I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.
- Kung Pao Sauce (about 2/3 c)
- Peanut Sauce (about 2/3 c)
- Vegetable Stock – to dilute sauce (about 1/2 c)
- 1 medium zucchini, sliced 1/2 inch coins
- 1 medium yellow squash, sliced 1/2 inch coins
- 16 oz Cremini mushrooms
- 1 package extra firm tofu, cut into 1 1/2 inch cubes
Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.
Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.
Thread veggies onto skewers. Grill until the veggies are tender.
Serve. Eat. Enjoy.
This meal can be put together in under 30 minutes, actually more like 20 minutes. Which is a good thing when you are really hungry and want something healthy and fairly fast. With just a couple of bags of frozen Asian vegetables, sticky rice and homemade peanut sauce you are all set for a great meal.
- 1 recipe Peanut Sauce
- 2 bags of Asian vegetable, without sauce
- 1 package Innovasian sticky rice
- peanuts, garnish
First, start making the peanut sauce. Then prepare asian vegetables and sticky rice according package instructions. The vegetables and sticky rice can be made as the peanut sauce is cooking.
In a large bowl stir together the Asian vegetable and some of the peanut sauce to coat the vegetables. Set aside.
Layer the sticky rice into bowls. Spoon some for the vegetables onto the rice. Ladle some of the peanut sauce on top of the vegetables and rice. Garnish with some peanuts, for crunch.
Serve. Eat. Enjoy.
I make this Peanut Sauce every week. That is no joke. It is my favorite Asian sauce. It is great for Peanut Noodles or as a dipping sauce for Spring Rolls. For some unknown reason I have never posted this sauce all on its own. It definitely deserves a post of it own, because it is so good.
- 1 c water
- 2 tbsp ginger, fresh, minced
- 1 tbsp garlic, minced
- 1/4 c peanut butter
- 3 tbsp coconut aminos
- 2 tbsp Date Paste
Combine all the ingredients into a saucepan. Cook the sauce over medium heat until it has thickened, about 5-10 minutes.
Store in a sealable container in the refrigerator or freezer.