R&S: Vegetables and Rice With Thai Peanut Sauce

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!2 recipes here!

 

 

 

* Exported from MasterCook *

 

Thai Peanut Sauce

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup creamy peanut butter

1/4 cup unsweetened coconut milk

1 tablespoon fresh lime juice

1 tablespoon tamari or other soy sauce

2 teaspoons light brown sugar

1 teaspoon asian chile paste -- or to taste

 

In a small bowl, whisk together the peanut butter, coconut milk, lime juice,

tamari, brown sugar, and chile paste until well blended. Taste to adjust the

seasoning. Use at once, or cover and refrigerate until ready to use.

 

This sauce till keep well for up to a week. Bring to room temperature before

using. For a thinner sauce, blend in a little water.

 

MAKES ABOUT 3/4 CUP

 

Yield:

" 3/4 cup "

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Per Serving (excluding unknown items): 117 Calories; 10g Fat (71.2% calories

from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 27mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Be forewarned. This peanut sauce is addictive. You'll want to use it on

everything. Try it as a dipping sauce for steamed fresh vegetables or spring

rolls.

 

Nutr. Assoc. : 0 2741 0 26541 0 0

 

 

* Exported from MasterCook *

 

Vegetables and Rice With Thai Peanut Sauce

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 small thai chile (optional) -- seeded and minced

1/2 cup chopped scallions

1 tablespoon finely chopped fresh ginger

2 tablespoons tamari or other soy sauce

1/2 cup water

1 teaspoon sugar

2 cups small cauliflower flowerets

1 pound green beans; trimmed and cut -- 2-inch pieces

12 cherry tomatoes -- halved

thai peanut sauce (see recipe)

5 cups hot cooked jasmine rice -- (5-6)

 

Heat the oil in a large skillet or wok over medium-high heat until hot. Add the

garlic, chile, if using, the scallions, and ginger and stir-fry for 1 minute, or

until fragrant. Add the tamari, water, sugar, cauliflower, and green beans and

stir and combine for 2 minutes, or until the vegetables begin to soften. Reduce

the heat, cover, and simmer for 2 minutes longer, or until the vegetables are

tender. Uncover, add the cherry tomatoes and Peanut Sauce, and toss gently to

heat through. Serve at once over the hot cooked rice.

 

SERVES 4 to 6

 

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Per Serving (excluding unknown items): 267 Calories; 3g Fat (10.0% calories from

fat); 7g Protein; 54g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 365mg

Sodium. Exchanges: 3 Grain(Starch); 2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : VARY the vegetables in this easy stir-fry according to personal

preference and the season. To underscore the flavor of the peanut sauce,

sprinkle on some chopped peanuts for garnish.

 

Nutr. Assoc. : 0 0 0 0 26086 1396 0 0 268 3568 0 0 2840

 

 

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