Wednesday, November 7, 2012
Crisp vegetable stir-fry with peanut sauce
I'm posting this more because it was so damn pretty than because it's a unique recipe, but it was damn tasty as well as being lovely. Nothing even vaguely authentic, just something I threw together because I had lots of vegetables and some leftover peanut sauce.
1/2 cup peanut butter
2-3 dashes soy sauce
1 tsp garlic powder
sriracha sauce to taste
Mix the peanut butter, soy sauce, sriracha, and garlic powder together until the mixture is smooth. You may have to heat it a little to get it to mix, so do the mixing in a microwavable dish or a small saucepan. Add water, a tablespoon or so at a time, until the mixture has a thin-ish sauce consistency. Dip stuff into it or put it on stuff. Will last at least a week in the fridge.
Crisp Vegetable Stir-Fry
1 large carrot, chopped
1 large bell pepper or 4-5 mini ones, sliced
5-10 thin slices of lotus root
4 large radishes, sliced
1/4 cup fresh basil leaves, roughly shredded
1 package firm tofu, baked/fried or steamed (your choice)
1/3 cup peanut sauce (plus a little more water)
1 tablespoon vegetable oil
1 tablespoon mirin
soy sauce to taste
Heat the oil in a large wok or pan, and cook the carrots over medium/medium-high heat for about three minutes. Mix in the mirin and a few splashes of soy sauce. The idea behind this dish being 'crisp' is that all the vegetables retain some of their crunch, so don't let anything cook too long.
Add the peppers and lotus root. Cook for two or three minutes, then add the peanut sauce. Splash in another tablespoon or so of water to help it liquify if it's not melting, and stir to coat the vegetables.
When the sauce is evenly distributed, add the radishes, and cook for another minute. Stir in the tofu, coating it with the sauce. Add the basil and cook another few seconds, until it's just barely wilted.
Serve with rice, sriracha, and black sesame seeds.