I’m pretty sure my search still is on for the perfect peanut sauce, but in the meantime, I’m going to keep fudging with the recipe I’ve been tossing around for a couple of months. Now I have a couple of pictures at least to go with it.
The peanut sauce listed in my previous post begins with some red curry paste, coconut milk, soy sauce, peanut butter and the like (go to the post for measurements and specific whatnot).
In the meantime, you take some veggies, clean and cut them up. Our preferred assortment includes green pepper, onions, mushrooms and broccoli.
We steam them in a regular old on the stove steamer, along with some drained and cubed tofu (but now they sell it pre-cubed and I’m hoping that will stay together a bit better!)
Meanwhile, make some rice — we prefer brown, as its much better for you.
The process that produces brown rice removes only the outermost layer of the rice kernel and is the least damaging to its nutritional value.
(The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese (my favorite of all of them), half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.
SO, take your nutritionally superior brown rice, place steamed veggies on top and douse with a ladle full of your semi-perfect peanut sauce. Enjoy.