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Peanut Stir-Fry

October 22, 2012

Stir-fries are straight forward ways to get lots of veggies, without being a soup.   Can go light on the simple carbs and take just a token amount of rice.  But for some reason, they do not inspire me.  Maybe because they remind me of my first marriage where Evan used lots of Houisan Sauce and the next day the flavoring was so strong, it was hard to eat.  But with my unquenchable taste for peanuts, I’ve been meaning to try this dish for 14 months now.  Tonight it finally happened.  It was quite good but definitely not stellar:

We dusted off our wok, but of course a large frying pan would work too.

  • Start with making rice – 1 c brown rice and 2 c water, a bit of salt and optionally butter.
  • I cut 6 chicken thighs into bite sized pieces, heated the wok and sautéed them in olive oil until cooked.  I think peanut oil would have been even better, we need to get some!
  • I transferred the cooked chicken to a plate, leaving the liquid in the pan.
  • Cut one biggish onion into bit sized pieces, saute in chicken liquid.  When starting to brown, transfer to chicken plate.
  • Meanwhile, AJ helped me make the sauce:
  • 1/2 c = 5 oz peanut butter
  • 2T Tamari Sauce (or Soy)
  • 1T fresh minced garlic (or more)
  • 3T Rice Wine Vinegar
  • 2T Honey (or sugar)
  • 1/2 c hot water (melt p-nut butter and makes it mixable)
  • Saute the 2 medium carrots & 1 stalk celery until softening.
  • Add the other veggies (1 zucchini, 1 yellow squash, 1 large head of broccoli, 1 red bell pepper, mushrooms) saute until it is almost done.
  • We added dry roasted peanuts at the end.  Next time they needed to be cut in half and cooked with it.
  • Add the chicken and onions back to warm up.
  • Serve over the brown rice.
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