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Vegetables in a Spicy Peanut Sauce

I love chinese vegetables in spicy sauces, and this thai inspired sauce is so good with vegetables. Peanut butter has been such a revelation to me, as it's not just for spreading on toast. You can add it to hummus, to sauces like this one, to punches, granola bars and muffins. From sweet to savory it such a versatile ingredient in your pantry.

Cuisine: Thai inspired
Type: Vegetable
Time: 1½ hours
Serves: 7
Skill: Medium
Suitable: Vegetarian, vegan
Allergy Contains peanuts

3 tb         oil
3             carrots sliced
1             sweet pepper diced
1 c          cauliflower cut in florets
½            cabbage sliced
2             onion sliced
1             stalk celery chopped
3tb          chive chopped

4            garlic cloves minced
1½ tsp   ginger minced fine
¼           hot congo pepper (or more if you like it hot)
2 tb        vegetable stir fry sauce
splash    soy sauce (depends how salty and dark it is)
splash    worcestershire sauce
4            splashes sesame oil
2½ tb     peanut butter
3tb         coconut milk powder (or 1c coconut milk, and omit 1c water)
1c          water
1 tsp      cornstarch
1 tb        lime juice

  1. Cut all vegetables.
  2. Assemble sauce ingredients in a bowl and reserve.
  3. Heat oil in a wok on high heat.
  4. Add carrots first and sauté for a few minutes, then add cauliflower, sauté a few minutes, then add onions and green peppers. Add the cabbage last. Season with salt after every vegetable.
  5. When vegetables are tender crisp, add sauce and heat for a few minutes till thickened and ginger and garlic have cooked a bit. Add water until you get the consistency you want.

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