Chinese Vegetables in Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Vegetarian, Low-Carb, or even add chicken. This is a great, versatile recipe. I replaced the mushrooms with zucchini. Add cilantro to give it a kick. Low-carb: replace chinese noodles with Dream Fields Pasta or no pasta at all. From Vegetarian Times: Low Fat & Fast. Ingredients:
1/3 cup chunky natural-style peanut butter |
3 tablespoons soy sauce or 3 tablespoons tamari |
1 tablespoon brown sugar |
1 (8 ounce) package uncooked chinese noodles or 1 (8 ounce) package angel hair pasta |
3/4 cup water or 3/4 cup vegetable broth |
1 cup carrot, cut into matchsticks |
2 -3 garlic cloves, minced |
1 1/4 cups fresh shiitake mushrooms, sliced |
1 cup snow pea pods, cut diagonally into 1-inch pieces |
1/2 cup sliced scallion |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
2. Prepare noodles according to packaged directions. Drain and set aside.
3. In a medium nonstick skillet; heat water or broth over medium high heat.
4. Add carrots and garlic; cook, stirring for 2 minutes.
5. Add mushrooms, pea pods, scallions, and red pepper flakes.
6. Saute until tender-crisp, about 2 minutes.
7. Stir in peanut sacue.
8. Cook until smooth and bubbly.
9. Pour over hot noodles.
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