Originally Posted by MrsD75
Maile, did you have measurements for this awesome-sounding Thai peanut sauce (which would be delish on that nam sod) or was it one of those make-as-you-go-till-it-tastes-right things?
Sorry it took so long..I have been traveling.
Here is one PB sauce. You can go to the Recipe 1, 2 archives..Click search thread and look.
I make mine with 1 tsp rice vinegar, 2 Tbl pb, 1 tsp sesami oil, and 1 tsp of splenda...sometimes I add the soy sauce.
I basically do it to taste..and just microwave it..then use it for a dip..
Ingredients for Stir Fry:
2 cups Bean sprouts
2 cups mushrooms
2 green onions, chopped
2 tsp EVOO
Roasted sesame seeds
2 tbsp WF Peanut butter
1 tbsp low sodium soy sauce
1 tsp sesame oil
Cut fat from chicken, and slice chicken into bite sized pieces. Cook in stir fry pan with EVOO. As the chicken is cooking, mix the sauce ingredients in a small bowl and set aside. After you flip the chicken over, add mushrooms. When they're cooked to desired texture, stir in bean sprouts, green onions, and garlic powder. Cook an additional couple of minutes, until bean sprouts are soft and somewhat clear. Remove pan from heat.
Drain about half of the liquid. Stir in salt, sauce mixture, and sesame seeds. Then serve! The sauce is pretty soupy, and I end up pouring the rest over the food.