Friday, September 10, 2010

Saucy Thai Stir Fry

I tossed this together one day and we liked it so well that I tried to write down how much I put in of what, so these are definitely approximations! It's one of those meals that Aaron loves so much that I don't see that look in his eyes that means "it's good, but it would be even better if you threw in some meat." The flavor and the nutty crunch are enough to satisfy even my Montana man.

a little canola oil
1 T. minced garlic
1 med. onion, diced
3 T. ketchup or tomato sauce
3 T. soy sauce
1 c. chicken broth (or your favorite veggie broth)
1/4 c. peanut butter
1 large handful chopped cilantro
1 t. ginger
a little cayenne pepper
1/4 c. lime juice

1 zucchini, diced
1 yellow squash, diced
4-5 carrots, diced
1 large head broccoli, chopped into small florets
any other vegetable that sounds good

1 c. roasted cashews or peanuts

Saute the onions and garlic in a sauce pan until the onions are translucent. Add the rest of the sauce ingredients (through the lime juice) and simmer while you stir-fry the veggies to desired doneness in a wok or other pan. If the sauce is too thin, add a little cornstarch-and-water mixture. When the veggies are cooked, pour the sauce over them and sprinkle on the nuts. Garnish with more cilantro if you're feeling fancy enough for a garnish. Serve over rice.

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