Favorite Peanut Stir Fry Sauce

This is...

...hands down, the best stir fry sauce. Ever.

Do you like peanut butter? I'm sure that you do. Because you're cool. I'm cool. We're hip. We're groovin'. And peanut butter is super yummy.

I remember the first time I learned peanut butter was mayyyybee not the best thing to haphazardly eat 5-6 spoonfuls of per day. It was a sad day. One day it's, "Hey, this goo is really good! I can totally snack on this instead of real food whenever I get bored, because goo is totally calorie free!" and the next day it's "Wow, I've totally been consuming an needless average 600-700 calories mindlessly every day." Oh, to be 13 again. Eek.

And just so you know, I'm not the only person who's had this experience with peanut butter. I know others. My aunt, for instance. She told me once (it must have been why I had this revelation, because I don't know why else this story would be so burned in my brain), that she ate it every day when she got home from school, until one day she read the label. So see? I'm not the only one.

But anyway, back to this stir fry sauce. It's my go-to. The peanut butter is thinned out with vinegar and soy sauce and seasoned, to make a tangy, gingery, spicy sauce that you can pour over virtually anything that you're stir-frying. It's that easy. It's that delicious. And I'm sharing it with you. Because I love you.

And because you love me, you're going to follow this link. And vote for my pie. I scratch your big toe, you scratch mine. I'm just kidding. I would never go anywhere near your big toe. I hate feet.

Soundtrack:


Make My f/ Big K.R.I.T. by the_roots  

Favorite Peanut Stir Fry Sauce
Adapted from Eatingwell.com
Serves 2-3


3 tbsp water
4 tbsp crunchy peanut butter
2 tbsp white vinegar
2 tsp reduced-sodium soy sauce
2 tsp honey
2 tsp minced ginger
2 cloves garlic, minced
2-4 tsp hot sauce (to taste)


Whisk all ingredients together. Pour over cooked meat and/or slightly sauteed stir-fry vegetables to finish!

Spicy Thai Tofu

It's has been brought to my attention that I seem to concoct a lot of recipes with tofu. (Liiiike here and here... that's right, taking over the world, one tofu dish atatime!). I like tofu, sorry if you don't. A lot. Like, a lot, a lot. I'm a huge fan of the consistency. Yum, mush! No, I'm serious. I eat it cold sometimes, right out of the package. Is that so wrong? You would do it too... because I know you eat peanut butter out of the jar. And it's not that much different.

OMG! Look how awesome this picture is! Thanks for the camera lend Jer!

I've come a long way in my relationship with tofu. Let's go back in time here for a minute. Long, long, ago (probably about 1 year) in a galaxy far, far away, (Newtown, PA) to a time when I was naive to the mysterious ways of the tofu. I needed a little help. Afraid to cook with tofu, aside from using it in place of chicken in the occasional stir-fry with the best Teriyaki sauce ever, I needed a little help. I got this recipe from Adam's (you've met him, my Sue) mom.


She's an amazing cook. Amazing. I aspire to be more like her (I'm not sucking up, I swear. Ok, I am a bit, but I really do mean that!). She always has a stocked cupboard full of baking supplies (including vanilla...and other things that I run out of), which I consider to be pretty impressive in itself! She taught me to make bread. She roasts a mean tomato (great for omelettes!). She introduced me to Penzey's, which... no, on second thought I won't get started on that again. And the list really does go on and on. 


But, I got this recipe from her. And I know I can always trust a recipe from her. And you can definitely trust this recipe from me. I made one tiny change, adding in some eggplant, well, mostly because it was going bad in my fridge.


Soundtrack: After that last uber-nerdy post about my not-so-secret-anymore love of spices, I sort of feel a need to share with you folks that I do have a life. I swear, it's real! I have real life, tangible friends. And I went to visit them last Friday and we did real life things. Like shake our shit on a boat and booze until all hours of the AM and eat delicious bbq. And I also want to share with my small, but OH SO appreciated, audience the talented and amazing sounds of Simon Green (aka Bonobo) who rules, dates one of my best friends, and is slowly becoming a great friend of mine. No embed code, so you'll have to click the link, but you should. Bonobo - Last FM


Spicy Thai Tofu
Recipe very slightly adapted from Bon Appetit (viewed on Epicurious)


2 tbsp olive oil
2 large red bell peppers, seeded, thinly sliced
1 c eggplant, cut into cubes
3 tbsp fresh ginger, grated
3 cloves garlic, finely chopped
1 package extra-firm tofu, pressed for 20 minutes, cut into 1-inch cubes
3 scallions, thinly sliced
3 tbsp soy sauce
2 tbsp fresh lime juice
1/2 tsp dried red pepper flakes
6-8 oz baby spinach leaves (just about 1/2 a 1 lb bag)
1/3 c fresh basil, chopped
1/3 c sesame seeds


Heat oil over medium heat in a saute pan. Add bell pepper, eggplant, garlic and ginger and saute until the eggplant begins to soften (about 4 minutes). Season with salt & pepper. Add tofu and scallions and cook another 2-3 minutes. 


Add soy sauce, lime juice and pepper flakes and toss to coat. Cook another 2-3 minutes. Add spinach leaves in small additions. Stir to combine until just wilted. Season to taste with salt & pepper.


Remove from heat and toss in basil and peanuts. Serve over rice or with stir-fry noodles.

Step uno 

The dish!

Sesame Shrimp Fried Rice with Cabbage

I realized something tonight. And it's something I'm really awful at. Want to know what it is?

Jeopardy.

