Who knew that the daughter of a former Beatle would hold the answer? Life is funny. A few weeks ago, I read an interview with Mary McCartney regarding her new vegetarian cookbook. This was one of her recipes. We tweaked it a bit, but not too much. We also use chicken stock (not at all vegetarian), but that's what we usually have around.
Peanut Sauce:
(note: I cut fats & sodium with “reduced” versions of peanut butter, chicken broth, soy sauce, and coconut milk)
4 tablespoons chunky peanut butter
2 tablespoons sweet red chili sauce (found in Asian food section)
1 1/4 chicken broth (or vegetable)
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
6 tablespoons coconut milk
1 teaspoon sriracha (if a bit of heat is desired)
ground pepper
Place ingredients in small sauce pan and heat until combined & smooth. You can also put all your ingredients in a microwave safe dish and give a good burst of heat until you can incorporate the peanut butter. This sauce is very forgiving and if you want to play up/down any flavor, go right ahead!
Other Ingredients:
Vegetables: Assorted chopped veggies (about 4 cups) : broccoli florets, green beans, onion, peppers, carrots.
Rice Noodles: 16 oz. package (found in Asian food section)
Fresh Cilantro
Pepper
Saute veggies in a good, large saucepan with 2 tablespoons sesame or canola oil for 5-6 minutes, then pour peanut sauce over veggies and simmer for 7-8 minutes until veggies are softer, but still a bit crisp.
Bring large pan of salted water to boil. Add noodles and cook 1 minutes less than time required. Drain noodles then return to pot and add the sauce with veggies. Toss carefully to cover. Let sit for a few minutes to let some of the excess sauce absorb into noodles.
Top with a few tablespoons of finely chopped cilantro and lots of ground pepper. Serves 6
Love satay sauce--thanks Mary. I will pass your blog on to my starving daughter in college :)
ReplyDelete