Friday, April 22, 2011

getting the ink flowing again!

When March 31 rolled around, I had these delusions of grandeur in which I posted like 4-5 times a week in April! But somehow in the midst of packing boxes and trying to creatively plan how not to waste the food in the pantry and squeezing in all the remaining time with friends here, my inspiration has RUN.DRYY.

So anyway, gonna try to get back on track here! Ellis and I LOVE Asian. SERIOUSLY, Chinese, Thai, Indian....we could eat Asian or Mexican every night of the week! Usually Ellis loves to cook Asian for me so I can kick up my feet and relax (another reason I love to eat it so much!), but on the night of Ellis' final class of law school, I set out on a mission to find the perfect peanut sauce recipe.

So of course the first stop was Allrecipes, for all the great reviews and suggestions. I searched and came up with this amazing honey peanut sauce. It uses equal parts honey and peanut butter, has a great consistency, and tastes completely INCREDIBLE.

  • 1/4 cup honey
  • 1/4 cup smooth peanut butter
  • 1 tablespoon crunchy peanut butter (optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon crushed red pepper flakes

The recipe calls to just mix all the ingredients in a small bowl, but I heated them on the stove to make a warm sauce for Asian noodles and veggies, and I made a couple other small changes to the recipe. I didn't add QUITE as much honey as peanut butter (it just seemed like a LOT), I cut the rice vinegar in half, and I cheated with powdered ginger and garlic cause I didn't have the real stuff. (Well, I had real garlic but didn't feel like mincing :) ) Finally, I added siracha sauce for heat.Haha, it totally looks like slop, but I promise it was delicious! Anyone have tips on how to photograph peanut stir fry and NOT have it look like slop?
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