Mango-Peanut Stir Fry (Recipe)

Winter weather always makes me more creative! I love experimenting in the kitchen, and 3 out of 4 times, the recipes are tasty. This is a new creation that I have only made once, so the measurements are approximate. A stir fry doesn’t really require precise measurements, so it should be simple to recreate in your own kitchen.

2015-01-18 18.03.29Mango-Peanut Stir Fry

Serve 4


  • 2 cups of cooked brown rice (½  cup per person) – heated
  • 1 head of broccoli, chopped into bite sized pieces
  • 1-2 ribs of celery, chopped
  • ½ large red onion, or 1 medium, chopped
  • 2 cloves of garlic, chopped
  • 1 ½ cups of snap peas, snapped in half
  • Red, orange or yellow sweet peppers, approx. 1 ½ total, chopped
  • Thai peanut sauce, gluten-free (if required)
  • 1 tbsp coconut oil
  • Salt (sea or Himalayan), pepper and dried coriander
  • 1 fresh mango, peeled and sliced into small chunks
  • Optional: chicken or lean beef (palm sized portion)


  1. In a large frying pan, melt the coconut oil on medium-high heat.
  2. Add onions and garlic. Cook until the onion is translucent.
  3. Add broccoli, celery, snap peas and peppers.
  4. Drizzle with Thai peanut sauce (approx. 1 tbsp).
  5. Cook until broccoli is bright green and gives when you push it with the spatula.
  6. Season with salt, pepper and coriander to taste.
  7. Divide the rice into bowls, approx. ½ cup per person. Add ¼ of the stir fry mixture on top.
  8. Add 5-6 chunks of fresh mango on top. Add chicken or beef if using.
  9. Drizzle with additional peanut sauce.


Leftovers can be stored in an airtight glass container for 3 days in the fridge. Recommend storing rice and stir fry mixture separately.


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