Peanut-Cinnamon Christmas Stir-Fry and A Holiday Note

Ok, it’s not your normal Christmas dish, but who wants normal all the time?!  We’ve prepared many Italian dishes for holiday eating through the years – so why not Asian?

Stir-fries are much easier than traditional ham and sides, and take a lot less time than lasagna.  And they are super healthy, with a wide range of colored veggies (see this post for more on that) and a higher total nutrient count due to being cooked only to a firm-tender consistency.  (Prolonged cooking kills much of the health-enhancing potential of foods.)

This recipe includes the alliums of garlic & onion, which are antibacterial, antiviral, anti-inflammatory and immune boosting.  The crucifers, broccoli and cabbage, assist our bodies in producing more glutathione (a high-powered antioxidant that our bodies typically produce less of as we age) to help us continue looking & feeling younger.  The ginger rhizome has  chemical compounds that help with nausea, pain relief, and blood sugar regulation.  And as I shared in my Kitchen-Crafted Broth recipe, studies show that mushrooms help protect the brain from cognitive impairment, boost gut health, and reduce cancer risk.

If you’ve never had cinnamon and peanut butter together, you will be surprised how tasty the combination is.  So don’t be afraid to try it! 

Now that you can feel really good about serving this dish to your family, let’s get on to the yummy recipe!

Peanut-Cinnamon Christmas Stir-Fry

Yield: 3 – 4 servings (when eaten with rice)

Ingredients (use all organic or non-GMO if possible)

For the sauce:
2 tbsp tamari
2 1/2 tbsp maple syrup
1 tbsp freshly grated ginger
2 tsp freshly grated or minced garlic
1 1/2 tbsp toasted sesame oil
1/4 tsp cayenne (optional)
6 tbsp peanut butter
1/3 cup warm water
mineral salt to taste, if needed

For the stir-fried veggies:
2 tbsp coconut oil
3 cloves garlic, minced or grated
1 inch ginger, minced or grated
1 med onion, sliced into 1/2 inch thick pieces
2 med carrots, julienned
1 med red bell pepper, sliced into 1/4 inch thick pieces
1/4 med head green cabbage, sliced into 1/4 inch thick pieces
1 large head broccoli, cut into medium florets
1/4 lb mushrooms, thickly sliced
mineral salt to taste

For the top:
ground cinnamon

Directions

Place the first 7 ingredients (tamari through peanut butter) in a small blender cup & spin until creamy and well combined. Add the water & spin again. Taste for salt, adding a dash if needed.

Heat the oil over medium heat in a wok or large sauté pan.  (When using coconut oil, high heat should be avoided, as it has a low smoke point.)  Add garlic & ginger and stir for a minute.  Toss in the next 5 ingredients (onion through broccoli.)  Stir-fry on medium heat for about 8 minutes, or until the veggies start getting soft.  Add the mushroom slices and stir-fry for another 3 minutes, until the mushrooms are medium-soft.  Add salt to taste.

Turn the heat down to low and pour the sauce over the veggies & mix well.  If you find that your sauce is not thin enough, add more water in very small amounts, stirring until the sauce covers everything well.  Once the sauce has warmed, remove from heat.

Divide into individual bowls over your choice of rice, adding a sprinkle of cinnamon to each.  Enjoy & happy Christmas! 

For the first time in 3 years, I am taking a blogging break, so this will be my last post until mid-January.  I hope the specific holidays you celebrate find you surrounded by love and taking time to recognize more of life’s simple, sublime blessings.  I am grateful for your continued support, and I look forward to reading your stories and poetry after the start of the new year! 

The content of this article is for educational and informational purposes only, and is not intended as medical advice. Please consult with a qualified health care professional before acting on any information presented herein. Any statements about the possible health benefits of any subject discussed have not been evaluated by medical professionals or the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease or illness.

56 thoughts on “Peanut-Cinnamon Christmas Stir-Fry and A Holiday Note

  1. Hello, Lisa! Your dish looks delicious!😀 I hope you have a wonderful Christmas and a Happy New Year.🎆 I hope the coming year brings you many blessings, my friend. God bless you and all that you strive for in your life. You are an amazing person, and an inspiration to us all. Have a great week, and I will see you next year if the Lord says the same.

    Liked by 1 person

  2. Happy holidays, dear Lisa. I have forwarded this to my wife as she will enjoy making stir fry again. I’ll be posting on 21st Winter Solstice and a few days later. Keep well, keep safe, Ashley 🎄🤍🙋‍♂️

    Liked by 1 person

  3. Wishing you blessings at Christmastime! Thank you for sharing your Christmas recipe. Thank you also for helping us to see how wonderful ‘healthy’ can be. Your photographs are always so inspiring! 🙂

    Liked by 1 person

  4. I’ve saved this recipe because I absolutely love all the ingredients, though I’ve never tried the peanut cinnamon combination. As an Italian who loves cooking and stir fries and new recipes this one I’m definitely trying. Thanks heaps! Wishing you and yours a happy and healthy Christmas. Much love ❤️

    Liked by 1 person

  5. Wow Lisa,
    Just touching base with the reader and so good to see this lovely recipe before you take your blogging break. I will certainly give it a go and have added it to my food pinterest board (that needs organising somewhat)!
    Wishing you a happy holiday season.

    Liked by 1 person

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