musings, mutterings, and creative muddle. . .

Friday, April 1, 2011

The Best Meal I've Made. . . Today

http://www.thespicehouse.com/spices/crushed-caribe-red-pepper--flakesThat's exactly what Hubster said last night at supper.  I'm still not sure if it's politically correct, actually a compliment, a little insulting, or. . . (the one I'm going with) code for "This Recipe's a Keeper."  I can also tell you - there were NO leftovers!


Do NOT. . .I repeat - do NOT be intimidated by the loooong list of ingredients.  This meal went together in 20 minutes (actually a little under) and was absolutely delicious!  I would recommend getting all of the ingredients out before starting - just because it does go together pretty quickly.  I used the sauce over some store-bought pork pot-stickers (you can use pasta, rice, or just use on stir-fried vegetables) along with the recipe's suggested veggies.  

Thai Peanut Sauce with Vegetables

1 Tbsp cornstarch
1 cup vegetable broth (or chicken or beef - depending upon what you like)
1/3 cup peanut butter (we used all-natural chunky)
3 Tbsp soy sauce
3 Tbsp honey
3 Tbsp brown sugar
1 tsp sesame oil (can find this in the grocery store next to the other cooking oils)
1 tsp ground ginger
1/4 tsp ground red-cayenne pepper (add up to 1 Tbsp pepper flakes to add some extra 'spicy-heat')
2 Tbsp sake (I substituted rice wine vinegar - was just as yummy)

Now's the time to start boiling your pot stickers, pasta, or rice according to package directions.



Whisk cornstarch into the vegetable broth in a medium to large sauce pan.  Add next 8 ingredients, stirring to combine over medium-high heat.  Bring to boil, reduce heat and simmer until thickened - about 5 minutes.  Set aside.


While pot stickers, pasta, or rice is still cooking, move on to the vegetable preparation:

2 Tbsp vegetable oil
2 cloves garlic, minced
1/4 - 1/2 cup chopped onion
1/2 cup chopped red pepper (or green or yellow - any sweet pepper will work)
1/2 cup unsalted peanuts (I didn't have any - there were missed)

2 - 3 cups broccoli florets
1-2 cups baby carrots, cut in half length-wise
1 - 2 cups sugar snap peas (None in the refrigerator - but would be VERY good!)
1 small can sliced mushrooms

In wok or large non-stick skillet, heat vegetable oil over medium-high heat.  Reduce to medium add garlic, onion, red pepper, and peanuts.  Cook and stir until the onion has softened and turned translucent - about 5 minutes.




Stir in broccoli, carrots, snap peas, and sliced mushrooms.  Reduce heat, cover, and steam until the vegetables are tender, about 5-8 minutes.



At this point, brown (they should be done boiling) your pot stickers in a bit of vegetable oil in a separate pan, if desired.  About 1/2 way through steaming the vegetables, add pot stickers.  Could do the same with the pasta - OR just serve the vegetable mixture over the pasta or rice.



Toss the vegetable mixture with the Thai Peanut Sauce



And serve.



Yes, chopsticks are optional:-)  We all used forks. . .

Have a Thai kind of day ~

Robin Z

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