Saturday, January 28, 2012

Peanut stir fry

This is not a buttermilk recipe, it's a dinner we made several weeks ago. This has a nice stir-fry sauce. The ingredients of the stir-fry are entirely flexible. We have made it with noodles or rice, and with all manner of veggies. I have made this with varying success a few times. This time I measured (and did not lose where I wrote it down). It is at worst the second best of the incarnations.

The sauce:

2 Tbsp peanut butter

1 Tbsp soy

juice of 1/2 lime

1/2 in ginger finely minced

1 clove garlic finely diced

1/2 tsp toasted sesame oil

1 Tbsp vegetable oil

bit of sriracha

1/2 tsp corn syrup


The base:


The add ins:




(extra)-firm tofu



Cook the add ins a little under your preference. I did not cook the carrots or tomato at all at this stage

Now, combine the rice and add-ins in a hot skillet. Pour some sauce over it. Stir-fry. Serve. (Wait a few minutes before eating to avoid burning your mouth.)

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