flakes.
• Rinse the Konjac noodles and add them to the skillet.
• Add the sauce and warm everything for another 2-3 minutes.
• Transfer to 4 bowls, add 6oz protein and garnish with fresh cilantro, green onions and a lime wedge.
• You can also add 1 serving of nuts on top to increase your healthy fat serving for the day.

Enjoy! 

submitted by Coach Isabelle