Tuesday, April 23, 2013

Veggies in Indonesian Peanut Sauce

This  dish is a nice, flavourful way to serve vegetables. It is particularly well suited to complement or balance a  a meal composed of simple or bland dishes (whether Vegan or Omnivore foods). I believe the original idea came from a Donna Klein cookbook, but it has been modified from its original form.

Indonesian Peanut Sauce for Vegetables
Stir together thoroughly:
2Tablespoon Soy Sauce
2Tablespoon Rice Vinegar
2 teaspoons Dark Sesame Oil
1/2 teaspoon ground ginger
2 Tablespoon Peanut Butter – a little more as needed
1 teaspoon garlic
1/2 teaspoon to 1 teaspoon curry powder (I use less if hot, more if my homemade no-heat type)
1 Tablespoon Water (or as needed to thin sauce)

Steam 2 (12 oz)  bags California Veggies (or 1 1/2 pounds of a blend of Sliced Carrots with Broccoli & Cauliflower) .
Toss with sauce.
Serve room temperature or chilled.

2 comments:

  1. I'm a fan of Peanut Sauces! This sounds wonderful! Yum!Yum!Yum!!!!!

    ReplyDelete
  2. Yum! That sounds really really tasty! :D

    ReplyDelete

Welcome!
Please, DO chime in! : )

If you want to share a link to a pertinent and supportive post of your own that directly relates to my post (if, for instance, you also have a great vegan pancake recipe, or a post about Christmas) I don't mind a bit!

I encourage any questions about methods, measurements, or cooking times, and comments about typos, broken links, mistakes, omissions, etc. I also welcome thoughtful questions - even if you disagree with me.

I often take a few days to post your comment, and a few after that to reply. Please don't think I'm ignoring you if my response is slow - I'm just not always connected to technology.

Delighted to have you here! Post away!


Related Posts Plugin for WordPress, Blogger...