In the midst of my low carb related Festival of Whining, it occurred to me that I had an ace in the hole. A few years ago, my neighbor (and friend) Melissa casually passed on a recipe for a Thai-esque peanut sauce. She recommended it as a dip for veggies, but I had also used it as a sauce for stir-fries and to dress up plain pieces of meat. now realize that what she gave me was the key to my low-carb dreams.
Today for lunch, I cut up an assortment of vegetables from the Farmers Market, a chunk of tempeh, and stir fried it all. I added a glorious glop of Melissa’s Peanut Sauce, and it was wonderful. The sauce, with a substitution of sweetener for sugar, is extremely diabetic-friendly, and this mixture was so delicious that I didn’t even miss the rice. It’s not particularly photogenic, but then neither is ratatouille, another hideously delicious dish.
I stir-fried a handful of trimmed green beans, a baby eggplant, half a zucchini, a sliced onion and two cloves of garlic. If you have different vegetables on hand, or hate any of those mentioned, use different vegetables; if you hate tempeh, use tofu or chicken…or go vegetarian. Stir fry whatever you choose in about a tablespoon of olive oil and top with enough Peanut Sauce to coat. This is a great way to get most, if not all of your vegetable servings (along with a healthy serving of protein) in in a most un-plain, un-punitive manner.
Melissa’s Peanut Sauce
(I always double the recipe and make it in a food processor so I don’t have to cut up the ginger or the garlic).
1. 1/2 cup crunchy peanut butter (smooth works too; its just a thinner sauce)
2. 2 tablespoons soy sauce
3. 1 teaspoon white sugar (I use a packet of Equal)
4. 2 drops hot pepper sauce (like Tabasco or Frank’s)
5. 1 clove garlic, minced
6. 1 inch (app.) fresh ginger, peeled and minced
7. 1/2 cup water