Today both A Man and I have been at work, and I fancied something quick for tea. As we had no meat in the fridge, veggie stir fry seemed an obvious choice but there was nothing saucy in the cupboard and whilst I’m very happy to go for plain stir fried veg, A Man finds it somewhat less inspiring. I browsed The Wok Cookbook by Gina Steer for a couple of ideas and immediately settled on making a peanut satay sauce (though of my own design, rather than the one in the book) as we have loads of peanuts leftover from Christmas 🙂
This sauce would work well with more or less any kind of stir-fry, particularly chicken or pork, so add in what you fancy. A Man stir fried what we had in the fridge – onion, carrot, squash, pepper and mushrooms. It was served with chilli flavoured noodles (I had no fresh chillis, so there was none in the sauce) but obviously ordinary noodles or rice would do the trick just as well. It might be worth adding some chilli to the sauce to give it a bit of extra kick if you don’t have chilli noodles. No photo today – imagine a plate of stir fry with peanuts in!
Peanut Satay Stir Fry
2 tablespoons peanut butter (smooth or crunchy)
2 tsp brown sugar
1 tsp thai green curry paste
1 tsp toasted sesame oil
1 tsp mirin
1 tsp rice wine vinegar
1 tsp soy sauce
1 inch root ginger
1 fat garlic clove
1 large handful peanuts
2 tablespoons boiling water
Stir fry ingredients of your choice
Rice or noodles, to serve
- Peel the garlic and ginger and grate on a microplane or fine grater.
- Roughly chop the peanuts (another great excuse to use the mezzaluna!). You want a variety of textures, so some nice and fine whilst others are fairly chunky.
- Mix together the sauce ingredients apart from the water and stir everything really well. Add enough boiling water to loosen it – I think I used about 2 tablespoons, but you may want more or less, depending on how runny you like your sauce. Taste the sauce and make any additions you fancy.
- Prepare your stir fry and rice or noodles. Add the sauce to the stir fry once everything has more or less cooked and allow it to heat through. You may want to add a little more water at this stage. Serve once the sauce has heated through.