Flavour bomb!

Hello gentle readers. My apologies for my absence this past week but it was a busy one for me. I did, however, take some photos of a thai peanut stir-fry that I made with the intention of doing a blog entry about it, and well, a week later, this is that entry!

So, I'm a big fan of spicy peanut sauce. I've tried a variety, usually along with salad rolls (which are really just amazing. We'll do a salad roll tutorial one day, I promise). I've made many kinds of peanut sauce, but the following is probably my favourite incarnation. For some reason, it always turns out slightly differently (likely because I was not raised in the measurement school of cooking). Please note, pretty much all my recipes are a starting off point. They are not set in stone. Feel free to play with them until they suit your tastes!

The peanut sauce I love is largely adapted by a version made by my friend Ryan. Prior to his introduction to the green garlic peanut sauce, I had always made cooked versions. The lack of necessity of cooking is one of the reasons I like this recipe so much. Ryan's version calls for a lot more garlic then mine. Once, he made it for Rachel and I, and Rachel met up with her boyfriend three hours after dinner, and he said he could smell her from 10 feet away in the middle of a snow storm! Consumers beware! You might want to make this recipe only when you intend to hang out with others who have eaten it. This is NOT a work appropriate recipe. Actually, my version with less garlic is alright.

Ok, recipe time. The stir-fry aspect is pretty much up to you. I started by putting a bit of sesame oil in a pan, then adding a clove of crushed garlic and a teaspoon of grated ginger. To that I added 2 large chicken breasts (about 175 grams each, this meal should serve 4). Once it cooked for a bit, I added a lot of asian stir-fry veggies. But you know, I've done this with tofu, shrimp or beef. I've made a beef and apple salad on greens and tossed my peanut sauce on that. Its all good. Whatever makes you happy, really.

In a blender (or magic bullet, that's what I use, as it makes for easier clean-up) combine:

1/2 tsp sesame oil

1/2 tsp hot chili oil

1/2 cup cilantro

1/4 cup natural peanut butter

1 tbsp maple syrup

1/2 tsp mushroom soya sauce (or to taste)

1/2 cup light coconut milk (my preference, doesn't have to be light)

3-4 cloves garlic

Add the sauce to the pan of veggies, combine and heat through (if you're using as a salad dressing or dipping sauce for salad rolls, no need to heat).

Stick it in a bowl, over brown rice, or noodles or just on its own. Consume happily! There you have an awesome flavour bomb. This is a recipe that is almost always pleasing to guests. Other than the allergic, who doesn't love peanut sauce!!! Plus, easy-peasy!