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Vegan East Asian Recipes
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Vegetables with Spicy Peanut Sauce
From: Julie


Main Course : Vegetarian Pleasures
by Jeanne Lemlin
[buy UK]
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.

Cook up a pot of rice.
While the rice is cooking, heat 1 Tbsp of oil in a skillet over medium-high heat.
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:

  • 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
When the squash is ready, scoop it onto a plate of rice and pour the peanut sauce on top.
(I have tried this recipe with spinach, broccoli, squash, and zucchini, and it's always delicious.)