I can confirm that, while eating PB2 straight-up as peanut butter is not enjoyable (to me, anyway), it does work wonderfully in a peanut sauce. Tonight's dinner was one of those throw-a-bunch-of-things-together-and-hope-it-works kind of meals. Luckily, it did work. This dish included a (frozen) veggie blend (with carrots, broccoli, and water chestnuts), a scrambled egg, dry-fried tofu (cooked chicken for D), and rice noodles, all topped with a peanut sauce (recipe below).
Peanut Sauce (printer-friendly version)
makes enough for 2 servings
4 tablespoons PB2
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon white wine vinegar
2 tablespoons tamari (or soy) sauce
1 tablespoon brown sugar
1 teaspoon red pepper flakes
1. Mix together the PB2 powder and water until smooth.
2. Stir in the sesame oil, tamari sauce, and brown sugar.
3. Stir in the red pepper flakes (use more or less, depending on your favored spice level).
4. Add the sauce into the stir fry once everything is cooked and let simmer for one or two minutes; reserve some sauce to drizzle over the top of the completed dish.
makes enough for 2 servings
4 tablespoons PB2
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon white wine vinegar
2 tablespoons tamari (or soy) sauce
1 tablespoon brown sugar
1 teaspoon red pepper flakes
1. Mix together the PB2 powder and water until smooth.
2. Stir in the sesame oil, tamari sauce, and brown sugar.
3. Stir in the red pepper flakes (use more or less, depending on your favored spice level).
4. Add the sauce into the stir fry once everything is cooked and let simmer for one or two minutes; reserve some sauce to drizzle over the top of the completed dish.
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