Chinese Vegetables in Peanut Sauce
"Vegetarian, Low-Carb, or even add chicken. This is a great, versatile recipe. I replaced the mushrooms with zucchini. Add cilantro to give it a kick. Low-carb: replace chinese noodles with Dream Fields Pasta or no pasta at all. From Vegetarian Times: Low Fat & Fast."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄3 cup chunky natural-style peanut butter
- 3 tablespoons soy sauce or 3 tablespoons tamari
- 1 tablespoon brown sugar
- 1 (8 ounce) package uncooked chinese noodles or (8 ounce) package angel hair pasta
- 3⁄4 cup water or 3/4 cup vegetable broth
- 1 cup carrot, cut into matchsticks
- 2 -3 garlic cloves, minced
- 1 1⁄4 cups fresh shiitake mushrooms, sliced
- 1 cup snow pea pods, cut diagonally into 1-inch pieces
- 1⁄2 cup sliced scallion
- 1⁄4 teaspoon crushed red pepper flakes
directions
- In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
- Prepare noodles according to packaged directions. Drain and set aside.
- In a medium nonstick skillet; heat water or broth over medium high heat.
- Add carrots and garlic; cook, stirring for 2 minutes.
- Add mushrooms, pea pods, scallions, and red pepper flakes.
- Saute until tender-crisp, about 2 minutes.
- Stir in peanut sacue.
- Cook until smooth and bubbly.
- Pour over hot noodles.
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Reviews
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Thank you. This was excellent. I added broccoli florets in with the carrots and used zucchini & some green capsicum instead of snow pea pods. I also used ordinary peanut butter. I served it over jasmine rice instead of noodles. We really enjoyed this and I'll definitely make it again. . -
Excellent flavor! My wife and I both agreed that this is a keeper. I do think that GOOD peanut butter is the key... I used organic chunky peanut butter. Since we keep dried shiitake mushrooms in our pantry, I rehydrated them in 3/4 cup of water and used the water in the recipe. I used yakisoba noodles (from Safeway) right out of the package. This recipe was soooo simple but soooo good. Thanks! —
Tweaks
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Thank you. This was excellent. I added broccoli florets in with the carrots and used zucchini & some green capsicum instead of snow pea pods. I also used ordinary peanut butter. I served it over jasmine rice instead of noodles. We really enjoyed this and I'll definitely make it again. .
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<p>As of 21 JUL 2010: I am so darn disappointed with Recipezaar, now Food.com, again. I have been with Recipezaar since 2002 and have seen so many different changes that the staff has created. Each time I get used to it, but these last two times are just ridiculous. I don't expect perfection from any site, but do expect some standards to be kept in place. Many Recipezaar-veteran members were disappointed and placed their concerns with the community forums and even wrote to Scripps Network via snail mail. This new Food.com is just another way to make it commercial like the rest of Scripps Network products. I used to be really into Food TV and watch it alot, but it is so commercialized... how is it that every Celeb chef has their own knife set? Really? Look at Rachel Ray (for an example)... she makes it seem that she is down to Earth, but with her magazine, 4 - 5 TV shows, bakeware, cookbooks, etc. it gets old really quick that Scripps is out for money and hoping to just bank on us. I'm all about making money and the American dream to make a profit, but does everything need to be so darn commercialized? I even gave into the paid memberships on Zaar... ugh. Such a scam, but I did it. I know things move with the times and I embrace technology more than most, but things don't need to be so commericialized to be high tech. So I am sure I will end up moving on, saving my recipes on my own computer, thus not sharing with the world. Sigh. I know that one less member Scripps has won't even make a dent, but at least I will feel better about it.</p>
<p>About me is a whole lot so I'll narrow it down a bit. I love my family: the hubby and two beautiful, spoiled kids. We lived in Vegas for quite a while and moved to Florida. Since it's almost near impossible to have the hubby be an E-6 and me stay at home, I decided to go back to work. <br /><br />I love my husband so much. He never lets us do with-out, he protects us (and the country), he is very smart and he has such a great personality. We are still working on being handy around the house... LOL! He is that one in the party that can get along with almost everyone. He is true Cajun, raised in the deep south of Louisiana, so now I know what real Cajun food is. <br /><br />I really love my job as a gov't contractor. The people here treat me very well. I am truly blessed to have this job. <br /><br />I was previously in the military for 7 1/2 years. I have been to Uzbekistan (in support of OEF) and to Turkey(in support of ONW) (separate trips). I worked in the supply career field and pushed mo bags around (mobility bags carry our chemical warfare gear for deployments). Then I worked at a rescue squadron where I got to go on the 2 deployments above. I loved working there, but my boss was a jerk :) I applied to go into communications and was accepted. I went to school and was seperated from DH for 5 months for tech school :( It was hard. After school, we got pregnant with our DS. Sometimes he can be the sweetest boy. J/k, I love him. I heard boys don't grow out of it. Oh well, I always have my DD (2 years old) <br /><br />I love being on a low carb diet even if my recipes don't show it. 1/2 of them are from my mother-in-law (who happens to be a very good cajun cook) and some are from researching my Danish heritage. Some are because we love the recipe and want to share. <br /><br />I love scrapbooking and putting together my own cookbook from this website. I have over 300 recipes in a binder and I am still collecting. Someday it will be a published book :) <br /><br />I have found so many great ideas, recipes and advice.</p>
