They say that the devil’s in the detail. I'm sure that one, who first said so, was thinking about this peanut sauce.
It's main ingredient is peanut butter and if you haven't got it or haven't been using this so far in your kitchen, go and buy a small jar just only to make this sauce. It's got very rich and intense flavour- goes perfectly with chicken or veggies, as in my dish.
These are just veggies stir fried very quickly with some garlic and ginger. But adding just a bit of this amazing sauce will take these plain veggies into complete new dimension.
This dish is very easy and quick to make. The peanut sauce you can make in advance, and refrigerate it in a jar. Use your favourite veggies, add chicken or tofu, if you like.
As simple as that.
Makes 2 servings.
Start with preparing the sauce. Put the saucepan on a medium heat. Place all the sauce ingredients in the saucepan, and cook a while stirring frequently until combined and thicken. Remove from the heat and set aside.
Boil water in a pot. Add some salt and a pinch of sugar. Cook beans for about 5 minutes, until soften a little bit. Drain and put into bowl with cold water to stop from futher boiling.
Cut carrot, courgette, red pepper and mushrooms in desirable shape. You can cut into slices, stripes, julienne or use spiralizer.
Heat 1 tbsp of oil in a wok. Put garlic, ginger and white part of spring onion. Fry for a few minutes until fragrant.
Add beans and fry 2 more minutes. Add the rest of veggies and fry a few minutes stirring very gently. Add 3 tbsps of sauce, mix everything and fry a while.
Transfer veggies to serving plate, sprinkle with green part of spring onion, peanuts and fresh corriander leaves.
Serve with lime wedges and some additional sauce for dipping.
For the sauce you can use creamy or crunchy peanut butter. I used crunchy one since I like additional texture in my sauce.