Hi everyone! This week’s recipe is my concoction for a do-it-yourself Thai peanut butter stir-fry. I call it DIY because it’s never tastes the same twice! This recipe’s instructions are cooked in a wok, so keep that in mind if you want to cook it in a different pot.
(a) Package frozen veggies (any will do)
(b) Choose your meat or protein (I prefer pork with this particular recipe)
(c) Choose your grain (I prefer whole wheat egg noodles)
To brown your meat, you’ll need:
Onions (I prefer scallops)
Heat 2 tablespoons of sesame oil in a wok on medium heat. Add your meat and toss frequently. (If you’re using tofu, recommend cooking it according to its instructions and then adding that last so it doesn’t get too gushy.) If your meat starts sticking to sides of pan, toss in a little bit of broth or apple cider vinegar. Once meat is fully cooked, add veggies and cover.
1/2 to 3/4 cup of any peanut butter (HIGHLY recommend the Asian Peanut Curry Spice from www.pbloco.com)
1/3 cup of low sodium soy sauce
2 tablespoons chili paste
Stir the sauce thoroughly. It will be thick, almost like the consistency of a frosting, but that’s okay. After the veggies have had the chance to cook a little bit, add the sauce and stir. There will be some juices in the wok from your cooking, but that helps spread the consistency of the sauce. The more chili paste you use, the spicier the sauce will be. If it’s too spicy, tone down with cinnamon or honey. The grains will help ease a sensitive palate; I recommend not adding the grains to the wok for that reason.
Typically, I also crush peanuts and scatter them over the top. Lots of variations and different ways to make this recipe, but the sauce is pretty simple.
Remember, the secret sauce is the best part but you can spice it up (or down) as needed. I’ve also tried this recipe with cashew and almond butter; so far, peanut butter spreads the best. If you’re sensitive to peppers, just take it down a notch and add something a little sweet to balance the spice.
Hope you enjoy this spicy concoction!