I seem to be on a recipe kick lately. I’ll get back to writing about vegan theory soon, I promise, but I made this fun and easy dish tonight and couldn’t believe I’d never posted it on the blog! That’s tonight’s dinner below, slightly blurry, posed on my yoga mat. (And yes, I’m mortified that my carrots look like shrimp!) Click to enlarge.
- 1/2 cup all-natural peanut butter, either smooth or chunky. You want the kind that separates and has to be stirred.
- 1-2 Tbsp of vinegar (white, rice, or apple cider vinegar, not balsamic.)
- 2 tsp ginger
- 1 tsp crushed red pepper
- A dash of cayenne pepper
- A pinch of sugar
- A splash of soy sauce
- A bit of lime juice
- a handful of chopped peanuts
Thin with coconut milk until creamy. Adjust spices to taste. When you can hardly bear not to eat it with a spoon, set the peanut sauce aside and prep your vegetables for the stir-fry…
Heat peanut oil (if you don’t have any on hand, sesame oil, canola, or some other light oil will work) in a wok. A large frying pan works if you don’t have a wok. In order, (so the foods which need the most cooking remain in the wok the longest), toss in your choice of the following (or whatever’s taking up space in your fridge):
- ¼ chopped onion
- 4 cloves of minced garlic (okay, the garlic really isn’t optional)
- ½ bell pepper, sliced
- 1 stalk sliced celery
- 1 carrot, sliced or in matchsticks
- 1 cup chopped broccoli
- 4 sliced asparagus spears
- 2 handfuls of snow peas
- 1 cup chopped mushrooms
Stir continually on high heat. When vegetables are cooked to tender-crisp, add the peanut sauce and stir to combine. Serve plain or over rice, and don’t forget to sprinkle with sesame seeds!