Peanut butter is one of my absolute favorite foods. I could eat it on almost anything, whether it be sweet, salty, or spicy...I also frequently find myself eating it straight from the jar with a big spoon. Considering it is a good source of protein but also a high calorie food having this sauce over steamed vegetables is a perfect combination.
Brad and I had this before we went to the movie 127 Hours with some of our friends. It was a great movie but very graphic. James Franco was wonderful and if you have a strong stomach you should see it!
Anyways, this dish is fabulous and super easy. It tastes just like a restaurant meal and you can put it together in a short matter of time.
These are my favorite vegetables to have with this sauce but any vegetables you like would be fantastic instead of or in addition to them.
1/4 cup creamy peanut butter
3 tbsp low sodium soy sauce
1/2 tbsp chile garlic paste like Huy Fong
1/8 cup water
1 large head broccoli, ends cut off, trimmed, and steamed
1 8 oz bag snap peas
5 large carrots, ends trimmed, peeled, and sliced
2 minced garlic cloves
1/4 tsp minced ginger
1/4 cup water
lime and cilantro
Combine peanut butter, soy sauce, chile garlic paste, and water in a sauce pot and warm over low heat
Sauté carrots and snap peas with the garlic and ginger until they begin to lightly brown, add 1/4 cup water, put lid on the pan and let cook until carrots and peas soften
Add the steamed broccoli to the pan and cook until the liquid has evaporated
Pour warmed peanut sauce over the veggies and serve with cilantro and lime
Servings 2
Per serving 450 calories
