Wednesday, April 30, 2014

Frozen Vegetable Thai Stir-Fry

Recipe from here.

  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons peanut butter
  • 2 teaspoons olive oil
  • 1 (16 ounce) package frozen mixed vegetables
  • (optional) 2 chicken breasts
  1. Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  2. Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

This recipe has the advantage of not having to slice anything at all and being fast to cook.

I made this with a few chicken strips I had lying around.  Probably would have gone well over some rice.

The original recipe calls for (presumably?) tossing the sauce in like a salad, but I think I would prefer a think peanut sauce layered on top.  To do this, increase the peanut butter and soy sauce in the sauce and wayyyy decrease the garlic powder.

Crunchy peanut butter could be a nice twist.

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