Thursday, September 25, 2014

STIR-FRY RICE NOODLES AND PEANUT SAUCE ENJOY DAN:

      STIR FRY WITH RICE NOODLES AND PEANUT SAUCE by CHEF DAN:
Serves 4

PEANUT SAUCE
1 (19 Oz) can Mae Ploy coconut milk
2 tablespoons Thai red curry paste
3/4-cup creamy peanut butter
1/4-cup soy sauce
1 tablespoon olive oil
3 tablespoons sweet chili sauce
1 teaspoon fish sauce
2 tablespoons oyster sauce
2 tablespoon rice wine vinegar
4 garlic cloves, thinly sliced
1 thumb-size fresh ginger, smashed

DIRECTIONS:
1.   Place all ingredients in a blender and blend until smooth.

VEGETABLES:
2 tablespoon grape-seed oil
8 ounce package rice noodles, soaked in hot water for 20 minutes, drained, set aside
3/4-block firm tofu, pressed and drained, cut into 1-inch cubes
1 onion, chopped
7 baby portabella mushrooms, halved
7 cherry tomatoes, halved
1 roasted sweet Italian pepper, sliced in stripes
1 roasted bell pepper, sliced in stripes
3 carrots, thinly sliced
1 turnip, chopped
1 cup shredded cabbage
1 floret broccoli, chopped
3 scallions, bias sliced into 1/2-inch lengths

DIRECTIONS:
1.   Add oil in a wok over high heat when sizzling.
2.   Add tofu and stir-fry for 5 minutes.
3.   Add vegetable and stir-fry for about 8 minutes.
4.   Add peanut sauce and noodles.
5.   Bring to a boil and then simmer for 10 minutes.
       
ENJOY DAN:                                     BON-APPETITE!!
 



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