Inspired by a recipe I learned with my sister and mamma at the Red Bridge Cooking School in Hoi An, Vietnam.
This thick, savory spicy peanut sauce can jazz up any combination of vegetables and grains. Here are two variations – same week, same sauce!
- 1 teaspoon crushed or minced garlic
- 3 tablespoons crunchy, unsalted peanut butter
- 2 tablespoons soy sauce
- 3 teaspoons brown sugar or honey
- 1 pinch chili powder
- 1/2 teaspoon minced jalapeno
- 1/4 cup coconut milk
- 1/2 cup water
- 1 teaspoon fresh-squeezed lime juice
- Choose your grain (lentils, rice, beans, barley...).
- Choose your veggies (whatever you have in your fridge or CSA). In the photo above, I sauteed napa cabbage and chard with onions, in light olive oil.
- Make a basic veggie stir fry. I cooked lentils separately and served the veggies over the lentils, with a generous dollop of sauce on top.
- The second time around, I recycled the leftover sauce, lentils and another portion of our massive napa cabbage, and added yellow summer squash (zucchini), carrots, more onions, and chives. This time I mixed everything together in the pan: lentils, veggies, and sauce. Even better!