I don't think I have ever gotten a single question right before it's answered, even when I know that I know the answer. I crack under pressure. I'm more of a walnut, less of a Brazil nut (they're really hard to crack, vs walnuts, which are easy). Seriously, I read the question slowly and can't seem to focus. I think of the answer and then choke. And by that time, we've moved on to the next question anyway. Classic stage fright symptoms, you name it, it happens to me. Maybe it's the song. Who knows, but I feel the pressure.

This is why I think anyone who is actually good at Jeopardy is probably a robot. Ken Jennings, you, sir, are definitely a robot.

But let's talk about something I'm good at, shall we? Because that's more fun for me. 

Yea, it's food.. Good guess!

It's no secret, I love ginger.

I put it in cookies... 

And in my oatmeal...

I hang out with this ginger all the time...

It's also no secret that I love shrimp!

You've seen it over polenta...

And in burritos...

Scallions? Yes, please.  Sesame seeds? Sign me up. Fried rice? Sure! And this is brown fried rice with less fat that's actually not greasy? Ok, ok, I'll have two, thanks. So, here's an opportunity to make something easy, quick, and delicious for yourself. So you can be good at this food thing too! It's not just for robots.

And just to prove how much I love you, here is something hilarious to read so you can forget about how hungry all these pictures are making you, if it's not dinner time: funny stuff.

And here is some throwback music you can groove to:

Soundtrack: The Sounds - Myspace playlist

Sesame Shrimp Fried Rice with Cabbage

Adapted from Ellie Krieger 

4 c cooked brown rice, very cold (freezer cold)
1 drizzle EVOO
4 scallions, white and green parts, sliced thinly1 tbsp ginger, peeled and chopped
1 clove garlic, chopped

1 lb small shrimp, deveined and peeled

4 c thinly sliced red cabbage, cut crosswise into 3 in pieces
2 large eggs

1 tbsp sesame oil
4 tbsp low-sodium soy sauce
2 tbsp sesame seeds, pan toasted until golden brown (about 1 minute)

Heat a drizzle of olive oil in a wok or large pan over medium heat. Add scallions, ginger, garlic and shrimp. Cook about 2-3 minutes, until shrimp turn pink. Add cabbage and continue to cook for 3-4 minutes until cabbage begins to soften. Transfer to another bowl and set aside.

Spray a small fry pan with nonstick pan spray and drop 2 eggs into the pan. Fry until cooked through and chop into small pieces using the spatula.

Meanwhile, heat the sesame oil over medium heat in the same pan used for the shrimp and cabbage. Toss in the rice and cook for about 5 minutes, spreading it evenly, then stirring, then spreading it evenly again, about every 30 seconds.

Once the rice is heated, add soy sauce, eggs, shrimp and cabbage, and sesame seeds. Continue to cook until combined for another 2-3 minutes. Serve. 

Giant scallion. Huge.

Red cabbage... except it's really purple...

Work space... ready to fry!

Too much green here!

Yea purple! Finished product. I will take 2, thanks!

Lemon Ginger Stir-Fry

So I promised (mostly myself after my last ice cream sundae dinner) healthier recipes and now, I will deliver! I know, I know, the world is ending on Saturday anyway, why even bother, right? 


This dish is loaded with vegetables (the more colors you get in the better - different nutrients and such) and healthy protein. The sauce might be a little high in sodium (I really have no idea), but who cares (the jury is still out on this one people... sorry if you lived in fear of a little salt these past few years for no reason, sucks!). Serve with a lil' brown rice for some healthy grains. It's fairly easy to make, just prep everything before you get started!

Yum!

I totally thought, by the way, that I was being fairly creative with this dish. I love Asian-style lemon chicken and well, there's never any shortage of ginger when Adam is around... har har har. (I'll be here all night, folks! Don't forget to tip your bartender!) Throw some scallions in there, a little sesame oil for kicks... etc. Turns out, that's pretty standard as far as lemony Asian chicken goes. Ah well, c'est la vie. This stir-fry version is a different from your restaurant standard lemon chicken though - the sauce is much lighter and it incorporates vegetables. It's unique; I swear it!


PS speaking of vegetables, JerBear (roommate!) is the proud new owner (well, renter) of a little plot of land in our community garden (he was pretty low on the waiting list, so I hope there's no plague going around). I will definitely be posting some delicious fresh produce recipes this summer! I know, I know, it's going to keep you up nights. Sahhweee...


Soundtrack: Jimkata - Ghosts & Killers (Free download here!!)


Lemon Ginger Stir-Fry Chicken


Sauce:


1/3 c. lemon juice
1 tsp. lemon zest
1/4 c. chicken stock (could be vegetable!)
1 1/2 tbsp. soy sauce
1 tbsp. white wine
2 tbsp. sugar


Combine all ingredients for sauce in a small bowl. Whisk together.


Stir-Fry:


1 tbsp. sesame oil
1 tbsp. ginger, chopped
1 tbsp. garlic, chopped
1 red bell pepper, cut into slices
1 med. onion, cut into quarters
1 handful sugar snap peas, cleaned
1 handful baby corn, cut in half
2 broccoli crowns, cut into pieces
1 package extra-firm tofu, cubed (or chicken, but chicken should be cooked first!)
3 green onions, chopped
sauce (see above)


Heat sesame oil in a large pan (or wok) over med heat. Add ginger and garlic and cook until softened and garlic begins to brown. Add vegetables and stir-fry sauce. Stir-fry for about 5 minutes. Add tofu and green onions. Continue to cook until vegetables are cooked through and tofu is heated. Serve over brown rice!

Prep all veggies before cooking ANYTHING!
Don't even think about not.

Lemony Sauce
(I had a really hard typing that for one reason or another)

And a toast!

Raw vegetables

Add tofus and green onions!

Thanks for playing guys!