Played around with this one tonight…previously, I have been using a squeeze of lime juice (as I have a bottle in the fridge) but finding a half lemon, squeezed this in to the pot/saucepan. I also increased the ginger, having a knobby chunk handy, to a piece about acorn size finely chopped. This added a whole new zing to the flavour but interestingly, either the lemon or the ginger negated the chili. On the whole, I would say that tonight’s gingerised version is the more preferable of the two…certainly this is one of my better, quick’n’easy culinary finds…
I also substituted a quartered parsnip instead of the carrot and far prefer this to the original recipe…I’m more of a fan of parsnip than I am of carrot, and I still have few in the fridge that I need to get through before they turn gnarly…
I went through a bit of a vegetarian phase last week…well, not quite, I looked up a few recipes at healthyfood.co.nz but this was the only one that I made…
Ingredients
For the spicy peanut sauce
- 1/2 teaspoon oil
- 1 tablespoon chopped onion
- 1 clove garlic, crushed
- 1/4 teaspoon grated fresh ginger
- 2 tablespoons crunchy peanut butter
- 1 teaspoon soy sauce
- 1 small pinch ground chilli
- 1 squeeze lemon juice
- 1/4 cup trim milk
For the vegetables
- 1 egg, hard boiled
- 1 medium potato, scrubbed and cubed
- 1 carrot, peeled and cut in quarters lengthwise
- 1/2 cup broccoli florets
- cauliflower or other seasonal veges (I usually use 2 cups of veges in total)
- snow peas or a few beans if you have them
Step 1
Steam the veges till tender (the egg can hard-boil in the saucepan of water that you set the steamer on top of).
Step 2
While the veges…
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The World According to Me... 