Powdered PB Magic Peanut Sauce Stir Fry

Can we tell I consider powdered peanut butter a form of magic? I promise I’ll try to keep the hyperbole to a minimum but I’m so excited about this new sauce option I’ve been using for dinners all week!

There are some “usual suspects” that appear in this dish – my stand-by baby spinach (like Popeye says, strong to the finish ’cause I eats me spinach!), the equally stand-by frozen grilled no-preservatives chicken strips, and another fantastic time and labor-saver: frozen herb and spice cubes.  The bran I can typically find is Dorot, and they have actually become much much easier to find in the last couple years – and in more varieties.  Here I used garlic, and ginger.

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Powdered PB Magic Stir-Fry Sauce

Lately my stir-fry has involved onions and red cabbage started in a slightly over medium heat pan, sprayed with pam, and covered for about 5 minutes. Meanwhile I start water boiling for my starch (unless there’s quinoa or rice or something in the rice cooker, or like tonight it’s a light day and I don’t want as many carbs so I skip a starch). When those start to soften I’ll add the broccoli or any other slower cooking veggies, the spice/herb cubes – one garlic and one ginger – and the frozen chicken. The baby spinach goes in once everything else is nearly cooked, and the sauce goes on top of it to start heating without sticking to the pan. A splash of lime juice goes well in this, as does a shake of dried basil. If I had frozen basil cubes (which are available) I’d have added some).

I also like this stir-fry with the “meatless griller strips,” or best of all (more than chicken!) with tofu cut into roughly the shape of dominos, and sautéed crispy in a Pam-sprayed skillet (use medium to lowheat and plenty of patience – it WILL get crispy and sticks to the pan less with lower heat.)

I’ve tried a few ratios; the one below seems to be the best so far:

 

1 Tbsp soy sauce
3 Tbsp coconut milk*
3 Tbsp powdered peanut butter
1-2 Tbsp water; 3 was too much and diluted flavor
1 tsp – 1/2 Tbsp Sriracha (depending on how hot you like your food)
1/2 Tbsp honey
A shake of red pepper flakes (again, quantity depends how spicy you like it)

 

Whisk it all together, or just mix with a fork – it’s easier to wash and seems to work just as well. Add to the pan at the appropriate time, let it get hot and thicken a little, and you’re done!

*I made this with all water the first time, instead of coconut milk – still good; the coconut milk just makes it extra tasty and smooth.

For tonight, when I chose not to have my stir-fry over a starch, I used only 2 Tbsp coconut milk, 2 Tbsp powdered PB, and 1 Tbsp water.

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