Tuesday, March 27, 2012

Indonesian Peanut & Vegetable Saute (Vegan)

My life has been so busy lately. So sorry for the lack of recipes! I miss cooking. The other day I went through my obese binder (which looks a bit like George Costanza's wallet) to pick out all my spring recipes. I'm excited to whip up new recipes with asparagus, squashes, peas, and other lovely vegetables and herbs. I thought spring weather was here but it suddenly got cold, leaving me wanting my dad's chili again. 
I've been drinking a lot of hot tea. My sister-in-law mailed me some coconut green tea that is fabulous! I have yet to try it iced. I mostly drink black teas. English Breakfast is my daily brew of choice. I love it any time of the day. 

My mom isn't a fan of peanut dishes or most curries. She wasn't having dinner tonight so I thought I would give this recipe a try. This dish tasted very similar to Noodle & Company's version of Indonesian Peanut Saute. I got this recipe from Vegetarian Times

Indonesian Peanut Sauce 
  makes 1 1/2 C. of sauce


2 t. peanut oil (I used walnut)
1 lg shallot, minced
1 garlic clove, minced
3/4 t. red pepper flakes, or to taste
1/2 C. creamy peanut butter
1/2 C. coconut milk
1 T. soy sauce or tamari 
2 t. dark brown sugar
2 t. fresh lime juice

Teebs' addition to the recipe

1 head of broccoli, trimmed
1 bell pepper (or a mixture of 2), sliced
1 zucchini/yellow squash, sliced
(basically any vegetables you want. I would suggest pea pods, green beans, carrots, eggplant...as some additional delicious possibilities) 
1 T. olive oil
Noodles or rice (I used tagliatelle pasta)

Prepare noodles or rice according to package directions.
Meanwhile, begin the sauce:

Heat oil in sauce pan over medium-low heat. Saute shallot in oil 2 minutes, or until beginning to soften. Add garlic and red pepper flakes, and saute 1 minute more, or until just fragrant. Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 C. water until smooth, and bring to a boil. Reduce heat and simmer 5 minutes. Right before serving, stir in lime juice.

While sauce is simmering, heat oil in a wok or skillet. Add all vegetables and saute until crisp and just barely tender. In a serving bowl, toss noodles, sauce and vegetables until mixed. If you would like, top with crushed peanuts, chopped cilantro, and bean sprouts. Serve with lime wedges and your favorite hot sauce. I recommend Sriracha. :)

 This recipe is so delicious! I couldn't believe how fast I had it on the table. It was so easy to throw together. Have fun with it and add some greens, more spice, no spice, sesame seeds, more or less garlic.. make it your own. 

I hope you are enjoying your almost-spring...

God bless,

Chef Teebs

1 comment:

Gail Lloyd said...

This dish looks delicious! I wish I was eating that night, just to taste it!