For some reason I want either bland food…or set-your-face-on-fire hot food when I’m pregnant. This recipe is the latter, but you can tame the spice to fit your flavor.
Most recipes are prefaced with a lot of yada-yada, so I’m just going to dive in:
Zee Peanut Sauce
First off, I’m an eye-baller. Me and measuring go together like marshmallows and ketchup. So I’m going to give you some approximations and let you taste your way through your sauce.
In a saucepan, heat:
Unsalted Vegetable Stock -that’s your base. If you’re cooking for one, I’d say about 3/4c will do ya. But you’re the boss.
Natural Peanut Butter (my dude makes ours) -go for 2-3 tablespoons.
Chinese Five Spice Mix -you may find it in the Asian food aisle or in the seasoning/baking section. Give it a few good dashes. Doesn’t it smell good?!
Lower-Sodium Tamari Sauce -it’s basically interchangeable with soy sauce. Go for the lower-sodium version.
Chili Sauce/Paste -like the kind with the rooster on it. Aaaaaawh, I love me a few spoonfuls of that in there. But this is where all your spice comes from, so add as you please -or leave it out entirely.
Lime Juice -either fresh squeezed or from the bottle (ahem, that’s how I roll) a small dose of this gives it a fun kick and extra dimension.
Now, to pile your plate:
Rice -I like to make a 1/2+1/2 mix of jasmine and brown rice. Cook ‘er up and pile what you’d like on your plate.
Veggies -have fun with them! I only had peas and shelled edamame in the freezer, so I steamed those up and piled them on top of the rice.
Toppings -Pour the sauce on top of the veggies+rice, then snip up some fresh cilantro and grate a carrot. Sprinkle them on top and BAM! You’ve got a dish that’ll make the family fight over who gets the leftovers.