Vegetarian delight for dinner tonight.

Had to use up some veggies (broccoli, zuke, yellow squash, onion, frozen peas) so stir fried them, served over brown rice, with homemade peanut sauce. Very yummy! :9

Now I've had enough of this day and am calling it a night. Rest well everyone. :hi:

Sounds nom nom!

:9

almost anything (but not everything) taste pretty durn good. :hi:

It's in the fridge, all the flavors just perfectly balanced.

I'm waiting to do something really good to deserve such a fine item in my life.

Good thing there's a grinder at the food co op. Not only is it fresh, I know exactly what went into it.

Some years ago I was in charge of a celebratory dinner given by a non-profit arts agency for the Chinese ambassador as part of a festival of Chinese culture. Twelve courses for 200 people, all prepared by volunteer chefs. I did the szechuan noodles. Up to my elbows in peanut sauce and noodles, I was. To this day, I can't do peanut sauce because late in the night after that dinner I had an episode of pure exhaustion and and physical discomfort from stem to stern. I think the ailment was unrelated to what I ate, but......that's the way things go in a person's mind.

Peanut Sauce

3 TBSP peanut butter
1 TBSP unsweetened coconut milk (optional)
1 TBSP toasted sesame oil
1/2 cup water
1 TBSP soy sauce
juice of 1/2 lime
1 small clove garlic
1/2 cup chopped fresh cilantro

Combine the peanut butter, coconut milk, if using, sesame oil, water, soy sauce, lime juice, garlic, and cilantro in a food processor and puree until smooth about 1 minute. (If the sauce is too thick, add a bit more water.) Serve immediately or store, covered, in the refrigerator for up to 4 days. makes about 1 cup

are peanut butter, soy sauce, garlic, cilantro, and (if you're me) chile flakes. To that can be added the lime or hoisin sauce, coconut milk or cream, or a dozen different veggies.

I find it's best with veggies, chicken and seafood.

It's a sauce made for noodles, mostly wheat noodles, although I've done it with a few varieties of rice noodle, and that's been nice. Sometimes I've thrown in some hot oil or red pepper flakes, but I decided they distracted from the other, subtle flavors.

Noodles. Ramen. Thin spaghetti. Even soba, nice and chilled. Mung bean noodles, too.

Garnished with lots of crisply blanched snow peas, asparagus, broccoli florets, and some quickly stirfried onion and garlic slices. Top it all with chopped scallions, including the green tops.

If I weren't the owner of all that beautiful chicken, I'd say throw some of that in it, too, but right now, it's not all that appealing. Cold shrimp are nice, too.

I just add ingredients a little at a time until it tastes right and last night I didn't have a couple of the usual ingredients so I just used what I had on hand: peanut butter, regular milk, soy sauce, rice vinegar, brown sugar, a little molasses, garlic, five spice powder, red pepper flake. It still turned out pretty good. :9

I love to put a little cilantro in it when I have it.

I made tamales and enchiladas. Also yummy.

Night!