Ginger Vegetables and Pasta with Peanut Sauce.
Bit complicated, but good for a Sunday dinner for two and lunch the next day.
Sauce:
- 1/2 cup chunky peanut butter
- 2 tbsp soy sauce
- 4 tsp minced garlic (about 3 cloves)
- 1/2 cup hot water
- 1/4 cup chopped cilantro/coriander
- 3 tbsp. apple cider vinegar
- 2 tsp. sugar
- 3/4 tsp of crushed red pepper
Mix peanut butter, soy sauce, and garlic. Whisk in hot water & and then the rest of the ingredients. Let stand while you fix the rest of the meal.
- 1 lb. Tofu (or chicken)
Cut into bite size cube and fry in peanut oil in medium-heat until they are golden brown. (Or cook stir fry chciken in strips.) Set aside.
- Angel hair pasta.
Cook while you are frying the vegetables.
Ginger veggies
- About 4-5 cups of a selection of vegetables like Broccoli, carrots, celery, snow peas, snap peas, bell peppers, water chestnuts, bok choy, zucchini, crookneck squash, mushrooms, etc. chopped into bite size pieces.
- 2 tbsp peanut oil
- 2 tbsp fresh grated or minced ginger
Heat oil in frying pan or wok, sauté ginger, stirring for thirty seconds, start adding your veggies, hardest first, mushrooms last. Stir-fry until they are still firm but the colors are vibrant.
From there is just assembling: Pasta, veggies, tofu (or chicken) and peanut sauce.
YOU ARE READING
Kip's Cookery
Non-FictionWhile you all are waiting (patiently) for more John & Jenny's adventures in India, I thought I would share another of my creative sides.
