You’re in for a treat today! Here, at feasting with friends, I offer you a guest post, compliments of Sonal from simplyvegetarian777. Sonal and I became fast friends thanks to the weekly Fiesta Friday party. Sonal has such a beautiful soul. She is always close by with kind words of praise and encouragement. Her comments never fail to bring a smile to my face. Sonal offers the most delicious recipes, many of which I’ve made in my own kitchen. The simple act of connecting with her and her blog has expanded my palate. I’ve “stepped out of my box” with what I thought were limitations in my cooking skills. She not only provides recipes, but teaches too. I would never have thought I could make my own Naan until she taught me how! As you scroll through her site, you’ll find numerous, delicious recipes as well as peeks inside her home and gorgeous photography. The simple act of reading through this recipe, stirs up the hunger pangs and I know it is one I’ll be giving a try when my kitchen is re-opened for business. So off we go…I’m now handing the conversation over to the beautiful Sonal…Thank you, Sonal!
Nancy asked me to do a guest post for her and I jumped at it. Well there are multiple reasons for my jumping to her offer :). She is one lovely blogger whom I met recently and she became a dear friend. I look forward to her posts, the warmth that she reflects and the love she keeps pouring out. You want to know how? I haven’t met many bloggers who actually try other bloggers’ recipes. Nancy is such a sweetheart, she would not only try the recipes but would give a loud shout out too! That needs a big heart and a great spirit. Hugs to you Nancy :).
My husband had bought me this book called 400 Chinese & Thai Healthy Recipes for Modern Living! For the longest time, I wanted to try something from this book. The book was hidden somewhere in the corner and surfaced today after my recent visit to The Taste of Cincinnati Festival. One of the Thai Restaurants was showcasing Fresh Ginger Tofu Curry, Pad King Tofu. It was so delicious that I wanted to make this for the guest post. After a lot of online research for good recipes for vegetarian option, I gave up and surrendered to this book. While flipping through, this particular dish caught my attention and I knew that I was making this for Nancy. I hope Nancy likes it!In Cambodia, most Buddhist communities often eat their stir fried vegetables, topped with peanut sauce. I have adapted this recipe from the book, by controlling the amount of oil and processing the sauce my way. My kids loved it too so that’s a big plus :).
Let’s roll to the recipe. Are you ready?
Serves : 4
Kitchen Equipments Required : two non stick or hard anodized pans, spatula, chopping board, grinder, spatula
Ingredients for stir fry :
Peanut oil or sesame oil : 1tsp + 1tsp, may use canola oil
Broccoli florets : 1 cup
Green Beans : 10-12, sliced into three pieces diagonally
*Tofu : 1 pack / 16 oz / 450 gms, drained and cut in cubes.
Large onion : 1, halved and sliced thin
Baby Corn : 10, quartered
*Baby bokchoy : 1 cup, washed and chopped
Soy sauce : 3 tbsp. I used low
Sugar : 1 tsp
*Note on Vegetables : This is such a good curry that any vegetables can be incorporated in it. For example, cabbage in place of Bok Choy, baby eggplants, carrots, celery, potatoes etc would work excellent in this dish. You may also use paneer in place of Tofu.
Ingredients for Peanut sauce :
Peanut or Sesame or canola Oil : 1 tsp
Peanuts : 1/2 cup, unsalted
Red chillies, dry : 2. I used kashmiri red chillies which are mild in heat context. The original recipe asks for fresh red chillies. Use as per your choice.
Garlic cloves : 2 big, chopped
Coconut milk : 2/3 cup or almost 150 ml. I used light coconut milk.
Soy sauce : 2 tbsp
Sugar : 1 tbsp
Method to make Peanut Sauce :
1. Dry roast the peanuts and de-seeded dry red chillies together on low heat till peanuts are slightly golden. Set aside to cool lightly. If you are using fresh red chillies, then these don’t need to be roasted.
2. Put 1 tbsp of roasted peanut aside for topping. Take a blender, grind the rest of the roasted peanuts, red chillies and garlic together with 1/4 cup water into coarse paste.
3. Heat 1 tsp oil in pan. Add the peanut mixture and cook on low flame for 1-2 minutes till the water evaporates and it thickens a bit.
4. Now add coconut milk, soy sauce and sugar and cook further for 3-4 minutes till it becomes thick. Switch it off and set aside.
Method to make the Stir Fry :
1. Heat 1 tsp of oil. Sauté tofu cubes in oil, browning them slightly. Take them out on a paper towel. You may bake the tofu cubes in oven at 400*F for 8-10 minutes to crisp them.
2. Now add 1 tsp oil more to the pan. Sauté onions and beans for 2 minutes till slightly tender. Add baby corn and bokchoy. Sauté for 2 more minutes. Now add broccoli and browned tofu to the sauté. Add soy sauce and sugar to the stir fry. Cover and cook for 2 minutes.
Putting the curry together :
Warm up the peanut sauce and pour over the stir fry. Mix well and serve.
Serving Suggestions :
1. They are fantastic on the side of some white steamed rice.
2. You may absolutely go pad Thai style with this stir fry with flat noodles.
3. The peanut sauce alone is a star. Cool it and store it. It is perfect to be served on the side of crisp vegetables, satays, spring rolls or even dumplings.
A restaurant style gorgeous dinner that can be done in budget, at home and under 30 minutes ;).
It was great meeting all you wonderful people at Nancy’s space!
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