with Spicy Peanut Sauce
This recipe for vegetables with spicy peanut sauce is modified from
one in Jeanne Lemlin's "Main-Course Vegetarian Pleasures" and it's
one of my all-time favorites.
|Main Course : Vegetarian Pleasures
by Jeanne Lemlin
Cook up a pot of rice.
While the rice is cooking, heat 1 Tbsp of oil in a skillet over
Chop the squash into bite-sized pieces, add it to the skillet, and
sprinkle it with some garlic powder and crushed red pepper flakes.
Then pour 1/4 cup of water in the skillet, cover, and let it steam
until the squash is tender (about five minutes).
In the meantime, mix in a small bowl:
When the squash is ready, scoop it onto a plate of rice and pour the
peanut sauce on top.
- 1/4 cup natural-style peanut butter
- 3 Tbsp tamari soy sauce
- 3 Tbsp Chinese rice wine or sherry
- 1 Tbsp toasted sesame oil
- enough water to make a creamy sauce
(I have tried this recipe with spinach, broccoli, squash, and zucchini,
and it's always delicious.)