Nancy LC
Tue, Jan-27-04, 10:19
I was inspired to stir fry the other night. I used to make a stir fry decades ago that had a peanut sauce. I don't think I have the recipe any longer, so I invented my own peanut sauce using what I had on hand.
If you like hard and fast recipes, you'll hate mine. I cook using whatever I have on hand and seldom measure. So be sure to taste as you go!
Peanut sauce
- About 1/3 cup of peanut butter (the kind with just oil and peanuts)
- 2-3 T. of soy sauce (to taste)
- Splenda or other sweetner to be roughly 1 T of sugar
1/3 - 1/2 half and half or coconut milk
Optional
- Seasame oil
- Hot, spicy asian sauce such as Sirachi Sauce
Mix the sauce ingredients until they reach a thick liquid state. You don't want it too thin, because it'll thin down in the actual fry process quite a bit.
You can add in the spicy stuff to taste, or wait until later. Or skip it altogether. Me... I put it in the sauce, then add more while I'm stir frying!
Stir Fry
here's veggies I commonly use: Onions, garlic, red cabbage, red bell peppers, zucchini
I use cut up chicken breasts, cutting the pieces smallish so they cook quickly, but not too small because I'm lazy.
I stir fry some garlic and onions for a bit, don't want to over cook the onion everything should be nice and crunchy. Then I toss in chicken and veggies, but I put in the quicker cooking veggies last so they don't get over cooked. Stir fry until the chicken is cooked. Pour the peanut sauce over the top and continue to fry until it is well distributed.
Serve the stir fry either by itself, on top of some microwaved shredded cabbage, on top of steamed broccoli or cauliflower. Add extra soy sauce if it needs it.
About 11g carbs, 3 dietary fiber using about 6 cups of veggies and 4 chicken breasts.
If you like hard and fast recipes, you'll hate mine. I cook using whatever I have on hand and seldom measure. So be sure to taste as you go!
Peanut sauce
- About 1/3 cup of peanut butter (the kind with just oil and peanuts)
- 2-3 T. of soy sauce (to taste)
- Splenda or other sweetner to be roughly 1 T of sugar
1/3 - 1/2 half and half or coconut milk
Optional
- Seasame oil
- Hot, spicy asian sauce such as Sirachi Sauce
Mix the sauce ingredients until they reach a thick liquid state. You don't want it too thin, because it'll thin down in the actual fry process quite a bit.
You can add in the spicy stuff to taste, or wait until later. Or skip it altogether. Me... I put it in the sauce, then add more while I'm stir frying!
Stir Fry
here's veggies I commonly use: Onions, garlic, red cabbage, red bell peppers, zucchini
I use cut up chicken breasts, cutting the pieces smallish so they cook quickly, but not too small because I'm lazy.
I stir fry some garlic and onions for a bit, don't want to over cook the onion everything should be nice and crunchy. Then I toss in chicken and veggies, but I put in the quicker cooking veggies last so they don't get over cooked. Stir fry until the chicken is cooked. Pour the peanut sauce over the top and continue to fry until it is well distributed.
Serve the stir fry either by itself, on top of some microwaved shredded cabbage, on top of steamed broccoli or cauliflower. Add extra soy sauce if it needs it.
About 11g carbs, 3 dietary fiber using about 6 cups of veggies and 4 chicken breasts.